It’s not every day that we cover the Grand Opening of a business located on N. Dale Mabry Hwy. in Tampa. But, when North Tampa Bay Chamber (NTBC) president & CEO Hope Kennedy tells me “This is one you shouldn’t miss,” I generally take her at her word.
And, oh boy! The Grand Opening and NTBC ribbon-cutting event for The Performance Lab (TPL) not only included Tampa Bay Lightning coach Jon Cooper, (as the Lightning have a partnership with TPL), it also unveiled a state-of-the-art, 25,000-sq.-ft. facility “uniting world-class medical care, advanced diagnostics, and progressive rehabilitation under one roof.”
As described by founder Bahir Manios during the Grand Opening event attended by more than 200 people, TPL features top-of-the-line imaging (MRI, X-ray, ultrasound & C-arms) technology, including wide-bore MRIs, more than 25 exam/treatment rooms (including handicapped-friendly rooms and exam tables), multiple procedure rooms for interventional pain management, a dedicated brain health suite equipped with multiple modalities to assess and treat patients, including hyperbaric oxygen therapy (bottom photo), a rehabilitation suite equipped to allow patients of all abilities to progress to complete recovery in a comfortable environment and a unique performance center.
“In other words,” said Manios, “TPL is much more than a medical center. It’s a destination for recovery, performance and total wellness. Whether you’re a first responder, an athlete, a veteran, or just an ordinary person simply seeking strength, clarity and recovery from an ailment, TPL was built for you, and it’s all under one roof. We’ve put together physical medicine and rehabilitation, interventional pain management, brain health and neuro recovery, advanced imaging and diagnostics, sports performance and recovery, and life care planning for long term support.”
The event was as spectacular as the place itself, with a catered lunch outside, the ribbon cutting with (l.-r., top photo) Hillsborough County Sheriff Chad Chronister, Coach Cooper, Manios and TPL chief revenue & legal officer Shant Melkonian. Once inside, Manios played a short video showing the remarkable technology patients can expect to be treated with, and there was an informative panel discussion featuring (right, l.-r.) executive director of brain & strategic partnerships Marissa McCarthy, MD, executive medical director Michael Lorenz, MD, and chief medical officer Hadi Shah, MD, plus tours of the former (but completely gutted and recreated) Harley-Davidson dealership.
In other words, if you missed it, you really did miss something special.
For more info about TPL (6920 N. Dale Mabry Hwy.), visit TPLTampa.com or call (844) TPL-TAMPA. — GN, photos by Charmaine George
When Azteca D’Oro co-owner Victor Ramos told me he wanted to highlight his new menu items in his next ad (about a month or so ago), I definitely wanted to check out the new items the authentic Mexican restaurant in The Shops at Wiregrass would be bringing to the table (pun intended).
But, when I saw the photos of those new items he sent me to put in that new ad, I knew Jannah, photographer Charmaine George and I had to try them — all of them, that is!
Already one of the Wesley Chapel area’s favorite restaurants (based on Azteca being named our readers’ second favorite restaurant in Wesley Chapel in our annual Reader Dining Survey & Contest each of the last two years — the first two years it’s been open here), I also knew that Azteca was due for its 2025 Dining Feature, so I figured the new menu items were a great way to tell you more about the restaurant this year. And yes, we were all impressed with the new options.
We started with the Azteca Dip Sampler (left photo), which includes nice-sized cups of non-spicy esquites (Mexican street corn), queso, spiced bean dip and Azteca’s already-famous, house-made guacamole. We all liked the esquites the best, but the queso, bean dip and guacamole were all pretty tasty, too.
We also took the plunge by ordering the huge, 55-oz. “Big Azz Margarita,” served “Grand Vida Style” — topped with two small bottles of Grand Marnier orange liqueur. It certainly was big enough for all three of us (and maybe a fourth person) to share. But no, I had the great idea to also order a regular-sized (16-oz.) Grand Vida Style margarita, so we could show just how much bigger the Big Azz Margarita is by comparison (right photo). Azteca’s full premium liquor bar has lots of top-shelf tequilas if you want to truly make your margarita your own or add a shot to it, as well as my Jameson and a nice variety of Mexican and other beers.
We all also agreed that our favorite of the new menu items was the birria “pizza” (top photo), which layers melted cheese and a unique combination of lamb, pork and beef between two large flour tortillas (like a quesadilla), garnished with fresh cilantro, pickled onions and lime and served with a cup of birria consommé that is plenty large enough for dipping every delicious piece of the “pizza.”
We did also enjoy the huge 12-taco Taco Sampler Platter (left photo), where you can select up to three different proteins (four tacos of each) from: pollo adobato (chunks of chicken marinated in flavorful adobo sauce, made from dried chiles, vinegar, garlic & spices), pastor asada (pork with chiles and spices), carnitas (crispy pork chunks), chorizo sausage, shrimp, lengua (beef tongue) or tripa (beef tripe).
Since I couldn’t eat the shrimp, we chose to have four chicken, four carnitas and four of the crispy fish tacos and all were yummy. My favorites were the crispy fish tacos, served with a semi-spicy chipotle ranch sauce. Jannah preferred the chicken tacos, which also had their own zesty sauce, and Charmaine liked the carnitas the best. Being able to sample at least one of each was fun, too!
And of course, Azteca still has upscale favorites you can’t find at most other Mexican places, like pescado frito (whole fried snapper), grilled salmon and molcajete d’mar (snow crab, clams. mussels, scallops, shrimp & octopus), as well as Mexican standards like fajitas, quesadillas, enchiladas, vegetarian dishes and more.
And, don’t skip dessert! Try the deep fried ice cream, churros, tres leches, flan or the cream cheese-filled mini empanadas (right) we had for the first time. All delectable ways to finish a meal!
Azteca D’Oro (2000 Piazza Ave., Unit 170) is open every day for lunch and dinner, from 11 a.m.-10 p.m. (and until 11 p.m. on Friday & Saturday). For more info, call (813) 527-6033 and visit AztecaDoro.com.
(L.-r.) Justin Olsen & Dr. Joseph Perno of Johns Hopkins All Children’s Hospital, Teresa Campbell of HKS Architects & Bryan Durkin of Robins & Morton, with NTBC president & CEO Hope Kennedy, discuss the process of building Wesley Chapel’s pediatric hospital at the NW corner of Overpass Rd. & McKendree Rd.
The North Tampa Bay Chamber’s quarterly Economic Development Briefing on Sept. 24 brought four of the principals involved in the design, construction and staffing of the Johns Hopkins All Children’s Hospital of Wesley Chapel, which is being built just off the Overpass Rd. exit of I-75. The event was held at Pasco Hernando State College’s Porter Campus at Wiregrass Ranch.
NTBC president and CEO Hope Kennedy led the panel discussion that included Justin Olsen, the chief operating officer and Dr. Joseph Perno, the VP of Medical Affairs of Johns Hopkins All Children’s Hospital, as well as HKS Architects partner Teresa Campbell, and Bryan Durkin, the operations manager from Robins & Morton, which is building the 230,000-sq.- ft., 56-bed hospital at the northwest corner of Overpass Rd. and McKendree Rd.
Wesley Chapel’s first and only pediatric hospital is expected to be completed in late 2027, but this was the first real opportunity for the local business community to get an update on the progress of the hospital since the groundbreaking ceremony for it back in April of this year.
“The overall land purchase was about 112 total acres, and the hospital will be on about 30 acres, which is actually the same size as our St. Petersburg campus,” Olsen said. “The facility itself will have a full-service pediatric ED (Emergency Department) and will offer perioperative and surgical services and also will have our first inpatient rehab program for physical rehab. I will tell you that in St. Pete, we have a need for that service, so this project is going to become a center of excellence for us, to be able to provide rehab following traumatic injury. It’ll have med-surg beds, or general admission beds, and it’ll also be ready for a pediatric intensive care unit. We may not launch with that, but the facility will be designed so that, if we need to turn that on right away, we can. Lastly, it will have a really extensive outpatient footprint, with approximately 30,000 sq. ft. for kids coming in for ambulatory visits. And, we’ve already started recruiting a host of subspecialists to join the staff and live in Wesley Chapel to provide that care.”
Dr. Perno added, “It’s more than just a building. It’s moving our culture and our attitude about how we care for children, and replicating that from what we do in St. Pete to provide that same high-quality care. I’m really excited about finding the physicians that want to be part of this community and provide that care to our local pediatric patients.”
He added, “I’m probably not telling anybody in this room something they don’t already know, but this is a growing area. There’s a lot of young people here and there’s a dearth of pediatric care in this area. I’ve seen a lot of patients from this area coming to the emergency department in St. Pete and I know they’re commuting all the way down there to see our caregivers. And, I knew that we could bring the care we deliver in St. Pete closer to home for our patients in Pasco County, so we feel we’re fulfilling a big need for the community and really helping children, which is what we’re all about.”
Campbell said, “We love designing pediatric facilities. Just because a patient is having a stressful health situation doesn’t mean they shouldn’t be in an environment that’s elevating and inspiring and playful. We also think about the patient’s family, and we need to be really thoughtful about the design We work with the Patient Family Advisory Council, to really ask them, ‘What do they need? What do they want? What do they like? What do they dislike?’ We work with real patients with real parents, who provide feedback and input that really helped influence the design aspect of this project.”
As for the construction process, Durkin said, “As important as the doctors and nurses are to a hospital, subconratctors and trade partners are the folks who get the job done on the construction side. We’re getting our door knocked on consistently by high-quality contractors who want to work in a health care facility and understand the unique challenges of building health care and hospitals.”
He added, “And, what’s unique about this arrangement is that Johns Hopkins hired the construction manager at the same time as they hired the architect design team, so there was a collaboration right from the get-go of budget, design and purpose. I’m happy to continue to extend our invitation out to additional trade partners throughout the area, but our outreach started almost two years ago, when we were awarded the project . We’ll have 400-500 people on the site on any given day and 1,200-1,300 different folks come in throughout the course of the overall project. It’s important that we engage folks in Pasco County, specifically — it’s one of our contractual requirements.”
And, speaking of that workforce, Olsen said, “Yes, we’re bringing 500 jobs to the community, which is good news, but it’s also anxiety-provoking. We all know health care team members are in short supply, so making sure we can find people is going to be a challenge. We will hire a myriad of different types of roles, from administrators through nursing, and all those areas that go into a hospital and make it work. So we’re gonna have a lot of hiring to do here, and it is gonna be certainly a challenge as we look at some of our in-demand specialty areas.”
He added, “I didn’t appreciate how many of our current team members actually drive to St. Pete from this community. So, a lot of them have already started sending emails almost every week. ‘When do I get to apply for it?’ I love that people who are currently part of that culture and our team are going to join the facility here, and they will help make it the exact same in terms of always putting the kid first. It is going to be a big lift, to bring 500 new, really well-paying jobs to this community.”
Dr. Perno also noted that, “We’re looking for physicians who want to care for kids and be embedded in this community. And I’m already hearing interest on that. And, you know, we, already have people asking, ‘When is it opening? When can I start working there?’ I’m like, well, we’ve just got dirt right now, but we’re working on it.”
He added, “We have a clinic in this area now that’s bursting at the seams (on Allegra Way, off Wesley Chapel Blvd.) with physicians and practitioners working there, seeing patients. So, we’re looking at more opportunities up in this area and the physicians are fighting to go there and be part of it.”
Campbell also talked about how the building itself is being designed to be as hurricane-proof as possible, with multiple backup systems for power and water, high-wind-rated windows and more. And, Durkin talked about the challenges of dealing with two more hurricane seasons while the hospital is being constructed.
Olsen noted that this $300-million project, “is not Johns Hopkins All Children’s Hospital of St. Pete coming to Wesley Chapel. We are building Wesley Chapel’s children’s hospital. We will provide the departments and services this community asks for. This is a partnership. We’ve already been accepted amazingly by this community and will do what the community asks to improve kids’ health.”
Bern’s Steak House. For anyone who has lived in the Tampa Bay area for any period of time, the name is almost mythical. For many of those who have seen the changes it ultimately had to go through since the late Bern Laxer (he passed away in 2002) and his wife Gert (who followed her husband in 2020) first opened Bern’s in 1956 (including now owned and is being run by Bern and Gert’’s son David), Bern’s is still the go-to steak house — despite the presence of chains like Fleming’s, Eddie V’s, Charley’s, Capital Grille and Ocean Prime — as much for the experience as for the food itself.
While the restaurant does accommodate a varying small number of walk-ins for the dinner and lounge areas, and seating at the bar is “first come, first served,” reservations are highly encouraged for dinner tables in the various main dining rooms, and that reservation is still among the hardest to book in Tampa. They often have to be made up to 60 days in advance to ensure a table on the night you want.
So, after correspondent Joel Provenzano and his wife Jessica told me that their most recent Bern’s experience didn’t live up to the steak house’s legendary reputation — and realizing that I had never taken Jannah there in the ten years we’ve been together — I decided to take us all out to S. Howard Ave. to give this venerable institution another try.
On Becoming A Legend
For decades, Bern’s Steak House has stood as a landmark in Tampa’s culinary scene, attracting local elite and the who’s-who of American food royalty, e.g., chefs like Emeril Lagasse, plus sports and entertainment celebrities and even actual visiting royalty.
Since opening nearly 60 years ago, it has become a go-to destination for special occasions, high-end dining and one of the most extensive wine lists in the entire world, plus a separate dessert room nearly as famous as the restaurant itself. In other words, it would be virtually impossible to replicate what the Laxer family has created and nurtured for generations of Tampa Bay residents and visitors.
The restaurant was born from very humble beginnings, created by Bern and Gert, with one dining room in a small strip shopping center (which today is the steak house’s Bordeaux dining room), Bern’s eventually grew to eight dining rooms, a massive wine cellar that first-time visitors just have to tour, and the fabled second-story Harry Waugh dessert room (built in 1985 and named for the renowned English wine merchant who provided the redwood wine casks for the dessert room’s 48 private suites) — taking over the whole adjacent strip of businesses and becoming the world-famous steak house it is today.
A Grand Entrance
Pulling into Bern’s under its classic porte-cochère, guests are greeted by an efficient valet service — an elegant first touch. Walking in the door, you’re transported into a different era, and a feeling of vintage elegance envelops you, set by the dim lighting and bold colors, textures and lush artwork. It’s immediately clear this is going to be more than just a dinner — it’s meant to be a unique experience.
Once seated in the Rhône dining room, I ordered a 2004 Silverado Sangiovese — a Napa Valley version of one of my favorite Italian varietals (the grape behind Italian Chianti Classico), which I found by checking out Bern’s 200-page wine list online before we all visited. Our affable waiter Nick opened the bottle next to a lit candle, which not only provided illumination that allows sommeliers to see if there is sediment in the wine and stop pouring before it can enter the decanter — which none of us actually knew was a thing. It also adds to Bern’s romantic ambience.
On their previous visit, Joel and Jessica shared the unique “Tuna and Wagyu” starter (left), a high-end fusion of Wagyu steak tartare wrapped in sashimi-grade tuna, topped with Osetra caviar. Joel says the four large pieces were visually stunning and delicious, absolute perfection even — a strong recommendation for those who like raw Japanese-style food. (Note- When they asked for chopsticks, they were told Bern’s hadn’t stocked them in years).
But, speaking of you caviar fans (Jannah and I aren’t among those), Bern’s offers nearly two dozen varieties, plus a selection of high-end cheeses (from French camembert to Italian Fiore Sardo made from sheep’s milk).
For this visit, we started with an incredible lump crab cake (right), which was mostly crab, grilled to crisp-edge perfection, with charred corn, tomato, basil and mustard seed vinaigrette.
Other appetizers on Bern’s extensive menu include a dry-aged special chateaubriand carpaccio, seared foie gras, dry-aged beef rib empanadas, shrimp cocktail, oysters on the half shell, coal grilled octopus, escargots, black truffle steak tartare and baked clams, which we did order (left). They were good, but small and I didn’t think the addition of sheep’s milk cheese to the stuffing was a great (or necessary) addition. There also are two giant shellfish “Plateaux de Fruits de Mer,” with everything from shrimp, lobster and oysters to king crab, octopus and more. Not for me, but still.
And, although every entrée at Bern’s is served with salad and a tasty, cheesy French onion soup and every steak entrée also is served with crispy onion rings and the vegetable of the evening, Joel decided to substitute Bern’s She Crab soup, which featured a large portion of lump crab, with sweet peppers, corn and fino sherry. Nick poured the creamy soup over the other ingredients (right) and of course, I had to at least sample it and found it to be a unique blend of flavors.
You Have To Try…
And of course, the must-order when you visit Bern’s, despite the fact the restaurant has 30 different steak options, is the signature chateaubriand (top photo), which is a tender, large, cylindrical cut of tenderloin roasted to a crisp crust outside while staying incredibly tender inside. We ordered one 14-oz. and one 9-oz. cut of chateaubriand for the four of us to share and no one left hungry or disappointed.
Among the other steak cuts are three sizes of filet mignon, two delmonicos, three sizes of dry-aged strip steaks, two porterhouses, two T-bones and five different varieties of A5 Japanese wagyu, including a wagyu tasting with 4 oz. each of tenderloin, strip and sirloin cap. There also are “large-format” steaks like the 36-oz. wagyu tomahawk, 40-oz. bone-in tenderloin and a 60- oz. porterhouse. Maybe next time.
Other entrées include the famous Chicken Gert (with roasted garlic rosemary butter), cast iron-roasted grouper, roasted quail, dry-aged rack of lamb, coal-grilled cobia, roasted salmon, halibut and sansho pepper-glazed sea bass. But, if you’re a steak lover and want the full Bern’s experience on your first visit, go with the chateaubriand — it’s the steak that made Bern famous and it was still wonderful.
In addition to the side dishes served with all of the steak and most of the other entrées, there also are a la carte, shareable vegetables and sides, including parmesan truffle fries, thrice-baked potato, an Okinawan sweet potato purée, steak house mushrooms, roasted asparagus, white truffle mac & cheese and the tasty creamed corn we ordered for the table (and more).
The Tour & The Dessert Room
If you’re making your first visit to Bern’s, you simply have to take the tour of both the kitchen and the amazing wine cellar. While many restaurants will allow you to visit the kitchen, very few invite every guest to see for themselves the size, scope and quality control that goes into creating your meal (left), but the crew at Bern’s wants you to know the pains taken to ensure you enjoy a great meal and dining experience.
The absolutely legendary wine cellar, that Bern himself originally curated, houses about 110,000 bottles of red, white, rosé, sparkling and dessert wines on the premises at any time, which according to our tour guide, is only about 15% of the restaurant’s total wine inventory. If you can’t find a bottle you want on the restaurant’s world-famous list, ask your sommelier to recommend something similar…or better…or completely different — they will always have you covered.
The rest of the huge number of bottles are stored in an off-site facility and the list is constantly being updated. Some of the rarest and most expensive bottles of wine in the world are housed here.
The right photo on this page shows just a portion of the hundreds of wines available by the glass, if you don’t want to commit to a full bottle. It’s intentionally really dark in the wine cellar, so it’s tough to get great pictures of anything other than this area, but believe me, the tour is still very much worth taking.
The Harry Waugh Dessert Room is so famous that you don’t even have to have dinner at Bern’s in order to make a reservation for just the dessert room. Redwood doors and walls separate each dessert room, so you and your guests can enjoy privacy as you indulge in the largest selection of premium cocktails and dessert wines of any restaurant I’ve ever been to— and yes, I’ve been to a few.
The desserts themselves are so decadent that no matter how full you may be from dinner you kind of sort of still have to indulge. Joel, Jessica, Jannah and I each got our own dessert and there was a lot of sampling going on.
Jannah’s Dutch apple pie, with Granny Smith apples, brown sugar crumble and caramel ice cream, was great, as was my single scoop of roasted banana ice cream with hot fudge.
But, Joel and Jessica made even better choices — Jessica’s creme brulée, topped with fresh mixed berries (left) was spot-on and Joel loved his macadamia nut sundae in a house-made waffle bowl (below).
We all enjoyed a well-deserved after-dinner cocktail and left Bern’s satisfied and thinking about making another visit to try some other wine, steaks, fish and desserts there.
In other words, Bern’s is still Bern’s. Is it still the best restaurant in Tampa? Try to make a reservation and decide for yourself, but it is still a great experience that everyone should have at least once.
Bern’s Steak House (1208 S. Howard Ave.) is open every day except Monday for dinner at 5 p.m. To reserve a table, visit BernsSteakHouse.com or call (813) 251-2421 for more information.
Doctor of Pharmacy Shahida Choudhry (left) and Angie Pares, Palms Pharmacy’s director of operations, celebrated the local independent pharmacy’s ninth anniversary in The Shoppes at The Pointe plaza in Tampa Palms on Apr. 11. (Photos by Charmaine George)
On a recent Friday evening, Shahida Choudhry, Pharm.D., threw a party, complete with goodie bags and free ice cream (provided by the Ice Dreammm Shop in Wesley Chapel), to celebrate the nine years since she first opened (in 2016) Palms Pharmacy in The Shoppes at The Pointe plaza in Tampa Palms.
The annual event is a way for Dr. Choudhry and her staff to mark the impact they have on Tampa Palms, New Tampa and the surrounding areas (including Wesley Chapel) by offering an alternative to big box stores and corporate chains.
“When you walk through the door, we greet you,” Dr. Choudhry says. “When you call the pharmacy, someone picks up the phone.”
Grace Dimalanta followed her to Palms Pharmacy from a local Publix, where Dr. Choudhry had previously served as the pharmacist for ten years.
“Everyone is so personable and friendly at Palms Pharmacy,” Grace says. “It’s a different feel than anywhere else. They’re like family. When I leave, they’re calling out, ‘Bye, Grace, see you later! Have a good day!’”
From its much more humble beginnings, the staff — and the amount of space it occupies in the plaza — has grown to a total of 16 people, including four pharmacists, three interns, plus six others who work in roles such as pharmacy technicians and support staff. They are all committed to providing a personal experience and truly care about their patients, with that bar being set high by Dr. Choudhry herself.
In addition to top-quality Korean skin care products at outstanding prices (below), Palms Pharmacy also specializes in vitamins and supplements (above).
“I’ve been her customer for a long time,” Grace says. “She knows me so well. She’s even called my doctor to say a medicine that I was prescribed wasn’t good for me.”
The large staff stays busy shipping orders throughout the whole state of Florida, offering next day delivery on prescriptions, compounded medications, specialty products and supplements.
The pharmacy’s shelves are stocked with over-the-counter medications and high-quality supplements, including private label supplements made specifically for Palms Pharmacy.
Dr. Choudhry says that a popular supplement, especially among those with ADHD, is a magnesium blend called Palms NeuroFocus. Other Palms Pharmacy supplements include a daily multi-vitamin and iron.
And, she says, a new private label is coming soon, called Thrive Plus by Palms Pharmacy.
“I’ve converted many of my favorite supplements to gummies,” Dr. Choudhry says. “We want to provide top-quality products to be cost effective so people can afford them.”
She adds that she has found that she can produce some supplements locally to reduce the cost for her customers.
This includes magnesium glycinate to help with sleep and nighttime carb cravings, a probiotic gummy, a creatine gummy, a greens gummy and NAD (nicotinamide adenine dinucleotide) capsules, which are known as the “fountain of youth” and help with energy and visible signs of aging.
“These [Thrive Plus] supplements had to go through FDA (U.S. Food & Drug Administration) clearance and are being produced in a facility in Tampa,” Dr. Choudhry explains. “They will be on our shelves by the end of June.”
The best part about purchasing supplements from Palms Pharmacy is having access to experts who can explain them and help you get the best products for you. Whether you come in the store and talk with the pharmacist, or call and speak with someone on the phone, they are always happy to answer all of your questions.
In addition to vitamins and supplements, Palms Pharmacy carries a variety of unique gift items, skin care products, and sweets and snacks.
The Latest & Greatest Skin Care
“Korean skin care currently is our biggest thing,” Dr. Choudhry says, adding that, unlike some other stores, “Everything we have is under $15, including rice oil, hyaluronic acid, vitamin C, vitamin D and retinoids.”
Regular customers like Grace always enjoy coming into the store to see what’s new.
“There’s so much unique stuff,” Grace says, “like little soaps. I also buy supplements like vitamin D and calcium pills.”
Grace says she doesn’t know anything about the quality of supplements, but her daughter-in-law, who does, pointed out that the brand she bought from Palms Pharmacy is a good one that doesn’t use fillers like a lot of companies do.
“That makes me feel great because I know the store is stocked with stuff that’s good for you,” Grace says.
She also appreciates that she can get vaccines at Palms Pharmacy, such as the flu shot.
“I just make an appointment and it’s a nice experience,” Grace says. “I’m always happy to go there.”
And, Dr. Choudhry says, when you shop at Palms Pharmacy, you’re supporting a small business where the money you spend actually stays in the local community. “We appreciate it when you support your local people and your money goes into the local economy,” Dr. Choudhry says. “While other pharmacies are sold to private equity firms or are closing locations, we’re here to help and give back.”
In addition to caring for the store’s customers, the staff schedules team-building events every quarter, and often pair their days together with opportunities to serve the community, such as a recent beach cleanup.
Dr. Choudhry, who earned both her Bachelor of Science (B.S.) in Pharmacy and Doctor of Pharmacy (Pharm.D.) degrees from Long Island University in Brooklyn, NY, was recently named the 2024 Independent Pharmacist of the Year by Pharmacist Moms, a national professional organization of more than 35,000 women pharmacists.
Palms Pharmacy also has been nominated for the 2025 Health Mart Pharmacy of the Year. There are more than 5,000 independent and locally owned neighborhood pharmacies allied together under the Health Mart banner. To win the award, which will be announced in June, the pharmacy has to have best-in-class clinical practices, be a community leader and exhibit excellent financial performance.
“We enjoy what we do and really appreciate our customers,” Dr. Choudhry says. “We know you can go anywhere, so if you’re willing to park your car and come through our doors, we’re going to try to do a little bit extra to make you feel welcome.”
Palms Pharmacy is located at 17008 Palm Pointe Dr. and is open Mon.-Fri., 9 a.m.-6 p.m. You can call the store at (813) 252-9063 or text the secure text-only line at (727) 513-3210. For more info, visit ThePalmsPharmacy.com.
