GULF COAST SOURDOUGH
6703 N FLORIDA AVE, Tampa FL 33604
Last inspected Mar 16, 2026 · 8 visits since November 2023
MAR 24
OCT 24
FEB 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
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
8 visits, newest first
Mar 16, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate0 Basic
What the inspector wrote — 2 findings
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Nov 18, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Employee with no beard guard/restraint while engaging in food preparation. Observed employee preparing sandwiches with no beard guard.
Old labels stuck to food containers after cleaning. Observed old labels stuck to food containers on shelf across from 3 compartment sink.
Oct 3, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 2 high priority.
2 High priority5 Intermediate5 Basic
Show 12 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wash hands then touch sink nozzles prior to drying hands. Educated employee on proper hand washing practices
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. feta cheese (44F - Cold Holding); mozzarella cheese (45F - Cold Holding); sliced deli meat (45F - Cold Holding) employee placing items on ice. Discussed callback date with operator.
Handwash sink used for purposes other than handwashing. Observed wire scrubbed stored inside of Hand washing sink in main kitchen.
No paper towels or mechanical hand drying device provided at handwash sink.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed tuff shed outside near mop sink with two stand up refrigerators with milk, mozzarella cheese, sourdough bread, and deli meats. Discussed callback date with operator.
No soap provided at handwash sink. Hand washing sink near 3 compartment sink. Employee replaced soap.
Required employee training expired 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 expired certificate for Zachary Lief-Paul
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed drink on top of reach in cooler next to a tray of cookies. Observed employee drinks on prep table with canola oil.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on top of reach in cooler
Employee with no beard guard/restraint while engaging in food preparation. Observed employee preparing sandwiches with no beard guard.
Food stored outside. Observed add on storage area not included on plans with 2 stand up coolers with milk, mozzarella cheese, deli meats, and single service items.
Old labels stuck to food containers after cleaning. Observed old labels stuck to food containers on shelf across from 3 compartment sink.
Feb 26, 2025Inspection 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 ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 100 ppm chlorine
Toxic substance/chemical improperly stored. Observed bottle with toxic chemicals stored on shelf with baking pans in dish wash room.
Handwash sink used for purposes other than handwashing. Cleaning items stored inside hand sink near 3 compartment sink
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Missing page 1 and 2 of 3 pages for the time as a public health control form
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on shelf next to prep table in front kitchen area
Working containers of food removed from original container not identified by common name. White container on wheels of flour.
Oct 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Toxic substance/chemical improperly stored. On rack with Extra Virgin Olive Oil
No soap provided at handwash sink. Near 3 compartment sink
Cutting board has cut marks and is no longer cleanable.
Employee with ineffective hair restraint while engaging in food preparation. Long ponytails
Standing water in bottom of reach-in-cooler. Front kitchen area
Wet wiping cloth not stored in sanitizing solution between uses.
Apr 3, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 29, 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. Cooked chicken strips 49 F Cooked falafel 51 F Cheese 50 F Sliced turkey 49 F Pastrami 49 F operator placing in a working cooler and adding to time as a public health control form. Prep reach-in-cooler
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No soap provided at handwash sink. Near 3 compartment sink
Cutting board has cut marks and is no longer cleanable.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Too much chlorine. Operator changing sanitizing solution. 200 ppm
Nov 1, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Food/ice received from unapproved source/no invoice provided to verify source. Orange Juice and Apple Juice in glass reach-in-cooler self served and labeled correctly. See Stop Sale.
Stop Sale issued due to food originating from an unapproved source. Food/ice received from unapproved source/no invoice provided to verify source. Orange Juice and Apple Juice in glass reach-in-cooler self served and labeled correctly. See Stop Sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fly Bys stuffed homemade bread with cooked vegetables, pepperoni, cheese, vegan ingredients, eggs, meatballs and breaded chicken. In hot box front kitchen counter at 124 and 128. Placing in time as a public health control form
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.
Cutting board has cut marks and is no longer cleanable.
Working containers of food removed from original container not identified by common name. Observed unlabeled bottle on cooksline
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.