VIZCAYA SOHO
401 S HOWARD AVE, Tampa FL 33606 · 813-244-7773
Last inspected May 20, 2026 · 9 visits since September 2023
FEB 24
SEP 24
FEB 25
OCT 25
MAY 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
May 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
What the inspector wrote — 2 findings
Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards in kitchen at time of inspection.
Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler door handles are soiled at time of inspection.
Mar 10, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 28, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Raw animal food stored over or with unwashed produce. Raw bacon stored over fresh mint.
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.
Current Hotel and Restaurant license not displayed. Owner printed and posted at time of inspection
Food not stored at least 6 inches off of the floor. Container of fryer oil stored less than 6 inches off floor in storage area
Time/temperature control for safety food thawed in an improper manner. Frozen fish thawing in standing water. Owner ran water to continue thawing process.
Apr 24, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
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.
Feb 18, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority4 Intermediate1 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw Beef stored overtop ready to eat potatoes inside 4 door refrigerator in back kitchen area.
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. Butter held on time as a public health control has no time markings.
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 then 24 hours has no date markings inside double door refrigerator by slicer.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Fish cooked and held longer then 24 hours has no date markings inside sliding door refrigerator on cooks line.
Bowl or other container with no handle used to dispense food. Bowl without a handle inside rice bin inside reach in cooler on cooks line.
Sep 11, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority6 Intermediate0 Basic
Show 6 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream opened and held longer then 24 hours has no date markings.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit at time of inspection.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Soup cooked and held longer then 24 hours has no date markings in 4 door refrigerator in back kitchen area.
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Had a discussion with operator about using the three compartment sink until dishwasher is sanitizing and working properly.
Sep 4, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority7 Intermediate1 Basic
Show 11 findings ▾
Non-food grade paper/paper towel used as liner for food container. Non-food grade paper towel used to line pan housing raw beef. Chef removed paper towel.
Raw animal food stored over or with unwashed produce. Raw shelled eggs stored overtop stored over top unwashed vegetables. Manager removed and properly stored eggs.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw beef cold holding 46. Raw fish cold holding 47F. Items placed on ice inside reach in cooler.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream opened and held longer then 24 hours has no date markings.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit at time of inspection.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Probe thermometer not used to ensure proper food temperatures.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Soup cooked and held longer then 24 hours has no date markings in 4 door refrigerator in back kitchen area.
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Had a discussion with operator about using the three compartment sink until dishwasher is sanitizing and working properly.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle of spoon inside vegetables inside reach in cooler is laying in vegetables. Chef removed spoon and placed at dishwasher.
Feb 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over or with unwashed produce. Raw shelled eggs stored overtop ready to eat food inside refrigerator in back of kitchen.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Held longer then 24 hours with no date markings inside refrigerator across from mixer. Cilantro sauce Heavy cream Beef béchamel
In-use tongs stored on equipment door handle between uses. Tongs hanging on stove top handle.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon used to serve meatballs handle is touching food.
Sep 19, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority7 Intermediate0 Basic
Show 9 findings ▾
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. Server placing food in Togo box is not wherein gloves. Owner had a conversation with employee about bare hand contact with ready to eat food employees washed hands. Food was not served.
Raw animal food stored over or with unwashed produce. Raw eggs stored overtop of unwashed fruits and herbs inside refrigerator across from mixer in back kitchen area.
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 then 24 hours has no date markings inside refrigerator across from mixer in back kitchen area.
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.
Handwash sink used for purposes other than handwashing. Hand washing sink has dirty dishes stored inside it. Owner removed dirty dishes and placed at dishwasher.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw items on menu are not identified. Owner printed new menus during inspection with items properly identified.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit at time of inspection.
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. Emailed operator employee health agreement.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date markers on cooked chicken,octopus,crab meat inside 4 door reach in cooler across from slicer in back kitchen area.
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.