WILLA'S
310 NORTH ROME AVENUE, Tampa FL 33606 · 813-816-2835
Last inspected May 20, 2026 · 7 visits since August 2023
APR 24
AUG 24
JAN 25
AUG 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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
7 visits, newest first
May 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
What the inspector wrote — 3 findings
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. observed operator doesn't have way to measure dish machine temp at time of inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a mold like substance inside ice machine bin at time of inspection.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in bulk flour at time of inspection. Operator removed scoop to wash.
Oct 29, 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 ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board throughout establishment.
Cutting board has cut marks and is no longer cleanable. Cutting boards throughout kitchen.
Aug 28, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 3 high priority.
3 High priority4 Intermediate13 Basic
Show 20 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over cheese in reach in cooler on cook line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 51 F- retemp 48 F, cheese 49 F-retemp 42 F, Cheese 55 F- retemp 43 F, pasta 52 F- retemp 42 F in reach in cooler on cook line. Manager placed on ice.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter missing vacuum breaker.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board throughout establishment.
Handwash sink does not have enough water pressure to properly wash hands. Handwash sink next to ice machine.
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. Beans in walk in cooler date not tracked from the time that it came out of the freezer.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee training certificates are expired.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
Cutting board has cut marks and is no longer cleanable. Cutting boards throughout kitchen.
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. Observed employee drinking from open container.
Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting in dry storage.
Equipment in poor repair. Dish machine tested 0ppm chlorine located in cafe area. Dish machine was not in use at time of inspection, discussed not using dish machine until it is working properly. Eco lab came at time of inspection ran dish machine tested 50 ppm chlorine.
Food storage container/container lid cracked or broken. Container lids cracked in dry storage.
Food stored on floor. Oil on floor, manager removed at time of inspection.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour and brown sugar. Manager removed at time of inspection.
Open dumpster lid.
Single-service articles not stored inverted or protected from contamination. Coffee filters not protected. Employee placed in container with lid.
Time/temperature control for safety food thawed in an improper manner. Observed oxtails thawing sitting on prep table. Manager placed in walk in cooler at time inspection.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed berries over washed Brussel sprouts. Manager reorganized at time of inspection.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table.
Jan 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate5 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored overtop butter in bakery station. Chef removed eggs and properly stored eggs.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. beef tartare (47F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef tartare (47F - Cold Holding)
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Test kit not used to check sanitizer in dishwasher in bar area.
Food-contact surface soiled with food debris, mold-like substance or slime. Small white cutting board on reach in cooler on cooks line has stains and is no longer cleanable.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has is soiled.
Equipment in poor repair. Torn gaskets inside reach in cooler on cooks by dishwasher.
Food stored on floor. Box of fries stored on floor inside walk in cooler. Chef removed box and properly stored it.
Raw fruits/vegetables not washed prior to preparation. Onions not washed before preparation. Chef washed onions.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quaternary ammonia bucket tested 0ppm. Chef refilled bucket retested at 200ppm.
Aug 9, 2024Inspection 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 ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensil's stored in water at 89F. Chef discarded water.
Food-contact surface soiled with food debris, mold-like substance or slime. Small cutting board on reach in cooler on cooks line has stains and is no longer cleanable.
Equipment in poor repair. Gaskets are torn inside small reach in cooler in bakery.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in reach in cooler in bakery are soiled.
Apr 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No high temperature measuring devices for high temp dishwasher in kitchen area.
Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Sanitizer not dispensing into dishwasher. Employee connected a new bottle of chlorine sanitizer dispense properly.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink stored overtop reach in cooler by walk in cooler. Employee removed and properly stored drink.
Equipment in poor repair. Gaskets are torn inside bakery refrigerator.
Aug 9, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
Dented/rusted cans present. Dented can of whole grain mustard has dents. Chef discarded mustard.
Operating with an expired Division of Hotels and Restaurants license.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink has a splitter with no Back-flow protection device.
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.
Current Hotel and Restaurant license not displayed. Manager displayed license.
Wet mop not stored in a manner to allow the mop to dry. Mop sitting inside mop sink preventing proper air drying. Chef properly stored mop.
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.