Nordstrom Bazille
2223 N Westshore Blvd, Tampa, FL 33607 · Permanent Food Service · License 3912662
What drove the grade
Dishmachine chlorine sanitizer not at proper minimum strength.
How the score was calculated
- Starting score100
- Violations at the Oct 19 routine inspection3 high priority (1 fixed by the Oct 29 follow-up, 2 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot), 5 basic-21
- Administrative complaint on Oct 19, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score67
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 29, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
No noodles stored by soup. Butter 48°F on ice bath.
More time givenFixed on the spot
Intermediate1
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
More time given
- First visitOct 19, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 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.
A container of butter (68°F - Cold Holding) stored on prep table at cook line. A container of cooked noodle (68°F - Cold Holding) stored on counter top next to soup warmer. Operator placed items in ice at time of inspection.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Rice cooker at cook line: white rice (117°F - Hot Holding).
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Ran dish machine multiple times and tested at 0ppm chlorine. Test dish machine with hot water strip and not reached to 160°F for contact surfaces. Operator set up three-compartments sink for manually wash, rinse and sanitize food equipment at time of inspection.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Accumulated food debris in handwash sink at kitchen entrance. A strainer stored in handwash sink at bar. Employee removed.
Fixed on the spot
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Charles Anderson, assistant manager.
Basic5
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
A case of fry oil stored on floor in dry food storage room. Operator moved to shelf.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Spatulas and ladles stored in standing water temped 89°F.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Multiple employee drinks stored on prep table at prep kitchen. Employee removed drinks.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Plastic cups with no handle used in flour bin and sugar bin.
Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
At cook line and at prep 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.