AVA RESTAURANT
718 South Howard Avenue
Tampa, Florida, 33606
Hillsborough County County
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 5/2/2025
High Priority
2
Intermediate
3
Basic
4
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - 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.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl without a handle used as scoop in brown sugar bin. Chef removed bowl and placed at dishwasher. Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored in food preparation table. Chef removed and properly stored drinks. Corrected On-Site Repeat Violation
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of reach in cooler in bakery station. Repeat Violation
- 22-41-4:High Priority - 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. Dishwasher tested 0ppm of chlorine establishment has 3 compartment sink already set up and washing dishes in it..
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cake 47 at 3:00 placed in freezer re temp 3:30 41F, Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on cooks line has stains.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink in bar area has items stored inside it.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in bar area.
Food safety inspection conducted on 5/2/2025 revealed 9 total violations (2 high priority, 3 intermediate, 4 basic).
Inspection on 11/18/2024
High Priority
3
Intermediate
0
Basic
5
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored in food preparation tables on cooks line. Employee removed drink. Corrected On-Site
- 12B-12-5:Basic - 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 drink from cup with no lid on cooks line.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle on cooks line.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in water at 87F in between grill and sauté station on cooks line.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of reach in cooler across from fryer on cooks line.
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Non-food grade cloth used to cover shrimp on cooks line.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored overtop ready to eat green beans inside reach in cooler across from fryer on cooks line. Chef removed and properly stored fish.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Red sauce hot holding at 128F. Chef reheated red sauce to 165F. Corrected On-Site
Food safety inspection conducted on 11/18/2024 revealed 8 total violations (3 high priority, 0 intermediate, 5 basic).
Inspection on 4/12/2024
High Priority
1
Intermediate
1
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has buildup of black-mold like substance.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between wall and reach in cooler. Chef removed knife and placed at dishwasher. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets inside reach in cooler on cooks line are soiled.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw salmon 49F. -retemp 40F Pork chops 47F. - retemp 43F Raw beef 49F. Retemp 42F. All items placed on ice inside walk in freezer.
- 31B-03-4:Intermediate - No soap provided at handwash sink. No hand washing soap at hand washing sink on cooks line. Chef placed hand washing soap at sink. Corrected On-Site
Food safety inspection conducted on 4/12/2024 revealed 5 total violations (1 high priority, 1 intermediate, 3 basic).
Inspection on 12/12/2023
High Priority
1
Intermediate
0
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Gaskets inside reach in cooler on cooks line are torn.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle. Chef removed and placed tongs at dishwasher. Corrected On-Site Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Marinara cold holding at 47F. Chef placed marinara inside frezzer. Re-temperature at 42F. Corrected On-Site
Food safety inspection conducted on 12/12/2023 revealed 3 total violations (1 high priority, 0 intermediate, 2 basic).