GRAZE 1910
1910 N OLA, Tampa FL 33602 · 8134510147
Last inspected Apr 3, 2026 · 7 visits since July 2023
JAN 24
SEP 24
JAN 25
NOV 25
APR 26
— STEADY
5 inspections within 17 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 cut walfles with bare hand no gloves disscued with manager the importance of hand washing
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Apr 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
What the inspector wrote — 2 findings
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 cut walfles with bare hand no gloves disscued with manager the importance of hand washing
Time/temperature control for safety food thawed in an improper manner. Cook chicken sitting in sink no running water.manager turned on water
Nov 7, 2025□ 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 ▾
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. Observed 1 employee training missing for 2 employees
Nov 6, 2025Warning 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 ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Liquid egg pasteurized cartons 51F held overnight
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler back corner on right side of the cooks line open reach in ambient air temperature 46F-51F Cold holding: cut tomatoes 45F kale 46F mozzarella cheese 47F cook corn 48f feta cheese 47F liquid egg 51F employee began adding ice to all time control safety foods. Repair worker is coming soon to work on cooler.
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. Observed 1 employee training missing for 2 employees
Food stored on floor. Chicken in containers stored on floor walk in
Jan 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Handwash sink not accessible for employee use at all times. Trash can blocking sink, operator moved it.
No paper towels or mechanical hand drying device provided at handwash sink. In kitchen, operator replaced.
Equipment in poor repair. Walk in cooler door threshold metal plate needs repaired, no longer easily cleanable.
Floors not maintained smooth and durable. Large pitting in kitchen floors
Sep 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 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 operator replaced chlorine and is now working properly
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over container of broth.
Handwash sink not accessible for employee use at all times. Linen and food container in hand wash sink next to 3 compartment sink. Items removed from sink
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Turned off at sink next to 3 compartment sink.
Equipment and utensils not properly air-dried - wet nesting.
Food stored on floor. In walk in cooler.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Jan 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
Handwash sink used for purposes other than handwashing. Storing sanitizer buckets.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For dish machine,
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Blocked by packs of bottle water.
Floor soiled/has accumulation of debris. Floors under equipment soiled
Floors not maintained smooth and durable. Chipped concrete in kitchen area
Jul 26, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Equipment and utensils not properly air-dried - wet nesting. Discussed with operator proper air drying of clean equipment. operator moved to dish are to have re washed and air dried.
Floors not maintained smooth and durable. Floors in kitchen have heavy pitting.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets
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.