WATER + FLOUR
1015 S HOWARD AVE, Tampa FL 33606 · (813)251-8406
Last inspected May 7, 2026 · 6 visits since August 2023
FEB 24
AUG 24
FEB 25
OCT 25
MAY 26
▼ IMPROVING
5 inspections trending up, 25 points better than where it started.
Stop Sale issued due to adulteration of food product. Tomatoe paste has mold inside reach in cooler at sushi bar. Chef discarded tomatoe paste.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
May 7, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate3 Basic
What the inspector wrote — 6 findingsThe state's own report →
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink in prep room.
No soap provided at handwash sink. Handwash sink in prep room.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on reach in cooler on cooksline.
Show the remaining 2 findings ▾
Food stored on floor. Coconut water on floor in beer cooler. Chef relocated.
No handwashing sign provided at a hand sink used by food employees. Handwash sink in prep room.
Oct 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pomodora sauce sauce temped at 125F chef removed and reheated to 185F
Covered waste receptacle not provided in women's bathroom.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk-in freezer. Chef removed ice at time of inspection
No Heimlich maneuver/choking sign posted. Emailed poster to operator. Operator printed and posted at time of inspection
Feb 13, 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 ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored overtop raw beef inside walk in cooler. Chef removed and properly stored chicken.
No soap provided at handwash sink. No handwashing soap at hand washing sink in sushi bar. Manager placed soap at handwashing sink
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine is soiled.
Stored food not covered. Cooked chicken stored inside walk in cooler on speed cart is not covered. Chef covered chicken.
Wet wiping cloth not stored in sanitizing solution between uses. Soiled wet cloth sitting on cutting board on reach in cooler at sushi bar. Chef removed cloths and properly stored them.
Aug 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate7 Basic
Show 10 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler in small kitchen by sushi station has stains and is no longer cleanable.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink in bar area.
No soap provided at handwash sink. Handwashing sink in bar has no handwashing soap. Chef placed hand soap at hand washing sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has buildup of black-mold like substance.
Floor area(s) covered with standing water. Standing water on floor in front of walk in cooler. Chef cleaned up water.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored between reach in cooler on cooks line. Chef removed knifes and placed at dishwasher.
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 laying inside rice. Chef removed spoon.
In-use wet wiping cloth/towel used under cutting board. Cloth stored underneath cutting board on reach in cooler on cooks line. Chef removed cloth.
Standing water in bottom of reach-in-cooler. Standing water inside reach in cooler in sushi station. Chef cleaned out water.
Water leaking from pipe and/or faucet/handle. Water leaking from underneath ice machine.
Feb 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate5 Basic
Show 9 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils stored in water at 85F. Chef heated water to 150F.
Non-food grade paper/paper towel used as liner for food container. Non food grade cloth used to cover rice. Chef removed cloth.
Stop Sale issued due to adulteration of food product. Tomatoe paste has mold inside reach in cooler at sushi bar. Chef discarded tomatoe paste.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tuna 47F. Re-temp 40F. Beef 46F. Re-tem 41F. Items placed on ice and placed inside walk in freezer.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has buildup of black-mold like substance.
Ice buildup in reach-in freezer and/or walk-in freezer. Buildup of ice inside reach in frezzer in back kitchen area.
In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle. Chef removed tongs and placed at dishwasher.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle of rice scoop stored inside rice. Chef removed scoop and placed at dishwasher.
No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer inside reach in cooler at sushi bar. Chef placed thermometer inside reach in cooler.
Aug 23, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate5 Basic
Show 11 findings ▾
Employee touching ready-to-eat food with their bare hands. Establishment serves a highly susceptible population. Employee preparing pizza with out glove. Manager had a discussion with employee and discarded toppings.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils stored in water at 87F. Chef discarded water and placed utensils at dishwasher.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Meatballs stored at 48F cold holding. Manager placed meatballs inside reach in frezzer re-temp at 41F.
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 stamp. Manager added proper time stamp to butter.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in sushi station has stains and is no longer cleanable.
Handwash sink not accessible for employee use at all times. Hand washing sink in bar area has a dish stored inside it. Manager removed dish and placed at dishwasher.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has buildup of black-mold like substance.
Dead roaches on premises. One dead roach in back kitchen area.
Equipment in poor repair. Bottom of walk in cooler door I'd in disrepair.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between reach in cooler and pan's.
No Heimlich maneuver/choking sign posted.
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.