Gemma Floral and Wine
4707 N Nebraska Ave, Tampa, FL 33603 · Permanent Food Service · License 3919621
Only a licensing inspection is on record. Grades start with the first routine inspection.
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsLicensing inspection
- 2nd follow-up visitNov 6, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
More time given
- 1st follow-up visitOct 27, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
4 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Still observed milk at 45°F. Recommend separate ambient thermometer put in reach in cooler.
More time given
Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
Observed dish machine still in place but not hooked up.
More time given
Code 50, Current license displayed: Establishment operating without a license from the Division of Hotels and Restaurants.
Cannot issue license until the dish machine is removed.
More time given
Basic1
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Hand wash sign still needed at sink in back prep room.
More time given
- First visitOct 2, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
03Food out of temperature
Cold holding, hot holding, cooking, cooling, reheating, time as a public health control, reduced oxygen packaging.22Food-contact surfaces clean and sanitized
Food-contact surfaces of equipment and utensils clean and sanitized.29Plumbing and backflow prevention
Plumbing installed and maintained; mop sink; water filters; backflow prevention.31Handwash sinks and supplies ×2
Handwash sinks installed, accessible and not used for other purposes; soap, towels and handwash sign provided.50Current license displayed
Current license properly displayed.
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.