LA GIRALDILLA TAMPA

Name: LA GIRALDILLA TAMPA
Address: 1003 W HILLSBOROUGH AVE, TAMPA, FL, 33603, US
Rating: 0

1003 W HILLSBOROUGH AVE, TAMPA, FL 33603

License #3911119

🌮 Mexican/Latin ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

September 30, 2025 · 18 findings · 0 critical

Routine - Food

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Quick take

LA GIRALDILLA TAMPA 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 17 times from Florida DBPR, with the most recent inspection on September 30, 2025. Across those visits, inspectors documented 266 total violations — 28 critical, 79 major, 159 minor.

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The latest inspection on September 30, 2025 shows 18 observation rows: no critical rows, 1 major, and 17 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

266

Coverage note

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LA GIRALDILLA TAMPA 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
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed hole in ceiling above grill equipment.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed AC fan above kitchen sink soiled with an accumulation of dust.
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed cook with no hair restraint while cooking.
[14-11-5] Equipment in poor repair. Reach in cooler and reach in freezer gaskets torn.
[36-17-5] Floor tiles missing and/or in disrepair. Observed cracked floor tiles in back kitchen area.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwaves through kitchen soiled with grease and old food debris.
[33-11-4] Missing drain plug at dumpster.
[51-18-6] No copy of latest inspection report available.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled hood filters over top flat grill. Observed interior door of reach in cooler soiled with mold-like substance.
[33-16-4] Dumpster pushed to far back to close lid.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed shelves with rust inside of reach in cooler with triple doors.
[25-32-4] Reuse of single-service or single-use articles. Observed mozzarella cheese inside of single use container of tropical lemon blend.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed standing water inside of reach in cooler next to fryers. Observed standing water inside of pizza prep reach in cooler. Observed standing water inside of drink reach in cooler in front of house.
[08B-12-5] Stored food not covered. Observed no coverings on food stored in reach in cooler with triple doors.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth on cutting board.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boarded stained with old food debris.

Disposition: Warning Issued
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign in womens bathroom
[14-01-5] Bowl or other container with no handle used to dispense food. Observed container with no handle used to scoop sugar behind front counter.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed hole in ceiling above grill equipment.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed AC fan above kitchen sink soiled with an accumulation of dust.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates on 3 tier shelf not inverted. Spoons not inverted on top of cappuccino machine on front counter.
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[35A-03-4] Dead roaches on premises. Observed 1 dead roach underneath reach in freezer in back of house, Observed 1 dead roach underneath rink sink cabinet. Observed 7 dead roaches underneath center sink cabinet. Observed 2 dead roaches underneath ice machine in drain. Employee discarded, cleaned and sanitized the area.
[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 food in reach in cooler with drinks.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed cook with no hair restraint while cooking.
[14-11-5] Equipment in poor repair. Reach in cooler and reach in freezer gaskets torn.
[36-17-5] Floor tiles missing and/or in disrepair. Observed cracked floor tiles in back kitchen area.
[10-08-5] Ice scoop handle in contact with ice. Observed ice scoop in contact with ice behind front counter.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwaves through kitchen soiled with grease and old food debris.
[33-11-4] Missing drain plug at dumpster.
[51-13-4] No Heimlich maneuver/choking sign posted. Provided copy
[51-18-6] No copy of latest inspection report available.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled hood filters over top flat grill. Observed interior door of reach in cooler soiled with mold-like substance.
[33-16-4] Open dumpster lid.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed accumulation of old food debris inside of triple door reach in cooler.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed shelves with rust inside of reach in cooler with triple doors.
[25-32-4] Reuse of single-service or single-use articles. Observed mozzarella cheese inside of single use container of tropical lemon blend.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed standing water inside of reach in cooler next to fryers. Observed standing water inside of pizza prep reach in cooler. Observed standing water inside of drink reach in cooler in front of house.
[08B-12-5] Stored food not covered. Observed no coverings on food stored in reach in cooler with triple doors.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth on cutting board.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed container of flour not labeled.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed beans sprouts and ham in direct contact with nonfood grade bags inside of reach in cooler next to fryers.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over cooked pasta inside of reach in cooler with triple doors. Observed raw shell eggs stored over raw produce inside of reach in cooler next to fryers.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef, raw pork and raw chicken stored on same shelf inside of triple door reach in cooler.
[35A-05-4] Roach activity present as evidenced by live roaches found. Observed 2 lives roaches underneath center sink cabinet. Employee discarded, cleaned and sanitized the area.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk (50F - Cold Holding), employee moved to different cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mashed potatoes cooked at 9am, 1st temp 11:35am (128F - Hot Holding); red sauce cooked at 9am, 1st temp 11:35am (133F - Hot Holding), employee reheated for hot holding. red sauce 2nd temp 12:30pm (140F - Hot Holding); mashed potatoes 2nd temp 12:30pm (135F - Hot Holding)
[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 copy
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boarded stained with old food debris.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed container of silverware inside of hand washing sink near 3 compartment sink, observed employee water bottle on top of hand washing sink near 3 compartment sink, employee discarded removed.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink behind front counter.
[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. All employee trainings expired June 2025
[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.
[31B-03-4] No soap provided at handwash sink. Hand washing sink behind front counter.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no date marking on items stored in reach in coolers throughout kitchen.

Disposition: Met Inspection Standards
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in bar area
[31B-03-4] No soap provided at handwash sink. Hand washing sink in bar area
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand washing sink located inside of kitchen paper towel dispenser not working
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Food debris on reach in cooler across from hot holding cook line
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on 3 tier shelf near Hand washing sink not inverted.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board on the other side of 3 compartment sink
[14-11-5] Equipment in poor repair. Reach in cooler and freezer gaskets on cooks line.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in mozzarella cheese in reach in cooler next to hot holding cook line
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave above kitchen mixer needs cleaning
[33-11-4] Missing drain plug at dumpster.
[51-13-4] No Heimlich maneuver/choking sign posted.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No handwashing sign in womens bathroom
[33-16-4] Open dumpster lid.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Multiple reach in coolers on cooks line
[08B-12-5] Stored food not covered main reach in cooler black beans,cook noodles,cheese,cook meat not covered
[36-30-4] Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
[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 board in kitchen on the other side of 3 compartment 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. Beans and cooked pasta located inside of Reach in cooler near front of kitchen
[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. 1 employee training Yeilys heiaromeio expired 6-9-25

Disposition: Emergency order recommended
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Food debris on reach in cooler across from hot holding cook line
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on 3 tier shelf near Hand washing sink not inverted.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board on the other side of 3 compartment sink
[35A-03-4] 1 dead under 3 compartment sink 1 dead across from 3 compartment sink 2 dead on wall by pizza cooler 1 dead in black cabinet 1 dead in spray foam by sandwich press 3 dead under counter behind sandwich press 1 dead under counter below espresso machine
[14-11-5] Equipment in poor repair. Reach in cooler and freezer gaskets on cooks line.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in mozzarella cheese in reach in cooler next to hot holding cook line
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave above kitchen mixer needs cleaning
[33-11-4] Missing drain plug at dumpster.
[51-13-4] No Heimlich maneuver/choking sign posted.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No handwashing sign in womens bathroom
[33-16-4] Open dumpster lid.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Multiple reach in coolers on cooks line
[08B-12-5] Stored food not covered main reach in cooler black beans,cook noodles,cheese,cook meat not covered
[36-30-4] Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
[35A-05-4] 3 live under kitchen sink 2 live behind bar counter by blenders
[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 board in kitchen on the other side of 3 compartment sink
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in bar area
[31B-03-4] No soap provided at handwash sink. Hand washing sink in bar area
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand washing sink located inside of kitchen paper towel dispenser not working
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beans and cooked pasta located inside of Reach in cooler near front of kitchen
[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. 1 employee training Yeilys heiaromeio expired 6-9-25

Disposition: Emergency order recommended
[35A-05-4] 3 live under kitchen sink 2 live behind bar counter by blenders
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Food debris on reach in cooler across from hot holding cook line
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on 3 tier shelf near Hand washing sink not inverted.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board on the other side of 3 compartment sink
[14-11-5] Equipment in poor repair. Reach in cooler and freezer gaskets on cooks line.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in mozzarella cheese in reach in cooler next to hot holding cook line
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave above kitchen mixer needs cleaning
[33-11-4] Missing drain plug at dumpster.
[51-13-4] No Heimlich maneuver/choking sign posted.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No handwashing sign in womens bathroom
[33-16-4] Open dumpster lid.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Multiple reach in coolers on cooks line
[08B-12-5] Stored food not covered main reach in cooler black beans,cook noodles,cheese,cook meat not covered
[36-30-4] Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
[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 board in kitchen on the other side of 3 compartment sink
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in bar area
[31B-03-4] No soap provided at handwash sink. Hand washing sink in bar area
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand washing sink located inside of kitchen paper towel dispenser not working
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beans and cooked pasta located inside of Reach in cooler near front of kitchen
[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. 1 employee training Yeilys heiaromeio expired 6-9-25

Disposition: Emergency order recommended
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Food debris on reach in cooler across from hot holding cook line
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on 3 tier shelf near Hand washing sink not inverted.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board on the other side of 3 compartment sink
[35A-03-4] Dead roaches on premises. 2 dead roaches under 3 compartment sink 25 dead roaches under kitchen cabinet 6 dead roaches inside of black cabinet in front of house service line. 2 dead roaches on wall by sandwich press in front of house service line
[14-11-5] Equipment in poor repair. Reach in cooler and freezer gaskets on cooks line.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in mozzarella cheese in reach in cooler next to hot holding cook line
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave above kitchen mixer needs cleaning
[33-11-4] Missing drain plug at dumpster.
[51-13-4] No Heimlich maneuver/choking sign posted.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No handwashing sign in womens bathroom
[33-16-4] Open dumpster lid.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Multiple reach in coolers on cooks line
[08B-12-5] Stored food not covered main reach in cooler black beans,cook noodles,cheese,cook meat not covered
[36-30-4] Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Yellow rice located under pizza oven was 128 F cooked at 9:00 am 1st temp at 10:30 am no temperatures taken
[22-48-5] Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Bleach onsite not food safe, informed operator that sanitizer must be food contact safe.
[14-31-5] Nonfood-grade bags used in direct contact with food. Diced ham and other food items in reach in cooler storage in Walmart plastic bags opposite of 3 compartment sink
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Diced ham and other food items in reach in cooler storage in Walmart plastic bags opposite of 3 compartment sink.
[35A-05-4] Roach activity present as evidenced by live roaches found. 12 live roaches inside of kitchen cabinet by the oven underneath kitchen sink. 1 live roach in the front of house service line by sandwich press on floor.
[35A-23-4] Roach excrement and/or droppings present. 1 egg casing underneath cooks line.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. 2 rodent droppings by front kitchen entrance, 1 rodentdropping in corner wall in lobby area near the sandwich press.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Did not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Yellow rice located under pizza oven was 128 F
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mozzarella cheese 47F diced ham 48F located inside of pizza reach in cooler near back of kitchen next to reach in freezer ambient air temperature was 52F held less than four hours discussed with manager to food to different cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mashed potatoes 131F on cook line
[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 board in kitchen on the other side of 3 compartment sink
[31A-11-4] Handwash sink used for purposes other than handwashing. Dish bowl in Hand washing sink, employee moved when asked.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in bar area
[31B-03-4] No soap provided at handwash sink. Hand washing sink in bar area
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand washing sink located inside of kitchen paper towel dispenser not working
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beans and cooked pasta located inside of Reach in cooler near front of kitchen
[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. 1 employee training Yeilys heiaromeio expired 6-9-25

Disposition: Emergency order recommended
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[35A-03-4] Dead roaches on premises. Observed 5 dead roaches underneath 3 compartment sink in front kitchen area 4 dead roaches underneath 3 compartment sink in back kitchen area 4 dead roaches underneath reach-in-cooler back kitchen area 5 dead roaches underneath large black oven
[16-13-5] Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. And improper sanitizer.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[36-22-4] Floor area(s) covered with standing water. Water leaking from pipe at 3 compartment sink in front kitchen area. Water draining on floor. Floor soiled/has accumulation of debris. Throughout back kitchen area
[10-20-4] In-use tongs stored on equipment door handle between uses.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease
[29-11-4] Water leaking from pipe at 3 compartment sink in front kitchen area. Water draining on floor.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Front kitchen area near 3 compartment sink
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Front kitchen area
[22-48-5] Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Observed operator not washing, rinsing and sanitizing in the correct order in three-compartment sink or using the proper sanitation.
[35A-05-4] Roach activity present as evidenced by live roaches found. Observed 1 live roach in picture frame with expired license 4 live roaches in front kitchen area in black cabinets 5 live roaches in back kitchen area near reach-in-cooler pizza area 8 live roaches on food dropped on kitchen floor in near pizza oven 5 live roaches on cooksline near steam table
[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.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Talia Gonzalez Person In Charge
[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.
[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.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.