Fresh Life and CO
100 South Ashley Dr Suite 220, Tampa, FL 33602 · Permanent Food Service · License 3909775
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 4 routine inspection4 high priority (3 no follow-up needed, 1 fixed on the spot), 1 intermediate (fixed on the spot)-14
- Safety score86
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 4, 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 priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety, commercially processed food in the process of reheating for hot holding for more than 2 hours has not reached 135°F. Cook corn 118°F reheated at 7:00 am tested at 10:05am did not reheat to 135°F with in 2 hours
Code 03, Food out of temperature: Time/temperature control for safety, commercially processed food in the process of reheating for hot holding for more than 2 hours has not reached 135°F.
Cook corn 118°F reheated at 7:00 am tested at 10:05am did not reheat to 135°F with in 2 hours
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Bagels stored inside a plastic bag carry out. In reach in cooler by ware washing area. Manager removed from bag placed in correct container
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized. Employee washed kitchen equipment with soap and water no sanitizer.
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Hand washing sink in back had containers inside the sink. Employee removed.
Fixed on the spot
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.