ABELLA'S CUBAN RESTAURANT

Name: ABELLA'S CUBAN RESTAURANT
Address: 2124 N 34 ST, TAMPA, FL, 33605, US
Rating: 19.1

2124 N 34 ST, TAMPA, FL 33605

License #3902544

🌴 Cuban/Caribbean ℹ️

19.1 Grade F / 100

Failing Health Score

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Latest inspection

June 2, 2026 · 10 findings · 4 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

ABELLA'S CUBAN RESTAURANT in TAMPA currently holds an InspectFL Health Score of 19.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on June 2, 2026. Across those visits, inspectors documented 101 total violations — 26 critical, 24 major, 51 minor.

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Record snapshot

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The latest inspection on June 2, 2026 shows 10 observation rows: 4 critical, 3 major, and 3 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

101

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

ABELLA'S CUBAN RESTAURANT 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: Met Inspection Standards
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink near 3 compartment sink.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Sandwich cutting boards.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee opened water bottles on prep table in kitchen.
[08B-38-4] Food stored on floor. Bulk raw chicken on floor in walk in cooler. Bulk oil on floor in dry storage.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Establishment open and serving guests. Operator paid license at time of inspection and showed inspector current license.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cut ham in walk in cooler. Operator relocated.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: cut ham 51 F, Per operator item was out for 1 hour. Operator put in reach in cooler to bring back down to temperature.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: sausage 87 F, Per operator items have been out for 30 mins. Operator put in fryer to bring back up to temperature.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Warning Issued
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottle of water on paper table in kitchen.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table in kitchen.
[08B-38-4] Food stored on floor. Bulk oil on floor in kitchen.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Handwash sink on cooks line
[25-32-4] Reuse of single-service or single-use articles. Bread bag holding cut ham.
[41-07-4] Container of medicine improperly stored. Bottle of pain reliever on prep table in kitchen.
[01B-07-4] Food with mold-like growth. See stop sale. 4 slices of tomatoes.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold holding: black beans 52 F, red beans 50 F, beef stew 51 F, per operator items were left over night and is unaware when items went out if temperature.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: black beans 52 F, red beans 50 F, beef stew 51 F,
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot Holding: rice 130 F, operator turned up at time of inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink next to 3 compartment sink. Operator provided at time of inspection.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beans and multiple items in walk in cooler.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl in bulk rice.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle in prep table.
[12B-02-4] Employee eating in a food preparation or other restricted area. Employee eating at prep table.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee yogurt over ham for establishment.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on condiments jars in prep area.
[08B-38-4] Food stored on floor. Bulk oil on floor in dry storage and multiple items in walk in freezer.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked ham in
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold holding: black beans 64 F, per operator beans were. Made the day before at 4 pm and time temped was 8:45 am.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: black beans 64 F, per operator beans were. Made the day before at 4 pm and time temped was 8:45 am.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
[31A-11-4] Handwash sink used for purposes other than handwashing. Bowl and cup in handwash sink in prep area.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Balbina Perez Jagdai Mangroo do not have employee training and have been employed more then 60 days.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beans in walk in cooler.