BOUZY
1640 W SNOW AVE, Tampa FL 33606 · 813-550-2560
Last inspected Apr 23, 2026 · 10 visits since August 2023
FEB 24
JUL 24
JAN 25
NOV 25
APR 26
— STEADY
5 inspections within 21 points of each other. Whatever this kitchen does, it does consistently.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Apr 23, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no high temp thermometer or test strips for testing max temperature of high temp sanitizer in dish machine.
Apr 2, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded.
0 High priority6 Intermediate1 Basic
Show 7 findings ▾
Handwash sink not accessible for employee use at all times. Observed hand wash sink in back kitchen blocked by dish racks. Operator moved during inspection.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed dish machine in back kitchen reaching max temperature of 114F. Instructed operator to use three compartment sink to sanitize all dish ware.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Observed no certified food managers with more than 4 employees present Jonathan Keeman
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no high temp thermometer or test strips for testing max temperature of high temp sanitizer in dish machine.
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. No consumer advisory. Emailed advisory to operators. Printed out and hung up.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed unlabeled squeeze bottles on cooks line. Operator filled labels during inspection.
Food stored on floor. Observed potato's stored on floor in walk in cooler. Operator moved potatoes during inspection
Nov 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate6 Basic
Show 10 findings ▾
Clam/mussel/oyster tags not marked with last date served.
Handwash sink not accessible for employee use at all times. Handwashing sink is blocked by glasses. Staff removed glasses from in front of handwashing sink.
Handwash sink used for purposes other than handwashing. Handwashing sink has a dump pan stored inside it. Manager removed dump pan.
Spray bottle containing toxic substance not labeled. Spray bottles containing cleaning chemicals has no labeling. Manager added labeling to spray bottles.
Bowl or other container with no handle used to dispense food. Bowl without a handle inside sugar bin in main kitchen chef removed bowl..
Current Hotel and Restaurant license not displayed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil's stored in water at room temperature. Chef discarded water and placed utensil's at dishwasher.
In-use wet wiping cloth/towel used under cutting board. Wet cloth stored underneath cutting board. Chef removed cloth and washed cutting board.
Standing water in bottom of reach-in-cooler. Standing water in bottom of reach in cooler on front line.
Working containers of food removed from original container not identified by common name. Plastic bottles of sauces have no labeling of ingredients on front line.
Jan 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Butter held on time as a public health control has no time stamp. Chef added proper time stamp to butter.
Handwash sink does not have enough water pressure to properly wash hands. No water pressure at handwashing sink in bar area. Manager turned on water to sink.
Jul 26, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 25, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils stored in water at 78F on front line.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw oysters not identified as raw ingredient on menu.
No soap provided at handwash sink. No hand washing soap at hand washing sink by dishwasher. Management placed soap at hand washing sink.
Bowl or other container with no handle used to dispense food. Bowl used as scoop inside flour bin manager removed bowl and placed at dishwasher.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food preparation table. Chef discarded drink.
No conspicuously located ambient air temperature thermometer in holding unit. No ambient air thermometer inside reach in cooler on front line. Management placed ambient air thermometer inside reach in cooler.
Apr 10, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Keith Nichols. Roger ochoa Julian Mayor
Feb 6, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils stored in water at 74F on front line.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Cooked onions,pesto,cream sauce, has no time stamp. Chef added proper time markers to items.
Clam/mussel/oyster tags not marked with last date served.
Handwash sink used for purposes other than handwashing. Hand washing sink in bar area used as a dump sink. Manager removed dump tray and dishes from hand washing sink.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Keith Nichols. Roger ochoa Julian Mayor
No copy of latest inspection report available.
Wiping cloth sanitizing solution stored on the floor. Sanitizer solution stored on floor in bar area. Manager removed sanitizer and properly stored it.
Oct 3, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Aug 4, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority7 Intermediate1 Basic
Show 10 findings ▾
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Butter held on time as public health control has no time stamp. Chef added proper time stamp to butter.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Robert sauce hot holding at 124F. Champagne sauce hot holding at 118F. Chef heated items to 167F.
Clams/mussels/oysters tag removed from original container prior to container being emptied.
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.
Manager or person in charge lacking proof of food manager certification.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips at time of inspection.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink in bar area. Employee placed paper towels at hand washing sink.
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.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Time/temperature control for safety food thawed in an improper manner. Raw beef sitting in sink with no water thawing at room temperature. Chef placed beef under running water.
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.