1815 E FOWLER AVE, TAMPA, FL 33612
NAZS HALAL has a mixed inspection record — 10 violations in the past year, including 3 high-priority. Not alarming, but worth knowing before you order. The trailing-year record shows 10 violations, including 3 high-priority and 0 Emergency Orders of Closure.
Scores higher than 22% of the 2196 inspected restaurants in TAMPA on the trailing-year record.
3 high-priority violations on the trailing-year record — above the Hillsborough County average of 2.0.
Full available history. The score uses only the most recent 365 days — older visits are shown for context, not counted.
Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.
High-risk food (like meat) thawed improperly, promoting bacterial growth.
Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.
Clean equipment and utensils stored improperly or not air-dried.
Missing or expired food manager certification, or employee food-safety training not documented.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.
Missing or expired food manager certification, or employee food-safety training not documented.
Scoops and other in-use utensils stored improperly (e.g. handle down in the food).
The establishment's license expired, not obtained, or not properly displayed.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.
Scoops and other in-use utensils stored improperly (e.g. handle down in the food).
Missing hair or beard restraint, dirty work clothes, jewelry, or painted/artificial fingernails during food prep.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Employee jackets, phones, drinks, or other personal items stored where they can contaminate food.
Mops, brooms, and other cleaning and maintenance equipment stored or maintained improperly.
Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.
Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.
Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Mops, brooms, and other cleaning and maintenance equipment stored or maintained improperly.
Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.
Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.
Missing or expired food manager certification, or employee food-safety training not documented.
Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Clean equipment and utensils stored improperly or not air-dried.
Single-use items (cups, straws, to-go containers) stored or handled improperly.
The establishment's license expired, not obtained, or not properly displayed.
The establishment's license expired, not obtained, or not properly displayed.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.
Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.
Missing or inaccurate food and equipment thermometers.
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Missing or expired food manager certification, or employee food-safety training not documented.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Garbage overflowing or uncovered, or the premises not maintained.
Employee jackets, phones, drinks, or other personal items stored where they can contaminate food.
The establishment's license expired, not obtained, or not properly displayed.
Other conditions related to sanitary and safe operation.
This visit closed with no further action required.
Every violation on this record falls into one of the state's standardized categories. Here is what each category covers and why inspectors check for it — in plain English, with the trailing-year count for this kitchen.
No live pests — roaches, rodents, flies — and no gaps that let them in: doors, screens, and outer openings must be protected. Pests move between waste areas and food-prep surfaces, carrying bacteria with them, which is why live activity is among the most serious findings on the form.
On this record, the category appears in 1 of the 3 trailing-year inspections. The written details for each entry are in the state inspection documents linked above.
Dirty Dish List is built from public inspection data published by the Florida Department of Business and Professional Regulation. The inspection dates, dispositions, and violations on this report card mirror what the state has on file for License No. 3919199 — you can read the original documents yourself and compare.