How many inspections has Krispy Kreme in Tampa had?

Krispy Kreme in Tampa has 5 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Krispy Kreme in Tampa find?

Krispy Kreme in Tampa was most recently inspected by FDACS on February 20, 2025 (Focused Inspection).

Has Krispy Kreme in Tampa had any stop-sale or stop-use orders?

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

Krispy Kreme in Tampa

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

3113 W Kennedy Blvd, Tampa, FL 33609

Pinellas County · Retail Bakery w/FS · FDACS
Owner: Krispy Kreme Doughnut Corporation
FDACS Estab #: 388585

Overview

Krispy Kreme in Tampa has had 5 FDACS inspections between October 2022 and February 2025, with a combined 21 violations. High-priority violations included food employees not washing hands before food preparation (documented twice), equipment used for time-temperature control foods not cleaned and sanitized every four hours, and absence of an employee health policy. In the January 22, 2025 inspection, an employee was observed leaving the restroom in the retail area and entering the food service area to prepare a customer drink without washing hands; the employee washed hands when instructed. The same inspection documented a food employee with decorative nail polish on fingernails. Most violations were corrected on site during inspections. The two most recent focused inspections on February 13 and February 20, 2025 found no violations and addressed issues identified in prior requests.

Summary generated from Florida FDACS public inspection records.

5FDACS Insp.

21Violations

Last inspected FDACS: February 20, 2025

Krispy Kreme in Tampa: FDACS Inspection History (5)

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 — 3 inspections

Feb 20, 2025 — Focused Inspection· Focused Inspection

Inspector: SARA FELDHAUS, SANITATION AND SAFETY SPECIALIST

Comments: The issues described in Request #5126863 were addressed with the person in charge during this inspection.

No violations or enforcement actions recorded for this inspection.

Feb 13, 2025 — Focused Inspection· Focused Inspection

Inspector: SARA FELDHAUS, SANITATION AND SAFETY SPECIALIST

Comments: The issues described in Request #5126320 were addressed with the person in charge during this inspection.

No violations or enforcement actions recorded for this inspection.

Jan 22, 2025 — Met Sanitation Inspection Requirements· 6 violations· Met Requirements

Inspector: SARA FELDHAUS, SANITATION AND SAFETY SPECIALIST

Person in charge: LILLIE WILLIAMS

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. Employee Health and Foodborne Illness handout provided.

Risk-Based Violations

2-301.14 Food employee not cleaning hands or exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped single service or single use articles; after touching bare human body parts; after using the toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate the hands. 2-301.14 PPRepeat

Food Service Area: Observed food employee leave restroom in retail area and enter food service area and begin preparing a customer drink without first washing hands. COS: Employee washed hands when instructed to do so. Repeat COS Y x Repeat COS

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 decorative nail polish on fingernails.

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 employee with bracelet on wrist.

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

Back Storage Area: Heavy dust on metal shelf directly over where packaged caramel and chocolate syrups area stored.

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

Warewashing Area: Uncovered floor drain under plumbing fixtures. Food Service Area: Uncovered floor drain under open air cooler.

6-501.12 Physical facilities not cleaned as often as necessary to keep them clean, or cleaning not done during periods when the least amount of food is exposed such as after closing. 6-501.12

Walk In Cooler: Green and black mold-like buildup on ceiling in old walk in cooler used to store food utensils.

2022 — 2 inspections

Nov 14, 2022 — Focused Inspection· Focused Inspection

Inspector: PATRICIA DIAZ

Comments: Trainee present during inspection. All violations verified by primary inspector. Focused Inspection - Sample Collection

No violations or enforcement actions recorded for this inspection.

Oct 20, 2022 — Met Inspection Requirements· 15 violations· Met Requirements

Inspector: PATRICIA DIAZ, ENVIRONMENTAL SPECIALIST II

Comments: Guidance for written procedures for the clean-up of vomiting and diarrheal events document, Employee Health and Foodborne Illnesses, Employee Health Guidelines and reporting agreement provided.

Risk-Based Violations

4-602.11(C) Equipment food-contact surface or utensil used with time/temperature control for safety food not cleaned throughout the day at least every 4 hours. Exception criteria for an alternative cleaning frequency not met. 4-602.11(C) PP

Food service area: Shake machine blender, spoons for cappuccino, and blending pitchers are not cleaned and sanitized every 4 hours of continuous use. COS: Equipment cleaned and sanitized during inspection. Four hour cleaning requirements and methods reviewed with food employees and person in charge. x

4-602.11(E) Surface of utensil or equipment contacting food that is not time/temperature control for safety food not cleaned at any time when contamination may have occurred; at least every 24 hours for iced tea dispensers and consumer-self service utensils; before restocking consumer self-service equipment or utensils; or in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tunes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. 4-602.11(E)

Food service area: Black mold-like build up at top rim in counter ice bin. o

2-201.11(A) The establishment does not require food employees or conditional employees to report to the person in charge information about their health and activities as they relate to reportable symptoms, diagnosis, past illnesses or history of exposure to diseases that are transmissible through food. Food employee or conditional employee does not report necessary additional information such as date of onset of symptoms or illness, or diagnosis without symptoms. 2-201.11(A) PP

No employee health policy. Employee health guide provided. o

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

No written procedures for employees to follow when responding to diarrheal or vomiting events. Guidance for Written Procedures for the Clean-up of Vomiting and Diarrheal Events provided. o Print Date: 10/20/2022 Page 2 of 5

Food service area: Observed employee begin to make drinks after conducting drive thru transactions without first washing hands. COS: employee washed hands when asked to do so. Handwashing requirements reviewed. x

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

Food service area: No paper towels or hand cleanser available at handwashing sink. COS: Paper towels and hand soap supplied at hand sink. x Print Date: 10/20/2022 Page 1 of 5 8 Citation Description: Sign or poster notifying food employees to wash their hands not provided at all handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees. 6-301.14 Observation: Food Service area: No signage notifying employees to wash hands at handwashing sink. Hand washing sign provided via email. o

Good Retail Practice Violations

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 room: Open gap at bottom of back exit doors does not provide a protective seal to prevent pest intrusion. o

3-304.14(B)(1) Cloths in-use for wiping counters and other equipment surfaces not held between uses in a chemical sanitizer solution at a proper concentration as specified in the Food Code. 3-304.14(B)(1)

Food service area: Wet wiping cloth stored in water without sanitizing solution. COS: sanitizing bucket replenished with proper strength sanitizing solution. o

3-304.12(B) During pauses in food preparation or dispensing, utensil stored in food that is not time/temperature control for safety food not stored with their handles above the top of the food within containers or equipment that can be closed. 3-304.12(B)

Donut prep room: Scoop stored in powdered sugar with handle submerged in sugar. COS: Scoop moved to three compartment sink for cleaning and sanitizing before proper storage. x

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

No test kit available to measure the concentration of sanitizer solution. Sanitizer test strips obtained during inspection. x

4-601.11(C) Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other debris. 4-601.11(C)

Donut prep area: Old grease build-up along hood fan rim and black mold like build up under hood of glaze machine. o

5-501.11 Storage area or enclosure for refuse, recyclables, or returnables not clean. 5-501.115

Outside area: bags of garbage, debris and foliage littering ground at sides and back of dumpster enclosure. o

5-501.11 Drains in receptacles or waste handling units for refuse, recyclables, and returnables do not have drain plugs in place. 5-501.114

Outside: Drain plug missing at trash dumpster. o

5-501.11 Receptacles and waste handling units for refuse, recyclables, and returnables not kept covered with tight-fitting lids or doors when located outdoors; or indoor receptacles that contain food not kept covered when not in continuous use or after they are filled. 5-501.113

Outside area: Trash dumpster uncovered. o

6-501.12 Physical facilities not cleaned as often as necessary to keep them clean, or cleaning not done during periods when the least amount of food is exposed such as after closing. 6-501.12

Backroom: Sugar spilled and piling up around pallets of bagged sugar. Food service area, Donut prep area / warewashing area, and backroom: Old food debris and grime build-up under equipment and shelving. Back storage room/ old walk-in cooler: Old food spills and grime build-up on floors throughout room. o

Krispy Kreme in Tampa: Frequently Asked Questions

When was Krispy Kreme in Tampa last inspected?: Krispy Kreme in Tampa was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on February 20, 2025. Inspection type: Focused Inspection.
How many inspections has Krispy Kreme in Tampa had?: Krispy Kreme in Tampa has 5 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Krispy Kreme in Tampa find?: Krispy Kreme in Tampa was most recently inspected by FDACS on February 20, 2025 (Focused Inspection).
Has Krispy Kreme in Tampa had any stop-sale or stop-use orders?: No, Krispy Kreme in Tampa has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Krispy Kreme in Tampa?: The most frequently cited FDACS violations at Krispy Kreme in Tampa are: 2-301.14: Food employee not cleaning hands or exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped single service or single use articles; after touching bare human body parts; after using the toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate the hands. 2-301.14 P; 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; 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.