DirtyFLRestaurant Inspection Data

KOYA

KOYA located in TAMPA has undergone 6 health department inspections, achieving a 3.9/5 overall safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 11 months ago · 6 reports on file

807 West Platt Street
Tampa, Florida, 33606
Hillsborough County County

Overall Food Safety Rating

★★★½☆ (3.9/5)
Based on 6 health inspection reports

All Inspection Reports

3/27/2025· 11mo ago

Visit ID: 10756873

Met Inspection Standards

1 int

  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened and held longer then 24 hours has no date markings. Chef added proper date markings.

1/16/2025· 1y 1mo ago

Visit ID: 10756717

Met Inspection Standards
  • N/A:No Violations Were Observed

1/9/2025· 1y 2mo ago

Visit ID: 8786031

Follow-up Inspection Required

1 high, 1 int, 1 basic

  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Wet cloth stored underneath cuttings board. Chef removed cloth and placed board at dishwasher. Corrected On-Site
  • 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. Had a discussion with operator about using the three compartment sink until dishwasher is sanitizing and working properly. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink by back door. Chef laced paper towels at handwashing sink. Corrected On-Site

8/1/2024· 1y 7mo ago

Visit ID: 8684248

Met Inspection Standards
  • N/A:No Violations Were Observed

5/30/2024· 1y 9mo ago

Visit ID: 8638649

Follow-up Inspection Required

1 int

  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Warning

3/22/2024· 1y 11mo ago

Visit ID: 8384717

Met Inspection Standards

2 high, 1 int, 1 basic

  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on hook hanging off table in front grill station. Chef removed tongs and placed at dishwasher. Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time markers on brown butter at room temperature. Chef added proper date markers to butter. Corrected On-Site
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory. Chef hung up consumer advisory.