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Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.

Licensee
Name: NORDSTROM BAZILLE License Number: SEA3912662
Rank: Seating License Expiration Date: 02/01/2022
Primary Status: Current Secondary Status: Active
Location Address: 2223 N WESTSHORE BLVD
TAMPA, FL 33607

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 07/11/2019 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
7 10 6
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
14-09-4    Basic - Cutting board on sandwich has chips on the corners. No longer smooth and easily cleanable. **Repeat Violation** **Warning**
12B-07-4    Basic - Employee beverage container on a cutting board on the line. Removed. **Corrected On-Site** **Warning**
33-19-4    Basic - Garbage on the ground and/or pad around dumpster. **Warning**
21-04-4    Basic - In-use wet wiping cloth/towel used under cutting board. Cook line. **Warning**
08B-39-4    Basic - Raw fruits/vegetables not washed prior to preparation. Raspberries, micro basil. **Warning**
21-08-4    Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 100ppm observed. **Warning**
01B-01-4    High Priority - Dented/rusted cans present. 2 cans of mandarin oranges. 2 cans of tomato sauce. See stop sale. **Warning**
09-01-4    High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed bar tender handle ready to eat sliced lemon and a ready to eat piece of bread. Operator discussed with bartender. Operator provided bar tender tongs. - Observed employee garnish plate of meat with barehands. **Corrective Action Taken** **Warning**
12A-28-4    High Priority - Observed bartender pull up her pants and then wash basil with her barehands without properly washing hands before. **Warning**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. - Butter spread 74 °F removed from cooler at 6am temped at 11:35am. See stop sale. - Server butter 64 °F, prepared at 10am temped at 11:45am. Relocated to cooler. - Sautee cooler - Cooked lamb 55 °F, yogurt 53 °F. - Pizza station - cream sauce 48 °F, cooked potatoes 51 °F, basil pesto 50 °F. - Service station cooler - milk 44 °F. - Main walk in cooler - raw salmon 49 °F, raw beef 49 °F, cooked chicken 49 °F. - Garlic in oil 67 °F made 7-10-2019. See stop sale. **Warning**
03D-06-4    High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cut tomato cooling since 9am temped at 11:50am at 51 °F - temped at 1:20pm at 51 °F. See stop sale. **Warning**
01B-02-4    High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. - Butter spread 74 °F removed from cooler at 6am temped at 11:35am . - Cut tomato cooling since 9am temped at 11:50am at 51 °F - temped at 1:20pm at 51 °F. - Garlic in oil 67 °F made 7-10-2019. **Warning**
41-02-4    High Priority - Toxic substance/chemical stored by or with food. Fruit fly BarPro insect strip stored with dry foods. **Warning**
22-02-4    Intermediate - Accumulation of food debris/grease on food-contact surface. Cleaned butter dishes on shelf with food debris on them. Operator ran butter dishes through dish machine. **Corrected On-Site** **Warning**
11-03-4    Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Employee health poster provided. **Corrective Action Taken** **Warning**
03C-89-4    Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Chicken breasts. **Warning**
31A-02-4    Intermediate - Handwash sink not accessible for employee use due to being blocked by dirty dishes. Dirty dishes removed. **Corrected On-Site** **Warning**
31A-03-4    Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Strainer in bar hand sink. Removed. **Corrected On-Site** **Warning**
27-16-4    Intermediate - Hot water not provided/shut off at employee handwash sink. 84 °F observed in women's restroom. **Warning**
31B-03-4    Intermediate - No soap provided at handwash sink. Bar. **Warning**
53B-13-5    Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **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. Cooked chicken, sliced meat, cooked potatoes. **Warning**
53B-09-4    Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. SafeStaff. **Warning**
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395