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Mixed Health Record
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
CHARANN'S TAVERN in TAMPA currently holds an InspectFL Health Score of 75 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on October 6, 2026. Across those visits, inspectors documented 16 total violations — 4 critical, 5 major, 7 minor.
Start with the newest inspection
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What stands out in this inspection history
The latest inspection on October 6, 2026 shows 9 observation rows: 2 critical, 2 major, and 5 minor.
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InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
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- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
CHARANN'S TAVERN has some meaningful issues on record. Would you still eat here?
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Administrative complaint recommended
- [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of one soda gun nozzle in bar area is soiled. Multiple cutting boards inside establishment are soiled. Rust and calcium built-up inside ice machine.
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stove top burners and drip trays for stove top burners are soiled. Interior of flat top grill are soiled with grease.
- [36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. On wall behind front line cook, behind dish machine, three compartment sink, mop sink, and front line handwashing sinks.
- [12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open container beverage is stored on top of a digital scale on front line kitchen prep table. Employee removed personal beverage at time of inspection.
- [14-09-4] Cutting board has cut marks and is no longer cleanable. Multiple cutting boards inside the establishment have cut marks.
- [41-10-4] Toxic substance/chemical improperly stored. Three bottles of dry erase board cleaners are stored on top of front line, upright reach in freezer. Employee relocated the chemicals to an approved location at time of inspection. Discussed with operator.
- [21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 0 PPM. Manager readjusted Quaternary ammonia to 150 PPM at time of inspection.
- [08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw frozen chicken are stored over raw frozen beef, fish, and French fries inside upright reach in freezer on front line. Employee relocated all raw items to an approved location at time of inspection.
- [41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle stored on front line cook floor beneath microwave.
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