Graze 1910
1910 N Ola, Tampa, FL 33602 · Permanent Food Service · License 3918117
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 Oct 29 complaint inspection3 high priority (fixed by the Nov 3 follow-up), 1 basic-10
- Safety score90
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Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitNov 3, 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 visitOct 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
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 food cold held at greater than 41°F. Reach in cooler on end of the cooks line cook noodles 52°F cook cauliflower 49°F chicken 51°F black beans 49°F sausage 52°F cut greens 48°F chorizo 48°F Brussels sprouts 48°F held over 4 hours ambient air temperature 65°F
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Reach in cooler on end of the cooks line cook noodles 52°F cook cauliflower 49°F chicken 51°F black beans 49°F sausage 52°F cut greens 48°F chorizo 48°F Brussels sprouts 48°F held over 4 hours ambient air temperature 65°F
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee touched raw meat and only changed gloves to cook
Basic1
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Raw tuna 20 pieces
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.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.