THE BOOZY PIG

Name: THE BOOZY PIG
Address: 3255 W CYPRESS ST, TAMPA, FL, 33607, US
Rating: 99

3255 W CYPRESS ST, TAMPA, FL 33607

License #3918299

🥪 Deli/Sandwich ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

99 Grade A / 100

Excellent Health Score

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Quick take

THE BOOZY PIG in TAMPA currently holds an InspectFL Health Score of 99 out of 100 — an A grade for consistent compliance with state food-safety standards. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on May 7, 2026. Across those visits, inspectors documented 13 total violations — 3 critical, 7 major, 3 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*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.

Administrative complaint recommended
[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. Ice scoop handle in ice machine. Employee moved handle up.
[03G-04-5] Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Cold smoked salmon.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Reduced oxygen packaged smoked salmon.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
[03G-41-2] Establishment curing food without an approved Process Waiver from the Division of Hotels and Restaurants. The establishment is curing raw salmon then vacuum sealed stored in grab and go freezer to be sold to the general public.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained on sandwich prep cooler at cook line.
[53A-05-6] 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/ 5 food employees working at time of inspection.
[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. No manager onsite, employees unable to provide proof of training at time of inspection.
[11-26-1] 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.
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. The establishment is conducting reduced oxygen packaging raw meat, smoked chicken and smoked salmon onsite then served to the general public with no approved HACCP plan.

Community reaction

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Community pulse