Auntie Anne's Pretzels in Westshore Plz Tampa

305, Westshore Plz Tampa, FL 33609

Overview

Auntie Anne's Pretzels in Tampa has had 2 FDACS inspections on record between February 2023 and March 2025, accumulating 29 violations. A priority-level handwashing violation was documented during the February 2023 inspection when an employee was observed entering from the backroom and beginning food preparation without washing hands or donning gloves; the employee complied immediately when instructed. Multiple foundation-level violations were cited during that same inspection, including the absence of a probe thermometer, an unlabeled sanitizer bucket (both corrected on site), and missing written procedures for responding to vomiting or diarrheal events. The person in charge was unable to correctly respond to questions about preventing transmission of foodborne illnesses, and employee health policy was reviewed with management. The most recent inspection on March 17, 2025 identified 13 violations, including numerous small flying insects observed near the floor drain under the soda fountain in the food service area. The establishment met sanitation inspection requirements at both visits.

Summary generated from Florida FDACS public inspection records.

2FDACS Insp.
29Violations

Last inspected FDACS: March 17, 2025

Auntie Anne's Pretzels in Westshore Plz Tampa: FDACS Inspection History (2)

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.

— 1 inspection
— Met Sanitation Inspection Requirements· 13 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.

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: Bulk food powder containers not labeled with common names. COS: Containers labeled.
6-501.11 Premises not maintained free of insects and other pests; or not controlled to eliminate their presence on the premise by routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; and using methods, if pests are found, such as trapping devices or other means of pest control. 6-501.111 (A)-(C) Pf
Food Service Area: Numerous small flying insects near floor drain under soda fountain.
6-501.11 Dead or trapped birds, insects, rodents, or other pests not removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. 6-501.112
Food Service Area: Dead roaches in glue trap in cabinet under handwashing sink.
2-303.11 Food employee wearing jewelry, other than a plain ring such as a wedding band, on their arm or hand while preparing food. 2-303.11
Food Service Area: Food employee with wrist watch.
3-304.14(B) Cloths in-use for wiping counters and other equipment surfaces not held between uses in a chemical sanitizer solution at a proper concentration as specified in the Food Code. 3-304.14(B) (1)
Food Service Area: Wet wiping cloths used on baking sheets not held in sanitizer between uses.
4-602.13 Nonfood-contact surface of equipment not cleaned at a frequency necessary to preclude accumulation of soil residue. 4-602.13
Back Room Area: Old food buildup on door between front and back rooms. Old food on door handle of silver freezer. Water pooling on bottom of two door silver cooler.
5-205.15(B) Plumbing system not maintained in good repair. 5-205.15(B)
Back Room Area: Uncovered floor drains under 3-compartment sink and under ice maker. Food Service Area: Uncovered floor drain under soda fountain.
6-501.19 Toilet room doors not kept closed except during maintenance and cleaning. 6-501.19
Restroom: Door to toilet room left open.
6-501.18 Plumbing fixtures including but not limited to handwashing sinks, toilets and urinals not cleaned as often as necessary to keep them clean. 6-501.18
Back Room Area: Soiled basin of mop sink.
6-202.14 Toilet room located inside the food establishment not completely enclosed or not provided with a tight-fitting self-closing door. 6-202.14
Restroom: Door not self-closing.
6-501.11 Physical facilities not maintained in good repair. 6-501.11
Back Room Area: Holes in ceiling tiles where pipes and wires lead into ceiling.
6-501.12 Physical facilities not cleaned as often as necessary to keep them clean, or cleaning not done during periods when the least amount of food is exposed such as after closing. 6-501.12
Back Room Area: Old food on floors under and behind silver cooler and freezer. Food Service Area: Soiled floors under plumbing under soda fountain.
99 The food establishment permit is not conspicuously displayed. 5K-4.020(2)(d) F.A.C.
2025 Food Permit not displayed. Permit was verified to be active.
— 1 inspection
— Met Inspection Requirements· 16 violations· Met Requirements

Inspector: PATRICIA DIAZ

Comments: Trainee present during inspection. All violations verified by primary inspector.

Risk-Based Violations

4-602.11(E) Surface of utensil or equipment contacting food that is not time/temperature control for safety food not cleaned at any time when contamination may have occurred; at least every 24 hours for iced tea dispensers and consumer-self service utensils; before restocking consumer self-service equipment or utensils; or in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tunes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. 4-602.11(E)
Backroom Area: Black mold-like buildup on internal surfaces of ice maker. Food Service Area: Mold-like buildup on internal surfaces of counter ice bin. o Print Date: 2/1/2023 Page 1 of 5 20 P Citation Description: Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) P Observation: Food Service Area: Cream cheese recently placed in under counter reach in cooler internal temperature measures between 47 F to 52 F. COS: Cream cheese relocated to backroom cooler to quick chill to 41 F or below before placed in proper refrigeration. x
2-102.11(C)(2)-(3) Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) PfPf
Person in charge unable to correctly respond to questions relating to Foodborne Illnesses. Employee Health Policy was reviewed with person in charge. o
2-501.11 Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 PfPf
Establishment does not have written procedures for responding to a vomiting or diarrheal event. Information regarding written procedures provided to the person in charge. o
7-102.11 Working container of poisonous or toxic materials taken from a bulk supply not clearly and individually identified with the common name of the material. 7-102.11 PfPf
Food Service Area: Bucket of sanitizer not labeled. COS: Sanitizer bucket properly labeled during inspection. x Print Date: 2/1/2023 Page 2 of 5
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
Food Service Area: Observed employee enter area from backroom and begin working with food without first washing hands before donning gloves. COS: Employee properly washed hands when instructed to do so. x

Good Retail Practice Violations

4-302.12 Food temperature measuring device not provided or not readily accessible for use in ensuring food temperatures are attained and maintained; or food temperature measuring device with a suitable small-diameter probe not provided or not readily accessible to accurately measure the temperature in thin foods. 4-302.12 Pf
Retail: Establishment does not have a probe thermometer. COS: Probe thermometer obtained during inspection. x
4-204.11 Temperature measuring device sensor not located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit or in the coolest part of a hot food storage unit; cold or hot holding equipment used for time/temperature control for safety food not equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the temperature display; or temperature measuring device not designed to be easily readable. 4-204.112(A), (B) and (D)
Food Service Area: No ambient thermometer in under counter reach in cooler. o
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 and Backroom Area: Working containers of salt, yeast, chopped almonds, lemonade freezing agent, and sprinkles not labeled with common names. o
2-303.11 Food employee wearing jewelry, other than a plain ring such as a wedding band, on their arm or hand while preparing food. 2-303.11
Food Service Area: Food employees with bracelets. o
3-304.14(E) Container of chemical sanitizer solutions in which wet wiping cloths are held between uses not stored off the floor, or not used in a manner that prevents contamination of food, equipment, utensils, linens, or single-service and single-use articles. 3-304.14(E)
Food Service Area: Bucket of sanitizer directly on counter with equipment. o
3-304.14(B)(1) Cloths in-use for wiping counters and other equipment surfaces not held between uses in a chemical sanitizer solution at a proper concentration as specified in the Food Code. 3-304.14(B)(1)
Food Service Area: Wiping cloth held in container of undetectable concentration of sanitizer. COS: Sanitizer replaced and verified by inspector to be at proper concentration. x
4-501.11 Equipment not maintained in good repair or condition; equipment component not kept intact, tight, and adjusted in accordance with manufacturer's specifications; or cutting or piercing part of can opener not kept sharp to minimize the creation of metal fragments that can contaminate food when a container is opened. 4-501.11
Food Service Area: Under counter reach in cooler unable to maintain foods at 41 F or below. COS: Under counter reach in cooler removed from service during inspection. x
6-501.19 Toilet room doors not kept closed except during maintenance and cleaning. 6-501.19
Restroom: Door left open. o
6-501.11 Physical facilities not maintained in good repair. 6-501.11
Food Service Area: Counter cracked and broken under equipment. o
6-501.16 After use, mop not placed in a position that allows air-drying without soiling walls, equipment or supplies. 6-501.16
Backroom Area: Wet mop not hung to dry. o
99 The food establishment permit is not conspicuously displayed. 5K-4.020(2)(d) F.A.C.
2023 Food Permit not displayed. Permit was verified to be active. o

Auntie Anne's Pretzels in Westshore Plz Tampa: Frequently Asked Questions

When was Auntie Anne's Pretzels in Westshore Plz Tampa last inspected?
Auntie Anne's Pretzels in Westshore Plz Tampa was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on March 17, 2025. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has Auntie Anne's Pretzels in Westshore Plz Tampa had?
Auntie Anne's Pretzels in Westshore Plz Tampa has 2 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Auntie Anne's Pretzels in Westshore Plz Tampa find?
Auntie Anne's Pretzels in Westshore Plz Tampa was most recently inspected by FDACS on March 17, 2025 (Met Sanitation Inspection Requirements).
Has Auntie Anne's Pretzels in Westshore Plz Tampa had any stop-sale or stop-use orders?
No, Auntie Anne's Pretzels in Westshore Plz Tampa has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Auntie Anne's Pretzels in Westshore Plz Tampa?
The most frequently cited FDACS violations at Auntie Anne's Pretzels in Westshore Plz Tampa are: 6-501.11: Physical facilities not maintained in good repair. 6-501.11; 2-102.11(C)(2)-(3): Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) Pf; 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.
Does Auntie Anne's Pretzels in Westshore Plz Tampa have any repeat violations?
Yes, Auntie Anne's Pretzels in Westshore Plz Tampa has had the following violations cited on multiple FDACS inspections: 6-501.11: Physical facilities not maintained in good repair. 6-501.11.

This page is maintained by FloridaFoodSafety.org and is not affiliated with Auntie Anne's Pretzels. How we collect and verify this data.