LA CASA DEL PON CON BISTEC LLC

Name: LA CASA DEL PON CON BISTEC LLC
Address: 4629 N LOIS AVE, TAMPA, FL, 33614, US
Rating: 54.2

4629 N LOIS AVE, TAMPA, FL 33614

License #3904304

🌴 Cuban/Caribbean ℹ️

54.2 Grade F / 100

Failing Health Score

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Latest inspection

December 19, 2025 · 12 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

LA CASA DEL PON CON BISTEC LLC in TAMPA currently holds an InspectFL Health Score of 54.2 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 December 19, 2025. Across those visits, inspectors documented 68 total violations — 15 critical, 20 major, 33 minor.

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Record snapshot

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The latest inspection on December 19, 2025 shows 12 observation rows: 3 critical, 4 major, and 5 minor.

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Inspector notes

Coverage note

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LA CASA DEL PON CON BISTEC LLC 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.

Disposition: Met Inspection Standards
[14-09-4] Cutting board has cut marks and is no longer cleanable. Multiple cutting boards in establishment with cut marks.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottled of water stored on top of Reach in freezer next to front line, located next to front register. 2 personal drinking containers stored on top of prep table next to deli slicer. Operator bottled water from on top of Reach in freezer to an approved location during time of inspection.
[08B-38-4] Food stored on floor. 2 bags of Cuban bread stored on floor at front line. Container of Sazon spice on kitchen floor adjacent to front line. Operator removed all food from floor during time of inspection.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottled of water stored inside front line Reach in cooler. Operator removed water bottle during time of inspection.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Frozen plantains thawing in room temperature inside a plastic bin, located next to kitchen dry storage rack. Operator relocated plantains into Reach in cooler during time of inspection.
[14-31-5] Nonfood-grade bags used in direct contact with food. Multiple bags of raw pork chops stored inside shopping bags in Reach in chest freezer and Reach in cooler. Operator began relocating all food into food-grade containers during time of inspection.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked chicken. Raw bacon over cooked shredded pork, cooked white rice, Ready to eat onions, cooked black beans and sliced tomato. Raw pork chops stored over cooked white rice, sliced ham, and cooked beans. Unwashed potatoes stored over cooked black beans. All inside Reach in cooler adjacent to back kitchen exit. Operator relocated raw pork chops to an approved location during time of inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mojo sauce 79F at 9:25am cooked at 6am located on front line food storage shelf cooked at 6am cooled to 41F at 9:43am.
[05-05-4] Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Food inside three-door Reach in cooler tempted between and 42F - 43F, ambient air thermometer read at 60F. Operator discarded thermometer.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards in establishment soiled.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand washing sink used for storing cleaning supplies, located next to three compartment sink. Operator removed all items inside sink 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. Multiple food items in 3-door Reach in cooler not dated.

Disposition: Warning Issued
[50-09-4] Current Hotel and Restaurant license not displayed. Expired license from 2/1/2024 displayed on front service line.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Located on front line cook.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee personal drink on back kitchen prep table next to deli slicer. Employee relocated to an approved location during time of inspection.
[08B-38-4] Food stored on floor. 2 buckets of seasoning stored on floor of front line cook. Employee relocated to an approved location during time of inspection.
[33-11-4] Missing drain plug at dumpster.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Located at front service line and at three compartment sink.
[33-16-4] Open dumpster lid. Employee closed lids during time of inspection.
[08B-12-5] Stored food not covered. Cuban sandwiches on front service line Reach in cooler, frozen fruit purée in Reach in freezer, sliced cheese in service line Reach in cooler not covered. Operator began to cover some items during time of inspection.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash and rinse measuring cup and whisk but not sanitize. Discussed with employee proper wash, rinse, and sanitizing method in three compartment sink. Employee rewashed and sanitized all items during time of inspection.
[14-31-5] Nonfood-grade bags used in direct contact with food. Frozen raw pork chops stored in shopping bag. Located in service line chest freezer. Raw pork stored in shopping bags stored in Reach in freezer and Reach in cooler located next to back kitchen exit.
[31A-09-4] Handwash sink not accessible for employee use at all times. Blocked by trash can. Located next to three compartment sink.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Located at three compartment sink. Employee provided 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. Multiple cooked foods in Victory brand Reach in cooler not date marked. Operator began to add dates to food during time of inspection.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[41-17-4] Spray bottle containing toxic substance not labeled. Located next to bar stool next to Evian brand Reach in cooler.

Disposition: Warning Issued
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food above prep table
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At hand washing sink front service line.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw meat on prep table thawing no running water.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee making Cuban sandwiches touched hair and began preparing food and touching clean equipment.
[12A-20-4] Employee washed hands with no soap. Manager washed hands with no soap. Discussed with management the importance of hand washing.
[14-31-5] Nonfood-grade bags used in direct contact with food. Cook ham in plastic Togo bag reach in cooler.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw liquid egg over cut veggies reach in cooler on cooks line employee removed to proper storage.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook touched raw beef and touched clean service tray for customers no glove change or hand washing. Discussed with employee the importance of hand washing.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler glass on service line by hot bar. Cuban sandwich 52 f flan 45 f tres leche 45 f cut ham 45 f pork 45 f operator moved to freezer 2nd temp
[05-05-4] Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reach in cooler Cuban sandwich prep cooler
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand washing sink has dishes stored in inside. Operator removed
[05-08-4] No probe thermometer provided to measure temperature of food products.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Printed for management and some employees to 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. Cooked beans rice and ham reach in cooler across from back door exit.