Cafe Bahia & Bakery Corp

214 E Bearss Ave, Tampa, FL 33613 · Permanent Food Service · License 3917490

A
Grade A
Safety score 94 of 100
Latest visit: Aug 17, 2026

What drove the grade

Handwash sink used for purposes other than handwashing.Intermediate · 3 other violations

How the score was calculated

  • Starting score100
  • Violations at the Aug 17 routine inspection
    1 intermediate, 3 basic
    -6
  • Safety score94

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

Inspection history

1 inspection · 1 visit

Routine inspection

4 violations found
  1. First visitAug 17, 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.

    4 violations found:

    • 1 Intermediate
    • 3 Basic
    What the inspector cited

    Intermediate1

    • Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.

      Observed handwashing sink on cook line used as storage, discussed proper use of sinks.

    Basic3

    • Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.

      Observed a spray bottle of water with no label. Manager had employee label bottle.

      Fixed on the spot

    • Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.

      Observed frozen beef thawing a sink filled with water. Discussed proper thawing method. Manager turned water on so it's constantly running.

      Fixed on the spot

    • Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.

      Manager stated they are going to replace.

    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.

Most cited

Labeling, date marking and consumer advisory1
Food properly thawed1
Food-contact surfaces designed and maintained1
Handwash sinks and supplies1