CAFE BREEZE

Name: CAFE BREEZE
Address: 2225 LOIS AVE., TAMPA, FL, 33607, US
Rating: 88.8

2225 LOIS AVE., TAMPA, FL 33607

License #3906962

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

88.8 Grade B / 100

Solid Health Score

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Quick take

CAFE BREEZE in TAMPA currently holds an InspectFL Health Score of 88.8 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on January 15, 2026. Across those visits, inspectors documented 17 total violations — 4 critical, 5 major, 8 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on January 15, 2026 included 1 critical violation, 1 major, and 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Old date marks on creamy Aioli and Chimichuri.
[10-20-4] In-use tongs stored on equipment door handle between uses. At prep line. Removed.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tile missing. Dry food storage room.
[16-38-5] Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Final rinse temperature inaccurate.
[08B-02-4] Displayed food not properly protected from contamination. Sneezeguards positioned too high to protect multiple cold food items on buffet line. Operator lowered sneezeguards and properly protected food items.
[24-11-4] Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Bowls for cereal on buffet line not inverted.

Disposition: Inspection Completed - No Further Action
[14-69-4] Ice buildup in walk-in cooler by walk-in freezer door.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off in handwash sink at entrance between kit and dry food storage area.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink at prep area by chefs office. Operator provided at time of inspection.
[29-18-4] Drain cover(s) missing. At mop sink.
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Ran dish machine multiple times, temped 147.6F - 151.3F. Operator kept running dish machine, finally temped 159.1F. Recommended operator to contact dish machine service company for service.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 3 pieces of ROP salmon in reach-in cooler at cook line.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 3 pieces of commercially ROP salmon.
[36-17-5] Floor tiles missing and/or in disrepair. In walk-in cooler by walk-in freezer door.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler on the right end of cook line Cold Holding: cooked potato 49 F, cooked noodle 48 F, butter 48 F, chicken noodle soup 50 F. Operator moved items to walk-in freezer to rapid cool. Re temped: cooked potato 33F, cooked noodle 35 F, butter 34F, chicken noodle soup 38 F.
[53B-14-5] 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. Some full time and on call food employees training expired on 07/2025.

Community reaction

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Community pulse