Flan Factory
1910 N Ola Ave Ste 17, Tampa, FL 33602 · Permanent Food Service · License 3918120
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F. cut ham 44°F cook chicken 47°F raw liquid egg 47°F employee moved liquid eggs and ham to freezer 2nd temp to 43°F
How the score was calculated
- Starting score100
- Violations at the Oct 29 complaint inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 1 intermediate-12
- Safety score88
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint inspection
- First visitOct 29, 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 cold held at greater than 41°F. cut ham 44°F cook chicken 47°F raw liquid egg 47°F employee moved liquid eggs and ham to freezer 2nd temp to 43°F
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. cooling cook pork 52°F-47°F cooked at 10:00pm temped 10:45am operator stated they took temperature last night but don't know what the temperature was.
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Quat above 200-400ppm employee dumped water
Intermediate1
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Pork was cooling in hotel Pans with lids on top stacked together in walk in cooler.
Earlier inspections 1
B87Routine inspection5 violations, 3 high priority No follow-up needed
- First visitAug 28, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. Cook rice 8-19 reach in cooler main cooler. Walk in cooler fired rice dated 8/21 8qt. marinara sauce 10 lbs 8/14 chicken empanadas 8/20 20 empanadas. Employees stated they we're supposed to throw the food away last night
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee eating food in kitchen put gloves on than began washing dishes
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Cheese inside plastic Togo bag main reach in cooler.
Intermediate1
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Missing for multiple employees observed 1 employee training only
Basic1
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Employee eating by the three compartment sink in main kitchen
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.
- Stop sale
- An order that the food can’t be sold or served.