MAIKELS KITCHEN
3864 WATERS AVE · TAMPA · Hillsborough County · FL 33614
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
See what changed since the last inspection.
Sign in or create a free account to browse without ads and see newly cited, repeated, and no-longer-cited violation categories.
All DBPR Inspector Observations
19 full violation description(s) documented by the inspector during this visit.
High Priority 4
12A-29-4High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched back door and came to start working and only put gloves on.
22-45-4High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing container in prep sink with soap only.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding walk in cooler Cuban sandwich 45 f tapioca 44 f milk 44 f raw beef 44 f talked to employee to place ice on items in walk in cooler. Reach in service cooler on buffet line by soda coolers Cold holding: rice pudding 47 f macaroni salad 49 f employee began placing ice on items
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: ham 130 f employees moved to oven to reheat **Corrective Action Taken** **Repeat Violation**
Intermediate 11
11-01-5Intermediate – Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). **Repeat Violation**
11-27-4Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Repeat Violation**
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade **Repeat Violation**
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Both hand washing sinks in the kitchen are blocked with buckets.
53A-01-7Intermediate – Manager or person in charge lacking proof of food manager certification.Janice Garcia **Admin Complaint**
16-37-1Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.for chlorine
53A-05-6Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 9 employees **Repeat Violation**
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Throughout the kitchen's hand washing sinks
11-26-1Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided for management to sign
31B-03-4Intermediate – No soap provided at handwash sink. Hand washing sink by hand washing sink by three compartment sink
53B-13-5Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing for multiple employees only observed one employee training
Basic 4
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table.
12B-12-5Basic – Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking from thermos no lid or straw
36-22-4Basic – Floor area(s) covered with standing water. In dish room area
06-01-5Basic – Time/temperature control for safety food thawed in an improper manner. Raw fish and raw beef in bucket with standing water employees drained water and moved to walk in cooler
Inspector observations synchronized from DBPR on October 22, 2026 1:28 PM.
Violation category totals
2 observation(s)
1 observation(s)
3 observation(s)
3 observation(s)
1 observation(s)
2 observation(s)
3 observation(s)
1 observation(s)
3 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.