Angora Mediterranean Grill
2311 E Fowler Ave, Tampa, FL 33612 · Permanent Food Service · License 3918936
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 9 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 3 intermediate, 7 basic (1 repeat)-23
- Safety score77
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 9, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
lahmacun (48°F - Cold Holding) item placed inside walk in cooler for rapid chill.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Raw shelled eggs stored overtop unwashed potatoes inside walk in cooler.
Intermediate3
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Handwashing sink is blocked by food preparation table in prep area.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Spray bottle containing cleaning chemicals has no labeling of ingredients (purple chemicals).
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Basic7
Code 08, Food protection and cross-contamination: Food stored on floor.
Food stored on floor inside walk in cooler,walk in frezzer, onions stored on floor in preparation area.
Code 10, In-use utensils properly stored: 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 in rice. Chef removed spoon from rice.
Fixed on the spot
In-use knife/knives stored in cracks between pieces of equipment.
Knife stored between reach in cooler and food preparation table on front line.
Repeat violation
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Employee bottle water stored inside refrigerator on cooks line. Employee discarded drink.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Hood filter missing from automatic fire suppression/exhaust system.
Hood filter missing overtop grill on cooks line.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gaskets are soiled inside reach in cooler on cooks line.
Code 35, Insects, rodents, pests and animals: Insect control device installed over food preparation area.
Bug zapper stored overtop food preparation area in prep area of kitchen.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.