Water + Flour
Last inspected: Oct 24, 2025
74
Score
Water + Flour appears in inspection records seven times, starting in 2022. Inspectors last stopped by on Oct 24, 2025. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Recent inspections have found fewer violations than earlier ones, averaging around six violations lately and about nine violations before that.
When inspectors have written things up, “accumulation of black/green mold-like substance” has been the most frequent reason, cited three times.
The city-wide average sits at 79, which Water + Flour's 74 doesn't quite reach. The inspection history reads as standard for a restaurant of this size.
7
Inspections
1
Critical latest
0
Major latest
3
Minor latest
Inspection History
Oct 24, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pomodora sauce sauce temped at 125F chef removed and reheated to 185F **Corrected On-Site**
03B-01-6
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-6
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk-in freezer. Chef removed ice at time of inspection **Corrected On-Site**
14-69-4
Basic - No Heimlich maneuver/choking sign posted. Emailed poster to operator. Operator printed and posted at time of inspection **Corrected On-Site**
51-13-4
74
Feb 13, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
67
Aug 22, 2024
Routine - Food
3 major violations. 7 minor violations.
View 10 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler in small kitchen by sushi station has stains and is no longer cleanable.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink in bar area.
31B-02-4
Intermediate - No soap provided at handwash sink. Handwashing sink in bar has no handwashing soap. Chef placed hand soap at hand washing sink. **Corrected On-Site**
31B-03-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between reach in cooler on cooks line. Chef removed knifes and placed at dishwasher. **Corrected On-Site**
10-17-4
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 laying inside rice. Chef removed spoon. **Corrected On-Site**
10-06-5
Basic - In-use wet wiping cloth/towel used under cutting board. Cloth stored underneath cutting board on reach in cooler on cooks line. Chef removed cloth. **Corrected On-Site**
21-04-4
Basic - Standing water in bottom of reach-in-cooler. Standing water inside reach in cooler in sushi station. Chef cleaned out water. **Corrected On-Site**
29-49-6
Basic - Water leaking from pipe and/or faucet/handle. Water leaking from underneath ice machine.
29-11-4
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.
22-20-5
Basic - Floor area(s) covered with standing water. Standing water on floor in front of walk in cooler. Chef cleaned up water. **Corrected On-Site**
36-22-4
52
Feb 14, 2024
Routine - Food
4 critical violations. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tuna 47F. Re-temp 40F. Beef 46F. Re-tem 41F. Items placed on ice and placed inside walk in freezer. **Corrected On-Site**
03A-02-5
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils stored in water at 85F. Chef heated water to 150F. **Corrected On-Site** **Repeat Violation**
10-05-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade cloth used to cover rice. Chef removed cloth. **Corrected On-Site**
14-86-1
High Priority - Stop Sale issued due to adulteration of food product. Tomatoe paste has mold inside reach in cooler at sushi bar. Chef discarded tomatoe paste. **Corrected On-Site**
01B-03-5
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. **Repeat Violation**
22-20-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Buildup of ice inside reach in frezzer in back kitchen area.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle. Chef removed tongs and placed at dishwasher.
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. Handle of rice scoop stored inside rice. Chef removed scoop and placed at dishwasher. **Corrected On-Site**
10-06-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer inside reach in cooler at sushi bar. Chef placed thermometer inside reach in cooler. **Corrected On-Site**
05-09-4
43
Aug 23, 2023
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Employee Health Policies Present
FL-03
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Plumbing Maintained; Sewage Disposal
FL-51
35
Feb 15, 2023
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Soda nozzle in bar area has buildup of black-mold like substance.
22-45-4
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils stored in water at 78F on cooks line. Chef removed water and placed tongs at dishwasher. **Corrected On-Site**
10-05-5
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 - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler on cooks line has stains and is no longer cleanable.
22-02-4
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 - Equipment in poor repair. Bottom of walk in cooler door is separating.
14-11-5
Basic - Old labels stuck to food containers after cleaning. Old labels stuck on clean dishes on shelves by dishwasher.
16-46-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wet cloth sitting underneath grill on cooks line.
21-09-4
Basic - Food stored on floor. Grease,soy sauce stored on floor in hallway behind sushi bar.
08B-38-4
47
Oct 4, 2022
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
52
Frequently Asked Questions
When was Water + Flour last inspected?
The most recent health inspection at Water + Flour on file is from Oct 24, 2025. The public record contains seven inspections in total.
What is the most common violation at Water + Flour?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited three times, more than any other issue at Water + Flour.
How does Water + Flour compare to other restaurants in Tampa?
Water + Flour most recently scored 74 out of 100, which is lower than the Tampa average of 79.
Has Water + Flour's inspection record improved over time?
Yes. Recent inspections at Water + Flour have averaged around six violations per visit, down from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Water + Flour 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 Water + Flour inspected?
Based on the inspection history on file, Water + Flour is inspected around two times per year on average.
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