BAHIA CHURRASCARIA
6254 GUNN HWY, Tampa FL 33615 · 813-252-7660
Last inspected Mar 12, 2026 · 9 visits since September 2023
MAR 24
DEC 24
MAY 25
SEP 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 6 live flies at prep area and cook line in kitchen. 2 live flies in dish machine room.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2026020778 | Mar 10, 2026 | Apr 23, 2026 | $200 |
Inspection history
9 visits, newest first
Mar 12, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
What the inspector wrote — 2 findings
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards and establishment soil. Interior nozzle of two soda gun soiled at bar area.
Cutting board has cut marks and is no longer cleanable. Multiple Canon boards throughout establishment with cut marks.
Mar 10, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority3 Intermediate4 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored overcooked octopus in walking cooler shelf. Wash shell eggs, stored over ready to eat strawberries and grapes inside walk-in cooler. Manager relocated raw items to an appropriate location at time of inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Feta cheese 55° at 2:11 PM placed in Frontline reaching cooler from walking cooler at 10:30 AM cooled to 47°F inside walking cooler - stop sale required. Garlic and oil paste 50°F at 2:15 PM prepared to previous night at 7 PM and stored inside front line reach cooler overnight - stop sale required. Cooked baby potatoes 52°F at 2:17 PM stored in front line reaching cooler from Sunday, March 8 - stop sale required Guava sauce with heavy cream 50°F at 2:26 PM stored in Frontline reaching cooler overnight - stop required
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Feta cheese 55° at 2:11 PM placed in Frontline reaching cooler from walking cooler at 10:30 AM cooled to 47°F inside walking cooler - stop sale required. Garlic and oil paste 50°F at 2:15 PM prepared to previous night at 7 PM and stored inside front line reach cooler overnight - stop sale required. Cooked baby potatoes 52°F at 2:17 PM stored in front line reaching cooler from Sunday, March 8 - stop sale required. Guava sauce with heavy cream 50°F at 2:26 PM stored in Frontline reaching cooler overnight - stop required. Butter 56°F at 2:12 PM placed in Frontline reach in cooler from walk-in cooler at 10:30 AM cool down to 43°F at 2:34 PM inside walking cooler. Heavy cream 62°F at 2:18 PM inside front line reaching cooler use that 11:30 AM cool down to 31°F at 3:13 PM inside walk-in freezer. Sliced Swiss cheese 62°F placed inside front line reach and cooler at 11:30 AM cooled to 43°F at 3:25 PM inside walk-in freezer.
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards and establishment soil. Interior nozzle of two soda gun soiled at bar area.
Handwash sink used for purposes other than handwashing. Hand washing sink in front of front line fryers used for storing mashed potato masher. Manager removed masher at time of inspection.
Spray bottle containing toxic substance not labeled. Two chemical spray bottles located at that bar area, not labeled.
Cutting board has cut marks and is no longer cleanable. Multiple Canon boards throughout establishment with cut marks.
Food stored on floor. One case of canned pineapple juice stored at bar area. Four cases of coconut cream stored on floor at bar area. Manager relocated all items off floor at time of inspection.
Insect control device installed over food preparation area. Bug zapper installed on ceiling located over front line equipment storage area with wooden cutting board, canned condensed milk, and canned hearts of palms.
No handwashing sign provided at a hand sink used by food employees. Missing at handwashing sink at front line across from fryers. Manager posted a sign at time of inspection.
Sep 26, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting boards on hot cook line.
Cutting board has cut marks and is no longer cleanable. Observed grooved cutting boards on cooks line tables lined
Sep 24, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 5 high priority.
5 High priority5 Intermediate3 Basic
Show 13 findings ▾
Container of medicine improperly stored.observed above hand washing sink
Food with mold-like growth. See stop sale. Observed moldy cous cous in flip top unit in a 400 half pan. Manager voluntarily discarded item.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No parasite destruction form included with fish served raw
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed pan of garlic in oil at 70f employee stated it's made every 4 days and was left in cooler overnight. Manager Voluntarily discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pan of garlic in oil at 70f employee stated it's made every 4 days and was left in cooler overnight. Manager Voluntarily discarded.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting boards on hot cook line.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Establishment is serving ceviche on the buffet line that's not listed on menu with consumer advisory, manager labeled Ceviche correctly.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.for garlic oil on cook line.
Spray bottle containing toxic substance not labeled. Observed two bottles of cleaner with no label on and by hand sink
Toxic substance/chemical on premise that is not required for the operation of establishment. Employee removed.
Bowl or other container with no handle used to dispense food. Observed a cup used as scoop in bucket of caramel. Manager Removed
Cutting board has cut marks and is no longer cleanable. Observed grooved cutting boards on cooks line tables lined
Food stored on floor. Observed bucket of caramel sauce stored on floor near handwashing sink. Manager corrected storage.
May 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A few grilled steak skewers (82-87F - Hot Holding)and grilled chicken skewers(78-89F - Hot Holding) stored on speedy rack at cook line. Operator placed items on TPHC written procedures.
Handwash sink used for purposes other than handwashing. Employee dumped drink in handwash sink by ice cream freezer in kitchen.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Incomplete written procedures.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked shrimps, cut melons and various food items in walk-in cooler.
Current Hotel and Restaurant license not displayed.
Food not stored at least 6 inches off of the floor. Multiple cases of fry oils stored on floor in kitchen.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop stored in standing water temped 72F. Operator discarded water and moved scoop to clean.
No Heimlich maneuver/choking sign posted.
Dec 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Handwash sink used for purposes other than handwashing. Wiping clothes stored in handwash sink at cook line. Removed. Ice cubes dumped in handwash sink next to ice machine. Employee filled water pitchers in handwash sinks.
Spray bottle containing toxic substance not labeled. At bar.
Accumulation of black/green mold-like substance in the interior of the ice machine.
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 drinking coffee with no lid while preparing steak at kitchen.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Ice scoop handle touched ice in ice machine. Operator moved handle up.
No handwashing sign provided at a hand sink used by food employees. At cook line.
Mar 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Shrimp salad, fresh salsa and cut watermelon in walk-in cooler.
Outer openings not protected with self-closing doors. Kitchen exits door to dumpster.
Mar 28, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 5 high priority.
5 High priority4 Intermediate6 Basic
Show 15 findings ▾
Employee washed hands with no soap. Observed employee rinsed hands with gloves on in handwash sink on cook line.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 6 live flies at prep area and cook line in kitchen. 2 live flies in dish machine room.
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed sliced tomato with cheese, sliced salami and various food items stored outside the sneeze guards at self service salad bar.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Server handled soiled dishes then handled plated food with the same gloves. Dish washer handled soiled dishes then handled clean food containers from dish machine.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler on cook line: Cold holding: heavy cream 46 F, cut tomato 48 F, feta cheese 51 F, raw steak 44 F. Salad bar: sliced tomato with cheese 62 F, sliced salami 62 F, chimichuri 67 F. Recommended time control. Walk-in cooler: Cold holding: cheese block 45 F, shrimp salad 46 F, fresh salsa 47 F, cut watermelon 47 F, raw steak 50 F. Operator opens walk-in freezer door to cool food in walk-in cooler at time of inspection.
Handwash sink not accessible for employee use at all times. Employee bicycle stored on handwash sink next to ice machine at kitchen, multiple cases of drinks and a large case of straws stored on floor in front of the handwash sink.
No paper towels or mechanical hand drying device provided at handwash sink. No soap provided at handwash sink. Handwash sink at server prep table at kitchen. No handwashing sign provided at a hand sink used by food employees. Handwash sink at server prep table at kitchen.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At bar.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Shrimp salad, fresh salsa and cut watermelon in walk-in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks stored with steak sauces on food storage shelf over the clean wiping clothes and aprons.
Food stored on floor. Fry oils stored on floor at cook line.
No suitable facilities provided to store employee clothing and other possessions. Employee bicycle stored on handwash sink in food storage area in kitchen.
Open condiments provided for self-service not properly protected. A bowl of Chimichuri, farofa and various condiments with no hinged covers stored at self service salad bar.
Open dumpster lid.
Outer openings not protected with self-closing doors. Kitchen exits door to dumpster.
Sep 18, 2023Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.