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Mixed Health Record
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
LA TERESITA in TAMPA currently holds an InspectFL Health Score of 77 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on July 23, 2026. Across those visits, inspectors documented 12 total violations — 4 critical, 3 major, 5 minor.
Start with the newest inspection
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What stands out in this inspection history
The latest inspection on July 23, 2026 shows 12 observation rows: 4 critical, 3 major, and 5 minor.
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InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.
- •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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What do locals think?
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Would you eat here?
LA TERESITA has some meaningful issues on record. Would you still eat here?
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
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
- [08B-47-4] Food not stored at least 6 inches off of the floor. A case of raw pork rib stored on floor in walk-in freezer. Operator moved to shelf.
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with accumulation of grease at cook lines.
- [31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At sandwich station.
- [22-08-4] Interior of microwave has accumulation of black substance/grease/food debris. On front cook line.
- [31B-04-4] No handwashing sign provided at a hand sink used by food employees. At dish machine area, food prep area and mens restroom at cafe dining area.
- [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 shanks in walk-in cooler.
- [14-11-5] Equipment in poor repair. Ran dish machine multiple times, chlorine tested 0ppm. No warewashing in dish machine at time of inspection. three-compartments sink setup with chlorine sanitizer at time of inspection.
- [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interiors of the 2 sandwich press soiled with accumulated burned greasy debris at sandwich station.
- [08A-04-5] Raw animal food stored over or with unwashed produce. Raw steak and raw eggs stored over cut peppers and onions in walk-in cooler. Operator rearranged items to prevent cross contamination at time of inspection.
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of sliced ham 47 F and sliced cheese 48 F stored on counter top at cook line. Operator moved to reach-in cooler.
- [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw steaks and raw fish stored over cooked pork in walk-in cooler. Operator rearranged items to prevent cross contamination at time of inspection.
- [29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Buy handwash sink at front cook line and by three-compartments sink in main kitchen.
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