AZURE/ROOF

With 6 inspections documented, AZURE/ROOF maintains a 2.5/5 food safety rating in TAMPA. Recent inspections indicate some food safety concerns.

Last inspection: 1 weeks ago · 6 reports on file

500 Channelside Drive

Tampa, Florida, 33602

Hillsborough County County

★★½☆☆ (2.5/5)

Based on 6 health inspection reports

All Inspection Reports

Visit ID: 13571862

Met Inspection Standards

2 high, 1 basic

03G-53-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Provolone cheese dated but no time mark.
09-01-4:High Priority - 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. Employee touched sandwich with bare hands to be plated for customer. Employee placed on gloves
08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over ready to eat kimchi walk in cooler employee removed to proper storage Corrected On-Site

Visit ID: 10938281

Met Inspection Standards

1 int

31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Stored green bucket in bar hand washing sink.

Visit ID: 10731500

Met Inspection Standards

2 high, 1 int, 2 basic

13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. 1 employee.employee placed on hat. Corrected On-Site
06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Meatballs sitting on counter chef moved to running water Corrected On-Site
12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee touched raw beef patties and removed gloves than touched pepper flakes
12A-20-4:High Priority - Employee washed hands with no soap. Employee washed hands no soap.
11-27-4:Intermediate - 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.

Visit ID: 8722071

Met Inspection Standards

1 int, 3 basic

24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Large mixing bowls
24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At bar
01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Discussed with operator proper tag maintenance.

Visit ID: 8573988

Met Inspection Standards

5 int, 2 basic

24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees.at bar area Corrected On-Site
01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. High temp dish machine thermometer not functioning properly.
31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar area Corrected On-Site
31B-03-4:Intermediate - No soap provided at handwash sink. At bar area Corrected On-Site
02A-01-4:Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service.operator printed and hung up in seating area. Corrected On-Site

Visit ID: 8344270

Met Inspection Standards

2 high, 1 basic

31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Bar sinks Repeat Violation
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Operator had employee ice down the food items
03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried chicken (121F - Hot Holding), operator reheated it to 165F and turned up hot box.