Nosh Express
1715 N West Shore Blvd Ste 140, Tampa, FL 33607 · Permanent Food Service · License 3906200
What drove the grade
Operating with an expired Division of Hotels and Restaurants license.
How the score was calculated
- Starting score100
- Violations at the Jul 14 routine inspection4 high priority (3 fixed on the spot), 4 intermediate, 8 basic-35
- Administrative complaint on Jul 14, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score45
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 visitJul 16, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
8 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
License expired on 02/01/2026, the establishment is opened and operating at time of callback inspection.
Administrative complaint
Intermediate4
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
More time given
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
More time given
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
More time given
No proof of required state approved employee training provided for any employees.
More time given
Basic3
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
More time given
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Ran dish machine and tested 0ppm chlorine. three-compartments sink setup.
More time given
Code 36, Floors, walls, ceilings and ventilation: Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
More time given
- First visitJul 14, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Sandwich prep cooler 1 on cook line, ambient temperature read 47°F - Cold Holding: sliced roast beef 50°F, sliced ham 49°F, sliced turkey 50°F, sliced Swiss cheese 50°F. Sandwich prep cooler 2 on cook line, ambient temperature read 65°F - sliced gyro meat (65°F - Cold Holding). Employee states that all time/temperature control for safety food items was stored in large reach-in coolers at storage area over night and moved to cook line after 7am. Employee moved all food items to reach-in freezer for rapid chilling.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Employee handled personal cellphone then returned to cut tomato without replace gloves. Discussed with employee, employee washed hands and replaced gloves at time of inspection.
Fixed on the spot
Employee rubbed hands together for less than 10-15 seconds while washing hands.
Employee washed hands with gloves on and rubbed hands with soap for less than 5 seconds. Discussed with employee, employee took off gloves, washed hands properly and replaced gloves at time of inspection.
Fixed on the spot
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Expired on 02/01/2026.
Administrative complaint
Intermediate4
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Elizabeth Garcia.
No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic8
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
2 bags of frozen chicken breast thawing in standing water in three-compartments sink.
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
Multiple cases of fry oils stored on floor in kitchen.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
An employee drink with no lid stored on prep table next to dish machine.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
1 employee working in kitchen.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Ran dish machine multiple times, tested 0ppm chlorine. No warewashing in dish machine at time of inspection.
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Tested 0ppm for all 3 sanitizing buckets. Employee replaced sanitizer at time of inspection, tested 200ppm.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
Cardboard and unsealed drywall panel used to repair walls at storage area next to water heater.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee cellphone stored on cutting board at cook line. Employee removed cellphone.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.