AZURE/ROOF
500 CHANNELSIDE DR, Tampa FL 33602 · 813-221-4600
Last inspected Apr 8, 2026 · 6 visits since December 2023
5 inspections within 18 points of each other. Whatever this kitchen does, it does consistently.
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. Employee touched sandwich with bare hands to be plated for customer. Employee placed on gloves
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
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. Employee touched sandwich with bare hands to be plated for customer. Employee placed on gloves
Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over ready to eat kimchi walk in cooler employee removed to proper storage
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Provolone cheese dated but no time mark.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Handwash sink used for purposes other than handwashing. Stored green bucket in bar hand washing sink.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee touched raw beef patties and removed gloves than touched pepper flakes
Employee washed hands with no soap. Employee washed hands no soap.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Employee with no hair restraint while engaging in food preparation. 1 employee.employee placed on hat.
Time/temperature control for safety food thawed in an improper manner. Meatballs sitting on counter chef moved to running water
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Clam/mussel/oyster tags not marked with last date served. Discussed with operator proper tag maintenance.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Large mixing bowls
Equipment and utensils not properly air-dried - wet nesting.
Reach-in cooler interior/shelves have accumulation of soil residues. At bar
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
Show 7 findings ▾
Clam/mussel/oyster tags not marked with last date served.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. High temp dish machine thermometer not functioning properly.
No paper towels or mechanical hand drying device provided at handwash sink. At bar area
No soap provided at handwash sink. At bar area
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service.operator printed and hung up in seating area.
Equipment and utensils not properly air-dried - wet nesting.
No handwashing sign provided at a hand sink used by food employees.at bar area
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Operator had employee ice down the food items
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried chicken (121F - Hot Holding), operator reheated it to 165F and turned up hot box.
No handwashing sign provided at a hand sink used by food employees. Bar sinks
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.