203 E TWIGGS ST, TAMPA, FL 33602
State inspectors have documented 6 high-priority violations at EDDIE & SAMS NY PIZZA over the past year. That's the kind that can make you sick. Consider the alternatives below. The trailing-year record shows 13 violations, including 6 high-priority and 0 Emergency Orders of Closure.
Scores higher than 12% of the 2196 inspected restaurants in TAMPA on the trailing-year record.
6 high-priority violations on the trailing-year record — above the Hillsborough County average of 2.0.
Full available history. The score uses only the most recent 365 days — older visits are shown for context, not counted.
Missing hair or beard restraint, dirty work clothes, jewelry, or painted/artificial fingernails during food prep.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Missing hair or beard restraint, dirty work clothes, jewelry, or painted/artificial fingernails during food prep.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.
Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Missing hair or beard restraint, dirty work clothes, jewelry, or painted/artificial fingernails during food prep.
A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Missing or inaccurate food and equipment thermometers.
A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.
Missing hair or beard restraint, dirty work clothes, jewelry, or painted/artificial fingernails during food prep.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Employee jackets, phones, drinks, or other personal items stored where they can contaminate food.
Other conditions related to sanitary and safe operation.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.
Missing or inaccurate food and equipment thermometers.
Missing or expired food manager certification, or employee food-safety training not documented.
Missing hair or beard restraint, dirty work clothes, jewelry, or painted/artificial fingernails during food prep.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Single-use items (cups, straws, to-go containers) stored or handled improperly.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Employee jackets, phones, drinks, or other personal items stored where they can contaminate food.
Other conditions related to sanitary and safe operation.
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Plumbing not installed or maintained properly — leaks, mop sink issues, unserviced water filters, or missing backflow prevention.
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Missing or expired food manager certification, or employee food-safety training not documented.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Plumbing not installed or maintained properly — leaks, mop sink issues, unserviced water filters, or missing backflow prevention.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Single-use items (cups, straws, to-go containers) stored or handled improperly.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Every violation on this record falls into one of the state's standardized categories. Here is what each category covers and why inspectors check for it — in plain English, with the trailing-year count for this kitchen.
Raw meat, poultry, and seafood must be kept away from ready-to-eat food, and all food must be protected during prep, storage, and display. Inspectors treat separation seriously because raw-food drips and splashes carry pathogens onto food that will not be cooked again.
On this record, the category appears in 2 of the 4 trailing-year inspections. The written details for each entry are in the state inspection documents linked above.
Dirty Dish List is built from public inspection data published by the Florida Department of Business and Professional Regulation. The inspection dates, dispositions, and violations on this report card mirror what the state has on file for License No. 3911757 — you can read the original documents yourself and compare.