WATER + FLOUR
1015 S HOWARD AVE, TAMPA 336062431
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 2/13/2025
High Priority
1
Intermediate
1
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine is soiled. Repeat Violation
- 08B-12-5:Basic - Stored food not covered. Cooked chicken stored inside walk in cooler on speed cart is not covered. Chef covered chicken. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Soiled wet cloth sitting on cutting board on reach in cooler at sushi bar. Chef removed cloths and properly stored them. Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored overtop raw beef inside walk in cooler. Chef removed and properly stored chicken. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. No handwashing soap at hand washing sink in sushi bar. Manager placed soap at handwashing sinkRepeat Violation Corrected On-Site Repeat Violation
Food safety inspection conducted on 2/13/2025 revealed 5 total violations (1 high priority, 1 intermediate, 3 basic).
Inspection on 8/22/2024
High Priority
0
Intermediate
3
Basic
7
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has buildup of black-mold like substance.
- 36-22-4:Basic - Floor area(s) covered with standing water. Standing water on floor in front of walk in cooler. Chef cleaned up water. Corrected On-Site
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between reach in cooler on cooks line. Chef removed knifes and placed at dishwasher. Corrected On-Site
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle of spoon laying inside rice. Chef removed spoon. Corrected On-Site
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Cloth stored underneath cutting board on reach in cooler on cooks line. Chef removed cloth. Corrected On-Site
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water inside reach in cooler in sushi station. Chef cleaned out water. Corrected On-Site
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Water leaking from underneath ice machine.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler in small kitchen by sushi station has stains and is no longer cleanable.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink in bar area.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Handwashing sink in bar has no handwashing soap. Chef placed hand soap at hand washing sink. Corrected On-Site
Food safety inspection conducted on 8/22/2024 revealed 10 total violations (0 high priority, 3 intermediate, 7 basic).
Inspection on 2/14/2024
High Priority
4
Intermediate
0
Basic
5
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has buildup of black-mold like substance. Repeat Violation
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Buildup of ice inside reach in frezzer in back kitchen area.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle. Chef removed tongs and placed at dishwasher.
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle of rice scoop stored inside rice. Chef removed scoop and placed at dishwasher. Corrected On-Site
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer inside reach in cooler at sushi bar. Chef placed thermometer inside reach in cooler. Corrected On-Site
- 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils stored in water at 85F. Chef heated water to 150F. Corrected On-Site Repeat Violation
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade cloth used to cover rice. Chef removed cloth. Corrected On-Site
- 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. Tomatoe paste has mold inside reach in cooler at sushi bar. Chef discarded tomatoe paste. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tuna 47F. Re-temp 40F. Beef 46F. Re-tem 41F. Items placed on ice and placed inside walk in freezer. Corrected On-Site
Food safety inspection conducted on 2/14/2024 revealed 9 total violations (4 high priority, 0 intermediate, 5 basic).
Inspection on 8/23/2023
High Priority
4
Intermediate
2
Basic
5
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has buildup of black-mold like substance. Repeat Violation
- 35A-03-4:Basic - Dead roaches on premises. One dead roach in back kitchen area.
- 14-11-5:Basic - Equipment in poor repair. Bottom of walk in cooler door I'd in disrepair. Repeat Violation
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between reach in cooler and pan's.
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
- 09-03-4:High Priority - Employee touching ready-to-eat food with their bare hands. Establishment serves a highly susceptible population. Employee preparing pizza with out glove. Manager had a discussion with employee and discarded toppings. Corrected On-Site
- 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils stored in water at 87F. Chef discarded water and placed utensils at dishwasher. Corrected On-Site Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Meatballs stored at 48F cold holding. Manager placed meatballs inside reach in frezzer re-temp at 41F. 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. Butter held on time as a public health control has no time stamp. Manager added proper time stamp to butter. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in sushi station has stains and is no longer cleanable. Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink in bar area has a dish stored inside it. Manager removed dish and placed at dishwasher. Corrected On-Site
Food safety inspection conducted on 8/23/2023 revealed 11 total violations (4 high priority, 2 intermediate, 5 basic).