Bulla Gastrobar
930 S Howard Ave, Tampa, FL 33606 · Permanent Food Service · License 3917831
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Oct 12 complaint inspection6 high priority (5 fixed by the Oct 14 follow-up, 1 fixed on the spot), 3 intermediate (1 fixed on the spot), 3 basic-29
- Safety score71
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitOct 14, 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
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Still observed. Operator removed items.
More time givenFixed on the spot
Basic1
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
More time given
- First visitOct 12, 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 priority6
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
- Garlic in oil made at 12:00. Temped at 102°F at 3:30.
Stop Sale issued due to food not being in a wholesome, sound condition.
-Observed a live fly land on bacon on front cook line.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Reach in cooler on cook line: Cold holding- cooked chicken 45°F, pulled pork 46°F, shredded mozzarella 47°F, cut lettuce 50°F. Operator moved items to rech in freezer to rapidly cool.
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
-Garlic cooked at 11:15. More than 2 hours temped at 102°F at 3:30. *See stop sale
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. -Observed dish machine run several times and chlorine tested at 0 ppm. Advised operator to use 3 compartment sink for sanitation until it is repaired.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
-1 live fly on bacon on cook line -1 live fly on tall reach in cooler front of kitchen -1 live fly by dry storage -3 live flies by ware washing area -1 live fly by employee bathroom
Intermediate3
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
-Cooked pasta cooling in walk in cooler more than 4" deep and covered.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
-Both designated hand wash sinks in bar area used as dump sinks.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
- Observed spray bottles in mop area with no labels. Operator corrected.
Fixed on the spot
Basic3
Code 08, Food protection and cross-contamination: Stored food not covered.
- multiple container of food in walk in cooler with no lids. Operator covered them.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
-Observed cutting boards that were grooved and stained.
Food storage container/container lid cracked or broken.
- Observed container in walk in cooler with cracked plastic.
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.