LA GIRALDILLA HANLEY

Name: LA GIRALDILLA HANLEY
Address: 8218 HANLEY RD, TAMPA, FL, 33634, US
Rating: 0

8218 HANLEY RD, TAMPA, FL 33634

License #3910922

🌮 Mexican/Latin ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

March 13, 2026 · 18 findings · 3 critical

Routine - Food

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Quick take

LA GIRALDILLA HANLEY 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 13 times from Florida DBPR, with the most recent inspection on March 13, 2026. Across those visits, inspectors documented 166 total violations — 39 critical, 66 major, 61 minor.

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The latest inspection on March 13, 2026 shows 18 observation rows: 3 critical, 8 major, and 7 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

166

Coverage note

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LA GIRALDILLA HANLEY 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
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Multiple cutting boards and establishment with cut marks.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two personal beverages stored on speed cart with clean plates next to front line cook. Personal beverage stored on prep table next to microwave. Operator remove all personal beverages at time of inspection to an approved location.
[51-13-4] No Heimlich maneuver/choking sign posted. A sign has been provided to the operator. Operated postal sign at time of inspection.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Located at all handwashing sinks. Hand wash and sign posted to all sinks at time of inspection.
[08B-12-5] Stored food not covered. Block of ham, cheese, raw breaded shrimp, raw sausage, cooked vegetables, breaded wings, french fries, plantains and multiple other food items not covered inside kitchen reach in cooler next to the microwave. Multiple foods inside walking cooler not covered. Operator began covering some food at time of inspection.
[02D-01-5] Working containers of food removed from original container not identified by common name. Flour in flour bin not labeled. Located in back kitchen next to ice machine. Multiple squeeze bottle with liquid and sauces not labeled on front line cook.
[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. Observed employee cutting cleaned limes with bare hands. Discuss with employee to not use bare hand contact with ready to eat foods. Employee discarded limes at time of inspection. Employee wash hands and wore gloves before cutting more limes.
[14-31-5] Nonfood-grade bags used in direct contact with food. Cooked shredded beef stored inside a shopping bag in kitchen reaching cooler next to the microwave. Employee remove shopping bag and stored food in a food grade safe container.
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw shell eggs stored over unwashed cucumbers, inside walking cooler. Operator relocated eggs to an approved location at time of inspection.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employee at bar area wash hands at three compartment sink.
[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. A written procedure for vomit and diarrhea cleanup has been provided to the operator. Operator posted sign at time of inspection.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Expired for Antonio Agramonte on 7/14/2024.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards and establishment soil.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Located at all handwashing sinks. Paper towels provided to all sink at time of inspection.
[31B-03-4] No soap provided at handwash sink. Located at all handwashing sinks, except for sink at front line cook. Soap provided to all sinks at 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. Expired for Hector D. on 12/12/2025.
[16-28-4] Two-compartment sink used for warewashing in dish pit area.

Disposition: Emergency order recommended
[36-34-5] Ceiling in walk in cooler soiled with accumulated mold-like substance. Wall in walk in cooler soiled with accumulated mold like substance
[35A-03-4] Dead roaches on premises 4 dead roaches behind storage rack in back room next to standing freezer 8 dead roaches in server area in kitchen by hand sink , and triple sink 5 dead roaches in electrical room closet across from the stove Operator disposed of dead roaches and cleaned and sanitized the area.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink in reach in cooler on cooks line , employee removed item. Employee drink in reach in pizza cooler, manager removed item.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Staff involved in food prep, no hand restraint. Discussed the importance of of wearing a hair restraint when involved in food prep.
[36-73-4] Floor soiled/has accumulation of debris. Floors soiled cook line, prep area and storage areas
[10-02-4] In-use utensil not stored on a clean portion of food preparation or cooking equipment. Knives on soiled counter on cook line. Knife moved to dish area.
[33-16-4] Open dumpster lid.
[35B-03-4] Outer openings not protected with self-closing doors. Back door open. Discussed the need to keep screen door closed to keep vermin out of the establishment.
[35B-13-4] Screening is not 16-mesh to the inch. Exhaust fan no screening, Discussed the need to use 16 mesh screen over opening of exhaust fan.
[08B-12-5] Stored food not covered. Observed raw chicken , shrimp , and fish uncovered in walk in cooler, operator covered items
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Multiple wiping cloths stored on counter. Operator removed from counter.
[02D-01-5] Working containers of food removed from original container not identified by common name. Squeeze bottles on cooks line holding food removed from its original container not labeled with common name.
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.dish machine not working , operator to use three compartment sink.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw chicken over unwashed produce in walk in cooler , employee moved items accordingly Raw shrimp, and chicken over , cooked plantains in reach in cooler , employee moved items accordingly
[35A-05-4] Roach activity present as evidenced by live roaches found. 1 live roach behind storage rack in back room next to standing freezer. Operator killed roamed and disposed of it then cleaned and sanitized the area.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. 15 rodent droppings in electrical closest 15 rodent droppings in storage room 2 rodentdroppings by large mixer 5 rodent droppings by Server area by hand sink and triple sink. Operator disposed of droppings, cleaned and sanitized the area..
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Poultry (49F - Cold Holding)2nd temp taken 2:40 at 42f; shrimp, 42 2nd temp taken at 2:40 (48F - Cold Holding) in cooler 10:am 1st temp sliced ham 48f; (48F) cooked pork 48f in cooler 10am 2nd temp 2:40 pm 42f .
[41-10-4] Toxic substance/chemical improperly stored. Degreaser stored next to pizza boxes. Operator moved degreaser to reach compliance.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Green cutting board being used in the back kitchen, soiled , employee removed cutting board.
[16-28-4] Two-compartment sink used for warewashing. No 3 compartment sink.

Disposition: Met Inspection Standards
[08B-47-4] Food not stored at least 6 inches off of the floor. Fry oils stored on floor in kitchen.
[22-08-4] Interior of microwave has accumulation of black substance/grease/food debris.
[08B-12-5] Stored food not covered. Cooked black bean rice, cooked lamb shanks and various cooked food in walk-in cooler.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen from outside, then put on gloves to work with food without washing hand first.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Expired on 02/01/2025. Operator paid all fee and penalty online at time of inspection.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw fishes stored over cooked lamb shanks and cooked pork tamales in walk-in cooler.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled soiled equipment from handwash sink, then work with food without replace gloves and washing hands.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A container of yuca 83 F, marinara 79 F and cooked onion 79 F stored in steam table at cook line. Operator reheated items at time of inspection. Re temped: yuca 178 F, marinara 168 F, cooked onion 173 F.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained.
[31A-11-4] Handwash sink used for purposes other than handwashing. Soiled equipment stored in handwash sink at dish machine area. Employee removed from handwash sink.
[31B-02-4] No paper towels or mechanical hand drying device provided at multiple handwash sinks at cook line, food prep area, back cook line and dish washing area.
[31B-03-4] No soap provided at multiple handwash sinks at food prep area, front and back cook lines.
[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 rice, cooked lamb shanks and various cooked food in walk-in cooler.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Metal container with no handle used in flour bin.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[12B-02-4] Employee eating in a food preparation or other restricted area. Server walked into kitchen with a bowl of food and eat at cook line.
[08B-38-4] Food stored on floor. A pan of raw steak stored on floor in walk-in cooler. Employee moved to shelf.
[36-24-5] Hole in or other damage to wall. In back storage area by back door.
[22-08-4] Interior of microwaves has accumulation of black substance/grease/food debris. Multiple microwaves in kitchen.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with accumulation of grease.
[33-16-4] Open dumpster lid.
[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. Employee picked up food container from floor, then returned to work with food on cook line with no hand wash.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Server washed and rinsed drinking glasses in three-compartments sink at bar, then placed them on drain board to air dry without sanitation. Discussed with operator.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of raw steak 46 F and raw chicken 45 F in large glass doors reach-in cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A container of white rice 110 F and ground beef 129 F stored on stove top at cook line. Operator moved to walk-in cooler to cooling them down.
[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.
[31A-11-4] Handwash sink used for purposes other than handwashing. Bus tub with soiled glasses stored on handwash sink at prep area.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At all handwash sinks in kitchen and bar. No soap provided at handwash sink. Handwash sink at back cook line. 4 of 5 handwash sinks in kitchen has no soap. Handwash sink at bar has no soap. No handwashing sign provided at a hand sink used by food employees. Handwash sink on cook line.
[27-11-4] No running water at mop sink.
[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 pork, cooked tamales and various cooked food in walk-in cooler.

Disposition: Emergency order recommended
[08B-12-5] Stored food not covered. Cooked pork, cooked lamb shanks and various cooked food in walk-in cooler.
[29-11-4] Water leaking from pipe under handwash sinks on front cook line and back cook line.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Expired on 02/01/2024. Renewed online at time of inspection.
[35A-03-4] Dead roaches on premises. 4 dead roaches inside the disrepair beer cooler at bar in dining area. 1 dead roach on floor at back storage area at kitchen.
[22-08-4] Interior of microwaves has accumulation of black substance/grease/food debris.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and raw chorizo stored over cooked pork and cook chicken in reach-in cooler at kitchen.
[35A-05-4] Roach activity present as evidenced by live roaches found. 12 live roaches under counter top at bar in dining area.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A container of cooked lamb shank 121 F and marinara 119 F on steam table at cook line.
[41-25-4] Tracking powder pesticide used inside establishment. At back storage area in kitchen.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Employee washed hands with no soap. Observed employee handled soiled food equipments at dish machine, then washed hands in 2 compartment sink with no soap and handled food to customer.
[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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained at prep area and cook line.
[31A-11-4] Handwash sink used for purposes other than handwashing. Plastic shopping bags stored in handwash sink at prep area. Multiple whole bell peppers stored in handwash sink on cook line.
[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/ 4 employees working at time of inspection.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. All dispensers at cook line, prep area, dish area and back cook line area in kitchen. Employee provided 1 roll of paper towel at 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. Cooked pork, cooke rice and various cooked items in walk-in cooler.

Disposition: Warning Issued
[50-09-4] Current Hotel and Restaurant license not displayed.
[16-55-4] Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Ran dish machine multiple times, tested 0ppm chlorine. No ware washing at time of inspection, operator contacted service company.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[22-08-4] Interior of microwave has accumulation of black substance/grease/food debris. Accumulation of black/green mold-like substance in the interior of the ice machine.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Removed.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over cooked pork and cooked chicken wings in reach-in cooler. Operator rearranged items to prevent cross contamination.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee picked up butter from floor, then returned to prep food with the same gloves and no handwash. Employee handled raw fish then handle cheese and cooked chicken wings without washing hands and changing gloves. Discussed with operator.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler Cold holding: cooked rice 45 F, cooked lamb 45 F, cooked pork 46 F, mozzarella cheese block 44 F, cooked black bean 45 F, cooked yuca 44 F. Ambient temperature 50 F. Operator contacted refrigerator repair company at 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. A container of cooked onion (103F - Hot Holding) and a container of fresh garlic in oil (93F - Hot Holding) on flat grill top. Employee reheating items at time of inspection.
[41-25-4] Tracking powder pesticide used inside establishment.
[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. Provided by email.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained.
[31A-09-4] Handwash sink not accessible for employee use at all times. Big food container stored on handwash sink at prep area. Removed.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No soap provided at handwash sink. Handwash sinks at front cook line, back cook line, and prep area.
[27-11-4] No running water at mop sink.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee.
[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 lamb, cooked pork and various poked items in walk-in cooler.