PASTRIES N CHAAT

Name: PASTRIES N CHAAT
Address: 1811 E FOWLER AVE, TAMPA, FL, 33612, US
Rating: 0

1811 E FOWLER AVE, TAMPA, FL 33612

License #3917981

🍛 Indian ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

September 17, 2025 · 11 findings · 2 critical

Routine - Food

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Quick take

PASTRIES N CHAAT in TAMPA currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 12 times from Florida DBPR, with the most recent inspection on September 17, 2025. Across those visits, inspectors documented 172 total violations — 23 critical, 55 major, 94 minor.

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The latest inspection on September 17, 2025 shows 11 observation rows: 2 critical, 6 major, and 3 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

172

Coverage note

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F record

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*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: Warning Issued
[08B-38-4] Food stored on floor. Grease stored on floor on cooks line.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle.
[21-10-4] Soiled dry wiping cloth in use. Dry soiled cloth sitting on wok station on cooks line.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. rice (61F - Cold Holding)
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler has stains and is no longer cleanable on cooks line.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwashing sink is blocked by trash can and bust tub.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in kitchen area. Employee placed paper towels at handwashing sink.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No dates on any prepared foods inside walk in cooler.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl with a handle used as scoop inside flour bin. Owner removed and discarded Bowles.
[35A-03-4] Dead roaches on premises. 1 dead roach underneath dishwasher. Management cleaned and sanitized area.
[36-73-4] Floor soiled/has accumulation of debris. Floor underneath fryer has buildup of old food debris.
[36-17-5] Floor tiles missing and/or in disrepair. Floor tiles missing in front of dishwasher.
[08B-38-4] Food stored on floor. Chicken stored on floor inside walk in freezer,walk in cooler.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle on cooks line.
[36-64-5] Objectionable odors in bathroom or other areas of the establishment. Objectionable odors in back kitchen area by walk in cooler.
[08B-12-5] Stored food not covered. Chicken,cooked onions stored inside walk in cooler uncovered.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall is soiled behind dry storage shelves in kitchen area.
[02D-01-5] 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.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher tested 0ppm of chlorine. Had a discussion with operator about using the three compartment sink until dishwasher is sanitizing and working properly.
[35A-02-7] Live, small flying insects found 5 flys in drain pan of dishwasher.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. Bottles of raid stored in kitchen area.
[35A-05-4] Roach activity present as evidenced by live roaches found. 2 live roach on dishwasher. Management eradicated roaches and sanitized area.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. rice (47F - Cold Holding) made on 04/01/2025 Improper cooling to much rice packed into tub during cooling process.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice (47F - Cold Holding).
[03F-02-5] 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 on cooks line.
[11-27-4] 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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler on cooks line has stains.
[02C-08-5] Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Thawed chicken inside walk in cooler has no date markings.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine near reach in cooler in side kitchen.
[16-03-4] Accumulation of debris inside warewashing machine.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in warewashing area, bakery area and storage area.
[35A-03-4] 2 dead roaches observed under prep table. Operator cleaned and sanitized at time of callback.
[14-11-5] Equipment in poor repair. Missing handle on oven in kitchen. Cutting board has cut marks and is no longer cleanable. Red cutting board in front kitchen area. Sandwich prep cooler white cutting board. sandwich prep cooler white cutting board on cook line. Cutting board in side kitchen , on prep cooler and two white cutting board on prep sink.
[36-73-4] Floor soiled/has accumulation of debris. Floor under equipment soiled, throughout kitchen.
[36-17-5] Floor tiles missing and/or in disrepair. Floor thorough out kitchen. Ceiling tile missing. Ceiling tile missing in bakery kitchen and dry storage area.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on shelf near front kitchen entrance soiled.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler soiled. Front sand which cooler. Gaskets on walk in cooler
[25-05-4] Single-service articles improperly stored. Multiple single service cups stored of floor in banquet area. Discussed with operator.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep table in side kitchen.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Carlos Morales
[53B-09-4] Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Operator provided printed cellphone screenshot, discussed with operator on providing original certificate.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine near reach in cooler in side kitchen.
[16-03-4] Accumulation of debris inside warewashing machine.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in warewashing area, bakery area and storage area.
[35A-03-4] 1 dead roach observed under stove in kitchen Operator cleaned and sanitized at time of callback.
[14-11-5] Equipment in poor repair. Missing handle on oven in kitchen. Cutting board has cut marks and is no longer cleanable. Red cutting board in front kitchen area. Sandwich prep cooler white cutting board. sandwich prep cooler white cutting board on cook line. Cutting board in side kitchen , on prep cooler and two white cutting board on prep sink.
[36-73-4] Floor soiled/has accumulation of debris. Floor under equipment soiled, throughout kitchen.
[36-17-5] Floor tiles missing and/or in disrepair. Floor thorough out kitchen. Ceiling tile missing. Ceiling tile missing in bakery kitchen and dry storage area.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on shelf near front kitchen entrance soiled.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler soiled. Front sand which cooler. Gaskets on walk in cooler
[25-05-4] Single-service articles improperly stored. Multiple single service cups stored of floor in banquet area. Discussed with operator.
[35A-05-4] 1 live observed under handwashing sink in side prep kitchen. Operator cleaned and sanitized at time of callback.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep table in side kitchen.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Carlos Morales
[53B-09-4] Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Operator provided printed cellphone screenshot, discussed with operator on providing original certificate.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine near reach in cooler in side kitchen.
[16-03-4] Accumulation of debris inside warewashing machine.
[14-01-5] Bowl or other container with no handle used to dispense food. Cup used to scoop syrup, discussed with operator.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in warewashing area, bakery area and storage area.
[35A-03-4] Dead roaches on premises. 1 dead under dry storage rack on floor. 2 dead under hand sink in back dishwasher area on floor. 1 dead in front kitchen area, back wall on floor. 8 dead in unused walk in cooler 4 dead roaches under 3 compartment sink in side kitchen area. 6 dead roaches under prep table near stove top. Operator cleaned and sanitized at time of inspection.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Wet nesting on dish drying rack in dishwashing area.
[14-11-5] Equipment in poor repair. Missing handle on oven in kitchen. Cutting board has cut marks and is no longer cleanable. Red cutting board in front kitchen area. Sandwich prep cooler white cutting board. sandwich prep cooler white cutting board on cook line. Cutting board in side kitchen , on prep cooler and two white cutting board on prep sink.
[36-73-4] Floor soiled/has accumulation of debris. Floor under equipment soiled, throughout kitchen.
[36-17-5] Floor tiles missing and/or in disrepair. Floor thorough out kitchen. Ceiling tile missing. Ceiling tile missing in bakery kitchen and dry storage area.
[35B-02-4] Insect control device installed over food preparation area. Bug zapper installed over food prep table in back storage area, operator removed at time of inspection.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on shelf near front kitchen entrance soiled.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler soiled. Front sand which cooler. Gaskets on walk in cooler
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Drink in walk in cooler, near back exit. Drink in bakery cooler in bakery kitchen.
[25-05-4] Single-service articles improperly stored. Multiple single service cups stored of floor in banquet area. Discussed with operator.
[29-11-4] Water leaking from pipe and/or faucet/handle. Leak underneath handwashing sink in dishwashing area, discussed with operator on repairing. Operator contained leak, swept and mopped.
[02D-01-5] Working containers of food removed from original container not identified by common name. Spices above prep tables not labeled, all.
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee wash hands approximately 5 seconds, discussed with operator. Operator had employee rewash hands.
[14-31-5] Nonfood-grade bags used in direct contact with food. Ginger in walk in cooler in grocery store bag.
[35A-05-4] Roach activity present as evidenced by live roaches found. 1 live roach on floor in middle kitchen area. Operator cleaned, killed and sanitized at time of inspection.
[11-27-4] 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. Provided operator with education packet containing cleanup procedure.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep table in side kitchen.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hot water knob at handwashing sink did not dispense hot water, operator fixed at time of inspection.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Carlos Morales
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sinks in middle kitchen area. Discussed with operator.
[31B-03-4] No soap provided at handwash sink. No soap at handwashing sink in front kitchen area.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken and rice not date marked in walk in cooler.
[53B-09-4] Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Operator provided printed cellphone screenshot, discussed with operator on providing original certificate.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic bowl used to scoop sauce In reach in refrigerator. Plastic bowl in flour bin .
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed coffee on prep table where active prep is being conducted. Discussed with employee on moving to approved location.
[14-11-5] Equipment in poor repair. Door to oven missing, discussed with operator. Handle of reach in cooler in side kitchen missing handle.
[36-17-5] Floor tiles missing and/or in disrepair. Floor thoroughout kitchen in disrepair.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave above prep table.
[51-13-4] No Heimlich maneuver/choking sign posted.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No hand wash sign at front kitchen entrance hand wash sink.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler soiled next to front kitchen entrance.
[02D-01-5] Working containers of food removed from original container not identified by common name. Flour bin next to side kitchen entrance.
[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. Discussed with operator on having someone out to fix dishwasher. Dishwasher (Chlorine 0ppm) Discontinue use of dishmachine for sanitizing and set up manual sanitization (3-compartment sink) until dishmachine is repaired and sanitizing properly.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over meat stock, operator moved to approved location at time of inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Hard Boiled Eggs (52F - Cold Holding); Yogurt Sauce (52F - Cold Holding) ; Beef (55F - Cold Holding) FIRST TEMP AT 11:40 CORRECTED TO 43F SECOND TEMP 12:50 Operator moved to freezer at time of inspection.
[11-27-4] 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.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash used to store utensils. Operator moved at time of inspection.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. No person in charge at time of inspection. Discussed with operator with keeping a manager on duty.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Discussed with operator on obtaining test strips for dishwasher.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink next to front kitchen entrance. Operator stocked at time of inspection.
[53B-01-5] 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.
[11-26-1] 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.
[31B-03-4] No soap provided at handwash sink. Operator stocked soap at time of inspection.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled bottle on rack near dish pit. Operator labeled at time of inspection.

Disposition: Emergency order recommended
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl with no handle in flour.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards.
[35A-03-4] Dead roaches on premises. 1 dead roach next to walk in cooler 2 dead roaches on dry storage shelf
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hair clip above prep table.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee prepping food with no hair restraint.
[14-11-5] Equipment in poor repair. Reach in cooler door handle broken. Dish machine tested 0ppm, establishment was not using dish machine at time of inspection. Advised operator to not use dish machine until it is working properly.
[36-73-4] Floor soiled/has accumulation of debris. Throughout kitchen.
[08B-38-4] Food stored on floor. Pastries on the floor in walk in freezer.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs on oven door handle.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[02D-01-5] Working containers of food removed from original container not identified by common name. Containers of flour not labeled.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over sauces in reach in cooler.
[35A-05-4] Roach activity present as evidenced by live roaches found. 1 live roach in reach in cooler 1 live roach on shelf with plates 7 live roaches under prep table 1 live roach above 3 Compartment Sink
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime.cutting boards.
[31A-09-4] Handwash sink not accessible for employee use at all times. Equipment in handwash sink on cook line.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink next to reach in cooler.
[31B-03-4] No soap provided at handwash sink. No soap at handwash sink next to reach in cooler.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator provided 2 food handler certifications.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken and beef in walk in cooler not date marked.
[41-17-4] Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl without a handle used as scoop inside flour bin on cooks line.
[12B-14-4] Employee beverage container in ice machine/ice bin. Employee drink stored inside ice bin.
[14-11-5] Equipment in poor repair. Gaskets are torn inside reach in cooler on cooks line.
[08B-38-4] Food stored on floor. Grease stored on floor next to reach in cooler on cooks line. Raw chicken stored on floor inside walk in cooler. Boxes of food stored on floor inside walk in freezer. Staff removed items from floor and properly stored items.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup inside walk in freezer.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs hanging on equipment handle on cooks line.
[12B-13-4] 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.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall inside walk in cooler has Food stains from a recent spill.
[12A-11-4] Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee entered bathroom with gloves on came out wearing the same gloves. Had a conversation with employee about proper hand washing employee washed hands.
[03F-02-5] 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. See stop sale. Butter held on time has no time stamp. Manager discarded butter.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand washing sink on cooks line has dirty potato peelers inside it.
[16-37-1] 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.
[31B-03-4] No soap provided at handwash sink. No soap at hand washing sink on cooks line.