DirtyFLRestaurant Inspection Data

PSOMI RESTURANT

PSOMI RESTURANT located in TAMPA has undergone 8 health department inspections, achieving a 3.1/5 overall safety rating. Recent inspections show improving food safety practices.

Last inspection: 1 weeks ago · 8 reports on file

701 North Howard Avenue
Tampa, Florida, 33606
West Tampa
Hillsborough County County

Overall Food Safety Rating

★★★☆☆ (3.1/5)
Based on 8 health inspection reports

All Inspection Reports

4/9/2026· 1w ago

Visit ID: 13669490

Met Inspection Standards

1 int, 1 basic

  • 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning on clear containers on dish drying rack. Warning - From follow-up inspection 2026-04-09: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. Warning - From follow-up inspection 2026-04-09: **Time Extended**

4/8/2026· 1w ago

Visit ID: 13537263

Follow-up Inspection Required

3 high, 2 int, 3 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on bar over reach in cooler. Warning
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning on clear containers on dish drying rack. Warning
  • 33-16-4:Basic - Open dumpster lid. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Hot holding: cheese bread 70 F, cooked spinach spanakopita 72 F, cooked beef patties 73 F, Per operator items have been out on speed rack since 6 am. Time temped 12 pm. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: Cold holding: raw beef 32 F, raw beef 46 F, cooked onion 47 F,garlic oil marinade 47 F, gyro garlic and oil marinade 47 F, raw beef 45 F, time temped 11:45 am. Per operator temperature of walk in cooler at 6 am was 36 F. Inspector spoke with operator to put items in ice bath to bring back down to temperature. Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: cheese bread 70 F, cooked spinach spanakopita 72 F, cooked beef patties 73 F, Per operator items have been out on speed rack since 6 am. Time temped 12 pm. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. Warning
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

10/8/2025· 6mo ago

Visit ID: 13536641

Met Inspection Standards

1 int, 3 basic

  • 36-36-4:Basic - - From initial inspection : Basic - Ceiling tile missing. Missing ceiling tile in dish area - From follow-up inspection 2025-10-08: **Time Extended**
  • 32-12-6:Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. Covered receptacle needed in restrooms - From follow-up inspection 2025-10-08: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Hot water heater in dish machine area - From follow-up inspection 2025-10-08: **Time Extended**
  • 16-54-4:Intermediate - - From initial inspection : Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Primary dish machine is working properly. Operator will discontinue use of bar glass washer and wash glass wear in primary machine until repairs are made - From follow-up inspection 2025-10-08: **Time Extended**

10/1/2025· 6mo ago

Visit ID: 10871518

Follow-up Inspection Required

3 int, 3 basic

  • 36-36-4:Basic - Ceiling tile missing. Missing ceiling tile in dish area
  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom. Covered receptacle needed in restrooms
  • 14-11-5:Basic - Equipment in poor repair. Hot water heater in dish machine area
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Missing indicators on menu to identify undercooked cooked to order eggs on menu
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 16-54-4:Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Primary dish machine is working properly. Operator will discontinue use of bar glass washer and wash glass wear in primary machine until repairs are made

1/16/2025· 1y 3mo ago

Visit ID: 8847305

Met Inspection Standards

1 high, 1 int, 3 basic

  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between reach in cooler and refrigerator on cooks line. Employee removed knifes and washed knifes. Corrected On-Site Repeat Violation
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored inside reach in cooler on cooks line. Employee discarded drink. Corrected On-Site
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quaternary ammonia sanitizer bucket tested 0ppm of quaternary ammonium. Manager refilled bucket retested at 200ppm of quaternary ammonium. Corrected On-Site
  • 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. Chicken held on time has time markings by soups. Chef added proper time markings. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink has trashed stored inside by dishwasher. Staff removed trash from handwashing sink. Corrected On-Site

8/1/2024· 1y 8mo ago

Visit ID: 8726006

Met Inspection Standards

1 high, 2 basic

  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between reach in cooler and refrigerator on cooks line management removed knifes and washed knifes. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle on cooks line. Management removed tongs and placed at dish. Corrected On-Site
  • 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensil's stored in water at 78F. Chef discarded water. Corrected On-Site

11/29/2023· 2y 4mo ago

Visit ID: 8545595

Met Inspection Standards

3 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling has small stain in setting area.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Cloth stored underneath cuttings board. Employee removed cloth and placed board at dishwasher. Corrected On-Site
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Avocado's not washed before preparation.

8/10/2023· 2y 8mo ago

Visit ID: 8347604

Met Inspection Standards

1 high, 1 int, 2 basic

  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between reach in cooler and food preparation table. Chef removed knife and placed at dishwasher. Repeat Violation
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand washing sink in bar area. Owner placed a hand washing sign at sink. Repeat Violation
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Soup hot holding at 112F. Chef heated soup to 168F. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Knife stored inside hand washing sink. Owner removed knife from hand washing sink and placed at dishwasher. Corrected On-Site