Bahia Churrascaria
6254 Gunn Hwy, Tampa, FL 33615 · Permanent Food Service · License 3919155
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Sep 22 routine inspection5 high priority (3 fixed by the Sep 25 follow-up, 2 fixed on the spot, 2 repeats), 2 intermediate, 5 basic-30
- Safety score70
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 25, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
Code 53, Manager certification and employee training: Required employee training expired for some employees.
More time given
- First visitSep 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Listed items place on buffet line at 11:30 AM: sliced tomato and fresh mozzarella 57°F at 2:47 PM iceberg salad 54°F at 2:53 PM, chimichurri sauce 68°F at 2:53 PM, cooked sweet potatoes 46°F at 2:53 PM, cooked pasta 50°F at 2:54 PM, cooked potato salad 47° at 2:55 PM, ceviche 45°F at 2:55 PM, chicken salad 47° at 2:56 PM, cut lettuce 58° at 2:56 PM. arugula and spinach salad 63°F at 3:05 PM Sliced tomatoes 52°F at 3:05 PM Arugula, meat and feta cheese salad 49°F at at 3:05 PM Tuna and olive salad 47°F at at 3:05 PM Brazilian vinaigrette with diced tomatoes 47°F at 3:05 PM Greek salad 53°F at 2:53 PM Greek salad 53°F at 3:05 PM Mozzarella balls 50°F at 3:05 PM Cooked green beans with cut tomatoes 64°F at 3:05 PM
Repeat violationAdministrative complaint
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Listed items place on buffet line at 11:30 AM: sliced tomato and fresh mozzarella 57°F at 2:47 PM iceberg salad 54°F at 2:53 PM, chimichurri sauce 68°F at 2:53 PM, cooked sweet potatoes 46°F at 2:53 PM, cooked pasta 50°F at 2:54 PM, cooked potato salad 47° at 2:55 PM, ceviche 45°F at 2:55 PM, chicken salad 47° at 2:56 PM, cut lettuce 58° at 2:56 PM. arugula and spinach salad 63°F at 3:05 PM Sliced tomatoes 52°F at 3:05 PM Arugula, meat and feta cheese salad 49°F at at 3:05 PM Tuna and olive salad 47°F at at 3:05 PM Brazilian vinaigrette with diced tomatoes 47°F at 3:05 PM Greek salad 53°F at 2:53 PM Greek salad 53°F at 3:05 PM Mozzarella balls 50°F at 3:05 PM Cooked green beans with cut tomatoes 64°F at 3:05 PM. All items stop sale.
Repeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Multiple raw shell eggs are stored over unwashed pumpkin, onions, watermelons, and strawberries inside walking cooler. employee relocated all raw shell eggs to an approved location at time of inspection.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: 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. Chlorine tested at less than 10 PPM. Employee readjusted chlorine to 50 PPM at time of inspection.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed two live flies located inside kitchen area near front line cook. Observed flies are landing on multiple cutting boards and kitchen prep tables.
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Interior of ice machines are soiled with calcium built-up. Multiple cutting boards inside establishment are soiled. Interior of soda gun nozzles at bar area are soiled.
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Expired for Alejandro A.
Basic5
Code 08, Food protection and cross-contamination: Food stored on floor.
Two containers of caramel syrup is stored on the floor between handwashing sink and food runner station.
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Located at bar area ice bin.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Plastic drinking cup used as a scoop for large container of sugar located next to walk-in cooler.
Code 21, Wiping cloths and linens: Wet wiping cloths used for occasional spills on equipment food- and food-contact surfaces not clean.
Observed one employee use a soiled wiping cloth to clean kitchen knife prior to cut in cooked meat on a skewer. Discussed with employee to wash knife prior to cutting cooked meat and to not used soiled cloths to clean food contact equipment.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Multiple employee personal items, such as purses, wallets, hats, and clothes are stored on a shelf next to food boxes of salt and canned goods or on a table over olive oil and cans of hearts of palm inside back kitchen area.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.