Jayluigi Soho
Last inspected: Oct 28, 2025
74
Score
Jayluigi Soho appears in inspection records nine times, starting in 2022. The most recent report on file is from Oct 28, 2025. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
“Accumulation of black/green mold-like substance” accounts for the largest share of issues, appearing four times across the record.
Jayluigi Soho's latest score of 74 falls below the Tampa average of 79. The full record sits in fairly typical territory for a working restaurant.
9
Inspections
0
Critical latest
0
Major latest
6
Minor latest
Inspection History
Oct 28, 2025
Routine - Food
6 minor violations.
View 6 violations
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has mold like substance
22-20-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting observed on storage shelf next to dish washing area
24-08-4
Basic - Missing drain plug at dumpster.
33-11-4
Basic - No handwashing sign provided at a hand sink used by food employees. Handwashing sink in server area missing sign. Emailed sign to manager. Manager printed and posted at time of inspection. **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underside of soda fountain in server area has accumulation of debris
23-03-4
Basic - Open dumpster lid.
33-16-4
74
Jun 17, 2025
Routine - Food
No violations found.
100
Apr 11, 2025
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken cold holding inside walk in cooler at 46F. Chef discarded wings. **Corrected On-Site**
03A-02-5
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. Pizza sauce held on time as a public health control has no time markings. Chef added proper time markings to pizza sauce. **Corrected On-Site**
03F-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored overtop raw beef inside walk in cooler.
08A-20-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Breakfast sandwich on menu comes with eggs however you want. Eggs not identified as raw ingredient on menu. **Warning**
02B-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken inside walk in cooler has no date markings. Chef discarded chicken. **Corrected On-Site**
02C-02-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle of spoon laying inside bin with cut cabbage. Chef properly stored spoon. **Corrected On-Site**
10-06-5
Basic - In-use wet wiping cloth/towel used under cutting board. Wet cloth stored underneath cutting board on cooks line. Chef removed all cloths from cutting boards and placed at dishwasher. **Corrected On-Site**
21-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored inside reach in cooler on cooks line. Chef discarded drinks. **Corrected On-Site**
12B-13-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer solution stored on floor on cooks line. Staff removed and properly stored bucket.
21-38-4
Basic - Wiping lactic acid compound sanitizing solution not at proper minimum strength. Sanitizer bucket tested 0ppm of lactic acid.
21-08-4
41
Feb 11, 2025
Routine - Food
No violations found.
100
Dec 12, 2024
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Restaurant doing cook chill beef reduced oxygen package without a HACCP. **Warning**
03G-50-1
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink in prep area has no hot water.
27-16-4
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**
22-20-5
Basic - In-use wet wiping cloth/towel used under cutting board. Wet cloth stored underneath cutting board. Manager removed cloth and placed board at board at dishwasher. **Corrected On-Site**
21-04-4
Basic - Old labels stuck to food containers after cleaning. Old labels stuck on clean dishes on shelves by walk in cooler. Manager removed labels and placed at dishwasher. **Corrected On-Site**
16-46-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored inside reach in cooler on cooks line. Manager discarded drink. **Corrected On-Site**
12B-13-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizing solution stored on floor in dough room. Manager removed bucket from floor and properly stored it. **Corrected On-Site** **Repeat Violation**
21-38-4
64
Jan 17, 2024
Routine - Food
4 minor violations.
View 4 violations
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**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Bowl without a handle used as scoop inside flour bin. Chef removed bowls. **Corrected On-Site**
14-01-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between reach in cooler and food preparation table on cooks line. Chef removed and placed knife at dishwasher. **Corrected On-Site**
10-17-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor. Chef removed and properly stored sanitizer bucket. **Corrected On-Site**
21-38-4
82
Jul 18, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked onions cold 54F.
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink in bar area. Employee placed paper towels at hand washing sink. **Corrected On-Site**
31B-02-4
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. Emailed operator employee health agreement paperwork. **Corrective Action Taken**
11-26-1
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 - Equipment and utensils not properly air-dried - wet nesting. Dishes stacked on top of each other preventing proper air drying on shelves by slicer.
24-08-4
Basic - Equipment in poor repair. Gaskets inside reach in cooler on cooks line next to window has torn gaskets.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
58
Jan 12, 2023
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
67
Aug 16, 2022
Routine - Food
2 major violations. 6 minor violations.
View 8 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 inside reach in cooler at server station has no date markings. Manager added proper date markings to heavy cream.
02C-03-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink next to cooks line. Chef placed paper towels at hand washing sink. **Corrected On-Site**
31B-02-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cooks line have deep groves and are no longer cleanable. **Repeat Violation**
14-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door has gap at bottom of door.
35B-01-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on shelves overtop of grill on cooks line. Chef removed tongs and properly stored them. **Corrected On-Site**
10-20-4
Basic - Old labels stuck to food containers after cleaning. Old labels stuck on clean dishes underneath food preparation table across from dishwasher.
16-46-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored inside reach in cooler on cooks line. Chef removed employee drink. **Corrected On-Site**
12B-13-4
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.
24-08-4
61
Frequently Asked Questions
When was Jayluigi Soho last inspected?
The most recent health inspection at Jayluigi Soho on file is from Oct 28, 2025. The public record contains nine inspections in total.
What is the most common violation at Jayluigi Soho?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited four times, more than any other issue at Jayluigi Soho.
How does Jayluigi Soho compare to other restaurants in Tampa?
Jayluigi Soho most recently scored 74 out of 100, which is lower than the Tampa average of 79.
Has Jayluigi Soho's inspection record improved over time?
Results have been roughly steady. Inspections at Jayluigi Soho have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Jayluigi Soho means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Jayluigi Soho inspected?
Based on the inspection history on file, Jayluigi Soho is inspected around three times per year on average.
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