How many health inspections has TIBBYS NEW ORLEANS KITCHEN had?

TIBBYS NEW ORLEANS KITCHEN has had 25 inspections according to Florida DBPR records.

Has TIBBYS NEW ORLEANS KITCHEN ever been shut down?

No, TIBBYS NEW ORLEANS KITCHEN has no emergency closures on record.

What are the most common violations at TIBBYS NEW ORLEANS KITCHEN?

The most frequently cited violations at TIBBYS NEW ORLEANS KITCHEN are: Clean multi-use utensils, Food contact surfaces, Shell stock requirements.

What does Florida violation V11 (Food in good condition) mean?

FOOD QUALITY HAZARD: Food in poor condition — spoiled, contaminated, mislabeled, or adulterated — can cause foodborne illness, allergic reactions, or poisoning. Spoiled food may contain dangerous levels of histamine (causes scombroid poisoning from fish), Listeria (grows during refrigeration), or toxin-producing molds. Mislabeled food can trigger fatal allergic reactions in sensitive individuals. Inspect all food upon delivery and regularly during storage. Reject food that is: spoiled, damaged, at incorrect temperature, past expiration, improperly labeled, or from unverified sources. Date-mark all ready-to-eat TCS foods — use within 7 days if held at 41°F or below. Discard any food of questionable quality.

What does Florida violation V12 (Shell stock requirements) mean?

SHELLFISH TRACEABILITY: Shellfish (oysters, clams, mussels) are high-risk foods consumed raw or lightly cooked. Without proper identification tags, contaminated shellfish cannot be traced during outbreaks. Vibrio vulnificus from Gulf shellfish has a 50% fatality rate in at-risk populations. Norovirus in shellfish causes 50% of shellfish-related illnesses. Proper tags enable rapid recall during outbreaks. Maintain shellfish tags for 90 days from date of sale/service. Tags must include: harvester name and certification number, harvest date and location, quantity, dealer information. Store shellfish in original tagged container until empty. Record date on each container when last shell is removed. Never commingle shellfish from different lots.

What does Florida violation V16 (Proper cooking temps) mean?

PATHOGEN SURVIVAL: Undercooking is a leading cause of foodborne illness. Salmonella in poultry survives below 165°F — causes 1.35 million US infections annually. E. coli O157:H7 in ground beef survives below 155°F — causes bloody diarrhea and kidney failure. Trichinella in pork survives below 145°F. Proper cooking is the critical kill step that destroys these pathogens. Cook to minimum internal temperatures: Poultry/stuffing/reheated foods: 165°F for 15 seconds. Ground meats: 155°F for 15 seconds. Pork/beef/fish/eggs (immediate service): 145°F for 15 seconds. Whole roasts: 145°F for 4 minutes. Verify with calibrated probe thermometer in thickest part. Microwave cooking: 165°F, rotate, stand 2 minutes.

TIBBYS NEW ORLEANS KITCHEN

1721 W BRANDON BLVD, Brandon, FL 33511

Hillsborough County · Permanent Food Service · Owner: TIBBY'S NEW ORLEANS T03 LLC · License: SEA3916798

TIBBYS NEW ORLEANS KITCHEN in Brandon, FL has 25 inspections on record with 168 total violations (6.7 per inspection) and 0 emergency closures.

25Inspections

168Violations

0Closures

Data current as of April 4, 2025

Inspection History (25)

Apr 4, 2025 — Routine - Food· 6 violations · Inspection Completed - No Further Action

Oct 2, 2024 — Routine - Food· 1 violations · Call Back - Complied

High Priority Violations

V22 Consumer advisory

Oct 1, 2024 — Routine - Food· 9 violations (3 high priority)· Warning Issued

High Priority Violations

V01 Management awareness

V03 Employee health reporting

V05 Handwashing procedures

V21 Time as control

V22 Consumer advisory

V23 Chemical properly stored

V24 Toxic substance control

Intermediate Violations

V35 Single-use items

Apr 8, 2024 — Routine - Food· 2 violations · Inspection Completed - No Further Action

High Priority Violations

V25 Allergen awareness

Intermediate Violations

V41 Toilet facilities

Sep 11, 2023 — Routine - Food· 6 violations · Inspection Completed - No Further Action

TIBBYS NEW ORLEANS KITCHEN

Inspection History (25)

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Frequently Asked Questions

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