EL OSO BLANCO RESTAURANT

Name: EL OSO BLANCO RESTAURANT
Address: 3611 W HILLSBOROUGH AVE STE 220, TAMPA, FL, 33614, US
Rating: 35.4

3611 W HILLSBOROUGH AVE STE 220, TAMPA, FL 33614

License #3919536

35.4 Grade F / 100

Failing Health Score

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Latest inspection

September 1, 2026 · 10 findings · 1 critical

Routine - Food (follow-up)

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Quick take

EL OSO BLANCO RESTAURANT in TAMPA currently holds an InspectFL Health Score of 35.4 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 September 1, 2026. Across those visits, inspectors documented 40 total violations — 9 critical, 4 major, 27 minor.

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The latest inspection on September 1, 2026 shows 10 observation rows: 1 critical, 1 major, and 8 minor.

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EL OSO BLANCO 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.

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Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Call Back - Extension given, pending
[45-04-4] Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Flat top grill on front counter. No hood system and cooking beef for sandwiches. Observed hood not on in area above stove top and fryers in main preparation area.
[47-03-4] Observed hanging extension cord still in customer area. Light switch in mens restroom still has no cover.
[53B-01-5] No employee training available at this time.
[23-03-4] Oven sides and hood vents still soiled with grease. Time extended. Reach in coolers cleaned. Complied. Reach in freezer exterior cleaned.
[32-04-4] Doors are still not self closing at this time.
[14-31-5] Observed one item in grocery bag still. Operator wrapped tamales in clear wrap and then placed in bag.
[32-12-6] No covered waste receptacle at this time.
[36-03-4] Cove molding at floor/wall juncture broken/missing underneath three compartment sink and next to water heater in main kitchen area and underneath posted paperwork in front serving area next to register.
[36-22-4] Floor area behind and underneath hot make line in main kitchen area covered with standing water.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Wall soiled with accumulated grease in front serving area behind grill top next to cold holding unit.

Official DBPR inspection report ↗

Disposition: Warning Issued
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed these items in reach in cooler that operator placed in cooler yesterday in outside unit parallel to dry storage racks and did not take temperatures this morning: Beef 55f Ham and sausage 54f Cut tomatoes 57f Raw pork 62f Cooked beans 59f Raw fish 62f Rice and beans 54f Observed items in make line cold holding unit underneath TV that operator placed in the cooler last night w/o taking temperatures this morning: Sliced ham 47f Cut tomato 70f Pork and cheese 53f Seafood salad 55f Shrimp salad 52f Ham 46f Mozzarella 52f Swiss cheese 49f Stop sales issued.
[01B-07-4] Food with mold-like growth. See stop sale. Large dark purplish fruit in reach in cooler parallel to dry storage racks outside growing mold-like substances on multiple pieces. Stop sale issued
[14-05-4] Cardboard used to line food-contact shelves. Observed soiled cardboard lining preparation table next to hand wash sink in main kitchen area. Cooling hot items down.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beef in hot holding unit 100f reheated to 195f Soup in hot holding unit 100f reheated to 206 Rice in hot holding unit 100f reheated to 200f. Fried fish 109f taken at 11:00 in steam table made at 7:30, operator reheated to 180f Ribs 125f taken at 11:06, operator reheated items to 170f Chicken in steam table 109f taken at 11:00, operator reheated items to 172f Fried pork belly 90f time taken 11:10, operator reheated items to 189f
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed these items in reach in cooler that operator placed in cooler yesterday in outside unit parallel to dry storage racks and did not take temperatures this morning: Beef 55f Ham and sausage 54f Cut tomatoes 57f Raw pork 62f Cooked beans 59f Raw fish 62f Rice and beans 54f Observed items in make line cold holding unit underneath TV that operator placed in the cooler last night w/o taking temperatures this morning: Sliced ham 47f Cut tomato 70f Pork and cheese 53f Seafood salad 55f Shrimp salad 52f Ham 46f Mozzarella 52f Swiss cheese 49f Stop sales issued.
[08B-12-5] Stored food not covered. Observed raw beef without cover in reach in freezer next to three compartment sink.
[35B-02-4] Insect control device installed over food preparation area. Bug trap over freezer. Operator moved. Bug zapper over freezer and utensils. Operator moved. COS. Fly swatter was an electrical bug zapper.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled racks next to three compartment sink. Hood vents soiled with grease in main kitchen. Oven sides soiled w/ grease in main kitchen on right side. The Reach in freezer next to the hot holding unit and next to the other reach in freezer exterior soiled with build up of grease and debris. Soiled racks in reach in cooler in outside storage parallel to dry storage racks.
[45-04-4] Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Flat top grill on front counter. No hood system and cooking beef for sandwiches. Observed hood not on in area above stove top and fryers in main preparation area.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed grocery bags being used to hold raw meat in reach in freezer next to three compartment sink.
[36-03-4] Cove molding at floor/wall juncture broken/missing underneath three compartment sink and next to water heater in main kitchen area and underneath posted paperwork in front serving area next to register.
[41-10-4] Toxic substance/chemical improperly stored. Glass cleaner stored next to to go bags. Operator moved. Gaps and cracks filler next to single use bags in front line station. Operator moved.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed ready to eat ham in an aluminum pan with raw pork and cheese as well as raw pork placed above produce in reach in cooler in outside cold holding unit parallel to dry storage racks.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Wall soiled with accumulated grease in front serving area behind grill top next to cold holding unit.
[14-10-4] Equipment or utensils not designed or constructed in a durable manner. Observed strainer hanging over three compartment sink in poor condition.
[14-75-7] Hot holding unit not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Hot holding unit in main kitchen area not closing properly due to seal.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled threshold interior in reach in freezer next to three compartment sink.
[29-27-4] No access to mop sink. Using for storage of extra equipment not in use. Operator removed items and can now access mop sink.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in mens restroom and hand wash sink next to prep table in main kitchen area when you first walk in on the right.
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[33-16-4] Open cardboard dumpster lids.
[35A-05-4] Roach activity present as evidenced by live roaches found. One small live roach crawling on top of preparation table. Operator eradicated and discarded. One live flying insect found. Operator eradicated.
[36-22-4] Floor area behind and underneath hot make line in main kitchen area covered with standing water.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee shirt on top of container lid outside in dry storage racks. Operator removed.
[47-03-4] Observed electrical wiring in disrepair. For reporting purposes only. Observed extension cord hanging down in first customer table on left side. No cover on light switch outlet in mens restroom.
[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. Two employees- 1 over 60 days and 1 only been here 2 weeks
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food in reach in cooler in front area next to espresso machine not separated from food served to customers. Operator moved items to bottom shelf.
[08B-38-4] Food stored on floor. Sugarcane stored on floor in front of store next to sugarcane juicer. Operator moved into bucket.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed 4 plastic water bottles in cold holding unit outside on the right of the mop sink.