Sal Rosa
601 N Florida Ave, Tampa, FL 33602 · Permanent Food Service · License 3917396
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 Sep 16 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot, 1 repeat), 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 · 1 visitRoutine inspection
- First visitSep 16, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Walk in cooler commercially packaged 5 raw salmons 2 raw tuna 4 regular fish Not removed from package during these stages.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Reach in bottom cooler on cooks line raw beef 45°F raw beef meat ball45F employee moved to freezer Reach in cooler cooks line closest to dish washing area mozzarella cheese 44°F employee moved to freezer all temperatures went back down to 43°F
Fixed on the spotRepeat violation
Basic3
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.
Stop Sale issued due to food not being in a wholesome, sound condition. Walk in cooler commercially packaged 5 raw salmons 2 raw tuna 4 regular white fish Not removed from package during these stages.
Code 08, Food protection and cross-contamination: Food stored on floor.
Liquid shortening in box on floor under prep sink manager removed
Fixed on the spot
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 bag on the oven lid top manager removed
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.
- Stop sale
- An order that the food can’t be sold or served.