AVA RESTAURANT
718 S HOWARD AVE, Tampa FL 33606 · 813-512-3030
Last inspected Jun 2, 2026 · 6 visits since December 2023
APR 24
NOV 24
MAY 25
NOV 25
JUN 26
— STEADY
5 inspections within 20 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cake 47 at 3:00 placed in freezer re temp 3:30 41F,
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Jun 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
What the inspector wrote — 2 findings
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw proteins stored over cooked lobster. Operator moved lobster to upper shelf.
Food stored on floor. Observed food stored on floor in walk in freezer at time of inspection. Operator moved to shelf.
Nov 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used personal cellphone then returned to prep noodles at dough prep table without washing hands first. Discussed proper handwash techniques with operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler on middle of cook line - Cold Holding: raw steak 45 F, raw lamb chop 45 F, raw pork chop 46 F, raw salmon 45 F. Operator moved items to walk-in freezer, re temped at the end of inspection: Cold Holding: raw steak 43 F, raw lamb chop 42 F, raw pork chop 41 F, raw salmon 42 F.
Food-contact surface soiled with food debris, mold-like substance or slime. Dicer blades soiled with old food debris on wall next to prep sink.
No paper towels or mechanical hand drying device provided at handwash sink. At cook line and dish machine area. Operator provided.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on dry food storage shelf by walk-in freezer. Operator removed drink.
No handwashing sign provided at a hand sink used by food employees. At cook line and dish machine area.
Time/temperature control for safety food thawed in an improper manner. A few whole chickens thawing on prep sink with no running water.
May 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher tested 0ppm of chlorine establishment has 3 compartment sink already set up and washing dishes in it..
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cake 47 at 3:00 placed in freezer re temp 3:30 41F,
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on cooks line has stains.
Handwash sink used for purposes other than handwashing. Handwashing sink in bar area has items stored inside it.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in bar area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has buildup of black - mold like substance.
Bowl or other container with no handle used to dispense food. Bowl without a handle used as scoop in brown sugar bin. Chef removed bowl and placed at dishwasher.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored in food preparation table. Chef removed and properly stored drinks.
Standing water in bottom of reach-in-cooler. Standing water in bottom of reach in cooler in bakery station.
Nov 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate5 Basic
Show 8 findings ▾
Non-food grade paper/paper towel used as liner for food container. Non-food grade cloth used to cover shrimp on cooks line.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored overtop ready to eat green beans inside reach in cooler across from fryer on cooks line. Chef removed and properly stored fish.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Red sauce hot holding at 128F. Chef reheated red sauce to 165F.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored in food preparation tables on cooks line. Employee removed drink.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drink from cup with no lid on cooks line.
In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle on cooks line.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in water at 87F in between grill and sauté station on cooks line.
Standing water in bottom of reach-in-cooler. Standing water in bottom of reach in cooler across from fryer on cooks line.
Apr 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw salmon 49F. -retemp 40F Pork chops 47F. - retemp 43F Raw beef 49F. Retemp 42F. All items placed on ice inside walk in freezer.
No soap provided at handwash sink. No hand washing soap at hand washing sink on cooks line. Chef placed hand washing soap at sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has buildup of black-mold like substance.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between wall and reach in cooler. Chef removed knife and placed at dishwasher.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets inside reach in cooler on cooks line are soiled.
Dec 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Marinara cold holding at 47F. Chef placed marinara inside frezzer. Re-temperature at 42F.
Equipment in poor repair. Gaskets inside reach in cooler on cooks line are torn.
In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle. Chef removed and placed tongs at dishwasher.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.