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Failing Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
BAYAMO EN COCHE GRILL in TAMPA currently holds an InspectFL Health Score of 50.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on October 16, 2026. Across those visits, inspectors documented 24 total violations — 11 critical, 8 major, 5 minor.
Start with the newest inspection
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What stands out in this inspection history
The latest inspection on October 16, 2026 shows 17 observation rows: 8 critical, 5 major, and 4 minor.
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- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
BAYAMO EN COCHE GRILL 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 History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Administrative complaint recommended
- [01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked black beans and rice 52°F to 56°F at 9:50 AM cooked at 11 PM and stored inside the back kitchen reach in cooler overnight. Cooked white rice 48°F at 9:58 AM cooked at 11 PM and stored inside the back kitchen reach in cooler overnight. Smoked pork belly 72°F at 10:14 AM smoked overnight at 11 PM and stored on a shelf beneath kitchen fryers.
- [03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked black beans and rice 52°F to 56°F at 9:50 AM cooked at 11 PM and stored inside the back kitchen and cooler overnight. Cooked white rice 48°F at 9:58 AM cooked at 11 PM and stored inside the back kitchen and cooler overnight.
- [03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Smoked pork belly 72°F at 10:14 AM smoked overnight at 11 PM and stored on a shelf beneath kitchen fryers.
- [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soiled green cutting board located on three compartment sink.
- [31A-11-4] Handwash sink used for purposes other than handwashing. Employee placed frozen foods inside kitchen handwash sink to melt ice. Discussed with operator.
- [08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee chicken, cupcakes, and other personal food are stored inside the kitchen and coolers with food for customers.
- [14-31-5] Nonfood-grade bags used in direct contact with food. Multiple raw meats are stored inside shopping bags in reach in coolers and reach in freezers throughout establishment.
- [53A-01-7] Manager or person in charge lacking proof of food manager certification. Missing for Leandro Contrera due to kitchen fire one month prior.
- [50-09-4] Current Hotel and Restaurant license not displayed.
- [02D-03-4] Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Tiramisu purchased from Costco are not labeled for customer self service, located in the reach and cooler in dining room area. Operator removed all tiramisu from customer self service at time of inspection.
- [08B-38-4] Food stored on floor. What container of cooking oil is stored on the floor beneath kitchen oven. 1 case of bottles water are stored on the floor next to point of sale system.
- [22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed an employee washing several food containers at the three compartment sink but did not sanitize after. Discussed with operator. Employee placed all washed equipment into chlorine sanitizer at time of inspection.
- [08A-04-5] Raw animal food stored over or with unwashed produce. Raw shell eggs are stored over unwashed onions inside back kitchen reach in cooler. Operator relocated eggs to an approved location at time of inspection.
- [03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked black beans and rice 52°F to 56°F at 9:50 AM cooked at 11 PM and stored inside the back kitchen and cooler overnight. Cooked white rice 48°F at 9:58 AM cooked at 11 PM and stored inside the back kitchen and cooler overnight.
- [12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed an employee washing hands at the three compartment sink. Discussed with operator. Employee washed hands at handwashing sink during time of inspection.
- [08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw frozen beef and octopus are stored over frozen shredded mozzarella, ready to eat onions, and plantains inside the back kitchen reach in freezer. Operator relocated all raw items to an approved location a time of inspection.
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked black beans and rice 52°F to 56°F at 9:50 AM cooked at 11 PM and stored inside the back kitchen reach in cooler overnight. Cooked white rice 48°F at 9:58 AM cooked at 11 PM and stored inside the back kitchen reach in cooler overnight.
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