Vizcaya Soho
Last inspected: Mar 10, 2026
100
Score
The health department has logged 11 inspections at Vizcaya Soho, the earliest from 2022. Vizcaya Soho was last inspected on Mar 10, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Things have been moving in the right direction, with the rolling count dropping from around eight violations to closer to two violations per visit.
When inspectors have written things up, “ready-to-eat” has been the most frequent reason, cited six times.
The city-wide average for Tampa sits at 79, putting Vizcaya Soho on the better side of that line. The file should reassure diners considering a visit.
11
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 10, 2026
Routine - Food
No violations found.
100
Oct 28, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw bacon stored over fresh mint. **Repeat Violation** **Warning**
08A-04-5
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. **Warning**
53B-01-5
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen fish thawing in standing water. Owner ran water to continue thawing process. **Corrected On-Site** **Warning**
06-01-5
Basic - Food not stored at least 6 inches off of the floor. Container of fryer oil stored less than 6 inches off floor in storage area **Warning**
08B-47-4
Basic - Current Hotel and Restaurant license not displayed. Owner printed and posted at time of inspection **Corrected On-Site** **Warning**
50-09-4
67
Apr 24, 2025
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning** - From follow-up inspection 2025-04-24: No manger's have food handlers certification at time of callback. **Admin Complaint**
53A-07-6
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. **Warning** - From follow-up inspection 2025-04-24: No employees have food handlers certification at time of callback. **Admin Complaint**
53B-01-5
82
Feb 18, 2025
Routine - Food
2 critical violations. 4 major violations. 1 minor violation.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Beef stored overtop ready to eat potatoes inside 4 door refrigerator in back kitchen area.
08A-05-6
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. Butter held on time as a public health control has no time markings.
03F-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Fish cooked and held longer then 24 hours has no date markings inside sliding door refrigerator on cooks line. **Repeat Violation**
02C-02-5
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 then 24 hours has no date markings inside double door refrigerator by slicer. **Repeat Violation**
02C-03-5
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-07-6
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. **Warning**
53B-01-5
Basic - Bowl or other container with no handle used to dispense food. Bowl without a handle inside rice bin inside reach in cooler on cooks line.
14-01-5
47
Sep 11, 2024
Routine - Food
6 major violations.
View 6 violations
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. Heavy cream opened and held longer then 24 hours has no date markings. - From follow-up inspection 2024-09-11: **Time Extended**
02C-03-5
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit at time of inspection. - From follow-up inspection 2024-09-11: **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2024-09-11: **Time Extended**
16-62-1
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2024-09-11: **Time Extended**
53B-02-5
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. Soup cooked and held longer then 24 hours has no date markings in 4 door refrigerator in back kitchen area. **Repeat Violation** - From follow-up inspection 2024-09-11: **Time Extended**
02C-02-5
Intermediate - - From initial inspection : Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Had a discussion with operator about using the three compartment sink until dishwasher is sanitizing and working properly. **Warning** - From follow-up inspection 2024-09-11: **Time Extended**
16-54-4
55
Sep 4, 2024
Routine - Food
3 critical violations. 7 major violations. 1 minor violation.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw beef cold holding 46. Raw fish cold holding 47F. Items placed on ice inside reach in cooler.
03A-02-5
High Priority - Raw animal food stored over or with unwashed produce. Raw shelled eggs stored overtop stored over top unwashed vegetables. Manager removed and properly stored eggs. **Corrected On-Site** **Repeat Violation**
08A-04-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Non-food grade paper towel used to line pan housing raw beef. Chef removed paper towel. **Corrected On-Site**
14-86-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Soup cooked and held longer then 24 hours has no date markings in 4 door refrigerator in back kitchen area. **Repeat Violation**
02C-02-5
Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Had a discussion with operator about using the three compartment sink until dishwasher is sanitizing and working properly. **Warning**
16-54-4
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. Heavy cream opened and held longer then 24 hours has no date markings.
02C-03-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit at time of inspection.
16-37-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-02-5
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
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 inside vegetables inside reach in cooler is laying in vegetables. Chef removed spoon and placed at dishwasher. **Corrected On-Site** **Repeat Violation**
10-06-5
30
Feb 20, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Raw animal food stored over or with unwashed produce. Raw shelled eggs stored overtop ready to eat food inside refrigerator in back of kitchen. **Repeat Violation**
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. Held longer then 24 hours with no date markings inside refrigerator across from mixer. Cilantro sauce Heavy cream Beef béchamel
02C-02-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on stove top handle.
10-20-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon used to serve meatballs handle is touching food.
10-06-5
61
Sep 19, 2023
Routine - Food
2 critical violations. 7 major violations.
View 9 violations
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. Server placing food in Togo box is not wherein gloves. Owner had a conversation with employee about bare hand contact with ready to eat food employees washed hands. Food was not served. **Corrected On-Site**
09-01-4
High Priority - Raw animal food stored over or with unwashed produce. Raw eggs stored overtop of unwashed fruits and herbs inside refrigerator across from mixer in back kitchen area. **Repeat Violation**
08A-04-5
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 then 24 hours has no date markings inside refrigerator across from mixer in back kitchen area.
02C-03-5
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 - Handwash sink used for purposes other than handwashing. Hand washing sink has dirty dishes stored inside it. Owner removed dirty dishes and placed at dishwasher. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw items on menu are not identified. Owner printed new menus during inspection with items properly identified. **Corrected On-Site** **Repeat Violation**
02B-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit at time of inspection. **Repeat Violation**
16-37-1
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.
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. No date markers on cooked chicken,octopus,crab meat inside 4 door reach in cooler across from slicer in back kitchen area.
02C-02-5
37
Sep 12, 2023
Food-Licensing Inspection
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Washing Fruits and Vegetables
FL-42
Equipment Adequate to Maintain Product Temperature
FL-29
55
Feb 15, 2023
Routine - Food
6 critical violations. 7 major violations. 3 minor violations.
View 16 violations
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. Butter held on time as a public health control has no time stamps. Chef added proper time stamps to butter. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At 1:26 items placed on ice inside reach in cooler. Clams cold holding at 51F re-temp 43F Mussels cold holding at 49F re-temp 44F Scallop cold holding at 50F re-temp 45F **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored overtop of cooked potatoes inside reach in cooler on cooks line. Chef removed raw chicken and properly stored it. **Corrected On-Site**
08A-05-6
High Priority - Raw animal food stored over or with unwashed produce. Raw shelled eggs stored overtop unwashed lemons,limes,celery. In refrigerator in back kitchen area.
08A-04-5
High Priority - Raw animal food stored in same container as ready-to-eat food. Raw Chicken in bags stored inside same pan as cooked chicken. Chef removed cooked chicken and properly stored it.
08A-08-5
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cooks line has stains and is no longer cleanable.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink on cooks line has dirty dishes stored inside it.
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche has raw salmon and is not identified on menu.
02B-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips at time of inspection.
16-37-1
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 anything inside reach in cooler across from slicer.
02C-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink behind server station has no hot water.
27-16-4
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 cooks line.
02D-01-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened bottle of water stored inside reach in cooler on cooks line. Employee removed drink from reach in cooler. **Corrected On-Site**
12B-13-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup inside reach in cooler on cooks line.
14-69-4
17
Nov 1, 2022
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Washing produce and spoon stored in sink **Warning** - From follow-up inspection 2022-10-07: **Time Extended** - From follow-up inspection 2022-11-01: **Time Extended**
31A-11-4
90
Frequently Asked Questions
When was Vizcaya Soho last inspected?
The most recent health inspection at Vizcaya Soho on file is from Mar 10, 2026. The public record contains 11 inspections in total.
What is the most common violation at Vizcaya Soho?
Across the inspection record, “ready-to-eat” has been cited six times, more than any other issue at Vizcaya Soho.
How does Vizcaya Soho compare to other restaurants in Tampa?
Vizcaya Soho most recently scored 100 out of 100, which is higher than the Tampa average of 79.
Has Vizcaya Soho's inspection record improved over time?
Yes. Recent inspections at Vizcaya Soho have averaged around two violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Vizcaya Soho 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 Vizcaya Soho inspected?
Based on the inspection history on file, Vizcaya Soho is inspected around three times per year on average.
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