Wagamama
1050 Water St Unit F2-150, Tampa, FL 33602 · Permanent Food Service · License 3919054
What drove the grade
Dishmachine chlorine sanitizer not at proper minimum strength.
How the score was calculated
- Starting score100
- Violations at the Sep 10 routine inspection4 high priority (fixed by the Sep 11 follow-up, 1 repeat), 2 intermediate (1 repeat), 2 basic-23
- Administrative complaint on Sep 10, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score65
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 visitSep 11, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitSep 10, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. Frozen dumplings 67°F 3 packs chicken wings 67°F 1 bag held in a reach in freezer on cooks line that was not on held overnight.see stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Frozen dumplings 67°F 3 packs chicken wings 67°F 1 bag held in a reach in freezer on cooks line that was not on held overnight.see stop sale. Reach in coolers on cooks line eggs 46°F tuna 45°F Cole slaw 47°F blanched veggies 47°F raw chicken 46°F discussed Reach In cooler cooks line cut tomatoes 45°F cut lettuce 47°F underneath stove top cooler duck 47°F disscued with manager to add ice to the foods.
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee touched raw salmon than changed gloves no hand washing. Discussed with employee. Employee washed hands.
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested 4 times at 10ppm chlorine and tested hot water at 147°F Observed dish washing machine on and running dishes. operator.
Repeat violationAdministrative complaint
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Ice being dumped inside handwashing sink at bar.
Repeat violation
No soap provided at handwash sink.
At bar hand washing sink
Basic2
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee water bottle on prep table cooks line
Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
Stored on floor of cooks line not double bucketed
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.