HAIKU
808 N FRANKLIN ST, Tampa FL 33602
Last inspected Sep 9, 2025 · 9 visits since December 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
DEC 23
MAY 24
OCT 24
JAN 25
JUL 25
≈ ERRATIC
5 inspections, swinging between B and F. 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. 4 live flies at outside bar area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Sep 9, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
4 High priority3 Intermediate3 Basic
What the inspector wrote — 10 findingsThe state's own report →
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. Bartender discarded soiled plate than walked to bar and began cutting lemons discussed with bartender the importance of hand washing. Employee washed hands
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.cutting lemons at bar no gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over ready to eat sauces in reach in cooler across from flattop grill
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.walk in cooler raw chicken 44 f cheese 44f butter milk 45 f moved cheese and butter to freezer. 2nd temp butter 43 f cheese 43 f
Show the remaining 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine interior soiled
No soap provided at handwash sink. Three compartment sink employee restocked
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For sushi rice
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. Yellow fin tuna inside rop package reach in cooler back kitchen still frozen employee placed slit mark in bags
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Not double bucketed stored on floor
Time/temperature control for safety food thawed in an improper manner. Raw beef sitting inside a clear bucket in sink.
Jul 9, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 4 high priority.
4 High priority4 Intermediate3 Basic
Show 11 findings ▾
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. Bartender discarded soiled plate than walked to bar and began cutting lemons discussed with bartender the importance of hand washing. Employee washed hands
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.cutting lemons at bar no gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over ready to eat sauces in reach in cooler across from flattop grill
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.walk in cooler raw chicken 44 f cheese 44f butter milk 45 f moved cheese and butter to freezer. 2nd temp butter 43 f cheese 43 f
Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine interior soiled
No soap provided at handwash sink. Three compartment sink employee restocked
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For sushi rice
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Emanuel leyva 1-7-23 always safe food company
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. Yellow fin tuna inside rop package reach in cooler back kitchen still frozen employee placed slit mark in bags
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Not double bucketed stored on floor
Time/temperature control for safety food thawed in an improper manner. Raw beef sitting inside a clear bucket in sink.
Mar 21, 2025□ 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 ▾
Carbon dioxide/helium tanks not adequately secured.
Jan 15, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 1 high priority.
1 High priority5 Intermediate5 Basic
Show 11 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Operator installed during inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled
Handwash sink not accessible for employee use at all times. -Bar sink, drain pan -Prep sink, table in front of it - hot line sink, whisk in sink. Operator removed all obstructions
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
No paper towels or mechanical hand drying device provided at handwash sink. At bar, operator replaced
No soap provided at handwash sink. At bar, operator replaced.
Carbon dioxide/helium tanks not adequately secured.
In-use tongs stored on equipment door handle between uses. Operator removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit. On hot line operator removed them
Old labels stuck to food containers after cleaning.
Reach-in cooler interior/shelves have accumulation of soil residues. Outside bar coolers
Oct 30, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate6 Basic
Show 7 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. And behind equipment at end of hot line
Carbon dioxide/helium tanks not adequately secured. By back door.
Equipment and utensils not properly air-dried - wet nesting.
Floor soiled/has accumulation of debris. Floors and drains under equipment soiled, in kitchen. Inside and outside bar floor and drains heavily soiled with trash and debris.
No handwashing sign provided at a hand sink used by food employees. Indoor and outdoor bar area being used as dump sinks operator will replace.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment, rusted equipment shelving.
Old labels stuck to food containers after cleaning.
Oct 2, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 18 recorded, 4 high priority.
4 High priority4 Intermediate10 Basic
Show 18 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. Disc machine has 0 ppm chlorine sanitation, operator will set up 3 compartment sink to sanitize until dish machine is repaired.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 live flies at outside bar area
Raw animal food stored over/not properly separated from ready-to-eat food. Cracked raw eggs over beef
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. And behind equipment at end of hot line
Handwash sink not accessible for employee use at all times. Sink blocked by perforated pan to dump finished drinks into. Indoor and outdoor bar area being used as dump sinks operator removed pan.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink. Indoor and outdoor bar area being used as dump sinks operator replaced.
No soap provided at handwash sink. Indoor and outdoor bar area being used as dump sinks operator replaced.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Has calcium build up
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Approximately 10 dead flies in fly trap in back of kitchen by back door, operator removed sticky paper and will order more.
Carbon dioxide/helium tanks not adequately secured. By back door.
Equipment and utensils not properly air-dried - wet nesting.
Floor soiled/has accumulation of debris. Floors and drains under equipment soiled, in kitchen. Inside and outside bar floor and drains heavily soiled with trash and debris.
In-use tongs stored on equipment door handle between uses.
No handwashing sign provided at a hand sink used by food employees. Indoor and outdoor bar area being used as dump sinks operator will replace.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment, rusted equipment shelving.
Old labels stuck to food containers after cleaning.
Wet wiping cloth not stored in sanitizing solution between uses.
May 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler on hot line second from left wall facing the seating area tuna (56F - Cold Holding); sautéed mushrooms (54F - Cold Holding) operator discarded
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on hot line second from left wall facing the seating area tuna (56F - Cold Holding); sautéed mushrooms (54F - Cold Holding) operator discarded.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Floor soiled/has accumulation of debris. Floors under equipment soiled
No handwashing sign provided at a hand sink used by food employees. At end of hot line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment soiled
Jan 11, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Equipment and utensils not properly air-dried - wet nesting.
Floor soiled/has accumulation of debris. Floors under equipment at bar and in kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment in kitchen and bar
Wet wiping cloth not stored in sanitizing solution between uses. On tables and under cutting boards.
Dec 13, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority0 Intermediate4 Basic
Show 6 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. 0ppm
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Equipment and utensils not properly air-dried - wet nesting.
Floor soiled/has accumulation of debris. Floors under equipment at bar and in kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment in kitchen and bar
Wet wiping cloth not stored in sanitizing solution between uses. On tables and under cutting boards.
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.