Psomi Resturant
701 N Howard Ave, Tampa, FL 33606 · Permanent Food Service · License 3918417
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 Oct 29 routine inspection1 high priority (fixed on the spot, 1 repeat), 1 intermediate, 3 basic-11
- Safety score89
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 visitNov 4, 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
Intermediate1
Code 53, Manager certification and employee training: Food manager certification expired.
Operator states serve safe website was down. Not able to get proof of certified food manager.
More time given
- First visitOct 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-Observed Cold holding-cut tomatoes 48, egg wash 51°F. Both held in ice on counter in kitchen. Moved items to reach in cooler. -Cold holding-cooked chicken 48°F, shredded Greek cheese 47, crumbled feta 48°F. Placed in ice to cool down further. Operator contacted maintenance to check walk in cooler.
Fixed on the spotRepeat violation
Intermediate1
Code 53, Manager certification and employee training: Food manager certification expired.
A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ -Observed 1 certified manager expired. Operator states it is renewed but unable to show proof at time of inspection.
Basic3
Code 03, Food out of temperature: Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date.
-Observed cooked pork put into reduced oxygen package on site. Done this morning. Has no label showing when made and vacuum sealed.
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
-unisex employee only bathroom no covered receptacle.
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
-Observed carbon dioxide tanks stored without being secured by soda syrup area.
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.