NOJAKS TASTY FOODS
305 E POLK ST, Tampa FL 33602 · 813-758-6230
Last inspected Aug 13, 2026 · 7 visits since November 2023
5 inspections within 15 points of each other. Whatever this kitchen does, it does consistently.
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. Issued to operator during inspection
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Feta cheese 45F cut tomatoes 45F reach in make top cooler. Manager added ice to cut tomatoes and feta cheese 2nd temp 43F Reach in glass cooler outside of the cooks line chickpeas 44F manager moved to different cooler. 2nd temp 44F.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For sink and surface sanitizer
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 44F reach in cooler
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Main reach in cooler Cold holding: crumble cheese 52 f employee moved to different cooler
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Restaurant has quat strips using a sink and surface sanitizer
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For the butter
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. Missing for 2 employees
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Floor soiled/has accumulation of debris. Under equipment
In-use tongs stored on equipment door handle between uses.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm, operator added more sanitizer.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. quaternary test kit for 3 compartment sink.
Equipment and utensils not properly air-dried - wet nesting.
Floor soiled/has accumulation of debris. Under equipment
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched phone to take phone order, put on new gloves without washing hands.
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. Issued to operator during inspection
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.
Single-service articles improperly stored. Single use gloves stored in restroom, discussed with manager.
Working containers of food removed from original container not identified by common name. Dry bins in back of establishment
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.