PSOMI RESTURANT
701 N HOWARD AVE, Tampa FL 33606 · 8133622620
Last inspected Apr 9, 2026 · 8 visits since August 2023
NOV 23
AUG 24
JAN 25
OCT 25
APR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Soup hot holding at 112F. Chef heated soup to 168F.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Apr 9, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
What the inspector wrote — 2 findings
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Old labels stuck to food containers after cleaning on clear containers on dish drying rack.
Apr 8, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Hot holding: cheese bread 70 F, cooked spinach spanakopita 72 F, cooked beef patties 73 F, Per operator items have been out on speed rack since 6 am. Time temped 12 pm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: Cold holding: raw beef 32 F, raw beef 46 F, cooked onion 47 F,garlic oil marinade 47 F, gyro garlic and oil marinade 47 F, raw beef 45 F, time temped 11:45 am. Per operator temperature of walk in cooler at 6 am was 36 F. Inspector spoke with operator to put items in ice bath to bring back down to temperature.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: cheese bread 70 F, cooked spinach spanakopita 72 F, cooked beef patties 73 F, Per operator items have been out on speed rack since 6 am. Time temped 12 pm.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on bar over reach in cooler.
Old labels stuck to food containers after cleaning on clear containers on dish drying rack.
Open dumpster lid.
Oct 8, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Primary dish machine is working properly. Operator will discontinue use of bar glass washer and wash glass wear in primary machine until repairs are made
Ceiling tile missing. Missing ceiling tile in dish area
Covered waste receptacle not provided in women's bathroom. Covered receptacle needed in restrooms
Equipment in poor repair. Hot water heater in dish machine area
Oct 1, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Missing indicators on menu to identify undercooked cooked to order eggs on menu
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Primary dish machine is working properly. Operator will discontinue use of bar glass washer and wash glass wear in primary machine until repairs are made
Ceiling tile missing. Missing ceiling tile in dish area
Covered waste receptacle not provided in women's bathroom. Covered receptacle needed in restrooms
Equipment in poor repair. Hot water heater in dish machine area
Jan 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
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. Chicken held on time has time markings by soups. Chef added proper time markings.
Handwash sink used for purposes other than handwashing. Handwashing sink has trashed stored inside by dishwasher. Staff removed trash from handwashing sink.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between reach in cooler and refrigerator on cooks line. Employee removed knifes and washed knifes.
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. Employee discarded drink.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quaternary ammonia sanitizer bucket tested 0ppm of quaternary ammonium. Manager refilled bucket retested at 200ppm of quaternary ammonium.
Aug 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensil's stored in water at 78F. Chef discarded water.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored between reach in cooler and refrigerator on cooks line management removed knifes and washed knifes.
In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle on cooks line. Management removed tongs and placed at dish.
Nov 29, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling has small stain in setting area.
In-use wet wiping cloth/towel used under cutting board. Cloth stored underneath cuttings board. Employee removed cloth and placed board at dishwasher.
Raw fruits/vegetables not washed prior to preparation. Avocado's not washed before preparation.
Aug 10, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Soup hot holding at 112F. Chef heated soup to 168F.
Handwash sink not accessible for employee use at all times. Knife stored inside hand washing sink. Owner removed knife from hand washing sink and placed at dishwasher.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored between reach in cooler and food preparation table. Chef removed knife and placed at dishwasher.
No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand washing sink in bar area. Owner placed a hand washing sign at 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.