Petra Restaurant
Last inspected: Nov 10, 2025
58
Score
Public records show 11 inspections at Petra Restaurant stretching back to 2022. On Nov 10, 2025, the health department conducted the most recent visit. When a facility lands in medium risk territory, it usually means a mixed inspection result.
The trend has not been favorable: recent inspections average around nine violations each, up from closer to three violations before.
The pattern that stands out is “ready-to-eat”, which has been cited four times.
The city-wide average sits at 79, which Petra Restaurant's 58 doesn't quite reach. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
11
Inspections
1
Critical latest
2
Major latest
4
Minor latest
Inspection History
Nov 10, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed raw skewered ground meat stored over bagged whole cucumbers in reach in cooler in back room cooler
08A-04-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed prepared foods stored in reach in coolers not labeled at time of inspection. -Observed unmarked squeeze bottles on cooks line at time of inspection.
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards in kitchen at time of inspection.
22-02-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler handles are soiled with old food debris at time of inspection.
23-24-4
Basic - Carbon dioxide tanks not adequately secured. Observed carbon dioxide tanks stored in restaurant are not secured at time of inspection.
51-11-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in bulk dry chick peas at time of inspection.
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets are soiled at time of inspection.
23-03-4
58
Mar 11, 2025
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. - From follow-up inspection 2025-03-11: **Time Extended**
50-17-3
Intermediate - - From initial inspection : 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 and held longer 5hen 24 hours has no date markings. - From follow-up inspection 2025-03-11: **Time Extended**
02C-03-5
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink has dishes stored inside it in kitchen area. - From follow-up inspection 2025-03-11: **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date markings on any foods inside double door refrigerator in back kitchen area. - From follow-up inspection 2025-03-11: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle. - From follow-up inspection 2025-03-11: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Good filters have buildup of grease overtop grill on cooks line. - From follow-up inspection 2025-03-11: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Clear bottles of sauces used for cooking has no labeling of ingredients on cooks line. - From follow-up inspection 2025-03-11: **Time Extended**
02D-01-5
55
Feb 26, 2025
Routine - Food
3 critical violations. 3 major violations. 6 minor violations.
View 12 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Approved Thawing Methods Used
FL-31
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Personal Cleanliness
FL-40
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
19
Sep 4, 2024
Routine - Food
No violations found.
100
Sep 3, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 61F. Raw beef 59F. Raw lamb 51F. Curry sauce 60F. Raw fish 61F. - From follow-up inspection 2024-09-03: Raw chicken 51F. Raw fish 53F. Grape leaves 61F. Raw beef 51F. Chick peas 61F. Hummus 61F. **Admin Complaint**
03A-02-5
86
Aug 27, 2024
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensil's stored in water at 82F. On cooks line.
10-05-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 61F. Raw beef 59F. Raw lamb 51F. Curry sauce 60F. Raw fish 61F.
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink by steam table has a pan stored inside it.
31A-11-4
Intermediate - No soap provided at handwash sink. No hand washing soap at hand washing sink in bar. Employee placed hand washing soap at hand washing sink.
31B-03-4
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Basic - Equipment in poor repair. Gaskets inside reach in cooler on cooks line are torn.
14-11-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in small reach in freezer behind office.
14-69-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient air thermometer inside reach in cooler on cooks line.
05-09-4
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.
12B-13-4
45
Apr 12, 2024
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold Holding- Raw chicken 60F. Raw beef 54F. Raw fish 49F. **Warning** - From follow-up inspection 2024-04-12: Cold Holding- Raw chicken 65F. Raw beef 59F. **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink by door when entering kitchen. **Repeat Violation** - From follow-up inspection 2024-04-12: **Time Extended**
31B-02-4
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. Emailed operator updated education packet. **Corrective Action Taken** - From follow-up inspection 2024-04-12: **Time Extended**
11-27-4
70
Apr 11, 2024
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee moved trash can started working without washing hands had a conversation about proper hand washing with employee. Employee washed her hands. **Corrective Action Taken**
12A-25-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold Holding- Raw chicken 60F. Raw beef 54F. Raw fish 49F. **Warning**
03A-02-5
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. Emailed operator updated education packet. **Corrective Action Taken**
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink by door when entering kitchen. **Repeat Violation**
31B-02-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle. Chef removed tongs and placed at dishwasher. **Corrected On-Site**
10-20-4
58
Oct 18, 2023
Routine - Food
3 critical violations. 5 major violations. 4 minor violations.
View 12 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Chef went from working with raw meat to working with humans changed glove without washing hands.
12A-07-5
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employees plated pita bread with bare hands. Had a discussion with employee about bare hand contact with ready to eat food.
09-01-4
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensil stored in water at 82F on cooks line next to fryer.
10-05-5
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.
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips. **Repeat Violation**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink by door. **Repeat Violation**
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. Gave operator physical copy of employee reporting agreement.
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Hummus prepared on site has no date markers. **Repeat Violation**
02C-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on top of reach in cooler.
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 cell phone stored on top of reach in cooler.
40-06-5
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand washing sink by mop sink. **Repeat Violation**
31B-04-4
32
Mar 13, 2023
Routine - Food
5 critical violations. 5 major violations. 7 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken cold holding at 49F employee placed chicken on ice and put inside reach in frezzer. Re-Temp at 44F **Corrective Action Taken**
03A-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee preparing food wipe down cutting board with soiled dry cloth put on gloves and started cooking again.
12A-07-5
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee removed fully cooked flat bread from press with bare hands and placed on plate. Owner threw out flat bread put on gloves and reheated a new flat bread. **Corrected On-Site**
09-01-4
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs stored overtop of olives and cut leafy greens inside reach in cooler by fryer. **Repeat Violation**
08A-05-6
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. No chlorine test strips at time of inspection. **Repeat Violation**
16-32-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink. Employee placed paper towels at hand washing sink. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Person in charge not ensuring employees are properly maintaining the temperatures of time/temperature control for safety foods during hot and cold holding.
53A-17-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date markers on any food inside refrigerator,freezer.
02C-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Had washing sink has a pot stored inside it by 3 compartment sink.
31A-09-4
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 top of reach in cooler by fryer.
40-06-5
Basic - Food stored on floor. Cooking oil stored on floor in front of oven. **Repeat Violation**
08B-38-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand washing sink by 3 compartment sink. **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have buildup of grease. **Repeat Violation**
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of reach in cooler by fryer.
29-49-6
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on top of reach in cooler by fryer.
12B-07-4
20
Oct 13, 2022
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
41
Frequently Asked Questions
When was Petra Restaurant last inspected?
The most recent health inspection at Petra Restaurant on file is from Nov 10, 2025. The public record contains 11 inspections in total.
What is the most common violation at Petra Restaurant?
Across the inspection record, “ready-to-eat” has been cited four times, more than any other issue at Petra Restaurant.
How does Petra Restaurant compare to other restaurants in Tampa?
Petra Restaurant most recently scored 58 out of 100, which is lower than the Tampa average of 79.
Has Petra Restaurant's inspection record improved over time?
No. Recent inspections at Petra Restaurant have averaged around nine violations per visit, up from roughly three earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Petra Restaurant 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 Petra Restaurant inspected?
Based on the inspection history on file, Petra Restaurant is inspected around four times per year on average.
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