LA GIRALDILLA HANLEY

Name: LA GIRALDILLA HANLEY
Address: 8218 HANLEY RD, TAMPA, FL, 33634, US
Rating: 70.3

8218 HANLEY RD, TAMPA, FL 33634

License #3910922

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

70.3 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

LA GIRALDILLA HANLEY in TAMPA currently holds an InspectFL Health Score of 70.3 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 13, 2026. Across those visits, DBPR recorded 44 total findings; InspectFL has detailed violation rows for 42 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

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

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Inspector notes

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.

What you’ll see here

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

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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
[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.
[16-28-4] Two-compartment sink used for warewashing in dish pit area.
[51-13-4] No Heimlich maneuver/choking sign posted. A sign has been provided to the operator. Operated postal sign at time of inspection.
[50-09-4] Current Hotel and Restaurant license not displayed.
[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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards and establishment soil.
[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.
[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.
[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.
[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.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Multiple cutting boards and establishment with cut marks.
[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.
[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.
[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.
[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.
[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.
[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.

Disposition: Emergency order recommended
[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.
[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.
[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.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Multiple wiping cloths stored on counter. Operator removed from counter.
[33-16-4] Open dumpster lid.
[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
[41-10-4] Toxic substance/chemical improperly stored. Degreaser stored next to pizza boxes. Operator moved degreaser to reach compliance.
[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.
[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.
[16-28-4] Two-compartment sink used for warewashing. No 3 compartment sink.
[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.
[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
[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.
[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.
[36-73-4] Floor soiled/has accumulation of debris. Floors soiled cook line, prep area and storage areas
[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..
[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.
[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.
[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 .

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse