Bosc Kitchen and Bakery

201 W Platt St, Tampa, FL 33606 · Permanent Food Service · License 3915603

Official report

out of 100

Grade C

Safety score 74 of 100

Latest visit: Nov 5, 2026 (3 days ago)

What drove the grade

Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.High priority · fixed on the spot · 12 other violations

How the score was calculated

Starting score100
Violations at the Nov 5 routine inspection
1 high priority (fixed on the spot), 7 intermediate (1 fixed on the spot), 5 basic; intermediate violations cost 18 at most
-26
Safety score74

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Nov52026

Routine inspection

13 violations found

First visitNov 5, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
- 1 High priority
- 7 Intermediate
- 5 Basic
What the inspector cited
High priority1
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  -Raw beef stored over oysters which are served raw. Operator moved.
  Fixed on the spot
Intermediate7
- Code 01, Approved source; food safe and unadulterated: No tag on/for original container of raw, in-shell clams/mussels/oysters.
  See stop sale. -Observed pan with raw in-shell oysters stored in walk in cooler. Operator stated that they do not have the tag for them.
  Clam/mussel/oyster tags not marked with last date served.
  Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
  Discussed with operator.
- Code 02, Labeling, date marking and consumer advisory: Raw or undercooked oysters offered and consumer advisory provided does not contain the required verbiage.
  -Observed consumer advisory printed on menu not containing proper verbiage for oysters. Operator states new menus are being made and will have proper verbiage. Also I provided oyster consumer advisory sign. Operator posted.
  Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  Educated operator about marking items to denote raw or undercooked animal foods. Operator will change menu.
- Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  -Observed rice held out for sushi. Temped at 115°F. Operator states rice has been out since noon and they will throw it away at 4:00. I will provide time as public health control paperwork. Educated operator on time marking.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  -No paper towels at hand wash sink in bar area. Operator replaced.
  Fixed on the spot
Basic5
- Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
  -Observed employee drink in reach in cooler in sushi making area. Operator removed.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  -Observed bowl used as scoop in rice in sushi making area. Operator removed.
  Fixed on the spot
  Equipment in poor repair.
  -Observed dish machine tested chlorine at 25 ppm. No dishes have been washed today. They will set up 3 compartment sink for sanitizing dishes until machine gets fixed.
- Code 25, Single-service items: Single-service items for customer self-service not properly protected to prevent contamination.
  -Observed unwrapped straws on bar counter where customers can access. Operator removed.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  -Hand wash sink in kitchen by ware wash area needs sign.
Official report, on the Florida DBPR website

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.
Stop sale: An order that the food can’t be sold or served.