PAVLOVA LOVE TAMPA
3909 W BROAD ST, Tampa FL 33614 · 407-419-7137
Last inspected Feb 27, 2026 · 8 visits since August 2023
JUN 24
NOV 24
MAR 25
DEC 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Rodent activity present as evidenced by rodent droppings found. 1 rodent dropping behind the reach in cooler and 1 rodent dropping underneath three compartment sink. Employee removed droppings and cleaned and sanitized.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2018001873 | Dec 27, 2017 | Feb 16, 2018 | $400 |
Inspection history
8 visits, newest first
Feb 27, 2026Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Dec 22, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority4 Intermediate4 Basic
Show 12 findings ▾
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over Ready to eat commercial frosting. Raw chicken and raw beef stored over cooked chicken and raw fish. Raw bacon and unwashed strawberries stored over cake in storage room Reach in cooler. Operator relocated all raw items to an approved location during time of inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flan 54F at 9:42am stored inside front service display case at 7:30am cooled to 49F at 10:29am. Raw shell eggs 75F at 9:56am stored on kitchen prep table at 8:00am cooled to 58F at 10:29am.
Toxic substance/chemical improperly stored. Glass cleaner stored over single service take out containers for deserts. Operator relocated glass cleaner to an approved location during time of inspection. Cans of spray paint, air freshener, and cleaner stored on top
Handwash sink used for purposes other than handwashing. Used to stored plastic container lids and towel holder, located next to three compartment sink. Wet towels stored inside Employee handwash sink at front service and next to kitchen three compartment sink. Operator relocated all items from inside sink.
No paper towels or mechanical hand drying device provided at handwash sink. Located at front line. Operator provided paper towels during time of inspection.
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/. 2 Reach in chest freezers added to storage room. 1 Reach in cooler added in large storage room, located adjacent to original 5 Reach in coolers.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator posted advisory during time of inspection.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 Personal drinks on top of microwave in front line cook. 1 personal beverage in prep table adjacent to three compartment sink. Operator relocated all drinks to an approved location during time of inspection.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Located in kitchen area.
Opened employee beverage container in a cold holding unit with food to be served to customers. Personal drink inside front line Reach in cooler. Employee removed drink from inside Reach in cooler during time of inspection.
Mar 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed equipment without sanitizing in the three compartment sink. Discussed with operator all equipment must be sanitized after washing. Employee rewashed equipment and sanitized in chlorine sanitizer during time of inspection.
Nonfood-grade bags used in direct contact with food. Raw pork stored in shopping bag in back storage Reach in cooler. Operator discarded raw pork during time of inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over Ready to eat bread in front line Reach in cooler. Raw bacon stored over Ready to eat bread in back storage Reach in cooler. Raw pork stored over Ready to eat pork and other cooked meats in back storage Reach in cooler. Operator relocated all items during time of inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marking for cooked beef, cooked plantains, cooked black beans, and multiple cooked food items in several Reach in coolers in back storage area. Operator began discarding food during time of inspection.
Cutting board has cut marks and is no longer cleanable. Located in front service line.
Food stored on floor. 1 container of oil stored on floor in back storage area. 1 case if water stored in floor on office area. Operator relocated all items during time of inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stove top burners are soiled on front line cook area.
Nov 5, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Nonfood-grade bags used in direct contact with food. Raw beef and pork stored in direct contact with shopping bags inside several Reach in freezers in back kitchen area.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs in kitchen Reach in cooler stored over Swiss cheese and unwashed celery. Raw fish and raw beef livers stored over cooked pork in back kitchen Reach in cooler. Raw chicken stored over Ready to eat hot dogs and eggplants in back kitchen Reach in cooler. Operator relocated raw shell eggs and raw chicken during time of inspection.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer solution tested at 200+ ppm at time of inspection. Operator readjusted chlorine sanitizer to 100ppm during time of inspection.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Chlorine sanitizer tested at 0ppm. Operator used test kit during time of inspection and retested three compartment sink sanitizer to 100ppm at time of inspection.
Cutting board has cut marks and is no longer cleanable. Observed 1 Cutting board with cut marks and no longer cleanable.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed 1 employee wearing large hoop earrings and necklace while preparing food inside kitchen. Discussed with operator only a plain ring may be worn.
Food stored on floor. Container of sugar stored on floor next to chest freezer in back kitchen area.
Open dumpster lid. Dumpster are part of a shared community.
Wet mop not stored in a manner to allow the mop to dry. Located next to three compartment sink and pizza ovens.
Jun 4, 2024Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Reach-in cooler interior/shelves have accumulation of soil residues. Mold like substance in reach in cooler on middle prep area. Reach in cooler with glass door. Operator will pull the shelves and clean them today.
Feb 14, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate3 Basic
Show 10 findings ▾
Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. Observed employee washed and rinsed the food containers, then rinsed containers in quat sanitizer for just a few seconds. Discussed with operator.
Nonfood-grade bags used in direct contact with food. Cut cantaloupe stored in grocery bags. Cardboard used to line food-contact shelves. Dry food storage shelves.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm. Inspector helped operator to remade solution, test 200ppm.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Displayed hot box at front service counter - Hot holding: chicken croquette 110 F, chicken empanada 115 F. Operator turned thermostat to higher heat. Re temp: croquetta 120F, empanada 125 F.
Toxic substance/chemical improperly stored. Bleach stored with/over cleaned food equipments on equipment storage shelf.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quat test kit.
Spray bottle containing toxic substance not labeled. Multiple spray bottles.
No Heimlich maneuver/choking sign posted.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease.
Time/temperature control for safety food thawed in an improper manner. Raw beef and raw fish thawing on prep table in room temperature.
Aug 9, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
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.
Manager or person in charge lacking proof of food manager certification. Mauro Sica
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
Aug 8, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 6 high priority.
6 High priority7 Intermediate1 Basic
Show 14 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee washed hands
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Touching phone while working with food
Nonfood-grade bags used in direct contact with food. Cook rice in a to go bag reach in cooler
Raw animal food stored over/not properly separated from ready-to-eat food.raw beef over cook pork reach in cooler back storage raw shelled eggs over cut ham reach in cooler back storage discussed with employee the importance of proper food storage
Rodent activity present as evidenced by rodent droppings found. 1 rodent dropping behind the reach in cooler and 1 rodent dropping underneath three compartment sink. Employee removed droppings and cleaned and sanitized.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried potatoes 118 f hot warmer
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.
Manager or person in charge lacking proof of food manager certification. Mauro Sica
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
No paper towels or mechanical hand drying device provided at handwash sink. By three compartment sink
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Manager signed and one employee signed next routine
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Printed for operator to post on wall employee post on wall
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook pork not dated reach in cooler
Dead roaches on premises. 1 dead roach on floor in back kitchen operator removed and sanitized area. 1 dead roach in closet room by three compartment sink employee removed and sanitized.
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.