LIBORIO'S LATIN CAFE AND CATERING

Name: LIBORIO'S LATIN CAFE AND CATERING
Address: 8210 E CAUSEWAY BLVD, TAMPA, FL, 33619, US
Rating: 32.3

8210 E CAUSEWAY BLVD, TAMPA, FL 33619

License #3916065

🚚 Catering/Food Truck ℹ️

32.3 Grade F / 100

Failing Health Score

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Latest inspection

January 7, 2026 · 8 findings · 0 critical

Complaint Full

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

LIBORIO'S LATIN CAFE AND CATERING in TAMPA currently holds an InspectFL Health Score of 32.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on January 7, 2026. Across those visits, inspectors documented 108 total violations — 18 critical, 30 major, 60 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

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The latest inspection on January 7, 2026 shows 8 observation rows: no critical rows, 3 major, and 5 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

108

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

LIBORIO'S LATIN CAFE AND CATERING 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
[08B-38-4] Food stored on floor. Bulk oil and multiple items in floor in kitchen.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolers.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board on reach in cooler sandwich station.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open water bottles on reach in cooler in kitchen.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers and reach in freezers in kitchen.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
[31A-11-4] Handwash sink used for purposes other than handwashing. Plastic bowl in Handwash sink near 3 compartment sink. Plastic pitcher in Handwash sink at bar.
[31B-03-4] No soap provided at handwash sink. Handwash sink near 3 compartment sink. Handwash sink at bar.

Disposition: Warning Issued
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee dumped sanitizer bucket in handwash sink at front line.
[23-24-4] Buildup of food debris/soil residue on equipment door handles.gaskets of reach in cooler.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards on top of reach in cooler and at prep sink.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee opened water bottle on prep table in kitchen.
[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. 3 compartment sink set up with only 2 bays filled. Operator has employee fill 3 compartment sink in correct order at time of inspection.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Freezer floor.
[08B-38-4] Food stored on floor. Bulk oil on floor in dry storage area.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Employee opened Arizona beverage in reach in cooler on cooks line.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers on cooks line.
[35A-02-7] Live, small flying insects found 1 live fly on cutting board at sandwich station. Operator had employee clean and sanitize 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. Hot Holding: plantains 93 F, pulled pork 127 F, pork chops 95 F, operator put in oven at time of inspection.
[41-10-4] Toxic substance/chemical improperly stored. Glass cleaner next to pickles under prep table.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on cutting board in kitchen.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket on metal can rack in kitchen.
[08B-38-4] Food stored on floor. Onions on floor in kitchen.
[29-08-4] Plumbing system in disrepair. 2 compartment sink drain stopper broken. Maintenance man on site at time of inspection.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers in kitchen.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Aluminum pans on prep table in kitchen.
[08B-12-5] Stored food not covered. Butter, tomato paste and multiple items in reach in cooler.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Employee thawing raw pork in two compartment sink with hot water.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: potatoes 77 F, pork ribs 96 F, meatballs 97 F, chicken 102 F, fried pork 87 F,
[41-10-4] Toxic substance/chemical improperly stored. Windex stored over aluminum platters and reach in cooler.
[28-13-5] Waste water draining on ground of establishment. Employee moved raw pork to other bay in two compartment sink. Floor was cleaned and sanitized at time of inspection.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Mailen Garcia 3/4/19
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
[31A-11-4] Handwash sink used for purposes other than handwashing. Clear pitcher in handwash sink next to three compartment sink.
[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/ 10 employees working at time of inspection.

Disposition: Met Inspection Standards
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on cutting board in kitchen. Employee removed at time if inspection.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee chargers on prep table in kitchen.
[08B-38-4] Food stored on floor. Onions on floor in kitchen. Multiple items on floor in walk in cooler and walk in freezer.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle of scoop in bulk bread crumbs.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolers and hood filters.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers on cooks line.
[29-49-6] Standing water in bottom of reach-in-cooler. Sandwich station reach in cooler.
[08B-12-5] Stored food not covered. Bulk garlic not covered in reach in cooler. Employee covered at t8me of inspection.
[29-11-4] Water leaking from pipe and/or faucet/handle. Handwash sink in dry storage area faucet leaking.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses on prep table in kitchen.
[02D-01-5] Working containers of food removed from original container not identified by common name. Bulk bread crumbs.
[41-07-4] Container of medicine improperly stored. Liquid bandage stored above prep table in kitchen. Operator removed at time of inspection.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over minced garlic in reach in cooler. Operator removed at time of inspection.
[41-10-4] Toxic substance/chemical improperly stored. Winded stored over cutting board and reach in cooler in kitchen. Operator removed at time of inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
[31A-09-4] Handwash sink not accessible for employee use at all times. Steam boxes blockin handwash sink on cooks line.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Fired pork and multiple items in reach in cooler.
[41-17-4] Spray bottle containing toxic substance not labeled with yellow liquid at three compartment sink.