Bobby's Sandwich Shop
2903 N Armenia, Tampa, FL 33607 · Permanent Food Service · License 3916553
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 Jul 30 routine inspection3 high priority (no follow-up needed, 1 repeat), 3 intermediate (2 fixed on the spot, 1 repeat), 3 basic-22
- Safety score78
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 visitJul 30, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
A container of sliced ham (72°F - Cold Holding) in reach-in cooler, employee states that it was stored on prep table for about an hour.
Repeat violation
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Raw bacons stored over limes and sugar canes in reach-in cooler at food storage room.
Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Employee cracked raw shell eggs then handled clean plates and single service food containers without washing hands and changing gloves. Discussed with operator about proper handwash and gloves changing techniques.
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Cooked rice, cooked chicken and various cooked food in reach-in cooler at kitchen.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Bread storage shelf soiled with accumulation of old food debris. Employee moved breads to food containers, cleaned and sanitized the shelf at time of inspection.
Fixed on the spot
Code 27, Water source: Handwash sink does not have running water or enough water pressure to properly wash hands.
Water shut off in handwash sink at kitchen. Operator turned on water at time of inspection.
Fixed on the spot
Basic3
Code 08, Food protection and cross-contamination: Stored food not covered.
Flan, raw bacons and sandwiches in reach-in cooler at dry food storage room.
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Ice scoop handle in ice machine.
Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink at front service 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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.