Babushkas
Last inspected: Nov 4, 2025
50
Score
Babushkas, located at 901 W Platt St in Tampa, FL, had a high-risk inspection on 2025-11-04 with a score of 50. The inspection identified two critical, three major, and two minor violations, including issues with employee beverage containers and a lack of hair restraints. While some violations, such as the dish machine sanitizer strength, were corrected on-site, the facility has a historical pattern of high-risk inspections.
15
Inspections
2
Critical latest
3
Major latest
2
Minor latest
Inspection History
Nov 4, 2025
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee with no lids stored on prep table at wait station. Operator removed drinks. **Corrected On-Site**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Multiple food employees in kitchen.
13-03-4
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. Tested 0ppm. Sanitizer container emptied, operator replace a full container sanitizer and ran dish machine multiple times, tested 50ppm. **Corrected On-Site**
22-41-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A container of meat and olives soup (130F - Hot Holding) stored in steam well at cook line. Operator reheated on stove top and temped 193F. **Corrected On-Site** **Repeat Violation**
03B-01-6
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Employee didn't test dish machine with test strips in place.
16-33-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped drink and rinsed mixer cups in handwash sink at bar. Discussed with operator about handwash sink for handwash only.
31A-11-4
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
50
Apr 10, 2025
Routine - Food
No violations found.
100
Apr 9, 2025
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking out of glass with no lid. Manager removed drink and placed at dishwasher. **Corrected On-Site**
12B-12-5
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly tape hanging in food preparation area. Manager removed fly tape and discarded it. **Corrected On-Site**
35B-08-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle. Manager placed Tongs at dishwasher. **Corrected On-Site**
10-20-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw beef (46F - Cold Holding) cabbage roll (49F - Cold Holding) rice (59F - Cold Holding) **Repeat Violation** **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (46F - Cold Holding) cabbage roll (49F - Cold Holding) rice (59F - Cold Holding) **Repeat Violation** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Soup,mashed potatoes hot holding at 99F. Chef reheated soup to 187F,mashed potatoes 168F. **Corrected On-Site**
03B-01-6
55
Dec 11, 2024
Complaint Full
5 minor violations.
View 5 violations
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes stacked on top of each preventing proper air drying on shelves by back door. - From follow-up inspection 2024-12-11: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Gap underneath back door. - From follow-up inspection 2024-12-11: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Food stored on floor. Peeled potatoes,brown sauce stored on floor inside walk in cooler. - From follow-up inspection 2024-12-11: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in small freezer on front line are soiled. - From follow-up inspection 2024-12-11: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. Back door does not self close. - From follow-up inspection 2024-12-11: **Time Extended**
35B-03-4
78
Dec 10, 2024
Complaint Full
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on reach in cooler. Manager removed and properly stored drink. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes stacked on top of each preventing proper air drying on shelves by back door.
24-08-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Gap underneath back door.
35B-01-4
Basic - Food stored on floor. Peeled potatoes,brown sauce stored on floor inside walk in cooler.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle. Manager removed tongs and placed at dishwasher.
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in small freezer on front line are soiled.
23-03-4
Basic - Outer openings not protected with self-closing doors. Back door does not self close.
35B-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Lamb thawing in standing water by 3 compartment sink. Chef placed lamb underneath running water. **Corrected On-Site**
06-01-5
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils stored in dirty water at 88F. Manager discarded water and placed utensils at dishwasher. **Corrected On-Site**
10-05-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. beef stroganoff (49F - Cold Holding); rice (50F - Cold Holding)
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef stroganoff (49F - Cold Holding); rice (50F - Cold Holding) lamb (45F - Cold Holding); rice (47F); chicken Kiev (48F) all items placed on ice for rapid chill. **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink has dirt dishes stored inside it. Manager removed dirty dishes and placed at dish washer. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink by soda station. Manager placed paper towels at hand wash sink. **Corrected On-Site**
31B-02-4
35
Nov 12, 2024
Routine - Food
2 minor violations.
View 2 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
86
Sep 12, 2024
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
Basic - Ceiling tile missing. Ceiling tile missing overtop dish washer.
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust buildup on wall behind reach in cooler on cooks line.
36-34-5
Basic - Floor tiles missing and/or in disrepair. Floor tiles missing underneath 3 compartment sink.
36-17-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup inside small white freezer in back room.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle. Chef removed tongs and placed at dishwasher.
10-20-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored inside reach in cooler on cooks line. Employee removed and properly stored drink. **Corrected On-Site**
12B-13-4
Basic - Water leaking from pipe and/or faucet/handle. Pipe leaking underneath hand washing sink on cooks line.
29-11-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop sitting inside mop bucket by ice machine.
42-01-4
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No parasite destruction for raw cod being served. Had a discussion with operator about cooking cod before its served.
01D-01-5
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Siberian Ceviche has raw cod not identified on menu. **Warning**
02B-04-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed operator employees reporting agreement.
11-26-1
47
Jun 20, 2024
Routine - Food
No violations found.
100
Apr 18, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle. Manager removed and place tongs at dishwasher. **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2024-04-18: **Time Extended**
10-20-4
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Grill added to patio with no lid or plan review. **Warning** - From follow-up inspection 2024-04-18: **Time Extended**
51-16-7
86
Apr 17, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Plumbing Maintained; Sewage Disposal
FL-51
70
Nov 2, 2023
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
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. **Repeat Violation**
22-20-5
Basic - Food stored on floor. Chicken stock stored on floor on cooks line. Chef removed chicken stock and properly stored it. **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle. Chef removed tongs and placed a dishwasher. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. Cloth underneath cutting board.
21-04-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient air thermometer inside reach in cooler. Owner placed thermometer inside cooler. **Corrected On-Site** **Repeat Violation**
05-09-4
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils stored in water at 87F on cooks line.
10-05-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At 2:20 owner placed items on ice inside walk in cooler. Cooked rice 47F. Mushrooms sauce 46F Re-temperature at 2:50 39F,38F **Corrected On-Site**
03A-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed operator most up to date education packet with body fluid clean up sign. **Corrective Action Taken**
11-27-4
52
Jun 15, 2023
Routine - Food
1 critical violation. 1 major violation. 9 minor violations.
View 11 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
Plumbing Maintained; Sewage Disposal
FL-51
50
Apr 11, 2023
Complaint Full
1 critical violation. 3 major violations. 9 minor violations.
View 13 violations
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored on top of small freezer on cooks line.
12B-07-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle handle. **Repeat Violation**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cooks line has burnt food debris and grease buildup.
22-08-4
Basic - Light shield damaged/in disrepair. Light shielding is broken in back kitchen area. Light shielding missing over dishwasher.
38-01-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient air thermometer inside reach in cooler on cooks line. Chef placed ambient air thermometer inside reach in cooler. **Corrected On-Site**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have buildup of dust and grease. **Repeat Violation**
23-03-4
Basic - Objectionable odors in bathroom or other areas of the establishment. Objectionable odor coming from back storage area of restaurant.
36-64-5
Basic - Old labels stuck to food containers after cleaning. Old labels stuck on clean dishes on shelves by back door. **Repeat Violation**
16-46-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth sitting on food preparation table on cooks line next to small fryer.
21-12-4
High Priority - Rodent activity present as evidenced by rodent droppings found. 45 droppings found underneath bar. 1 droppings found in dry storage.
35A-04-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream opened and store in the past 24 hours has no date markings in reach in cooler on cooks line.
02C-03-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink on cooks line. Manager placed paper towels at hand washing sink. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. No hand washing soap at hand washing sink on cooks line. Manager placed hand washing soap at hand washing sink on cooks line. **Corrected On-Site**
31B-03-4
41
Jan 10, 2023
Complaint Full
1 critical violation. 3 major violations. 8 minor violations.
View 12 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
35
Oct 13, 2022
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
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
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
47
Violations — Nov 4, 2025 Inspection
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee with no lids stored on prep table at wait station. Operator removed drinks. **Corrected On-Site**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Multiple food employees in kitchen.
13-03-4
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. Tested 0ppm. Sanitizer container emptied, operator replace a full container sanitizer and ran dish machine multiple times, tested 50ppm. **Corrected On-Site**
22-41-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A container of meat and olives soup (130F - Hot Holding) stored in steam well at cook line. Operator reheated on stove top and temped 193F. **Corrected On-Site** **Repeat Violation**
03B-01-6
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Employee didn't test dish machine with test strips in place.
16-33-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped drink and rinsed mixer cups in handwash sink at bar. Discussed with operator about handwash sink for handwash only.
31A-11-4
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
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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