Willa's
310 North Rome Avenue, Tampa, FL 33606 · Permanent Food Service · License 3918682
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Oct 28 routine inspection3 high priority (1 fixed by the Nov 6 follow-up, 1 fixed on the spot), 3 basic-15
- Grade capped at CA high-priority violation not yet fixed: live, small flying insects found
- Safety score85
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 6, 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
High priority1
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
2 live flies in back dry storage area
More time given
- First visitOct 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 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.
-Observed butter sitting on counter. Temped at 71°F. Chef states butter has been out for 3 hours. Moved to reach in cooler.
Fixed on the spot
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. -Dish machine used today. Tested 0 ppm chlorine. Operator contacted maintenance to service machine. Operator will not use the bar dish machine until it is fixed and sanitizing properly.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
1 live fly in back dry storage area 1 live fly by kitchen dish machine
Basic3
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
-Observed handle of scoop in brown sugar submerged. Employee corrected.
Fixed on the spot
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Sanitizer bucket tested at 0 ppm quaternary. Chef corrected to 200 ppm.
Fixed on the spot
Code 25, Single-service items: Single-service items for customer self-service not properly protected to prevent contamination.
-Observed straws out on bar within reach of customers that are unwrapped. Employee moved straws to behind bar.
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.