Bouzy
Last inspected: Apr 2, 2026
52
Score
Going back to 2023, Bouzy has 10 inspections in the public record. Inspectors last stopped by on Apr 2, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Things have been moving the wrong way, with the rolling count rising from around two violations to closer to six violations per visit.
“Handwash sink not accessible for employee use” accounts for the largest share of issues, appearing two times across the record.
Compared to other Tampa restaurants (averaging 79), there's room to close the gap. The pattern in the record is worth a careful look.
10
Inspections
0
Critical latest
6
Major latest
1
Minor latest
Inspection History
Apr 2, 2026
Routine - Food
6 major violations. 1 minor violation.
View 7 violations
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed dish machine in back kitchen reaching max temperature of 114F. Instructed operator to use three compartment sink to sanitize all dish ware. **Warning**
22-56-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Observed no certified food managers with more than 4 employees present Jonathan Keeman **Warning**
53A-05-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no high temp thermometer or test strips for testing max temperature of high temp sanitizer in dish machine. **Warning**
16-62-1
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. No consumer advisory. Emailed advisory to operators. Printed out and hung up. **Corrected On-Site** **Warning**
02A-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed unlabeled squeeze bottles on cooks line. Operator filled labels during inspection. **Corrected On-Site** **Warning**
02C-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink in back kitchen blocked by dish racks. Operator moved during inspection. **Corrected On-Site** **Warning**
31A-09-4
Basic - Food stored on floor. Observed potato's stored on floor in walk in cooler. Operator moved potatoes during inspection **Corrected On-Site** **Warning**
08B-38-4
52
Nov 6, 2025
Routine - Food
4 major violations. 6 minor violations.
View 10 violations
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink is blocked by glasses. Staff removed glasses from in front of handwashing sink. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink has a dump pan stored inside it. Manager removed dump pan. **Corrected On-Site**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles containing cleaning chemicals has no labeling. Manager added labeling to spray bottles. **Corrected On-Site**
41-17-4
Basic - Working containers of food removed from original container not identified by common name. Plastic bottles of sauces have no labeling of ingredients on front line.
02D-01-5
Basic - In-use wet wiping cloth/towel used under cutting board. Wet cloth stored underneath cutting board. Chef removed cloth and washed cutting board. **Corrected On-Site**
21-04-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil's stored in water at room temperature. Chef discarded water and placed utensil's at dishwasher. **Corrected On-Site**
10-07-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of reach in cooler on front line.
29-49-6
Basic - Bowl or other container with no handle used to dispense food. Bowl without a handle inside sugar bin in main kitchen chef removed bowl.. **Corrected On-Site**
14-01-5
50
Jan 29, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Butter held on time as a public health control has no time stamp. Chef added proper time stamp to butter. **Corrected On-Site**
03F-02-5
Intermediate - Handwash sink does not have enough water pressure to properly wash hands. No water pressure at handwashing sink in bar area. Manager turned on water to sink. **Corrected On-Site**
27-19-4
78
Jul 26, 2024
Routine - Food
No violations found.
100
Jul 25, 2024
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils stored in water at 78F on front line.
10-05-5
Intermediate - No soap provided at handwash sink. No hand washing soap at hand washing sink by dishwasher. Management placed soap at hand washing sink. **Corrected On-Site**
31B-03-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw oysters not identified as raw ingredient on menu. **Warning**
02B-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food preparation table. Chef discarded drink.
12B-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient air thermometer inside reach in cooler on front line. Management placed ambient air thermometer inside reach in cooler. **Corrected On-Site**
05-09-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop inside flour bin manager removed bowl and placed at dishwasher.
14-01-5
61
Apr 10, 2024
Routine - Food
1 major violation.
View 1 violation
Toilet Rooms Maintained
FL-53
90
Feb 6, 2024
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Cooked onions,pesto,cream sauce, has no time stamp. Chef added proper time markers to items. **Corrected On-Site**
03F-02-5
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils stored in water at 74F on front line.
10-05-5
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink in bar area used as a dump sink. Manager removed dump tray and dishes from hand washing sink. **Corrected On-Site**
31A-11-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Keith Nichols. Roger ochoa Julian Mayor **Warning**
53B-02-5
Basic - No copy of latest inspection report available.
51-18-6
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer solution stored on floor in bar area. Manager removed sanitizer and properly stored it. **Corrected On-Site**
21-38-4
50
Oct 3, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-10-03: **Time Extended**
11-27-4
90
Aug 4, 2023
Routine - Food
1 critical violation. 5 major violations. 1 minor violation.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
35
Feb 1, 2023
Food-Licensing Inspection
1 critical violation. 2 major violations.
View 3 violations
High Priority - Dented/rusted cans present. See stop sale. Dented can of crashed tomatoes.
01B-01-4
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Tag not kept inside oyster bin. Chef placed tag back inside oyster bin. **Corrected On-Site**
01C-10-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary ammonia test strips at time of inspection.
16-37-1
70
Frequently Asked Questions
When was Bouzy last inspected?
The most recent health inspection at Bouzy on file is from Apr 2, 2026. The public record contains 10 inspections in total.
What is the most common violation at Bouzy?
Across the inspection record, “handwash sink not accessible for employee use” has been cited two times, more than any other issue at Bouzy.
How does Bouzy compare to other restaurants in Tampa?
Bouzy most recently scored 52 out of 100, which is lower than the Tampa average of 79.
Has Bouzy's inspection record improved over time?
No. Recent inspections at Bouzy have averaged around six violations per visit, up from roughly two earlier in the record.
What does a high risk rating mean?
A high risk rating at Bouzy 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 Bouzy inspected?
Based on the inspection history on file, Bouzy is inspected around three times per year on average.
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