Bahia Churrascaria
Last inspected: Mar 12, 2026
86
Score
Bahia Churrascaria appears in inspection records eight times, starting in 2023. On Mar 12, 2026, the health department conducted the most recent visit. Diners can read the low risk label as a sign that recent inspections have gone well.
Things have been moving in the right direction, with the rolling count dropping from around nine violations to closer to five violations per visit.
The most common issue across all inspections has been “handwash sink used for purposes other than handwashing”, showing up three times.
That puts the facility ahead of the local pack: the average Tampa restaurant scores 79. Taken together, the history is a positive one.
8
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Mar 12, 2026
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards and establishment soil. Interior nozzle of two soda gun soiled at bar area. **Repeat Violation** **Warning** - From follow-up inspection 2026-03-12: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Multiple Canon boards throughout establishment with cut marks. **Repeat Violation** **Warning** - From follow-up inspection 2026-03-12: **Time Extended**
14-09-4
86
Mar 10, 2026
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Feta cheese 55° at 2:11 PM placed in Frontline reaching cooler from walking cooler at 10:30 AM cooled to 47°F inside walking cooler - stop sale required. Garlic and oil paste 50°F at 2:15 PM prepared to previous night at 7 PM and stored inside front line reach cooler overnight - stop sale required. Cooked baby potatoes 52°F at 2:17 PM stored in front line reaching cooler from Sunday, March 8 - stop sale required. Guava sauce with heavy cream 50°F at 2:26 PM stored in Frontline reaching cooler overnight - stop required. Butter 56°F at 2:12 PM placed in Frontline reach in cooler from walk-in cooler at 10:30 AM cool down to 43°F at 2:34 PM inside walking cooler. Heavy cream 62°F at 2:18 PM inside front line reaching cooler use that 11:30 AM cool down to 31°F at 3:13 PM inside walk-in freezer. Sliced Swiss cheese 62°F placed inside front line reach and cooler at 11:30 AM cooled to 43°F at 3:25 PM inside walk-in freezer. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Feta cheese 55° at 2:11 PM placed in Frontline reaching cooler from walking cooler at 10:30 AM cooled to 47°F inside walking cooler - stop sale required. Garlic and oil paste 50°F at 2:15 PM prepared to previous night at 7 PM and stored inside front line reach cooler overnight - stop sale required. Cooked baby potatoes 52°F at 2:17 PM stored in front line reaching cooler from Sunday, March 8 - stop sale required Guava sauce with heavy cream 50°F at 2:26 PM stored in Frontline reaching cooler overnight - stop required **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored overcooked octopus in walking cooler shelf. Wash shell eggs, stored over ready to eat strawberries and grapes inside walk-in cooler. Manager relocated raw items to an appropriate location at time of inspection. **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards and establishment soil. Interior nozzle of two soda gun soiled at bar area. **Repeat Violation** **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink in front of front line fryers used for storing mashed potato masher. Manager removed masher at time of inspection. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Two chemical spray bottles located at that bar area, not labeled. **Repeat Violation** **Warning**
41-17-4
Basic - Cutting board has cut marks and is no longer cleanable. Multiple Canon boards throughout establishment with cut marks. **Repeat Violation** **Warning**
14-09-4
Basic - Food stored on floor. One case of canned pineapple juice stored at bar area. Four cases of coconut cream stored on floor at bar area. Manager relocated all items off floor at time of inspection. **Corrected On-Site** **Repeat Violation** **Warning**
08B-38-4
Basic - Insect control device installed over food preparation area. Bug zapper installed on ceiling located over front line equipment storage area with wooden cutting board, canned condensed milk, and canned hearts of palms. **Warning**
35B-02-4
Basic - No handwashing sign provided at a hand sink used by food employees. Missing at handwashing sink at front line across from fryers. Manager posted a sign at time of inspection. **Corrected On-Site** **Warning**
31B-04-4
39
Sep 26, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting boards on hot cook line. **Warning** - From follow-up inspection 2025-09-26: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed grooved cutting boards on cooks line tables lined **Warning** - From follow-up inspection 2025-09-26: **Time Extended**
14-09-4
86
Sep 24, 2025
Routine - Food
5 critical violations. 5 major violations. 3 minor violations.
View 13 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed pan of garlic in oil at 70f employee stated it's made every 4 days and was left in cooler overnight. Manager Voluntarily discarded. **Corrective Action Taken** **Warning**
01B-02-5
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No parasite destruction form included with fish served raw **Warning**
01D-01-5
High Priority - Container of medicine improperly stored.observed above hand washing sink **Warning**
41-07-4
High Priority - Food with mold-like growth. See stop sale. Observed moldy cous cous in flip top unit in a 400 half pan . Manager voluntarily discarded item. **Corrective Action Taken** **Warning**
01B-07-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pan of garlic in oil at 70f employee stated it's made every 4 days and was left in cooler overnight. Manager Voluntarily discarded. **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting boards on hot cook line. **Warning**
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Establishment is serving ceviche on the buffet line that's not listed on menu with consumer advisory, manager labeled Ceviche correctly. **Corrected On-Site** **Warning**
02B-01-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.for garlic oil on cook line. **Warning**
03F-10-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed two bottles of cleaner with no label on and by hand sink **Warning**
41-17-4
Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Employee removed. **Corrected On-Site** **Warning**
41-04-4
Basic - Food stored on floor. Observed bucket of caramel sauce stored on floor near handwashing sink. Manager corrected storage. **Corrected On-Site** **Warning**
08B-38-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed grooved cutting boards on cooks line tables lined **Warning**
14-09-4
Basic - Bowl or other container with no handle used to dispense food. Observed a cup used as scoop in bucket of caramel . Manager Removed **Corrected On-Site** **Warning**
14-01-5
25
May 19, 2025
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A few grilled steak skewers (82-87F - Hot Holding)and grilled chicken skewers(78-89F - Hot Holding) stored on speedy rack at cook line. Operator placed items on TPHC written procedures. **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped drink in handwash sink by ice cream freezer in kitchen. **Repeat Violation**
31A-11-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Incomplete written procedures.
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked shrimps, cut melons and various food items in walk-in cooler.
02C-02-5
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop stored in standing water temped 72F. Operator discarded water and moved scoop to clean. **Corrected On-Site**
10-07-4
Basic - Food not stored at least 6 inches off of the floor. Multiple cases of fry oils stored on floor in kitchen.
08B-47-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
52
Dec 17, 2024
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Handwash sink used for purposes other than handwashing. Wiping clothes stored in handwash sink at cook line. Removed. Ice cubes dumped in handwash sink next to ice machine. Employee filled water pitchers in handwash sinks. **Corrective Action Taken**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. At bar.
41-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. At cook line.
31B-04-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
22-20-5
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 coffee with no lid while preparing steak at kitchen.
12B-12-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Ice scoop handle touched ice in ice machine. Operator moved handle up. **Corrected On-Site**
10-01-5
67
Mar 29, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Certified Food Manager Identification
FL-02
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
86
Sep 18, 2023
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Bahia Churrascaria last inspected?
The most recent health inspection at Bahia Churrascaria on file is from Mar 12, 2026. The public record contains eight inspections in total.
What is the most common violation at Bahia Churrascaria?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited three times, more than any other issue at Bahia Churrascaria.
How does Bahia Churrascaria compare to other restaurants in Tampa?
Bahia Churrascaria most recently scored 86 out of 100, which is higher than the Tampa average of 79.
Has Bahia Churrascaria's inspection record improved over time?
Yes. Recent inspections at Bahia Churrascaria have averaged around five violations per visit, down from roughly nine earlier in the record.
What does a low risk rating mean?
A low risk rating at Bahia Churrascaria means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Bahia Churrascaria inspected?
Based on the inspection history on file, Bahia Churrascaria is inspected around three times per year on average.
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