Bulla Gastrobar
Last inspected: Jan 26, 2026
78
Score
Inspectors have visited Bulla Gastrobar 14 times, with records going back to 2022. The most recent report on file is from Jan 26, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Violation counts have held steady across recent visits, averaging around five violations each.
“Old labels stuck to food containers after cleaning” comes up most often, recorded seven times in the inspection record.
Compared to the broader Tampa restaurant scene, this is about average. The record reflects steady performance over time.
14
Inspections
0
Critical latest
1
Major latest
3
Minor latest
Inspection History
Jan 26, 2026
Complaint Full
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards in kitchen at time of inspection. Priority: Intermediate
22-02-4
Basic - Observed: Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a pink mold like substance on white plastic interior piece inside ice machine bin at time of inspection. Priority: Basic
22-20-5
Basic - Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink cup on prep table. Operator removed cup during inspection. **Repeat Violation** Priority: Basic
12B-07-4
Basic - Observed: Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on metal food containers stacked on shelf in kitchen at time of inspection. Priority: Basic
24-08-4
78
Oct 8, 2025
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over rte sauces in squeeze bottles in Reach in cooler on cooks line across from warmer box **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter on mop sink with no vacuum breaker. Discussed with operator and provided an example of a vacuum breaker
29-42-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink located at roof top bar
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. In kitchen next to juicer and at inside bar
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine at roof top bar has signs of rust like substance
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured. Storage room behind rooftop bar
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table, open water bottles on preparation rack employee drinks stored on canned goods in dry storage area **Corrected On-Site**
12B-07-4
Basic - Open dumpster lid. Door to compactor is open
33-16-4
Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters at inside bar were not inverted. Operator inverted. **Corrected On-Site**
25-06-4
47
Feb 6, 2025
Routine - Food
No violations found.
100
Jan 31, 2025
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef stored overtop cooked pork inside walk in cooler. Chef removed and properly stored pork **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw shrimp (56F - Cold Holding); clams (52F - Cold Holding); raw chicken (57F - Hot Holding); raw squid (57F - Cold Holding) **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (57F - Cold Holding) raw shrimp (56F - Cold Holding); clams (52F - Cold Holding); raw chicken (57F - Hot Holding); raw squid (57F - Cold Holding) raw ground beef (66F - Cold Holding) raw salmon (64F - Cold Holding) raw Serling (58F - Cold Holding) **Warning**
03A-02-5
Basic - Employee with no hair restraint while engaging in food preparation. Employee working in kitchen with no hair restraints.
13-03-4
Basic - Food stored on floor. Buckets of potatoes stored on floor inside walk in cooler.
08B-38-4
Basic - Raw fruits/vegetables not washed prior to preparation. Onion not washed before cutting. Employee washed onions **Corrected On-Site**
08B-39-4
55
Aug 22, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils stored in water at 111F.
10-05-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in dishwasher area has no paper towels.
31B-02-4
Intermediate - No soap provided at handwash sink. Hand washing sink in dishwasher area has no hand washing soap.
31B-03-4
Basic - Old labels stuck to food containers after cleaning. Old labels stuck on clean dishes by dishwasher. **Repeat Violation**
16-46-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink in dishwasher area has no hand washing sign.
31B-04-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food preparation table. Chef removed and properly stored drinks. **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 in dishwasher area.
24-08-4
58
Apr 23, 2024
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Brown cutting board on food preparation table with hand washing sink connected has stains and is no longer cleanable. - From follow-up inspection 2024-04-23: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Juan Ortega Alberto lezardo Alex saliman Gustvvo Barrera **Warning** - From follow-up inspection 2024-04-23: No food handlers certification for Alberto lezardo, Alex saliman. **Admin Complaint**
53B-01-5
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Old labels stuck on clean dishes on shelves next to dishwasher. **Repeat Violation** - From follow-up inspection 2024-04-23: **Time Extended**
16-46-4
78
Feb 21, 2024
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork ribs cold holding at 50F with no date markings. Stop sale issued.
03A-02-5
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Juan Ortega Alberto lezardo Alex saliman Gustvvo Barrera **Warning**
53B-01-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Jaime Torres. **Warning**
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Brown cutting board on food preparation table with hand washing sink connected has stains and is no longer cleanable.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink has dishes stored inside it. Chef removed dish and plant dishwasher. **Repeat Violation**
31A-11-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand washing sink in bar area.
31B-04-4
Basic - Old labels stuck to food containers after cleaning. Old labels stuck on clean dishes on shelves next to dishwasher. **Repeat Violation**
16-46-4
Basic - Bowl or other container with no handle used to dispense food. Cup sitting inside sugar bin.
14-01-5
50
Oct 3, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink in dishwasher area has aprons and towels stored inside it. Chef removed items from hand washing sink. **Corrected On-Site** - From follow-up inspection 2023-10-03: **Time Extended**
31A-09-4
Basic - - From initial inspection : 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** **Warning** - From follow-up inspection 2023-10-03: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Old labels stuck on clean dishes in dishwasher area. **Repeat Violation** - From follow-up inspection 2023-10-03: **Time Extended**
16-46-4
82
Sep 26, 2023
Routine - Food
4 critical violations. 1 major violation. 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. Had a conversation with manager about using 3 compartment sink until dishwasher is working properly. **Repeat Violation** **Warning**
22-41-4
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Swai fish being served raw has no parasite destruction. Had a conversation with manager about cooking fish before use.
01D-01-5
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Garlic and oil has no time markers. Chef added proper time stamp to oil and garlic. **Corrected On-Site**
03F-01-5
High Priority - Dented/rusted cans present. See stop sale. Dented can of tomatoes.
01B-01-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink in dishwasher area has aprons and towels stored inside it. Chef removed items from hand washing sink. **Corrected On-Site**
31A-09-4
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. **Repeat Violation** **Warning**
22-20-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes stacked on top of each other preventing proper air drying.
24-08-4
Basic - Old labels stuck to food containers after cleaning. Old labels stuck on clean dishes in dishwasher area. **Repeat Violation**
16-46-4
Basic - Water leaking from pipe and/or faucet/handle. Leaking pipe n top of dishwasher.
29-11-4
41
May 23, 2023
Complaint Full
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
47
Mar 30, 2023
Complaint Full
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No parasite destruction on swai being served raw. Manager got parasite destruction paperwork. **Corrected On-Site**
01D-01-5
High Priority - Raw animal food stored over or with unwashed produce. Shelled eggs stored overtop of washed and cut mushrooms inside reach in cooler on cooks line. Chef removed and properly stored eggs. **Corrected On-Site**
08A-04-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards have stains and are no longer cleanable.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink on food preparation table. Manager placed paper towels at hand washing sink. **Corrected On-Site** **Repeat Violation**
31B-02-4
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 - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food preparation table. Chef removed drink and properly stored it. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone stored on cutting board on food preparation table in back kitchen area. Chef removed cellphone and placed cutting board at dishwasher. **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Torn gaskets inside reach in cooler on back cooks line.
14-11-5
Basic - Old labels stuck to food containers after cleaning. Old labels stuck on clean dishes in dishwasher area.
16-46-4
47
Sep 12, 2022
Complaint Full
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw steak cold hold at 45F at 12:13. Chef placed beef on ice for rapid cool. Re-temp steak at 12:35 40F. **Corrected On-Site**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing by walk in cooler chef placed paper towels at sink. **Corrected On-Site**
31B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored on food preparation table in kitchen area. Employee removed cell phone. **Corrected On-Site**
40-06-5
Basic - Food storage container/container lid cracked or broken. Plastics containers have cracks on storage shelves in dishwasher area.
14-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle. Chef removed tongs and properly stored it. **Corrected On-Site**
10-20-4
Basic - Water leaking from pipe and/or faucet/handle. Pipe underneath hand washing sink in dishwasher area is leaking.
29-11-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer solution stored on floor next to ovens in kitchen area. Chef removed sanitizer bucket from floor and properly stored it. **Corrected On-Site**
21-38-4
Basic - Working containers of food removed from original container not identified by common name. Containers of food used for cooking has no labeling of ingredients inside reach in cooler on cooks line.Chef added proper labeling to containers. **Corrected On-Site**
02D-01-5
58
Aug 25, 2022
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes stacked on top of each other preventing proper air drying on shelves across from dishwasher. **Repeat Violation** **Warning** - From follow-up inspection 2022-08-24: Still observed. **Time Extended** - From follow-up inspection 2022-08-25: **Time Extended**
24-08-4
95
Jul 13, 2022
Routine - Food
2 critical violations. 5 major violations. 5 minor violations.
View 12 violations
High Priority - Dented/rusted cans present. See stop sale. Dented can of Garbanzo beans on shelves at end of cooks line. Stop sale issued.
01B-01-4
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. Dishwasher tested 0ppm of chlorine. Had a discussion with operator about using 3 compartment sink until dishwasher is working properly.
22-41-4
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. Milk opened in the past 24 hours has no date markings. Chef added proper date markings. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in cooler's on cooks line has mold like substance. **Repeat Violation**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips at time of inspection.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. No hand washing soap at hand washing sink connected to food preparation table. Employee placed soap at hand washing sink. **Corrected On-Site** **Repeat Violation**
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has buildup of mold-like substance.
22-20-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes stacked on top of each other preventing proper air drying on shelves overtop of dishwasher. **Repeat Violation**
24-08-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle. Chef removed tongs and properly stored it. **Corrected On-Site**
10-20-4
Basic - Old labels stuck to food containers after cleaning. Old labels stuck on clean dishes on shelves overtop of dishwasher. **Repeat Violation**
16-46-4
Basic - Working containers of food removed from original container not identified by common name. Containers of food used for cooking has no labeling of ingredients on cooks line. **Repeat Violation**
02D-01-5
35
Frequently Asked Questions
When was Bulla Gastrobar last inspected?
The most recent health inspection at Bulla Gastrobar on file is from Jan 26, 2026. The public record contains 14 inspections in total.
What is the most common violation at Bulla Gastrobar?
Across the inspection record, “old labels stuck to food containers after cleaning” has been cited seven times, more than any other issue at Bulla Gastrobar.
How does Bulla Gastrobar compare to other restaurants in Tampa?
Bulla Gastrobar most recently scored 78 out of 100, which is about the same as the Tampa average of 79.
Has Bulla Gastrobar's inspection record improved over time?
Results have been roughly steady. Inspections at Bulla Gastrobar have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Bulla Gastrobar 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 Bulla Gastrobar inspected?
Based on the inspection history on file, Bulla Gastrobar is inspected around four times per year on average.
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