CHE VITA Health Score — Tampa, FL

211 N TAMPA ST, Tampa, FL 33602

Inspections on file 1
High-risk violations 2
Inspected 7/29/2026
Tampa avg 91 / 100
B
81 / 100
Good

2 high-risk issues, 1 moderate issue, 2 minor issues found

Inspected July 29, 2026 Inspection Completed - No Further Action

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How this compares

This restaurant scored better than 14% of restaurants in Tampa. The city average ClearScore is 91 / 100.

Location

Inspection Breakdown

High Risk
2
Moderate
1
Minor
2

Violations Found

  • High Risk Time and Temperature Control – potentially hazardous/time/temperature control for safety foods (PH/TCS)
  • High Risk Bare hand contact with RTE food; Alternative Operating Procedure (AOP)
  • Moderate Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
  • Minor Dishwashing facilities; chemical test kit(s); gauges
  • Minor Hand wash sinks, hand washing supplies and hand wash sign

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Frequently Asked Questions

CHE VITA received a ClearScore of 81/100 (Grade B) on its inspection on July 29, 2026. 5 violations were found, including 2 high-risk issues. Overall, the kitchen was in reasonable compliance.

The most recent inspection of CHE VITA on July 29, 2026 found 5 violations: 2 high-risk, 1 moderate, and 2 minor. High-risk violations are the most serious category and require immediate correction under Florida law.

CHE VITA was last inspected on July 29, 2026 by the Florida Department of Business and Professional Regulation (DBPR). Florida restaurants are typically inspected 1–3 times per year on an unannounced basis, with more frequent visits following serious violations.

CHE VITA received a Grade B (ClearScore 81/100) on its most recent inspection. There were 2 high-risk violations noted, which are worth reviewing before your visit. We recommend checking the specific violations listed above.

The most recent inspection found 5 violations at CHE VITA: 1. Time and Temperature Control – potentially hazardous/time/temperature control for safety foods (PH/TCS) 2. Bare hand contact with RTE food; Alternative Operating Procedure (AOP) 3. Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located. See the full inspection breakdown above for complete details on severity and category.

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