Magic Tea & Coffee in Tampa
Last inspected:
10069 W Hillsborough Ave, Tampa, FL 33615Magic Tea & Coffee, a specialty food shop in Tampa, has been inspected three times since December 2022. The facility has accumulated 30 total violations across inspections on December 1, 2022, August 25, 2023, and May 19, 2025, with no stop-sale orders issued.
The most significant findings involve employee health and handwashing practices. A high-priority violation was documented on December 1, 2022 when internal temperatures of whipping cream and cream cheese held in a two-door cooler measured 46°F; the items were relocated to another cooler and the unit was adjusted to maintain 41°F or below. That same inspection found raw shell eggs stored directly over ready-to-eat foods, which were relocated to the bottom shelf, and the establishment lacked a written Employee Health Policy. On August 25, 2023, an inspector observed an employee complete a cash register transaction and begin food preparation without first washing hands; the employee washed hands when instructed. The handwashing sink lacked paper towels at that inspection but towels were provided on site. On May 19, 2025, the handwashing sink was blocked by a utensil and made accessible during inspection, and a food employee was observed wearing nail polish and not wearing gloves while preparing drinks.
The facility has received multiple citations for incomplete written procedures responding to vomiting or diarrheal events and lacks a sanitizer test kit. Most violations have been corrected on site or during the inspection process. The most recent inspection on May 19, 2025 documented 10 violations and met sanitation inspection requirements.
Summary generated from Florida FDACS public inspection records.
Magic Tea & Coffee in Tampa: FDACS Inspection History (3)
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.
— 1 inspection
— Met Sanitation Inspection Requirements· 10 violations· Met Requirements
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 Illnesses handout provided.
Certified Food Protection Manager Accredited Programs can be found online using the following link: ANAB - ANSI National
Accreditation Board
https://anabpd.ansi.org/Accreditation/credentialing/personnel-certification/food-protection-manager/AlLdirectoryListing?
menuID=8&prgID=8&statusID=4
Risk-Based Violations
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: Pink mold-like buildup on internal ceiling of ice maker. COS: Employee
emptied ice maker and properly cleaned and sanitized food contact surfaces.
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.
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.
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
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 and not wearing gloves when preparing
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 employee 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 between 115 F and 120
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: Hot plate with pot of tapioca stored directly 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
Food Service Area: Unsealed wood shelving under counters where foods and equipment
are stored.
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: Old spills in counter ice bin no longer in use.
— 1 inspection
— Met Inspection Requirements· 11 violations· Met Requirements
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.
Certified Food Protection Manager Accredited programs, Guidance for Written Procedures Responding to Vomiting and Diarrheal
Events, Dishwashing Procedures, Food Allergy Awareness, updated Employee Health Guidelines and reporting agreement
provided.
Risk-Based Violations
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: Mold-like buildup on top internal surface of ice maker. COS: Ice maker
cleaned and sanitized during inspection.
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
Establishments written procedures for responding to a vomiting or diarrheal event is
incomplete. Procedures do not include to segregate the affected area, to dispose of any contaminated
foods and/or single service items, and to disinfect any food equipment and/or utensils. Information
regarding what must be included in the written procedures provided.
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 PP
Food Service Area: Observed employee complete transaction at cash register and begin to
work with food without first washing hands. COS: Employee washed hands when instructed to do so.
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 at handwashing sink. COS: Paper towels provided.
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
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.
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 wrist bracelet.
3-304.14(B)
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 held on counter. COS: Wet wiping cloth placed in
sanitizer bucket.
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 89 F. COS: Utensils
properly cleaned and sanitized during inspection before stored in clean, dry container.
4-501.11
Equipment not maintained in good repair or condition; equipment component not
kept intact, tight, and adjusted in accordance with manufacturer's specifications; or cutting or piercing part
of can opener not kept sharp to minimize the creation of metal fragments that can contaminate food when a
container is opened. 4-501.11
Food Service Area: Display cooler unable to maintain foods at 41 F or below. COS: Cooler
adjusted by management.
99
The food establishment permit is not conspicuously displayed. 5K-4.020(2)(d) F.A.C.
2023 Food Permit not displayed. Permit was verified to be active.
o
— 1 inspection
— Met Inspection Requirements· 9 violations· Met Requirements
Comments: Request #5087757
Guidelines for Written Procedures Responding to Vomiting and Diarrheal Events, Norovirus Cleanup Procedures handout, Certified
Food Protection Manager Accredited Programs handout, Air Gap Diagram, Dishwashing Procedures handout, Time as a Public
Health Control Requirements, Employee Health Guidelines and reporting agreement provided.
Thank you for submitting your food establishment permit application. To complete the application process, you must remit payment
in full. To expedite the processing of your food permit application, electronic online payment is available at
https://foodpermit.fdacs.gov. Follow the instructions on the portal page for payment processing. Payment by check or money order
is also accepted, but must be made payable to FDACS and remitted to Florida Department of Agriculture and Consumer Services,
PO Box 6720, Tallahassee, FL 32314-6720. Please note that payment by check or money order may delay the processing of your
food permit application.
Permit fees must be paid in full before your application can be processed further. Failure to pay any permit fees in full will result in
the denial of your permit and you may be subject to administrative penalties if you are found operating without a valid food permit,
which is a violation of Section 500.12(1)(a), Florida Statutes. If you are found to be in violation of this provision, the Department may
impose up to a $5,000.00 fine against you and/or seek administrative action to close your business.
The Minimum Construction Standards checklist has been used in accordance with 500.12(2)(a) Florida Statutes by the food safety
inspector to determine compliance before obtaining a food permit.
Risk-Based Violations
3-302.11(A)(1)
Raw animal food not separated during storage, preparation, holding or display from
ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables before
they are washed. 3-302.11(A)(1) PP
Food Service Area: Raw shell eggs stored directly over ready eat foods in cooler. COS: Raw shell
eggs relocated to the bottom shelf.
x
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
Establishment does not have an Employee Health Policy. Employee Health Guide provided to the
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 temperatures of whipping cream and cream cheese held in two door
cooler measure 46 F. COS: Whipping cream and cream cheese relocated to another cooler to quick chill to 41 F or
below. Cooler adjusted to hold foods at 41 F or below.
x
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.
o
Print Date: 12/1/2022
Page 1 of 4
Good Retail Practice Violations
3-302.12
Working container holding a food or food ingredient that is not readily and unmistakably
recognized and has been removed from its original packaging for use in the establishment is not identified with the
common name of the food. 3-302.12
Food Service Area: Squeeze bottles of coconut puree held in two door cooler not labeled with common
name. COS: Squeeze bottles labeled with common name.
x
3-305.11
Food not stored at least 6 inches above the floor; in a clean, dry location; or food stored where
it is exposed to splash, dust or other contamination. 3-305.11
Food Service Area: Prep table near cash register not protected on all sides from possible customer
contamination.
o
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: In-use ice scoop stored directly on counter. COS: Ice scoop relocated to proper
storage in clean, dry container.
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
Establishment does not have sanitizer test strips. No sanitizing violations observed during inspection.
o
5-402.11
Direct connection exists between the sewage system and a drain originating from equipment
in which food, portable equipment, or utensils are placed. 5-402.11 Pf
Warewashing Area: Direct connection between sewer line and 3-compartment sink. Air gap diagram
provided to person in charge.
o
Magic Tea & Coffee in Tampa: Frequently Asked Questions
- When was Magic Tea & Coffee in Tampa last inspected?
- Magic Tea & Coffee in Tampa was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on May 19, 2025. Inspection type: Met Sanitation Inspection Requirements.
- How many inspections has Magic Tea & Coffee in Tampa had?
- Magic Tea & Coffee in Tampa has 3 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Magic Tea & Coffee in Tampa find?
- Magic Tea & Coffee in Tampa was most recently inspected by FDACS on May 19, 2025 (Met Sanitation Inspection Requirements).
- Has Magic Tea & Coffee in Tampa had any stop-sale or stop-use orders?
- No, Magic Tea & Coffee in Tampa has no stop-sale or stop-use orders on record with Florida FDACS.
- What are the most common violations at Magic Tea & Coffee in Tampa?
- The most frequently cited FDACS violations at Magic Tea & Coffee in Tampa are: 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); 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) Pf; 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.
- Does Magic Tea & Coffee in Tampa have any repeat violations?
- Yes, Magic Tea & Coffee in Tampa has had the following violations cited on multiple FDACS inspections: 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).
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Editorial Standards & Data Oversight
Data Source: This report is based on official public inspection records from the Florida Department of Business and Professional Regulation (DBPR) and the Florida Department of Agriculture and Consumer Services (FDACS).
Editorial Process: Content generated using AI to synthesize complex regulatory data, then reviewed and verified for accuracy by our editorial team.
Disclaimer: All data reflects official state records at time of publication. Facilities may have since corrected cited violations, resolved enforcement actions, or changed ownership.
Editor: All content reviewed and verified by Christopher F. Nesbitt, Sr., Nationally Registered EMT & BU-trained Paralegal.
This page is maintained by FloridaFoodSafety.org and is not affiliated with Magic Tea & Coffee. How we collect and verify this data.