How many inspections has Storm in Tampa had?

Storm in Tampa has 3 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Storm in Tampa find?

Storm in Tampa was most recently inspected by FDACS on March 31, 2026 (Focused Inspection).

Has Storm in Tampa had any stop-sale or stop-use orders?

No, Storm in Tampa has no stop-sale or stop-use orders on record with Florida FDACS.

Storm in Tampa

Name: Storm in Tampa Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

4032 W Kennedy Blvd Ste, Tampa, FL 33609

Pinellas County · Specialty Food Shops · FDACS
Owner: Cmsm Group LLC
FDACS Estab #: 418545

Overview

Storm in Tampa, FL has 3 FDACS food safety inspections on record with 11 violations.

3FDACS Insp.

11Violations

Last inspected FDACS: March 31, 2026

Storm in Tampa: FDACS Inspection History (3)

Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.

2026 — 3 inspections

Mar 31, 2026 — Focused Inspection· Focused Inspection

Comments: Focused Inspection - Routine Sample Collection.

No violations or enforcement actions recorded for this inspection.

Mar 17, 2026 — Focused Inspection· Focused Inspection

Inspector: SARA FELDHAUS, SANITATION AND SAFETY SPECIALIST

Comments: This Focused Inspection is being conducted to verify hot water at handwashing sink restroom.

No violations or enforcement actions recorded for this inspection.

Mar 5, 2026 — Met Sanitation Inspection Requirements - Check Back Needed· 11 violations· Met Requirements

Inspector: SARA FELDHAUS, SANITATION AND SAFETY SPECIALIST

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected]. Please note each observation that has been corrected. Establishment has 30 days to provide hot water at handwashing sink in restroom or Administrative Action may occur.

Risk-Based Violations

2-301.14 Food employee not cleaning hands or exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped single service or single use articles; after touching bare human body parts; after using the toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate the hands. 2-301.14 PP

Front Service Area: Observed employee complete transaction at the register and begin to work with food without first washing hands before donning gloves. COS: Employee washed hands when instructed to do so. x

5-202.12(A) Handwashing sink not equipped to provide hot water at a temperature of at least 100°F through a mixing valve or combination faucet. 5-202.12(A) PfPf

Back Room Area: No hot water at handwashing sink. COS: Hot water valve turned back on and hot water provided to handwashing sink. Restroom: No hot water at handwashing sink. Firm has 30 days to provide handwashing sink or Stop Use Order will be issued.

6-301.11 Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not provided with: individual, disposable towels; continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 PfPf

Back Room Area: No soap at handwashing sink. COS: Soap provided.

Good Retail Practice Violations

3-302.12 Working container holding a food or food ingredient that is not readily and unmistakably recognized and has been removed from its original packaging for use in the establishment is not identified with the common name of the food. 3-302.12

Food Service Area: Bottle of agave syrup held in reach in cooler not labeled with common name. COS: Container labeled.

2-302.11 Food employee fingernails not kept trimmed, filed, and maintained so the edges and surfaces are cleanable and not rough. Fingernail polish or artificial fingernails not covered by intact gloves when working with exposed food. 2-302.11 Pf

Food Service Area: Food employees with nail polish on finger nails and not wearing gloves when preparing customer drinks.

2-402.11 Food employee not wearing a hair restraint such as a hat, hair covering or net, beard restraint, or clothing that covers body hair, that is designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. 2-402.11

Food Service Area: Food employees without hair restraint.

3-304.12(C)-(F) During pauses in food preparation or dispensing, utensil not stored on a clean portion of the food preparation table or cooking equipment; in running water of sufficient velocity to flush particles to the drain when used with moist foods; in a clean, protected location when used only with food that is not time/temperature control for safety food; or in a container of water maintained at 135°F or greater. 3-304.12(C)-(F)

Food Service Area: Utensils stored in stagnant water that measures 68 F. COS: Utensils properly cleaned and sanitized during inspection before stored in clean, dry container.

3-304.12(B) During pauses in food preparation or dispensing, utensil stored in food that is not time/temperature control for safety food not stored with their handles above the top of the food within containers or equipment that can be closed. 3-304.12(B)

Food Service Area: Scoops in large containers of oats and pb3 powder have handles submerged in products.

4-302.14 Test kit or other device that accurately measures the concentration in MG/L of sanitizing solution not provided. 4-302.14 Pf

Warewashing Area: Establishment does not have sanitizer test strips. No sanitizing violations observed during inspection.

6-501.16 After use, mop not placed in a position that allows air-drying without soiling walls, equipment or supplies. 6-501.16

Mop Sink Area: Wet mop not hung to dry.

6-403.11 Area designated for employees to eat, drink, or use tobacco, or lockers or other suitable facilities not located so that food, equipment, utensils, linens, or single-service and single-use articles are protected from contamination. 6-403.11

Food Service Area: Employee beverages held on prep table with exposed foods and utensils. COS: Employee beverages relocated to proper storage.

Storm in Tampa: Frequently Asked Questions

When was Storm in Tampa last inspected?: Storm in Tampa was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on March 31, 2026. Inspection type: Focused Inspection.
How many inspections has Storm in Tampa had?: Storm in Tampa has 3 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Storm in Tampa find?: Storm in Tampa was most recently inspected by FDACS on March 31, 2026 (Focused Inspection).
Has Storm in Tampa had any stop-sale or stop-use orders?: No, Storm in Tampa has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Storm in Tampa?: The most frequently cited FDACS violations at Storm in Tampa are: 2-301.14: Food employee not cleaning hands or exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped single service or single use articles; after touching bare human body parts; after using the toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate the hands. 2-301.14 P; 5-202.12(A): Handwashing sink not equipped to provide hot water at a temperature of at least 100°F through a mixing valve or combination faucet. 5-202.12(A) Pf; 6-301.11: Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not provided with: individual, disposable towels; continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 Pf.