Cava
1001 Water St Ste G1-100, Tampa, FL 33602 · Permanent Food Service · License 3919094
What drove the grade
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications.
How the score was calculated
- Starting score100
- Violations at the Sep 10 complaint inspection1 intermediate-3
- Safety score97
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Complaint inspection
- Follow-up visitSep 10, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitSep 10, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
1 violation found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 16, Dishwashing facilities and test kits: Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications.
Tested at 117°F -130°F restaurant will use 3 comp sink to sanitize dishes.
Earlier inspections 1
A90Routine inspection4 violations, 3 high priority No follow-up needed
- 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.
4 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, other than whole meat roast, hot held at less than 135°F.
Hot holding: cook beef 120°F cook chicken 118°F cook rice 123°F steam table under line cook station ambient air temperature 118°F cooks reheated on stove to 165°F
Fixed on the spot
Code 41, Chemicals and toxic substances: Warewashing sanitizing solution exceeding the maximum concentration allowed.
Three compartment sink above 200-500ppm added water retested to 200ppm
Fixed on the spot
Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Quaternary above 500ppm added water retested to 200 ppm
Fixed on the spot
Basic1
Code 16, Dishwashing facilities and test kits: Dishmachine not washing/rinsing properly.
Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Out of order at time of inspection. The employees are using the three compartment sink.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.