DirtyFLRestaurant Inspection Data

CHEZ FABY

With 7 documented inspections, CHEZ FABY in TAMPA has achieved a 3.3/5 food safety rating. Recent inspections show improving food safety practices.

500 North Tampa Street
Tampa, Florida, 33602
Hillsborough County County

Overall Food Safety Rating

★★★☆☆ (3.3/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 10/6/2025

Inspection #: Visit ID: 13488397

  • N/A:No Violations Were Observed

Inspection Date: 8/11/2025

Inspection #: Visit ID: 13475821

  • 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. No identification on poached eggs - From follow-up inspection 2025-08-11: Still in process **Time Extended**

Inspection Date: 7/29/2025

Inspection #: Visit ID: 10880398

  • 35B-02-4:Basic - Insect control device installed over food preparation area. Above reach in cooler.
  • 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. Tested at 0 ppm tested two times discussed with owner to use the three compartment sink to sanitize the dishes .
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Onion soup reheated started at 7:00 am took temperature at 10:30 am at 69F
  • 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Onion soup reheated started at 7:00 am took temperature at 10:30 am at 69F
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Stored container in sink employee removed. Corrected On-Site
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. No identification on poached eggs
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing for 4 employees observed 1 employee training
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook beef cook sausage multiple items not dated
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 expired fabiennu louan 3-14-2025

Inspection Date: 1/30/2025

Inspection #: Visit ID: 10760911

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under equipment at bar and in kitchen
  • 35B-02-4:Basic - Insect control device installed over food preparation area. In main kitchen. Discussed with operator proper places to put insect control devices.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Inspection Date: 10/22/2024

Inspection #: Visit ID: 8773586

  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Out of chlorine chemicals, operator has 3 compartment sink set up until shipment comes in
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floors under cabinets and under equipment in kotchen
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  • 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.in kitchen Repeat Violation

Inspection Date: 1/29/2024

Inspection #: Visit ID: 8547199

  • 14-10-4:Basic - Equipment or utensils not designed or constructed in a durable manner. Plastic plates chipped and worn
  • 35B-02-4:Basic - Insect control device installed over food preparation area. In kitchen over reach in cooler
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Operator fixed Corrected On-Site Repeat Violation

Inspection Date: 11/7/2023

Inspection #: Visit ID: 8372514

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Kitchen, bar, and dry storage
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment soiled
  • 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomato's in bin 46F less than 4 hours, operator iced down pan holding cut tomato's Corrected On-Site
  • 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. In kitchen