MI BANDERA BAR & RESTAURANT LLC

Name: MI BANDERA BAR & RESTAURANT LLC
Address: 7748 W HILLSBOROUGH AVE, TAMPA, FL, 33615, US
Rating: 81.1

7748 W HILLSBOROUGH AVE, TAMPA, FL 33615

License #3911246

🍺 Bar/Pub ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

81.1 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

MI BANDERA BAR & RESTAURANT LLC in TAMPA currently holds an InspectFL Health Score of 81.1 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 9, 2026. Across those visits, DBPR recorded 25 total findings; InspectFL has detailed violation rows for 21 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 9, 2026 shows 11 observation rows: 4 critical, 4 major, and 3 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

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.

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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
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Manager posted, consumer advisory notice inside establishment at time of inspection.
[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. Employee cut washed limes and wrapped in plastic wrap for customer. Discussed with employee not to use bare hand contact with ready to eat foods.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Multiple cutting boards inside establishment with cut marks.
[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 Jorge, Jones, Lenin, Cacilia, Dayanari.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Sign missing at handwashing sink located next to three compartment sink. Manager posted sign at time of inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards throughout establishment soil.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink at front service line used for washing knives. Hand wash sink next to three compartment sink used for storing strainers.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak store over cut pumpkin in walk-in cooler shelf.
[50-09-4] Current Hotel and Restaurant license not displayed. Current license displayed expired on February 1, 2026.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw steak 48°F inside Frontline reach in cooler placed inside cooler at 9 AM cool down to 39°F at 11:30 AM. Manager place inside freezer for quick cooling.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Bags of raw frozen pork stored over packages of frozen fruit pulp in back kitchen reach in freezer next to deli slicer.

Disposition: Warning Issued
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook rice 47F main reach in cooler employee moved to walk in cooler 2nd Cook pork 70F sitting on counter cooks line . Reach in cooler under grill on cooks line raw chicken 48F raw beef 58F employee move to different cooler.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched raw beef than touched clean tong did not change gloves or wash hands.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink by walk in cooler. Employee restocked paper towels.
[33-19-4] Garbage on the ground and/or pad around dumpster.
[14-31-5] Nonfood-grade bags used in direct contact with food. Bananas stored in plastic Togo bag touching the bag in walk in cooler.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing dishes without sanitizer in the three compartment sink.
[08A-13-5] Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw sausage over ready to eat sausage main reach in cooler on cook line employee removed to proper storage
[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. Employee cut limes without gloves and served to customer food. Discussed with manager the importance of wearing gloves
[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.

Community reaction

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Community pulse