ALVAREZ AUTHENTIC LATIN FOOD 2

Name: ALVAREZ AUTHENTIC LATIN FOOD 2
Address: 12227 N FLORIDA AVE, TAMPA, FL, 33612, US
Rating: 39.2

12227 N FLORIDA AVE, TAMPA, FL 33612

License #3917499

🫔 Latin American ℹ️

39.2 Grade F / 100

Failing Health Score

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Latest inspection

August 21, 2025 · 7 findings · 2 critical

Routine - Food

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Quick take

ALVAREZ AUTHENTIC LATIN FOOD 2 in TAMPA currently holds an InspectFL Health Score of 39.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 12 times from Florida DBPR, with the most recent inspection on August 21, 2025. Across those visits, inspectors documented 95 total violations — 18 critical, 18 major, 59 minor.

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The latest inspection on August 21, 2025 shows 7 observation rows: 2 critical, 1 major, and 4 minor.

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ALVAREZ AUTHENTIC LATIN FOOD 2 has a rough inspection history. Would you risk it?

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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
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Gap in bottom corner of back door.
[10-08-5] Ice scoop handle in contact with ice. Ice scoop handle laying inside ice. Chef removed ice scoop.
[21-10-4] Soiled dry wiping cloth in use. Soiled dry cloths sitting on reach in cooler. Chef removed and placed cloth in dirty cloth bin.
[02D-01-5] Working containers of food removed from original container not identified by common name. Sauces removed from original container and placed in clear bottles has no labeling of ingredients inside double door refrigerator on cooks line.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored overtop salad dressing instead double door refrigerator on cooks line.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees shredded cheddar cheese (46F) cold holding. Cheese placed in refrigerator for rapid chill. Re-temperature cheddar cheese (40F) cold holding.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Deli ham, Raw Beef, Raw Chicken, cooked chicken, has no date markings inside double door refrigerator on cooks line.

Disposition: Warning Issued
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling throughout kitchen not smooth or easily cleanable, acoustic ceiling tile.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Red cutting board front kitchen line. Green cutting board in back kitchen area near dishwashing station.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on dishwashing area. Discussed with operator. Operator moved to approved location at time of inspection.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal belongings above food equipment in kitchen. Operator removed at time of location and moved to approved location.
[08B-38-4] Food stored on floor. Food stored on floor, raw beef in box Water bottles. Discussed with operator. Operator moved to approved location at time of inspection.
[36-24-5] Hole in or other damage to wall. Wall exposing concrete in front employee/storage area behind register.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in reach in freezer, on cooks line. Discussed with operator.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Spoon handle touching commercial mayonnaise. Ice scoop handle in contact with ice. Ice scoop handle touching ice Discussed with operator on maintaining handle upright. Operator washed and sanitized at time of inspection.
[25-05-4] Single-service articles improperly stored. Single service cups stored on floor in side storage area. Discussed with operator. Operator placed in approved location at time of inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded Lettuce (55F - Cold Holding) Shredded Cheese (55F - Cold Holding) Placed in cooler at 9:30 first temperature at 9:45 second temperature at ; 10:22 50F
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Establishment renting unit next to original restaurant, utilizing for storage, single service and chest freezers. Establishment has hood system and sink not plumbed at time of inspection in new rented side kitchen. Establishment tore down blocked door diving two restaurants creating walkway.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle on top of 3 compartment sink unlabeled, operator labeled at time of inspection.

Disposition: Met Inspection Standards
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in three compartment sink, discussed with operator of utilization of hand wash sink.
[08A-20-5] Packaged Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw Chicken and Raw Beef stored in same container in reach in cooler, discussed with operator. Operator moved to separate containers at time of inspection.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Operator placed more ice in container at time of inspection. Raw Shell Eggs (50F - Cold Holding) FIRST TEMP 10:33 SECOND TEMP 11:10 35F Provided operator with Time As A Public Health Control Form
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles in kitchen not smooth and easily cleanable, discussed with operator. Ceiling tile missing. Ceiling tiles in external storage room missing, discussed with operator.
[35A-03-4] Dead roaches on premises. One dead roach in external storage room next door. Operator cleaned and sanitized at time of inspection.
[25-05-4] Single-service articles improperly stored. Single service cups and to go containers stored on floor in next door storage room. Operator picked up and moved to approved location at time of inspection.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting above 3 compartment sink in dish washing area. Discussed with operator.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) CORRECTED TO ; Sanitizer Bucket (Chlorine 50ppm)
[36-73-4] Floor soiled/has accumulation of debris. Floor under equipment in kitchen soiled.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle in kitchen. Operator moved at time of inspection.
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee wash hands approximately 5 seconds, discussed with operator proper hand washing procedure.
[14-11-5] Gaskets on reach in coolers in disrepair.

Disposition: Met Inspection Standards
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles in kitchen not smooth and easily cleanable, discussed with operator. Ceiling tile missing. Ceiling tiles in external storage room missing, discussed with operator.
[35A-03-4] Dead roaches on premises. One dead roach in external storage room next door. Operator cleaned and sanitized at time of inspection.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting above 3 compartment sink in dish washing area. Discussed with operator.
[14-11-5] Equipment in poor repair. Gaskets throughout kitchen in disrepair.
[36-73-4] Floor soiled/has accumulation of debris. Floor under equipment in kitchen soiled.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle in kitchen. Operator moved at time of inspection.
[25-05-4] Single-service articles improperly stored. Single service cups and to go containers stored on floor in next door storage room. Operator picked up and moved to approved location at time of inspection.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) CORRECTED TO ; Sanitizer Bucket (Chlorine 50ppm)
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee wash hands approximately 5 seconds, discussed with operator proper hand washing procedure.
[08A-20-5] Packaged Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw Chicken and Raw Beef stored in same container in reach in cooler, discussed with operator. Operator moved to separate containers at time of inspection.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Operator placed more ice in container at time of inspection. Raw Shell Eggs (50F - Cold Holding) FIRST TEMP 10:33 SECOND TEMP 11:10 35F Provided operator with Time As A Public Health Control Form
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in three compartment sink, discussed with operator of utilization of hand wash sink.

Disposition: Emergency order recommended
[35A-03-4] Dead roaches on premises. 1 dead under reach in freezer in dishwashing area. 1 dead in storage closet next to kitchen 1 dead under prep table in dishwashing area. 1 dead roach in ice machine
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Wet nesting on rack above three compartment sink discussed with operator proper air drying procedure.
[16-13-5] Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Discussed with operator proper dishwashing order at time of inspection.
[14-11-5] Equipment in poor repair. Gaskets on reach in cooler next to grill in disrepair. Gaskets on Summit brand reach in cooler on prep line in disrepair.
[36-73-4] Floor soiled/has accumulation of debris. Floor under equipment soiled.
[29-27-4] No mop sink or curbed cleaning facility provided at establishment. Mop sink removed for plumbing repairs, operator will replace after repairs have been made.
[35A-05-4] Roach activity present as evidenced by live roaches found. 3 live roaches under prep table in dishwashing area 1 live on side of reach in freezer in dishwashing area. 1 live roach under stove in kitchen 1 live on reach in freezer on cook line. 13 live in mens restroom under hand wash sink cabinet
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. 1 rodent dropping in front food storage closet
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Discussed with operator on how to obtain food handlers certifications.
[31B-03-4] No soap provided at handwash sink. No soap at front hand wash sink.
[27-16-4] Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off in entire establishment. Operator called plumber at time of inspection to fix hot water.

Disposition: Emergency order recommended
[35A-03-4] Dead roaches on premises. 2 dead roach on cooks line 1 dead roach inside sanitizer bucket
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system.
[10-08-5] Ice scoop handle in contact with ice.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets inside refrigerator next to flattop grill are torn.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Avocados not washed before preparation.
[08A-08-5] Raw animal food stored in same container as ready-to-eat food. Cooked ham stored inside same bin as opened raw ground beef inside refrigerator next to flattop grill. Owner removed and properly stored cooked ham.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage stored in same pan as ready to eat ham inside reach in cooler in kitchen area. Owner removed raw sausage and properly stored it.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored inside same pan as raw beef inside refrigerator next to flattop grill in kitchen area. Owner removed and properly stored chicken.
[35A-05-4] Roach activity present as evidenced by live roaches found. 1 live roach on cooks line 2 live roaches on wall next to 3 compartment sink 2 live roaches underneath grill 4 live roaches on cove molding underneath grill 2 live roaches overtop small black refrigerator 1 live roach underneath ice machine 2 live roaches underneath food preparation table in back kitchen area.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. No commercially processed foods in kitchen area has date markings.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed operator body fluid clean up sign.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No food prepared onsite has date markings.