Small Giant & Wine on Water
1051 Water St, Tampa, FL 33602 · Permanent Food Service · License 3919063
What drove the grade
Live, small flying insects found 3 live flies at the bar
How the score was calculated
- Starting score100
- Violations at the Oct 21 routine inspection3 high priority (no follow-up needed), 2 intermediate (1 repeat), 2 basic-18
- Safety score82
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 visitOct 21, 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.
7 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.
Raw shell eggs sitting on top of shelf by oven
Code 35, Insects, rodents, pests and animals: Live, small flying insects found 3 live flies at the bar
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Above 200-500ppm bar area
Intermediate2
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Soda Nozzles in bar
Basic2
Code 08, Food protection and cross-contamination: Food stored on floor.
Oil case on floor
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
At 2nd bar other side
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.