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Licensee
Name: NAZCA BAR & GRILL License Number: SEA3906467
Rank: Seating License Expiration Date: 02/01/2021
Primary Status: Closed Secondary Status:
Location Address: 5915 MEMORIAL HWY STE H
TAMPA, FL 33615

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 06/01/2017 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
7 5 14
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
23-25-4    Basic - Build-up of grease/dust/debris on hood filters. **Warning**
08B-44-4    Basic - Case/container/bag of food stored on floor in kitchen. Box of potatoes, bag of onions, box of cooking oil. **Warning**
14-09-4    Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
35A-03-4    Basic - Dead roaches on premises. Cooksline near prep table. **Warning**
40-06-4    Basic - Employee personal items stored in or above a food preparation area. **Warning**
16-13-4    Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. **Warning**
35B-01-4    Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
36-18-4    Basic - Floor tiles cracked, broken or in disrepair. **Warning**
23-07-4    Basic - Gaskets with slimy/mold-like build-up. **Warning**
36-14-4    Basic - Grease accumulated on kitchen floor and/or under cooking equipment **Warning**
22-19-4    Basic - Interior of microwave soiled with encrusted food debris. **Warning**
06-04-4    Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Warning**
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
02D-01-5    Basic - Working containers of food removed from original container not identified by common name. **Warning**
12A-14-4    High Priority - Employee coughed, sneezed, used a handkerchief or disposable tissue, used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Warning**
12A-19-4    High Priority - Employee washed hands with cold water. **Warning**
08B-56-4    High Priority - Food stored in ice used for drinks. Bar area **Warning**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shrimp 83° cooked rice 82° on counter. Placing in reach in cooler **Warning**
08A-09-4    High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw chicken over containers of juice and vegetables **Warning**
12A-02-4    High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. **Warning**
41-02-4    High Priority - Toxic substance/chemical stored by or with food. On top of cutting board near open pan of cooked rice **Warning**
22-02-4    Intermediate - Accumulation of food debris/grease on food-contact surface. On prep table under large cutting board **Warning**
02C-03-4    Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. **Warning**
31A-02-4    Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Near 2 Compartmant Sink **Warning**
53B-01-5    Intermediate - 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. VIOLATION DUE BY: 8/1/17 **Warning**
02C-02-4    Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright ©2023 Department of Business and Professional Regulation - State of Florida. Privacy Statement

Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.