WEST TAMPA SANDWICH SHOP
3904 N ARMENIA AVE, Tampa FL 33607 · 813.873.7104
Last inspected Apr 6, 2026 · 9 visits since August 2023
MAY 24
SEP 24
APR 25
SEP 25
APR 26
▼ IMPROVING
5 inspections trending up, 28 points better than where it started.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly observed in dining room.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2026025357 | Apr 6, 2026 | May 4, 2026 | $160 |
Inspection history
9 visits, newest first
Apr 6, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 2 high priority.
2 High priority2 Intermediate6 Basic
What the inspector wrote — 10 findingsThe state's own report →
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee put on hair net, then returned to prepare sandwiches without replace gloves and wash hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A container of scrambled egg (102F - Hot Holding) stored on top of the steam table. Discussed with employee about the proper hot holding temperature is 135F or above.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 7 employees working with no certified food manager at time of inspection.
Spray bottle containing toxic substance not labeled. Observed purple liquid in Simple Green spray bottle with no other label. Employee labeled as Fabuloso.
Show the remaining 6 findings ▾
Cutting board has cut marks and is no longer cleanable.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking a can of energy drink without a straw at cook line.
Employee with no hair restraint while engaging in food preparation. 4 employees working with food. All employees put on hair nets at time of inspection.
Food not stored at least 6 inches off of the floor. A case of crab meat stored on floor in walk-in freezer. Employee moved to shelf.
No handwashing sign provided at a hand sink used by food employees. Men and women's restrooms. Provided a physical signs and posted at time of inspection.
Stored food not covered. Pre-made Cuban sandwiches in walk-in cooler. Employee covered sandwiches at time of inspection.
Sep 26, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Food storage container/container lid cracked or broken. Multiple cracked lids and containers stored with food in walk-in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with accumulation of grease.
Wet wiping cloth not stored in sanitizing solution between uses. On cutting board at sandwich station.
Sep 22, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee washed hands with gloves on. Discussed with employee about proper handwash technique and gloves changing procedures, employee took off gloves and washed hands, replaced with new gloves at time of inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sandwich station reach-in cooler Cold Holding: sliced ham 46 F, sliced salami 46 F, sliced tomato 45 F, sliced Swiss cheese 47 F, tuna salad 46 F. Operator states that all items sold within 2 hours, recommended time control for time/temperature control for safety food on their existing time control written procedures.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 7 employees working 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. Cooked yellow rice, cooked chicken and various cooked items in walk-in cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee sweaters hanging on dry food storage shelf at back kitchen.
Food storage container/container lid cracked or broken. Multiple cracked lids and containers stored with food in walk-in cooler.
Interior of oven/microwave has accumulation of black substance/grease/food debris. In kitchen. Employee cleaned and sanitized at time of inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with accumulation of grease.
Wet wiping cloth not stored in sanitizing solution between uses. On cutting board at sandwich station.
Apr 8, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Handwash sink used for purposes other than handwashing. Spatula and scrubbing pad stored in handwash sink by three-compartments sink at kitchen. Employee removed items.
Food storage container/container lid cracked or broken. Multiple cracked/broken containers holding food in walk-in cooler and reach-in cooler.
Apr 4, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at front counter - Cold Holding: sliced ham 51 F, sliced white cheese 52 F, sliced yellow cheese 51 F, pulled pork 50 F, Reach-in cooler at cook line - Cold Holding: sausage link 51 F, diced tomato 47 F, sliced ham 49 F, sliced cheese 49 F. Employee placed ice bags on food and moved some items to walk-in cooler at time of inspection.
Handwash sink used for purposes other than handwashing. Spatula and scrubbing pad stored in handwash sink by three-compartments sink at kitchen. Employee removed items.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 7 employees working at time of inspection.
Food storage container/container lid cracked or broken. Multiple cracked/broken containers holding food in walk-in cooler and reach-in cooler.
In-use tongs stored on equipment door handle between uses.
Sep 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate7 Basic
Show 13 findings ▾
Nonfood-grade bags used in direct contact with food. Observed several food items stored in non food grade bags in walkin cooler and walk-in freezer
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shelled eggs stored over milk Observed raw chicken stored over cooked pork Corrected -observed employee remove and place on bottom shelf
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham (45 - Cold Holding) in reachin cooler on service line Corrective action observed employee place on ice
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. Observed Cuban sandwiches with no time mark on service line Observed employee place time mark on Cuban sandwiches
Toxic substance/chemical improperly stored. Observed Flex Seal stored above food items on storage shelf adjacent to back door Corrected -observed employee discard
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled with rust and old food debris on back prep table adjacent to back door Observed employee place in dish area to be cleaned
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table Corrected observed employee remove
Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers wet nesting on storage shelf
Food not stored at least 6 inches off of the floor. Observed containers of pickles stored on floor in back Kitchen Corrected -observed employee place on shelf
Ice scoop handle in contact with ice. Observed in ice machine on service line next to espresso machine Corrected observed employee remove handle from ice
In-use tongs stored on equipment door handle between uses. Observed stored on fryer handles Corrected observed employee remove
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed serving utensil stored in water temped at 132F on cookline Corrected observed employee discard water
Reuse of single-service or single-use articles. Vigo chicken stock containers reused.
May 10, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Deli slicer in back prep kitchen requires cleaning.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Soups. Discussed proper date marking with operator.
Missing drain plug at dumpster.
Reuse of single-service or single-use articles. Vigo chicken stock containers reused.
Working containers of food removed from original container not identified by common name. Unlabeled condiments located on shelf beneath cashier counter.
May 8, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 6 high priority.
6 High priority3 Intermediate6 Basic
Show 15 findings ▾
Container of medicine improperly stored. Medicine stored on fire suppression system over food cart with food. Operator removed medication during time of inspection.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee corrected at time of inspection.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly observed in dining room.
Nonfood-grade bags used in direct contact with food. Cheese stored in shopping bags in walk in cooler. Operator placed cheese in hotel pans.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage links 56F, chorizo 52F at 9:14am. Retemped both at 41F at 11:18am. ham 44F, sliced tomato 45F, cut lettuce 47F, tuna salad 46F discussed with operator to put time as a public health control or maintain reach in cooler at 41F or lower.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. grits 119F; oatmeal (104F)
Food-contact surface soiled with food debris, mold-like substance or slime. Deli slicer in back prep kitchen requires cleaning.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ more than 4 food handling employees. Certified food manager arrived shortly after beginning of inspection. Discussed that there needs to be a certified food manager present when 4 or more employees are engaging in food preparation.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Soups. Discussed proper date marking with operator.
Bowl or other container with no handle used to dispense food. Container without handle in flour bin used as scoop. Located on food cart next to fire suppression system in back kitchen area. Operator removed container during time of inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal cell phone on fire suppression system over food cart with food. Operator corrected at time of inspection.
Food stored on floor. Pickle bucket on floor in back kitchen area. Located beneath microwave next to fire suppression system. Operator corrected at time of inspection.
Missing drain plug at dumpster.
Reuse of single-service or single-use articles. Vigo chicken stock containers reused.
Working containers of food removed from original container not identified by common name. Unlabeled condiments located on shelf beneath cashier counter.
Aug 1, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate7 Basic
Show 11 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm of chlorine in three compartment sink, corrected to 100 ppm of chlorine.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee placing gloves on with no prior hand washing, corrected action taken inspector discussed with employee proper hand washing when changing gloves.
Handwash sink used for purposes other than handwashing. Sandwich press irons stored in employee hand wash sink next three compartment sink. Corrected, employee removed irons during inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice, cooked pork, all held over 24 hrs not date marked.
Bowl or other container with no handle used to dispense food. Cup with no handle used as scoop in sugar container.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on sandwich prep table at front area.
Food stored on floor. Food stored on floor in walk in cooler.
Reuse of single-service or single-use articles. Vigo chicken stock containers reused.
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Walls in dry storage area with exposed drywall.
Wet wiping cloth not stored in sanitizing solution between uses.
Working containers of food removed from original container not identified by common name. Bulk containers not labeled.
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.