EL TENAMPA

Name: EL TENAMPA
Address: 1800 16 ST N, ST. PETERSBURG, FL, 33704, US
Rating: 51.6

1800 16 ST N, ST. PETERSBURG, FL 33704

License #6200800

🌮 Mexican/Latin ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

51.6 Grade F / 100

Failing Health Score

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Quick take

EL TENAMPA in ST. PETERSBURG currently holds an InspectFL Health Score of 51.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on January 13, 2026. Across those visits, DBPR recorded 143 total findings; InspectFL has detailed violation rows for 132 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on January 13, 2026 shows 12 observation rows: no critical rows, 1 major, and 11 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

88%

Inspector notes

115

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*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: Inspection Completed - No Further Action
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine on South end of server station with black mold like substance.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[14-11-5] Equipment in poor repair. Torn gaskets on reach-in cooler across from flat top grill
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Reach-in cooler across from flat top grill with build up of residue.
[36-73-4] Floors and walls soiled/has accumulation of debris. Floor and wall underneath and behind flat top grill with heavy accumulation of grease residue.
[50-09-4] Current Hotel and Restaurant license not displayed. Verified ownership with operator.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach-in cooler across from flat top grill with food debris and black mold like substance
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Wiping cloth solution stored on floor in front of three compartment sink. Operator elevated solution by utilizing a second bucket to create a barrier.
[08B-12-5] Stored food not covered. Cooked potatos in walk-in cooler stored uncovered after fully cooled. Operator covered.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth solution tested at 0 PPM. Operator made new solution and tested at 50 ppm
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked potato prepared Sunday 1/11/26 not date marked in walk-in cooler. Operator dated.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in cooler across from flat top grill with build up of debris.

Disposition: Emergency order recommended
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[14-11-5] Equipment in poor repair. Torn gaskets on reach-in cooler across from cook line. Inoperable oven on cook line. Broken reach-in cooler used as dry storage along West wall in kitchen.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Located under prep table in kitchen, wiping cloth solution tested at 0ppm.
[31B-03-4] No soap provided at handwash sink in mens restroom stall.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. (7) droppings total: (4) under area next to flat top grill (3) under make shift prep table Operator cleaned droppings and began sanitizing floors.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler shelves soiled in unit across from cook line.
[08B-38-4] Food stored on floor. Tortillas and raw beef observed stored on floor in walk-in freezer.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach-in cooler across from cook line.
[36-73-4] Floor soiled/has accumulation of debris. Floor heavily soiled underneath cook line in kitchen.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on floor.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees in mens restroom stall.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds raw shell eggs on time, however lacks written plan. Inspector will review written application with operator.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed operator re-enter kitchen and go to reach-in cooler to retrieve items. Inspector stopped operator and discussed washing hands before returning to work. Operator then promptly wash his hands before returning to work
[35A-18-4] Rodent rub marks present along walls/ceilings. Observed pm utility lines leading to the roof next to the walk-in cooler.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Server observed putting on gloves to prepare toast. Server failed to wash hands prior to putting on gloves. Inspector spoke with employee who removed gloves and washed her hands before resuming duties.
[23-24-4] Buildup of food debris/soil residue on equipment door handles on reach-in cooler across from cook line
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in mens restroom stall.
[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 chicken observed packaged on site and frozen above commercially packaged beef.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Exposed dry wood observed on ceiling of kitchen.

Inspector notes not available yet — showing violation categories below.

Disposition: Emergency order recommended
Stop Sale orders issued on food found unsafe to serve — temperature abuse, unsound condition, dented cans, expired ready-to-eat food, and shellfish tagging issues.
Ready-to-eat TCS food not properly date marked, working containers not labeled with common name, and menu disclosure issues for raw/undercooked foods.
TCS food held above 41°F when cold-held, below 135°F when hot-held, or not cooled within required timeframes. The most-cited High Priority category in our current scraped dataset.
Raw animal food stored over or with ready-to-eat food, food stored on the floor, food stored uncovered, and improper storage by minimum cooking temperature.
Establishment lacks documented procedures for employee health reporting, response to vomiting/diarrhea events, or person-in-charge knowledge of foodborne illness.
Employee personal beverage container in food prep area; employees handling food or clean equipment without washing hands first or after touching soiled surfaces.
Employees engaging in food preparation without hair restraints, beard guards, or with prohibited jewelry/nail polish.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
Wet wiping cloths not stored in sanitizing solution; wiping-cloth sanitizer (chlorine or quaternary ammonium) below required minimum strength.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
Non-food-contact surfaces (gaskets, shelves, equipment exteriors, door handles) soiled with grease, debris, dirt, slime, or dust.
Standing water in coolers, leaking pipes, missing vacuum breakers on mop sinks or hose bibbs, plumbing in disrepair.
Handwash sinks used for non-handwashing purposes, blocked, or missing soap, paper towels, or signage.
Live insects, roach activity, rodent droppings, or other pest evidence; exterior door gaps that admit pests.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
Employee personal items, cosmetics, or toiletries stored in or above food prep areas, food, or clean equipment.
CO2/helium tanks not adequately secured, no Heimlich/choking sign posted, plan review not submitted for renovations, latest inspection report not available.

Specific inspector observations for this inspection are available in the official DBPR report, but the direct DBPR visit link is missing for this record.

Disposition: Emergency order recommended
[35A-03-4] Dead roaches on premises. (3) dead roaches in between wall and walk-in cooler
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw comminuted beef over bread inside walk-in freezer.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Container of salsa inside walk-in cooler dated 8-25-2025.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed operator crack raw shell eggs and immediately begin to reach into reach-in cooler to grab cooked sausage. Stopped and discussed with operator to wash hands between touching raw shell eggs and returning to work.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk-in freezer.
[21-10-4] Soiled dry wiping cloth in use. Soiled dry wiping cloths in used on reach-in cooler cutting board.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach-in cooler.
[51-13-4] No Heimlich maneuver/choking sign posted. Inspector will provide choking poster at conclusion of inspection.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Spigot located in rear of establishment lacks vacuum breaker.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Container of salsa prepared and dated 8-25-2025 exceeds 7 days.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in prep cooler at cookline: cooked sausage (50F - Cold Holding) Operator moved sausage to walk-in cooler
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Equipment door handles on reach-in coolers and walk-in cooler soiled.
[36-73-4] Floor soiled/has accumulation of debris. Floor heavily soiled behind flat top grill on cook-line.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for holding raw shell eggs out of temperature at the cook-line. Discussed with operator. Inspector will send DBPR Forms HR 5022-090 and 5022-100.
[08B-12-5] Stored food not covered. Cut melon inside walk-in cooler stored uncovered.
[51-18-6] No copy of latest inspection report available.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored directly above uncovered cooked potatoes.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand-wash sink at server station with utensil used for cleaning dish ware stored inside. Items were removed.
[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. Inspector will provide DBPR Forms HR 5030-104
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine at server station soiled.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Oatmeal, prepared salsa, cooked potatoes not date marked inside walk-in cooler.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. (1) rodent dropping under dirty dishes (1) dropping under dish machine (1) under prep table across from cook-line (1) in front of reach-in freezer (22) under prep table and flat top grill at cook-line (1) under reach-in cooler across from cook-line
[35A-18-4] Rodent rub marks present along walls/ceilings. Rub marks observed on utility lines leading to the ceiling in the kitchen.
[36-24-5] Hole in or other damage to wall. Large holes on wall in kitchen under prep tables next to dishmachine.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone on cutting board on reach-in cooler across from cook-line.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in cooler shelves across from cookline soiled.
[11-01-5] Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). Discussed big six with operator. Inspector will provide DBPR Forms HR 5030-165

Disposition: Emergency order recommended
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on top of reach in coolers and oven on cook line.
[08B-12-5] Stored food not covered. Cooked potato and cut melon stored in walk in cooler uncovered.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Container of "crema" in walk in cooler date marked 6/29/2025.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator observed going into walk-in, touching the soiled handle, and resume work with no handwash.
[13-03-4] Employee with no hair restraint while engaging in food preparation. No hair restraints on any employee engaged with handling food.
[14-11-5] Equipment in poor repair. Walk in freezer leaking condensation and into a metal pan. Torn gasket in reach in cooler across from flat top. Torn gasket observed in reach in refrigerator along West wall.
[25-32-4] Reuse of single-service or single-use articles. Cardboard egg cartons being used for various purposes throughout the kitchen. Operator advised to cease using items as they previously held raw eggs. Operator complied and discarded items.
[36-73-4] Floor soiled/has accumulation of debris. Heavy accumulation of grease and debris behind cookline and underneath prep tables next to walk in cooler.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Located in the wait pass area.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at hose in rear of establishment along fence.
[14-01-5] Bowl or other container with no handle used to dispense cooked potatoes in walk in cooler.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Operator observed handing cut tomato with barehands. Discussed with operator to stop, wash hands, and recut the produce to complete the order.
[01B-01-4] Dented/rusted cans present. See stop sale. One can of jalapeño peppers.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Container of "crema" date marked for 6/29/2025.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked gyro meat in white reach in cooler. Inside walk in freezer raw meats (chorizo, beef)stored above and with frozen bread.
[35A-04-4] Rodent activity present as evidenced by (9) rodent droppings found. (2) On office floor (2) Next to stove on cook line (2) underneath center reach in cooler (1) Next to gap at walk in cooler to wall (1) Inside non operating oven (1) next to ice machine on bare wood beam
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Door handle to walk in cooler soiled.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues at reach in cooler in front of flat top grill.
[35A-18-4] Rodent rub marks present along walls/ceilings along wall immediately parallel to front door of the kitchen. Additionally rub marks were observed in the hallway to the restrooms.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Containers of salsa prepared on site not all date marked.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food in walk in cooler over cut melon and cooked potato.
[35A-03-4] Dead roaches on premises. (2) dead roaches under three compartment sink and dish machine. (1) dead roach pieces underneath prep tables next next to walk in cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom shelves of prep tables with an accumulation of dust and debris.

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