Water + Flour
1015 S Howard Ave, Tampa, FL 33606 · Permanent Food Service · License 3911251
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 1 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 2 intermediate (fixed on the spot, 2 repeats), 6 basic (2 repeats)-20
- Safety score80
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 1, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cut kale in kitchen prep reach in cooler 48°F. Cooked mushrooms in reach in cooler by sushi area 49°F. Advised operator to ice both.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
No vac breaker on hose bib near mop sink.
Intermediate2
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels at hand wash sink in side prep room. Operator put towels there.
Fixed on the spotRepeat violation
No soap provided at handwash sink.
No soap at hand wash sink in side prep room. Operator put soap there.
Fixed on the spotRepeat violation
Basic6
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
Employee lunch and drinks in reach in cooler by pizza prep area. Employee lunch and drink in reach in cooler in front serve area. Operator had both removed.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Discussed with operator need to clean.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
No sign at hand wash sink in side prep room. Operator placed sign.
Fixed on the spotRepeat violation
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Ceiling over ovens soiled.
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.
Keys and handbag on prep counter in front serve area. Operator had them removed.
Fixed on the spotRepeat violation
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Tanks located outside not all chained. Operator put chain around them.
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.