SANTA ANA'S BAKERY

Name: SANTA ANA'S BAKERY
Address: 8206 W WATERS AVE STE 108, TAMPA, FL, 33615, US
Rating: 27.2

8206 W WATERS AVE STE 108, TAMPA, FL 33615

License #3917748

☕ Café/Breakfast ℹ️

27.2 Grade F / 100

Failing Health Score

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Latest inspection

October 23, 2026 · 10 findings · 3 critical

Complaint Full

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

SANTA ANA'S BAKERY in TAMPA currently holds an InspectFL Health Score of 27.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on October 23, 2026. Across those visits, inspectors documented 53 total violations — 15 critical, 10 major, 28 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

June 2, 2025

The latest inspection on October 23, 2026 shows 10 observation rows: 3 critical, 2 major, and 5 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

88%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

SANTA ANA'S BAKERY has a rough inspection history. Would you risk it?

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: Inspection Completed - No Further Action
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw shell eggs are stored inside a reach in cooler over unwashed romaine lettuce, located in back storage area near restrooms. Operator relocated raw shell eggs to an approved location at time of inspection.
[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. No employee reporting agreement for Cindy C.
[08B-38-4] Food stored on floor. One case of oranges is stored on the floor next to sandwich make station. Operator relocated case of oranges from the floor at time of inspection.
[08B-12-5] Stored food not covered. Multiple frozen pastry dough inside reach in freezers are not covered.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[14-69-4] Ice buildup in reach-in freezers.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple personal bottles of water are stored in a shelf over back kitchen prep table. Operator removed all water bottles at time of inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board inside establishment are soiled.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed one employee handle cash at cash register, then proceed to touch clean food baskets and single use wax paper without first washing hands. Discussed with employee. Employee discarded wax paper, and washed hands before proceeding with food preparation at time of inspection. Observed one employee pick up a pair of tongs from the floor, then touched clean tongs without first washing hands. Discussed with employee. Employee washed hands, wore new gloves before handling clean tongs at time of inspection.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed one employee wear new gloves without first washing hands to prepare a sandwich at sandwich make station. Discussed with employee. Employee washed hands then wore new gloves before making sandwich.

Disposition: Met Inspection Standards
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink with no lid stored on back prep table in kitchen. Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open employee drinks in sandwich prep cooler at front and back prep fridge in kitchen.
[13-03-4] Employee with no hair restraint while engaging in food preparation. 1 employee in kitchen prepping bakery. 1 employee prepped sandwich at front service counter.
[36-17-5] Floor tiles missing and/or in disrepair under three compartment sink on cookline.
[14-69-4] Ice buildup in multiple reach-in freezers.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled hood filters in back prep area.
[16-46-4] Old labels stuck to food containers after cleaning. Container Holding vinegar sauce has old label with different food product name.
[33-16-4] Open dumpster lid. Shared dumpster.
[08B-63-4] Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Observed customers walk through storage area to bathroom, unpackaged food stored in unsecured reach in coolers and freezers at storage area.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw bacon stored over shredded mozzarella and cooked shredded chicken at back fridge in kitchen.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on cook line: Raw Bacon (52F - Cold Holding); Shredded Chicken (51F - Cold Holding). Employee stated that items were left on prep table for about 30 minutes during preparation, shredded chicken used at time of inspection.
[03E-06-5] Time/temperature control for safety food reheated in a microwave oven for hot holding not covered during reheating process. Commercially cooked chicken not covered in microwave. Operator covered chicken at time of inspection.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in three compartment sink with no soap. Discussed with operator about proper hand wash procedures.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed employee wash wet wiping cloth in hand wash sink. Discussed with operator about using hand wash sink for hand wash only.