Chanta Authentic European Cuisine
Last inspected: Mar 5, 2026
37
Score
Chanta Authentic European Cuisine has been inspected 10 times since 2022. The newest entry in the record is dated Mar 5, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
There hasn't been much movement either way: counts have stayed near six violations per visit across recent inspections.
The most common issue across all inspections has been “handwash sink used for purposes other than handwashing”, showing up two times.
The city-wide average sits at 79, which Chanta Authentic European Cuisine's 37 doesn't quite reach. Diners may want to weigh the inspection history when deciding to visit.
10
Inspections
2
Critical latest
5
Major latest
4
Minor latest
Inspection History
Mar 5, 2026
Complaint Full
2 critical violations. 5 major violations. 4 minor violations.
View 11 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Creamed chicken Dated 2-26-26 Pork stew Dated 2-10-26 Pork stew Dated 2-26-26 Goolash beef Dated 2-20-26 **Warning**
01B-24-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Creamed chicken Dated 2-26-26 Pork stew Dated 2-10-26 Pork stew Dated 2-26-26 Goolash beef Dated 2-20-26 **Warning**
02C-01-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Metal pan and plastic lid in Handwash sink next to dish machine. **Warning**
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink next to dish machine. **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. Handwash sink next to dish machine. **Warning**
31B-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Under dish machine 3 compartment sink. Walls throughout kitchen. **Warning**
36-27-5
Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink next to dish machine. **Warning**
31B-04-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee opened water bottle on prep table in kitchen. Operator removed. **Corrected On-Site** **Warning**
12B-07-4
Basic - Bowl or other container with no handle used to dispense food. White plastic bowl in bulk polenta. **Warning**
14-01-5
37
Jul 30, 2025
Complaint Full
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. Missing for 1 employee observed for 2 employees - From follow-up inspection 2025-07-30: Still observed **Time Extended**
53B-13-5
90
Jul 29, 2025
Complaint Full
4 critical violations. 1 major violation. 1 minor violation.
View 6 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. Tested at 0 ppm, retested to 100 pm **Corrected On-Site**
22-41-4
High Priority - Roach activity present as evidenced by live roaches found. 3 live roaches underneath the three compartment sink. 2 live roaches under water heater 1 live roach inside a dough making container. 1 live roach on table underneath silverware.
35A-05-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold holding: feta 62 F see stop sale
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.reach in cooler main prep cooler Cold holding: cook mushrooms 48F heavy cream 47F cut tomatoes 56F cook vegetables 48F cook sausage 47F discussed with employees to rapid cool down with ice or move to different cooler
03A-02-5
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. Missing for 1 employee observed for 2 employees
53B-13-5
Basic - Dead roaches on premises. 4 dead roaches underneath three compartment sink.
35A-03-4
47
Feb 27, 2025
Complaint Full
No violations found.
100
Feb 26, 2025
Complaint Full
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Rodent activity present as evidenced by rodent droppings found. 8 rodent droppings underneath food preparation table in back kitchen area. **Warning**
35A-04-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink has a container stored inside it. Chef removed container and placed at dishwasher. **Corrected On-Site** **Warning**
31A-11-4
Basic - Dead roaches on premises. 1 dead roach on kitchen floor. Operator has invoice showing that pest control recently treated on restaurant on 01/31/2025. **Warning**
35A-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Onions not washed before preparation. Chef washed onions. **Corrected On-Site** **Warning**
08B-39-4
Basic - Time/temperature control for safety food thawed in an improper manner. Octopus and lobster thawing at room temperature. Chef placed food under running water. **Corrected On-Site** **Warning**
06-01-5
67
Aug 20, 2024
Complaint Full
6 critical violations. 3 major violations. 5 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Garlic and oil held at room temperature has no date markings. Chef stated it was made 2 days ago.
01B-17-5
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. See stop sale. Garlic and oil held on time has no time markings.
03F-02-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade paper towel used inside pork belly container inside reach in cooler. **Repeat Violation**
14-86-1
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensil stored in water at 82F in pot next to grill.
10-05-5
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee removed items from trash took off gloves started working without washing hands. Spoke with employee about proper hand washing employee washed his hands. **Corrected On-Site**
12A-29-4
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
12A-17-4
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/
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink on front line.
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna cooked in the past 24 hours has no date markings inside reach in cooler on cooks line.
02C-02-5
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 - Food stored in undrained ice. Raw chicken stored in water inside walk in cooler. In small storage containers on bottom shelves of walk in cooler.
08B-31-4
Basic - Food stored on floor. Flour bin stored on floor next to food preparation sink.
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. Cloth stored underneath cutting board on reach in cooler.
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets are soiled inside reach in cooler in kitchen area.
23-03-4
23
Apr 11, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
High Priority - Non-food grade paper/paper towel used as liner for food container. Non-food grade paper towel lining octopus pan. Chef removed paper towels. **Corrected On-Site**
14-86-1
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
53A-02-7
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.
53B-01-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Food stored on floor. Feta cheese stored on floor in walk in cooler. Chef removed cheese and properly stored it. **Corrected On-Site**
08B-38-4
55
Dec 22, 2023
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
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
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
61
May 25, 2023
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Certified Food Manager Identification
FL-02
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
67
Dec 15, 2022
Complaint Full
2 major violations. 3 minor violations.
View 5 violations
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 held longer then 24 hours has no date markings. Owner discarded heavy cream. **Corrected On-Site**
02C-03-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date on soup inside reach in cooler in kitchen area.
02C-02-5
Basic - Working containers of food removed from original container not identified by common name. Bottles of food used for cooking has no labeling of ingredients.
02D-01-5
Basic - Standing water in bottom of reach-in-cooler. Standing water inside reach in cooler in kitchen area.
29-49-6
Basic - No copy of latest inspection report available.
51-18-6
70
Frequently Asked Questions
When was Chanta Authentic European Cuisine last inspected?
The most recent health inspection at Chanta Authentic European Cuisine on file is from Mar 5, 2026. The public record contains 10 inspections in total.
What is the most common violation at Chanta Authentic European Cuisine?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited two times, more than any other issue at Chanta Authentic European Cuisine.
How does Chanta Authentic European Cuisine compare to other restaurants in Tampa?
Chanta Authentic European Cuisine most recently scored 37 out of 100, which is lower than the Tampa average of 79.
Has Chanta Authentic European Cuisine's inspection record improved over time?
Results have been roughly steady. Inspections at Chanta Authentic European Cuisine have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Chanta Authentic European Cuisine 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 Chanta Authentic European Cuisine inspected?
Based on the inspection history on file, Chanta Authentic European Cuisine is inspected around three times per year on average.
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