EL JEFE CAFE

Name: EL JEFE CAFE
Address: 5317 GUNN HWY UNIT 9, TAMPA, FL, 33624, US
Rating: 0

5317 GUNN HWY UNIT 9, TAMPA, FL 33624

License #3918640

☕ Café/Breakfast ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

September 30, 2026 · 23 findings · 4 critical

Routine - Food

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Major

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Minor

Usually lower-risk context.

Quick take

EL JEFE CAFE in TAMPA currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on September 30, 2026. Across those visits, inspectors documented 99 total violations — 23 critical, 23 major, 53 minor.

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The latest inspection on September 30, 2026 shows 23 observation rows: 4 critical, 3 major, and 16 minor.

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100%

Inspector notes

Coverage note

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EL JEFE CAFE 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.

Official DBPR inspection report ↗

Disposition: Warning Issued
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed consumer advisory on bottom of menu with no indication of where to find the items that may be raw.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in reaching coolers across from mop sink.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket was stored next to employee belongings in front drive through area.
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[33-11-4] Missing drain plug at dumpster.
[33-06-4] Trash receptacles not provided where needed in establishment near dry storage area hand wash sink.
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed underneath fryer station.
[36-73-4] Floor soiled/has accumulation of debris. Observed and buildup of food and debris underneath oven, fryer, prep table next to Fry Station.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Employee made sanitizer bucket and it tested at 500 ppm. Operator remade it and it tested the same. Operator remade it again and it tested at 200ppm.
[50-09-4] Current Hotel and Restaurant license not displayed. They have the 2026 license displayed.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table in dish area next to clean dishes.
[08B-38-4] Food stored on floor. Observed two packages of sugar stored on floor. Observed single used cups placed on floor in dry storage area. Vegetable shortening stored on floor underneath employee hanging bag area.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed grocery bag holding raw chicken legs. Employee wrapped individually and then put back in bag.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents and surrounding tiles in main kitchen area accumulated dust. Ceiling vent furthest in the back of the kitchen above mop sink rusted.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 3 expired trainings out of 5 employees working.
[21-04-4] In-use wet wiping cloth/towel used under cutting board at make line across from fryer station.
[14-11-5] Equipment in poor repair. Observed microwave on make line next to slicer has rust pitted through the surface and has created a hole.
[21-23-4] Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Observed wired metal sponge stored in sanitizer bucket with wiping cloth in drive through area. Manager stated that they use this metal sponge at the end of the day on the milk steaming wand.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef and chicken stored over ready to eat potatoes. Employee moved.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed no time marking on shredded cheese listed in Time as a Public Health Control form. Employee stated they took the cheese 10 minutes prior. Manager time marked.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets in reach in cooler at waffle station and at pull out drawer reach in cooler underneath sandwich make line soiled. Hood vents above fry station had build up of grease. Behind the soda push button of the root beer, there was build up of mold like substance
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of pull out drawers reach in cooler at sandwich make line soiled. Shelves in reach in cooler across from mop sink, soiled with food buildup and mold like substance.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed at steam table cutting board. Employee wiped down cutting board with soiled wiping cloth.

Disposition: Warning Issued
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards on front line Reach in cooler with cut marks.
[08B-38-4] Food stored on floor. Jugs of oil stored on floor next to dish pit area. Employee relocated oil to an approved location during time of inspection. Cans of garbanzo beans stored on floor of bury storage room.
[25-05-4] Single-service articles improperly stored. 1 box of single service insulated cups stored on floor if dry storage room.
[08B-12-5] Stored food not covered. Multiple food items not covered in prep line Reach in cooler. Diced tomato, cooked bacon, shredded cheese, onions, peppers, etc.
[01B-01-4] Dented/rusted cans present. See stop sale. 1 dented can of sliced jalapeño peppers. 1 dented can of sausage gravy. 1 dented can of garbanzo beans.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw eggs for cooking, then touched single service take out containers without washing hands. Discussed with employee.
[14-31-5] Nonfood-grade bags used in direct contact with food. Bread stored in black shopping bag next to water filtration system.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw frozen chicken stored over diced chorizo in Reach in freezer.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked hash browns 99F at 9:19am inside front line oven reheat to 129F at 10:02am, corned beef hash 109F at 9:19am inside front line oven reheat to 135F at 10:02am. Guava cheese pastry 75F at 10:15am.
[41-10-4] Toxic substance/chemical improperly stored. Multi-purpose oil stored on top of prep line microwave.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on front line Reach in cooler soiled. Black mold-like substance on soda fountain ice dispenser.
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee handwash sink at service window used for storing cleaning sponge and sharpening stone.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 8 employees working, no CFM present.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sausage grave, cooked potatoes, and chicken noodle soup not date marked inside Reach in freezer in dish pit area.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle located in shelf beneath front register.

Disposition: Met Inspection Standards
[32-12-5] Covered waste receptacle not provided in womens bathroom.
[33-11-4] Missing drain plug at dumpster.
[33-16-4] Open dumpster lid. Employee closed lid during time of inspection.
[25-05-4] Single-service articles improperly stored. Several boxes of single service foam cups and take out containers are stored on floor of storage room.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed romaine stored over sliced salami and sliced Swiss in kitchen Reach in cooler.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall behind cooking equipment soiled with debris.
[02D-01-5] Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line an in kitchen boy labeled. Sugar, flour, and bread crumb bin not labeled.
[14-31-5] Nonfood-grade bags used in direct contact with food. Cuban bread stored in direct contact with shopping bags.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Operator renewed license during time of inspection.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hash browns 110F at 9:25 am cooked at 7am retempted to 157F at 10:09am. Corn beef hash 97F cooked at 9am retempted to 157F 10:09am.
[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. Sliced salami, tomatos, Swiss cheese in Reach in cooler not date marked.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute in soda machine soiled with black/brown mold-like substance. Soda nozzles at soda machine soiled with syrup debris.
[31A-11-4] Handwash sink used for purposes other than handwashing. Soiled sponge inside Employee handwash sink adjacent to buffet warmers.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Quaternary ammonia test kit for three compartment sink. No chlorine test kit form Dish machine.
[41-17-4] Spray bottle containing toxic substance not labeled. 2 bottles located beneath front service counter.

Disposition: Met Inspection Standards
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards cut at both Reach in coolers in back kitchen with cut marks.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink on Reach in cooler under microwave in kitchen. Personal drink on Reach in cooler next to waffle maker. Personal Drinks on prep table next to Dish machine. Personal drink on front service line counter next to Reach in cooler. Operator relocated drinks to another location during time of inspection.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Not segregated personal food in Reach in cooler next to deli slicer.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal items on water filters in kitchen area. Cell phone over Reach in cooler. All items removed to another location during time of inspection.
[08B-38-4] Food stored on floor. Buckets of pickles and oil stored on floor outside dish pit.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Wet towel under cutting board in back kitchen prep table and next to waffle maker.
[25-32-4] Reuse of single-service or single-use articles. Single service containers, daisy sour cream and vigo chicken stock reused to store food.
[24-17-4] Silverware/utensils dried with a towel/cloth. Employee dried dishes with cloth after washing in Dish machine. Discussed with employee proper drying methods and to rewash dishes.
[25-05-4] Single-service articles improperly stored. Single service cups on floor by storage room.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed carrots and celery store over sliced ham and cheese inside Reach in cooler next to deli slicer.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Kitchen wall soiled behind Reach in coolers. Ceiling vent soiled with dust in back kitchen area.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Mop not stored properly at mop sink.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet towels not stored in sanitizer bucket in kitchen and front service counter.
[02D-01-5] Working containers of food removed from original container not identified by common name. Unlabeled cinnamon sugar shaker on cutting board of Reach in cooler. Unlabeled sugar containers stored inside cabinet beneath soda fountain.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Employee cracked eggs and did not change gloves or wash hands before cutting avocado. Observed Employees touching raw eggs then handling clean plates. Discussed with operator proper handwashing when switching tasks and after handling raw foods.
[08A-08-5] Raw animal food stored in same container as ready-to-eat food. Raw chorizo stored with Ready to eat foods inside Reach in cooler next to deli slicer. Operator removed raw chorizo to another location during time of inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Guava and cheese pastry 78F at front service counter. Operator stated she will change pastries to time as a public health control.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control can be determined. Corned beef hash and hash browns not time marked. Operator added products to time mark during time of inspection.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Milk 109F at 9:38am taken out at 9:25am, operator voluntarily discarded milk.
[41-10-4] Toxic substance/chemical improperly stored. Non-food grade lubricant stored on kitchen shelf next to microwave, over Reach in cooler. Operator removed lubricant during time of inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards cut at both Reach in coolers in back kitchen with dark stains.
[31A-11-4] Handwash sink used for purposes other than handwashing. Knife inside Employee handwash sink next to steam table. Operator removed knife during time of inspection.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips for Dish machine.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 9 employees present during time of inspection and no manager. Manager arrived during 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. No date mark on chimichurri in Reach in cooler next to deli slicer. Operator added date during time of inspection.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee training expired for 3 employees. Expired on February 2024.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled spray bottle on bottom prep table shelf next to fryer. Unlabeled spray bottles in cabinet under front service counter. Operator labeled bottles during time of inspection.