FABRICA WOODFIRED PIZZA
142 S MERIDIAN AVE, Tampa FL 33602 · 813-605-0764
Last inspected Jun 10, 2026 · 8 visits since December 2023
5 inspections within 22 points of each other. Whatever this kitchen does, it does consistently.
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. Marinara sauce placed at 2:55 pm wrote time mark
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 1 recorded.
Show 1 finding ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. For frozen pizzas being vacuum sealed in house.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 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. Marinara sauce placed at 2:55 pm wrote time mark
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For marinara sauce. Emailed to operator
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 0 ppm
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
Show 4 findings ▾
Observed: Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed gloves. Discussed with employee. employee removed gloves and washed hands. Priority: High Priority
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ambient air temperature 36f-39 f around the cooler. Walk in cooler Cold holding: provolone 44 f cook meat ball 44 f cut tomatoes 44 f arugula 44 f mozzarella shredded 43 f Discussed with management to move some items to the walk in freezer or add ice bags to the product. Management states the walk door wasn’t fully shutting a repair man was working on the door in the morning and a delivery came the door was open. Priority: High Priority
Observed: Handwash sink not accessible for employee use at all times. Cutting board ontop of handwashing sink in back kitchen by dish washing machine. Management removed board from sink Priority: Intermediate
Observed: Food stored on floor. Oil cases stored on floor Priority: Basic
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold Holding Items placed inside freezer for rapid chill. Homemade pizza sauce 51F. -44F. Cheese 50F. 42F Chicken 57F. 48F. Anchovies 51F. 43F.
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold Holding Items placed inside freezer for rapid chill. Homemade pizza sauce 51F. -44F. Cheese 50F. 42F Chicken 57F. 48F. Anchovies 51F. 43F.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test strips at time of inspection.
Food stored on floor. Pizza sauce stored on floor inside walk in cooler. Employee removed and properly stored sauce.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees drink stored on front line. Manager removed and properly stored drinks.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees cell hone stored on front line. Employees properly stored phones.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves have buildup of rust.
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.