Panitas Bakery and Bistro
1910 N Lincoln Ave, Tampa, FL 33607 · Permanent Food Service · License 3918232
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 31 routine inspection4 high priority (3 no follow-up needed, 1 fixed on the spot, 2 repeats), 2 intermediate (1 fixed on the spot), 3 basic (1 repeat)-25
- Safety score75
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 31, 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.
9 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.
A pan of sliced ham (57°F - Cold Holding) and shredded cheese (59°F - Cold Holding) stored on prep table at cook line. Operator put food items in ice bath at time of inspection.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Grocery bags used to stored dough in walk-in cooler.
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Behind large reach-in freezer at cook line.
Repeat violation
Code 41, Chemicals and toxic substances: Warewashing sanitizing solution exceeding the maximum concentration allowed.
Chlorine tested 200+ppm in three-compartments sink. Operator diluted with water, retested 100ppm.
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Blocked by utility cart with raw beef at warehouse washing room. Operator relocated cart.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
1 spray bottle with purple substance at front service counter.
Basic3
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
A case of raw chicken and 2 bags of ice stored on floor in walk-in freezer. Operator moved to shelves.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
All 4 reach-in coolers at cook line are not in working condition. No time/temperature control for safety food stored in reach-in coolers.
Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
At prep area and ware washing area in kitchen.
Repeat violation
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.