CHE VITA
211 N TAMPA ST, Tampa FL 33602 · 813-204-3000
Last inspected Jul 29, 2026 · 13 visits since October 2023
JAN 25
JUL 25
AUG 25
MAR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and C. 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. 1 live fly at the bar by the trash can on the end. 1 live fly in the dry storage area where the plates are stored, operator made aware and is sending employee to eliminate the issue and sanitize the areas.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
13 visits, newest first
Jul 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
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 cutting lemons and limes with bare hands. Discussed wearing gloves with employee
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Arugula 47F Sicilian pesto 49F tuna 51F reach in cooler in front of fryers. Employee moved to freezer. All moved to 43F
Handwash sink used for purposes other than handwashing. Stored spoon inside handwashing sink employee removed
Cutting board has cut marks and is no longer cleanable.white boards cooks line
Show the remaining 1 finding ▾
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Chlorine machine down restaurant is using three compartment sink
Mar 17, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Cutting board has cut marks and is no longer cleanable.white board
Mar 16, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 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. Tested 2 times at 0 ppm discussed with operator to use the three comp sink to sanitize the dishes
Operating with an expired Division of Hotels and Restaurants license. Open and operating
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 8 employees no food manager present
Cutting board has cut marks and is no longer cleanable.white board
Sep 16, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 12, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 11, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 2 recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Observed: 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. Tested at 5 ppm discussed with manager to use the three compartment sink. Priority: High Priority
Observed: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 100 ppm retested to 200 ppm Priority: Basic
Jul 15, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority3 Intermediate1 Basic
Show 7 findings ▾
Dented full red tomato paste 1 can See stop sale.
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. Tested at 0 ppm retested to 10 ppm. Dishwasher is going use the three compartment sink for chlorine technician came out and fixed the chlorine onsite tested at 100 ppm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler across from vulcan oven ambient air temperature 51 f cook chicken 46 f cut lettuce 46 f cut tomatoes 46 f cheese 48 f manager moved all foods to different cooler. Food held less than 4 hours.all foods temp went down to 43 f during inspection
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna on lunch menu
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 written procedures available for use of time as a public health control to hold time/temperature control for safety food. For front line service breakfast cut melons yogurt cream cheese spread butter. Emailed paperwork to operator.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Ahi tuna not removed from packaging. Employees began to cut marks into the product
Jan 14, 2025Inspection 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. Operator moved to other cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Waiting for repairs, operator is using alternate dish machine in banquet area until repairs are complete.
Equipment and utensils not properly air-dried - wet nesting.
Equipment in poor repair. Reach in cooler, make station for pizza Prep not holding cold, and has pooling water inside toe food storage area
Sep 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly at the bar by the trash can on the end. 1 live fly in the dry storage area where the plates are stored, operator made aware and is sending employee to eliminate the issue and sanitize the areas.
No paper towels or mechanical hand drying device provided at handwash sink. By prep area, operator replaced.
Whole fruit displayed for self-service not wrapped and no utensils provided. Apples are wrapped but not the pears, any fruit with a skin that can be consumed must be protected.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. In back storage
Floor soiled/has accumulation of debris. Floors and floor drains in back dry storage.
In-use tongs stored on equipment door handle between uses. Operator moved.
Mar 6, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris. Walk in cooler shelving
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Buffet equipment and plates
Floor soiled/has accumulation of debris. Back dry storage
Mar 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hot line cooler at front kitchen left side when facing doors to buffet area.; Plant Foods (45F - Cold Holding); cut tomato (45F - Cold Holding); cheeses (44F - Cold Holding); cut greens (45F - Cold Holding) operator iced down all items.
Food-contact surface soiled with food debris. Walk in cooler shelving
No paper towels or mechanical hand drying device provided at handwash sink. Back prep sink.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Buffet equipment and plates
Floor soiled/has accumulation of debris. Back dry storage
Oct 17, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
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. Operator had some certificates from safe staff, Human Resources will provide the rest at next inspection.
Water treatment device has not been inspected or serviced according to manufacturer's instructions.
Equipment in poor repair. Pipes under ice well in kitchen soiled.
Oct 12, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority3 Intermediate4 Basic
Show 10 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. 0 ppm
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher loaded dirty dishes then unloaded clean dishes without hand wash, discussed with operator. Operator coached the employee
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. Operator had some certificates from safe staff, Human Resources will provide the rest at next inspection.
Water treatment device has not been inspected or serviced according to manufacturer's instructions.
Whole fruit displayed for self-service not wrapped and no utensils provided. Apples on buffet
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle of water half full on clean prep table
Equipment in poor repair. Pipes under ice well in kitchen soiled.
Floor tiles missing and/or in disrepair. Tiles in walk in cooler
Inside/outside of dumpster not clean. Dumpster and surrounding area not clean
Flammables stored/debris present in boiler room. For reporting purposes only. Mattresses, end tables lamps stored in room
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.