DirtyFLRestaurant Inspection Data

FROM THE SOUL TO THE SEA

With 6 inspections documented, FROM THE SOUL TO THE SEA maintains a 2.1/5 food safety rating in TAMPA. Recent inspections indicate some food safety concerns.

Last inspection: 2 weeks ago · 6 reports on file

5013 East Broadway Avenue
Tampa, Florida, 33619
Hillsborough County County

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 6 health inspection reports

All Inspection Reports

2/21/2026· 2w ago

Visit ID: 13525252

Met Inspection Standards

2 high, 1 basic

  • 50-04-4:Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle. The mobile food truck license decal stickers displayed on the exterior of the truck is missing the final two digits of the license number.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 2/1/2026. MFDV set up to operate, prepare, and serve food to the public at the SunWest Crab and Shrimp Festival - at SunWest Park, located at 17362 Old Dixie Hwy, Hudson, FL 34667. During the inspection the operator paid the license. It was verified on the DBPR website. Corrected On-Site Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken wings and raw shelled eggs stored above stored above raw shrimp, shredded mix cheese, and containers of margarine. Items were moved to bottom shelf. Corrected On-Site

9/19/2025· 5mo ago

Visit ID: 10877070

Met Inspection Standards

1 high, 2 basic

  • 08B-38-4:Basic - Food stored on floor. Bag of potatoes on floor
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw meat and raw chicken sitting in standing water above the three compartment sink.
  • 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 10 ppm

2/22/2025· 1y ago

Visit ID: 8890397

Met Inspection Standards

3 basic

  • 36-73-4:Basic - Floor soiled
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water Repeat Violation

9/14/2024· 1y 5mo ago

Visit ID: 8714375

Met Inspection Standards

1 high, 4 int, 6 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Portion cups without a handle in seafood boil seasoning.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  • 08B-38-4:Basic - Food stored on floor. Drinks on floor
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease
  • 29-20-5:Basic - Standing water or very slow draining water in handwash sink.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw pork thawing out in standing water. Operator placing in reach-in-cooler
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over bottles of Gatorade in glass reach-in-cooler
  • 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.
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  • 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.
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Corrected On-Site

4/6/2024· 1y 11mo ago

Visit ID: 8648249

Met Inspection Standards

2 high, 1 int, 3 basic

  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven used more than 24 hours ago soiled.
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Thawing food without running cold water or under refrigeration. Operator turn cold water on. Corrected On-Site
  • 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Exceeding 200 ppm. Do not use equipment/utensils not properly sanitized. Operator refilled sink. Re tested 50ppm. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ricotta cheese in reach-in cooler. Operator placed item on bottom shelf. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator provided paper towels. Corrected On-Site

2/24/2024· 2y ago

Visit ID: 8336114

Met Inspection Standards

5 high, 1 int, 1 basic

  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Vertical glass door cooler
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Operator put gloves on to prep food, discussed proper hand wash with operator
  • 22-48-5:High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Using sanitizer that does not state for dishes or food contact surfaces on labe. Operator obtained proper sanitizer before end of inspection. Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken in vertical cooler over juice, bottled water operator moved chicken to bottom shelf Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mixed shredded cheese (52F - Cold Holding);, moved to freezer milk (52F - Cold Holding); moved to freezer, operator stated that it was out for prep
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris. Fry baskets Stove top