Chez Faby
Last inspected: Mar 16, 2026
86
Score
Going back to 2022, Chez Faby has 10 inspections in the public record. Inspectors last stopped by on Mar 16, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Violation counts have been trending down, averaging around one violation across recent inspections versus roughly six violations before.
When inspectors have written things up, “insect control device installed over food preparation area” has been the most frequent reason, cited four times.
Among Tampa restaurants, the typical score is 79; Chez Faby is comfortably above that bar. The file should reassure diners considering a visit.
10
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Mar 16, 2026
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Handwash sink not accessible for employee use at all times. Pot of cut potatoes in sink manager removed **Corrected On-Site**
31A-09-4
Basic - Insect control device installed over food preparation area. Above food prepare station. **Repeat Violation**
35B-02-4
86
Oct 6, 2025
Routine - Food
No violations found.
100
Aug 11, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. No identification on poached eggs - From follow-up inspection 2025-08-11: Still in process **Time Extended**
02B-01-5
90
Jul 29, 2025
Routine - Food
3 critical violations. 5 major violations. 1 minor violation.
View 9 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Onion soup reheated started at 7:00 am took temperature at 10:30 am at 69F
01B-02-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Onion soup reheated started at 7:00 am took temperature at 10:30 am at 69F
03E-02-5
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 tested two times discussed with owner to use the three compartment sink to sanitize the dishes .
22-41-4
Intermediate - Handwash sink used for purposes other than handwashing. Stored container in sink employee removed. **Corrected On-Site**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. No identification on poached eggs
02B-01-5
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 4 employees observed 1 employee training
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook beef cook sausage multiple items not dated
02C-02-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 expired fabiennu louan 3-14-2025
53B-14-5
Basic - Insect control device installed over food preparation area. Above reach in cooler.
35B-02-4
37
Jan 30, 2025
Complaint Full
5 minor violations.
View 5 violations
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Floor soiled/has accumulation of debris. Under equipment at bar and in kitchen
36-73-4
Basic - Insect control device installed over food preparation area. In main kitchen. Discussed with operator proper places to put insect control devices.
35B-02-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
78
Oct 22, 2024
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.in kitchen **Repeat Violation**
31B-06-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
02C-02-5
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Out of chlorine chemicals, operator has 3 compartment sink set up until shipment comes in
16-55-4
Basic - Floor soiled/has accumulation of debris. Floors under cabinets and under equipment in kotchen
36-73-4
74
Jan 29, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Operator fixed **Corrected On-Site** **Repeat Violation**
31B-06-4
Basic - Equipment or utensils not designed or constructed in a durable manner. Plastic plates chipped and worn
14-10-4
Basic - Insect control device installed over food preparation area. In kitchen over reach in cooler
35B-02-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
78
Nov 7, 2023
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomato's in bin 46F less than 4 hours, operator iced down pan holding cut tomato's **Corrected On-Site**
03A-02-5
High Priority - Pesticide/insecticide labeled for household use only present in establishment. **Repeat Violation**
41-05-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. In kitchen
31B-06-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment soiled
23-03-4
Basic - Floor soiled/has accumulation of debris. Kitchen, bar, and dry storage
36-73-4
58
Apr 3, 2023
Complaint Full
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid ant spray.
41-05-4
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. Issued to operator **Corrected On-Site**
11-27-4
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.issued to operator. **Corrective Action Taken**
11-26-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment and shelving soiled.
23-03-4
Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Discussed with operator.
21-23-4
Basic - Floor soiled/has accumulation of debris. Floors under equipment soiled . Paper and debris in corner of bar area and behind equipment in kitchen.
36-73-4
61
Dec 1, 2022
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - No soap provided at handwash sink. No hand washing soap at hand washing sink in kitchen area.
31B-03-4
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. On reach in cooler in kitchen area.
02D-01-5
86
Frequently Asked Questions
When was Chez Faby last inspected?
The most recent health inspection at Chez Faby on file is from Mar 16, 2026. The public record contains 10 inspections in total.
What is the most common violation at Chez Faby?
Across the inspection record, “insect control device installed over food preparation area” has been cited four times, more than any other issue at Chez Faby.
How does Chez Faby compare to other restaurants in Tampa?
Chez Faby most recently scored 86 out of 100, which is higher than the Tampa average of 79.
Has Chez Faby's inspection record improved over time?
Yes. Recent inspections at Chez Faby have averaged around one violation per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Chez Faby 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 Chez Faby inspected?
Based on the inspection history on file, Chez Faby is inspected around three times per year on average.
Nearby Restaurants