BERNINI

Name: BERNINI
Address: 1702 E 7 AVE, TAMPA, FL, 33605, US
Rating: 21.6

1702 E 7 AVE, TAMPA, FL 33605

License #3911334

21.6 Grade F / 100

Failing Health Score

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Latest inspection

October 30, 2026 · 12 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

BERNINI in TAMPA currently holds an InspectFL Health Score of 21.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on October 30, 2026. Across those visits, inspectors documented 88 total violations — 12 critical, 18 major, 58 minor.

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Record snapshot

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Inspections on file

Clean inspections

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The latest inspection on October 30, 2026 shows 12 observation rows: 3 critical, 2 major, and 7 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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BERNINI has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Seared beef on menu doesnt have an identifier or consumer advisory. The consumer advisory is on the wall.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Non TSC Food with scoop handle touching food in hard plastic container
[14-01-5] Bowl or other container with no handle used to dispense food. In rice bags on prep table next to slicer no scoop with handle, to include hard plastic use containers
[33-16-4] Open dumpster lid. Dumpster lids were open operator was informed
[35A-02-7] Live, small flying insects found 8 live flies found to the left of the grill on cook line, to right of slicer and broom with dust pale
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 drinks on back prep table, operator removed them
[14-09-4] Cutting board has cut marks and is no longer cleanable. White boards on the cooks line
[35A-03-4] Dead roaches on premises. 3 dead roaches in the area where the mop sink is, 2 dead roaches underneath the reach in coolers on the cooks line, 2 dead roaches in the upstairs bar, 1 dead roach underneath prep table by ware washing area. Employee removed all dead roaches and sanitized the area
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. unsalted butter, online not marked. Emailed Operator form
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. In cooler by kitchen entrance on left, protein shake and lunch box on bottom mixed with food items
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. Test above the 200-400ppm range 3 compartment sink in dishwasher area
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ice bath container on Cooks line Spinach 52F cooked Broccoli 60F cooked onions 60F employee added more ice.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl in bulk flour. Operator removed.
[36-51-4] Building components, attachments or fixtures in poor repair. Soiled hood filters.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen.
[35A-03-4] Dead roaches on premises. 2 dead roaches under bar top. 1 dead roach under reach in cooler at 2nd floor bar. 1 dead roach next to reach in cooler at 3rd floor bar. Operator cleaned and eliminated at time of inspection.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of counter on cooks line. Operator removed.
[36-01-4] Floor not cleaned when the least amount of food is exposed.
[36-73-4] Floor soiled/has accumulation of debris. On cooks line under fryer and reach in coolers.
[36-11-4] Floors not maintained smooth and durable. Throughout kitchen.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer in kitchen.
[35B-02-4] Insect control device installed over food preparation area. Plug in bug zapper over clean knifes in kitchen. Operator removed at time of inspection.
[16-46-4] Old labels stuck to food containers after cleaning of metal pans on dish drying rack.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Under three compartment sink, dish machine and throughout kitchen.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
[31A-11-4] Handwash sink used for purposes other than handwashing. Ice in handwash sink at bar.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Warning Issued
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta in walk in cooler.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen.
[36-11-4] Floors not maintained smooth and durable. Throughout kitchen.
[08B-38-4] Food stored on floor. Fully cooked pork in bucket on floor of kitchen. Butter and multiple items on floor in walk in cooler and walk in freezer.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer.
[35B-02-4] Insect control device installed over food preparation area near handwash sink at front server station. Operator removed at time of inspection.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves in kitchen.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Fully cooked pork on floor in bucket thawing in still water.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly on clean whisk in kitchen. 3 live flies flying around kitchen.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: broccoli cooked 59 F, goat cheese 49 F, tomato cut 60 F, operator put in walk in cooler at time of inspection to bring back down to temperature.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.