When was Eclipse Cafe in Tampa last inspected?

Eclipse Cafe in Tampa was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on November 10, 2025. Inspection type: Met Sanitation Inspection Requirements.

How many inspections has Eclipse Cafe in Tampa had?

Eclipse Cafe in Tampa has 2 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Eclipse Cafe in Tampa find?

Eclipse Cafe in Tampa was most recently inspected by FDACS on November 10, 2025 (Met Sanitation Inspection Requirements).

Has Eclipse Cafe in Tampa had any stop-sale or stop-use orders?

No, Eclipse Cafe in Tampa has no stop-sale or stop-use orders on record with Florida FDACS.

Eclipse Cafe in Tampa

Name: Eclipse Cafe in Tampa Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

6118 Gunn Hwy, Tampa, FL 33625

Pinellas County · Specialty Food Shops · FDACS
Owner: Hussien Samad Infused Cafe LLC
FDACS Estab #: 425828

Overview

Eclipse Cafe in Tampa, FL has 2 FDACS food safety inspections on record with 32 violations.

2FDACS Insp.

32Violations

Last inspected FDACS: November 10, 2025

Eclipse Cafe in Tampa: FDACS Inspection History (2)

Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.

2025 — 2 inspections

Nov 10, 2025 — Met Sanitation Inspection Requirements· 12 violations· Met Requirements

Inspector: SARA FELDHAUS, SANITATION AND SAFETY SPECIALIST

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected]. Please note each observation that has been corrected.

Risk-Based Violations

2-102.11(C)(2)-(3) Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) PfPf

Person in charge unable to correctly respond to questions relating to Foodborne Illnesses. Employee Health Policy was reviewed with person in charge. Y o

7-201.11 Poisonous or toxic materials not stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic material by spacing or partitioning, or locating the poisonous or toxic material in an area that is not above food, equipment, utensils, linens, and single-service and single-use articles. 7-201.11 PPRepeat

Back Room Area: Air freshener aerosol can held on shelf alongside clean utensils. Goo be gone chemical container held on top of microwave on prep table. COS: Chemicals relocated to proper storage away from foods, utensils, single service items, and equipment. Y x Print Date: 11/10/2025 Page 1 of 3 95 Citation Description: Establishment does not have a certified food protection manager who has passed a test through a recognized accredited program. 5K-4.021(1), F.A.C. Observation: Establishment does not have a Certified Food Protection Manager.

6-301.11 Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not provided with: individual, disposable towels; continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 PfPf

Warewashing Area: No paper towels at handwashing sink. COS: Paper towels provided.

5-205.11 Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with manufacturer’s instructions. 5-205.11 PfPf

Food Service Area: Handwashing sink blocked by utensil. COS: Handwashing sink made accessible.

Good Retail Practice Violations

2-302.11 Food employee fingernails not kept trimmed, filed, and maintained so the edges and surfaces are cleanable and not rough. Fingernail polish or artificial fingernails not covered by intact gloves when working with exposed food. 2-302.11 Pf

Food Service Area: Food employee with nail polish on fingers and not wearing gloves when preparing customer drinks.

2-402.11 Food employee not wearing a hair restraint such as a hat, hair covering or net, beard restraint, or clothing that covers body hair, that is designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. 2-402.11

Food Service Area: Food employees without hair restraint.

3-304.12(C)-(F) During pauses in food preparation or dispensing, utensil not stored on a clean portion of the food preparation table or cooking equipment; in running water of sufficient velocity to flush particles to the drain when used with moist foods; in a clean, protected location when used only with food that is not time/temperature control for safety food; or in a container of water maintained at 135°F or greater. 3-304.12(C)-(F)

Food Service Area: Utensils stored in stagnant water that measures 74 F. COS: Utensils properly cleaned and sanitized during inspection before stored in clean, dry container.

4-903.11(A) Cleaned equipment or utensils, or laundered linens not stored in a clean, dry location; at least 6 inches above the floor; or where they are not exposed to splash, dust, or other contamination. Clean equipment or utensils not stored in a self-draining position that allows air drying, or not covered or inverted. 4-903.11(A) and (B)

Food Service Area: Clean utensils held on drying mat on counter adjacent to handwashing sink exposed to splash.

4-101.19 Nonfood-contact surface of equipment exposed to splash, spillage, or other food soiling or that requires frequent cleaning not constructed of a corrosion-resistant, nonabsorbent, and smooth material. 4-101.19

Storage Room: Cardboard used to line shelving of syrup storage.

4-602.13 Nonfood-contact surface of equipment not cleaned at a frequency necessary to preclude accumulation of soil residue. 4-602.13

Back Room Area: Old coffee spills at bottom of two door cooler.

5-205.15(B) Plumbing system not maintained in good repair. 5-205.15(B)

Back Room Area: Uncovered floor drain under ice maker.

6-202.14 Toilet room located inside the food establishment not completely enclosed or not provided with a tight-fitting self-closing door. 6-202.14

Customer Restroom: Door not self-closing.

Feb 5, 2025 — Operating Without a Valid Food Permit - Met Sanitation Inspection· 20 violations· Operating Without Permit

Inspector: SARA FELDHAUS, SANITATION AND SAFETY SPECIALIST

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected]. Please note each observation that has been corrected.

Risk-Based Violations

Person in charge unable to correctly respond to questions relating to Foodborne Illnesses. Employee Health Policy was reviewed with person in charge. o

3-501.16(A)(2) Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) PP

Food Service Area: Internal temperature of milk and brewed onsite cold brew coffee recently placed in bulk, plastic dispensers measure between 50 F and 56 F. Internal temperature of commercially processed crumble sausage, sausage patties, sliced turkey, and sliced ham recently placed in top left side of sandwich deli cooler measure between 42 F and 44 F. COS: Out of temperature products relocated to freezer to quick chill to 41 F or less before placed in proper refrigeration or discarded as needed. Sandwich deli cooler verified to be in working condition. x

2-501.11 Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 PfPf

Establishment does not have written procedures for responding to a vomiting or diarrheal event. Information regarding written procedures provided to the person in charge.

7-204.11 Chemical sanitizer or other chemical antimicrobial applied to food-contact surface does not meet the requirements specified in 40 CFR 180.940 or 40 CFR 180.2020. 7-204.11 PP

Warewashing Area: Blue sanitizer in spray bottle used on food-contact surface of cutting table has a concentration of quaternary ammonium sanitizer that exceeds 500 PPM. COS: Spray bottle refilled with sanitizer at the proper concentration and cutting table properly cleaned and sanitized. x

Back Storage Hallway: Cleaning chemicals stored on shelf directly over sugar packets and tea bags. COS: Cleaning chemicals relocated to proper storage. x

Warewashing Area: Handwashing sink blocked by dish soap and scrub brushes. COS: Handwashing sink made accessible.

95 Establishment does not have a certified food protection manager who has passed a test through a recognized accredited program. 5K-4.021(1), F.A.C.

Establishment does not have a Certified Food Protection Manager.

Good Retail Practice Violations

4-302.12 Food temperature measuring device not provided or not readily accessible for use in ensuring food temperatures are attained and maintained; or food temperature measuring device with a suitable small-diameter probe not provided or not readily accessible to accurately measure the temperature in thin foods. 4-302.12 Pf

Retail Area: Establishment does not have a probe thermometer. COS: Probe thermometer obtained during inspection.

6-202.15 Outer opening not protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid, self-closing, tight-fitting doors. Windows or doors kept open for ventilation or other purposes not protected against the entry of insects and rodents by 16 mesh to 1 inch screens; properly designed and installed air curtains to control flying insects; or other effective means. 6-202.15

Back Storage Hallway: Back door propped open with chair and left open throughout operation.

2-303.11 Food employee wearing jewelry, other than a plain ring such as a wedding band, on their arm or hand while preparing food. 2-303.11

Food Service Area: Food employees with decorative rings on fingers and bracelets on wrists.

Food Service Area: Food employee has decorative nail polish on fingernails and does not use gloves when preparing drinks.

Food Service Area: Food employees without hair restraint.

Food Service Area: Coffee utensils stored in stagnant water that measures 74 F. COS: Utensils properly cleaned and sanitized during inspection before stored in clean, dry container.

Back Storage Hallway: Cardboard used to line shelving of syrup storage.

4-302.14 Test kit or other device that accurately measures the concentration in MG/L of sanitizing solution not provided. 4-302.14 Pf

Warewashing Area: Establishment does not have sanitizer test strips. COS: Sanitizer test strips obtained during inspection.

4-602.13 Nonfood-contact surface of equipment not cleaned at a frequency necessary to preclude accumulation of soil residue. 4-602.13

Food Service Area: Soiled cabinets under handwashing sink and espresso machine. Stagnant water in cabinet under dump sink.

5-205.15(B) Plumbing system not maintained in good repair. 5-205.15(B)

Warewashing Area: Uncovered floor drain under ice maker. Food Service Area: Leaky pipe under dump sink.

6-202.14 Toilet room located inside the food establishment not completely enclosed or not provided with a tight-fitting self-closing door. 6-202.14

Customer Restroom: Door not self-closing.

6-501.11 Physical facilities not maintained in good repair. 6-501.11

Warewashing Area: Several missing floor panels exposing concrete near ice maker.

99 The food establishment is operating without a valid food permit. 500.12, F.S., 5K-4.020(2), F.A.C. The food establishment shall complete the permitting process within 10 days. Contact the Business Center at (850) 245-5520 for further assistance.

The food establishment is operating without a valid food permit. An application for a food permit has been submitted. The Food Establishment shall remit payment of the appropriate fee within 10 days. Contact the Business Center at 850-245-5520 for further assistance. o

Eclipse Cafe in Tampa: Frequently Asked Questions

When was Eclipse Cafe in Tampa last inspected?: Eclipse Cafe in Tampa was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on November 10, 2025. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has Eclipse Cafe in Tampa had?: Eclipse Cafe in Tampa has 2 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Eclipse Cafe in Tampa find?: Eclipse Cafe in Tampa was most recently inspected by FDACS on November 10, 2025 (Met Sanitation Inspection Requirements).
Has Eclipse Cafe in Tampa had any stop-sale or stop-use orders?: No, Eclipse Cafe in Tampa has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Eclipse Cafe in Tampa?: The most frequently cited FDACS violations at Eclipse Cafe in Tampa are: 5-205.11: Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with manufacturer’s instructions. 5-205.11 Pf; 3-304.12(C)-(F): During pauses in food preparation or dispensing, utensil not stored on a clean portion of the food preparation table or cooking equipment; in running water of sufficient velocity to flush particles to the drain when used with moist foods; in a clean, protected location when used only with food that is not time/temperature control for safety food; or in a container of water maintained at 135°F or greater. 3-304.12(C)-(F); 4-101.19: Nonfood-contact surface of equipment exposed to splash, spillage, or other food soiling or that requires frequent cleaning not constructed of a corrosion-resistant, nonabsorbent, and smooth material. 4-101.19.
Does Eclipse Cafe in Tampa have any repeat violations?: Yes, Eclipse Cafe in Tampa has had the following violations cited on multiple FDACS inspections: 5-205.11: Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with manufacturer’s instructions. 5-205.11 Pf; 3-304.12(C)-(F): During pauses in food preparation or dispensing, utensil not stored on a clean portion of the food preparation table or cooking equipment; in running water of sufficient velocity to flush particles to the drain when used with moist foods; in a clean, protected location when used only with food that is not time/temperature control for safety food; or in a container of water maintained at 135°F or greater. 3-304.12(C)-(F); 4-101.19: Nonfood-contact surface of equipment exposed to splash, spillage, or other food soiling or that requires frequent cleaning not constructed of a corrosion-resistant, nonabsorbent, and smooth material. 4-101.19.