PETRA RESTAURANT
1118 W KENNEDY BLVD, Tampa FL 33606 · 813-513-3000
Last inspected May 18, 2026 · 10 visits since October 2023
APR 24
AUG 24
FEB 25
NOV 25
MAY 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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 ready to eat peta bread bread with bare hands.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2021003681 | Nov 16, 2021 | Mar 3, 2021 | $200 |
| 3--2016002857 | Jan 6, 2016 | Feb 3, 2016 | $200 |
Inspection history
10 visits, newest first
May 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate3 Basic
What the inspector wrote — 7 findingsThe state's own report →
Raw animal food stored over or with unwashed produce. Observed raw ground beef stored over unwashed tomatoes in reach in cooler at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards in kitchen at time of inspection.
Handwash sink used for purposes other than handwashing. Observed utensils in hand wash sink in kitchen at time of inspection
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink in kitchen at time of inspection. Operator refilled during inspection.
Show the remaining 3 findings ▾
Bowl or other container with no handle used to dispense food. Observed bowls in dried bean bin in dry storage at time of inspection.
Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler door handles are soiled with old food debris at time of inspection.
Food stored on floor. Observed bag of red lentils stored on dry storage floor at time of inspection.
Nov 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw skewered ground meat stored over bagged whole cucumbers in reach in cooler in back room cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards in kitchen at time of inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed prepared foods stored in reach in coolers not labeled at time of inspection. -Observed unmarked squeeze bottles on cooks line at time of inspection.
Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler handles are soiled with old food debris at time of inspection.
Carbon dioxide tanks not adequately secured. Observed carbon dioxide tanks stored in restaurant are not secured at time of inspection.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in bulk dry chick peas at time of inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets are soiled at time of inspection.
Mar 11, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
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 opened and held longer 5hen 24 hours has no date markings.
Handwash sink used for purposes other than handwashing. Handwashing sink has dishes stored inside it in kitchen area.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date markings on any foods inside double door refrigerator in back kitchen area.
In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Good filters have buildup of grease overtop grill on cooks line.
Working containers of food removed from original container not identified by common name. Clear bottles of sauces used for cooking has no labeling of ingredients on cooks line.
Feb 26, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 5 high priority.
5 High priority5 Intermediate8 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. Dishwasher tested 0ppm of chlorine. Had a discussion with operator about using the three compartment sink until dishwasher is sanitizing and working properly.
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 ready to eat peta bread bread with bare hands.
Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Employee cut ready to eat peta bread bread with bare hands.
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Items held on time as a public health control has no time marking owner discarded items handwashing stated that they were about to throw them away the 4 time limit had been reached.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
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 opened and held longer 5hen 24 hours has no date markings.
Handwash sink used for purposes other than handwashing. Handwashing sink has dishes stored inside it in kitchen area.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink by entrance to kitchen. Owner placed paper tow at handwashing sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date markings on any foods inside double door refrigerator in back kitchen area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored on reach in cooler.
Ice scoop handle in contact with ice.
In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Knife laying in salad mix inside reach in cooler on cooks line.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in water at 77F.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Good filters have buildup of grease overtop grill on cooks line.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored inside small refrigerator next to floor mixer.
Working containers of food removed from original container not identified by common name. Clear bottles of sauces used for cooking has no labeling of ingredients on cooks line.
Sep 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 3, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 61F. Raw beef 59F. Raw lamb 51F. Curry sauce 60F. Raw fish 61F.
Aug 27, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensil's stored in water at 82F. On cooks line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 61F. Raw beef 59F. Raw lamb 51F. Curry sauce 60F. Raw fish 61F.
Handwash sink used for purposes other than handwashing. Hand washing sink by steam table has a pan stored inside it.
No soap provided at handwash sink. No hand washing soap at hand washing sink in bar. Employee placed hand washing soap at hand washing sink.
Probe thermometer not used to ensure proper food temperatures.
Equipment in poor repair. Gaskets inside reach in cooler on cooks line are torn.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in small reach in freezer behind office.
No conspicuously located ambient air temperature thermometer in holding unit. No ambient air thermometer inside reach in cooler on cooks line.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored inside reach in cooler on cooks line.
Apr 12, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold Holding- Raw chicken 60F. Raw beef 54F. Raw fish 49F.
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. Emailed operator updated education packet.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink by door when entering kitchen.
Apr 11, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee moved trash can started working without washing hands had a conversation about proper hand washing with employee. Employee washed her hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold Holding- Raw chicken 60F. Raw beef 54F. Raw fish 49F.
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. Emailed operator updated education packet.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink by door when entering kitchen.
In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle. Chef removed tongs and placed at dishwasher.
Oct 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate4 Basic
Show 12 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Chef went from working with raw meat to working with humans changed glove without washing 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. Employees plated pita bread with bare hands. Had a discussion with employee about bare hand contact with ready to eat food.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensil stored in water at 82F on cooks line next to fryer.
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.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink by door.
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. Gave operator physical copy of employee reporting agreement.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Hummus prepared on site has no date markers.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on top of reach in cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored on top of reach in cooler.
No Heimlich maneuver/choking sign posted.
No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand washing sink by mop sink.
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.