SAMARIA CAFE
502 N TAMPA ST, Tampa FL 33602 · 813.223.1674
Last inspected Jul 28, 2026 · 10 visits since July 2023
OCT 24
JAN 25
JUL 25
MAR 26
JUL 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. milk 52F held overnight
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,360
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2023027008 | May 4, 2023 | Jun 1, 2023 | $800 |
| 3--2022005663 | Dec 20, 2021 | Mar 9, 2022 | $160 |
| 3--2018008288 | Jan 31, 2018 | Mar 15, 2018 | $400 |
Inspection history
10 visits, newest first
Jul 28, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate4 Basic
What the inspector wrote — 10 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over biscuits reach in cooler on cooks line. Eggs were moved to bottom shelf
Stop Sale issued on time/temperature control for safety food due to temperature abuse. milk 52F held overnight
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler server station ambient air temperature 44F-47F milk 52F butter 44F yogurt 47F all foods moved to freezer 2nd temps 43F
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Holin daze sauce 132F employee added heat
Show the remaining 6 findings ▾
Handwash sink used for purposes other than handwashing. Stored sanitation bucket in sink employee removed front service line station
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Gyro meat not dated in walk in cooler employee dated
Cutting board has cut marks and is no longer cleanable. White boards on line
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand washing sink front server station.
Unwashed fruits/vegetables stored with ready-to-eat food. Straw berries unwashed over ready to eat walk in cooler employee moved to proper storage
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 0 ppm on cooks line discussed to add more sanitizer
Mar 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate0 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage above biscuits in reach in cooler by serving window
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cut cook ham and turkey walk in cooler open 2 days ago
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Potato salad and a vegetable soup walk in cooler
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 expired 2-18-25 Andrew 4-1-21 Jose
Jul 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 10, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line reach in Cooler Cold holding: cut tomatoes 47 f cheese 47 f potato salad 45 f feta 46 f ambient air temperature 51f employees began adding ice to products Reach in cooler Pepsi cooler server area watermelon 46 f
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 10 ppm
Jul 8, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over cook vegetables soup employee removed to proper storage
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line reach in Cooler Cold holding: cut tomatoes 47 f cheese 47 f potato salad 45 f feta 46 f ambient air temperature 51f employees began adding ice to products Reach in cooler Pepsi cooler server area watermelon 46 f
Handwash sink used for purposes other than handwashing. Sanitation bucket in the sink by servers line employee removed
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 10 ppm
Jan 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked chicken in walk in cooler. Operator moved them
Spray hose at dish sink lower than flood rim of sink.in kitchen.
Handwash sink not accessible for employee use at all times. Items stored in sink in kitchen, items moved.
Carbon dioxide/helium tanks not adequately secured. In hall
Floors not maintained smooth and durable. Floors cracked broken in kitchen. Operator states construction next door when they where drilling the vibration cracked their floor, they are waiting for them to make the repairs.
Hole in or other damage to wall.back left corner of kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dish pipes and sides of equipment in kitchen
Wall soiled with accumulated grease, food debris, and/or dust.
Oct 22, 2024Inspection 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 ▾
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. Dishwasher touched dirty dishes then clean, discussed with operator.
Handwash sink not accessible for employee use at all times. Bucket of water in sink, operator removed it.
Equipment and utensils not properly air-dried - wet nesting.
Floor soiled/has accumulation of debris. kitchen, dry storage and bar area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cabinets in bar
Jan 8, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener heavily soiled
Handwash sink not accessible for employee use at all times. Box of single service items in hand sink obstructing hand washing. Moved to other area.
Equipment and utensils not properly air-dried - wet nesting. Discussed with operator proper air drying of clean equipment. operator moved to dish are to have re washed and air dried.
Floor soiled/has accumulation of debris. Floors, and floor drains. soiled throughout kitchen and bar areas. Walls and ceilings in kitchen soiled
Interior of oven/microwave has accumulation of black substance/grease/food debris. In kitchen not in use but heavily soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods soiled above cooking equipment.
Wet mop not stored in a manner to allow the mop to dry.
Jul 18, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate2 Basic
Show 4 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. Dishwasher loading dirty dishes and unloading clean dishes and not washing hands before touching clean dishes.
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. Most employees are certified some are in the process of being certified.
Floor soiled/has accumulation of debris. Under equipment in kitchen, bar and storage areas.
Wet wiping cloth not stored in sanitizing solution between uses.
Jul 11, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority1 Intermediate3 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, operator will set up 3 compartment sink until repairs have been completed.
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. Dishwasher loading dirty dishes and unloading clean dishes and not washing hands before touching clean dishes.
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. Most employees are certified some are in the process of being certified.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwashing machine not dispensing chemicals.
Floor soiled/has accumulation of debris. Under equipment in kitchen, bar and storage areas.
Wet wiping cloth not stored in sanitizing solution between uses.
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.