Ava Restaurant
Last inspected: Nov 18, 2025
45
Score
Ava Restaurant appears in inspection records seven times, starting in 2022. The most recent report on file is from Nov 18, 2025. A high risk rating points to multiple serious findings at the most recent inspection.
Recent inspections have turned up more issues than earlier ones, averaging around eight violations lately compared to roughly six violations before.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged four times.
By comparison, the average Tampa facility scores 79, putting Ava Restaurant on the weaker side. Diners may want to weigh the inspection history when deciding to visit.
7
Inspections
2
Critical latest
3
Major latest
4
Minor latest
Inspection History
Nov 18, 2025
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler on middle of cook line - Cold Holding: raw steak 45 F, raw lamb chop 45 F, raw pork chop 46 F, raw salmon 45 F. Operator moved items to walk-in freezer, re temped at the end of inspection: Cold Holding: raw steak 43 F, raw lamb chop 42 F, raw pork chop 41 F, raw salmon 42 F. **Corrected On-Site** **Repeat Violation**
03A-02-5
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used personal cellphone then returned to prep noodles at dough prep table without washing hands first. Discussed proper handwash techniques with operator.
12A-25-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dicer blades soiled with old food debris on wall next to prep sink. **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cook line and dish machine area. Operator provided. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on dry food storage shelf by walk-in freezer. Operator removed drink. **Corrected On-Site**
12B-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. At cook line and dish machine area.
31B-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. A few whole chickens thawing on prep sink with no running water.
06-01-5
45
May 2, 2025
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - 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. Dishwasher tested 0ppm of chlorine establishment has 3 compartment sink already set up and washing dishes in it..
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cake 47 at 3:00 placed in freezer re temp 3:30 41F, **Corrected On-Site**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on cooks line has stains.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in bar area.
31B-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink in bar area has items stored inside it.
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has buildup of black - mold like substance.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Bowl without a handle used as scoop in brown sugar bin. Chef removed bowl and placed at dishwasher. **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored in food preparation table. Chef removed and properly stored drinks. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of reach in cooler in bakery station. **Repeat Violation**
29-49-6
45
Nov 18, 2024
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
50
Apr 12, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw salmon 49F. -retemp 40F Pork chops 47F. - retemp 43F Raw beef 49F. Retemp 42F. All items placed on ice inside walk in freezer.
03A-02-5
Intermediate - No soap provided at handwash sink. No hand washing soap at hand washing sink on cooks line. Chef placed hand washing soap at sink. **Corrected On-Site**
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has buildup of black-mold like substance.
22-20-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between wall and reach in cooler. Chef removed knife and placed at dishwasher. **Corrected On-Site**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets inside reach in cooler on cooks line are soiled.
23-03-4
67
Dec 12, 2023
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Marinara cold holding at 47F. Chef placed marinara inside frezzer. Re-temperature at 42F. **Corrected On-Site**
03A-02-5
Basic - Equipment in poor repair. Gaskets inside reach in cooler on cooks line are torn.
14-11-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle. Chef removed and placed tongs at dishwasher. **Corrected On-Site** **Repeat Violation**
10-20-4
78
Jan 20, 2023
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Toilet Rooms Maintained
FL-53
43
Sep 12, 2022
Complaint Full
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Pink substance in ice bin on white guard. **Repeat Violation** **Warning** - From follow-up inspection 2022-09-12: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Employee skipped rinse step, and just dipped it in the sanitizer. Discussed with operator and employee proper procedures. **Warning** - From follow-up inspection 2022-09-12: **Time Extended**
16-13-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Ice machine door in disrepair **Repeat Violation** **Warning** - From follow-up inspection 2022-09-12: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment and shelving in kitchen areas soiled. **Warning** - From follow-up inspection 2022-09-12: **Time Extended**
23-03-4
82
Frequently Asked Questions
When was Ava Restaurant last inspected?
The most recent health inspection at Ava Restaurant on file is from Nov 18, 2025. The public record contains seven inspections in total.
What is the most common violation at Ava Restaurant?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Ava Restaurant.
How does Ava Restaurant compare to other restaurants in Tampa?
Ava Restaurant most recently scored 45 out of 100, which is lower than the Tampa average of 79.
Has Ava Restaurant's inspection record improved over time?
No. Recent inspections at Ava Restaurant have averaged around eight violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Ava Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Ava Restaurant inspected?
Based on the inspection history on file, Ava Restaurant is inspected around two times per year on average.
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