PABELLON RESTAURANT AND BAR

Name: PABELLON RESTAURANT AND BAR
Address: 7530 W WATERS AVE UNIT 1/2 B&C, TAMPA, FL, 33615, US
Rating: 54.2

7530 W WATERS AVE UNIT 1/2 B&C, TAMPA, FL 33615

License #3911300

🍺 Bar/Pub ℹ️

54.2 Grade F / 100

Failing Health Score

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Latest inspection

September 14, 2026 · 12 findings · 4 critical

Routine - Food

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Minor

Usually lower-risk context.

Quick take

PABELLON RESTAURANT AND BAR in TAMPA currently holds an InspectFL Health Score of 54.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on September 14, 2026. Across those visits, inspectors documented 32 total violations — 9 critical, 10 major, 13 minor.

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The latest inspection on September 14, 2026 shows 12 observation rows: 4 critical, 3 major, and 5 minor.

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Inspector notes

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PABELLON RESTAURANT AND BAR 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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs and raw bacon stored over ready to eat bread inside back kitchen reach in cooler. Manager relocated all raw items to an approved location at time of inspection.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Multiple cutting boards inside establishment with cut marks.
[22-20-5] Accumulation of black and pink mold-like substance in the interior of the ice machine.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked ground beef 95°F to 87°F at 10:26 AM. Cooked shredded beef 45 to 51°F at 10:30 AM. Cooked ground beef and cooked shredded beef were placed inside a reach in cooler at 7:30 PM the previous night. All items were placed inside half deep hotel pans and covered with a lid.
[02D-01-5] Working containers of food removed from original container not identified by common name. Multiple squeeze bottle with sauces are not labeled inside front service reach in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked ground beef 95°F to 87°F at 10:26 AM. Cooked shredded beef 45 to 51°F at 10:30 AM. Cooked ground beef and cooked shredded beef were placed inside a reach in cooler at 7:30 PM the previous night.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked ground beef 95°F to 87°F at 10:26 AM. Cooked shredded beef 45 to 51°F at 10:30 AM. Cooked ground beef and cooked shredded beef were placed inside a reach in cooler at 7:30 PM the previous night.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards inside establishments are soiled.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked ground beef 95°F to 87°F at 10:26 AM. Cooked shredded beef 45 to 51°F at 10:30 AM. Cooked ground beef and cooked shredded beef were placed inside a reach in cooler at 7:30 PM the previous night. All items were placed inside half deep hotel pans and covered with a lid.
[08B-38-4] Food stored on floor. One jug of oil stored on floor next to ice machine. Manager relocated oil to an approved location at time of inspection.
[08B-17-4] Unwashed fruits/vegetables stored over ready-to-eat food. Unwashed green onions, celery, and green bell peppers are stored over ready to eat hotdogs and shredded cheese inside back kitchen reach in cooler. Manager relocated all items to an app approved location 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 Jesus Fumero and Alexandra Pineda.

Disposition: Met Inspection Standards
[14-09-4] Cutting board has cut marks and is no longer cleanable. Multiple cutting boards inside establishment with cut marks.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee personal beverage in an open container stored on center kitchen prep table. Employee discarded coverage at time of inspection.
[08B-38-4] Food stored on floor. Two cases of frying oil stored on floor next to ice machine.
[14-69-4] Ice buildup in reach-in freezer. Ice built-up in reach in chest freezer are located at back storage area.
[02D-03-4] Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Multiple blocks of white cheese stored inside dining room reaching cooler for customer self service not labeled.
[02D-01-5] Working containers of food removed from original container not identified by common name. Multiple squeeze bottles containing sauces, not labeled in front service reaching cooler.
[22-52-4] Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Chlorine sanitizer over 200 PPM. Employee corrected chlorine to 50 PPM at time of inspection.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee enter kitchen and began to wear gloves without first washing hands. Discussed with employee to wash hands first before wearing gloves. Employee washed hands then gloves.
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee wash hands for less than five seconds in back kitchen handwashing sink. Discussed with employee proper hand washing.
[14-31-5] Nonfood-grade bags used in direct contact with food. Shredded white cheese, manchego cheese, and sliced ham stored inside shopping bags. Employee relocated some shredded white cheese into a hotel pan at time of inspection.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over shredded white cheese. Raw shell eggs, stored over tomatoes and hotdogs. Raw beef stored over ready to eat bread all inside back kitchen, reaching cooler next to mop sink. Employee relocated all items to an appropriate location at time of inspection.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands at three compartment sink. Discussed with employee. Employee rewashed hands at hand washing sink.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards inside establishment soil.
[31A-11-4] Handwash sink used for purposes other than handwashing. Multiple hotel plans stored inside handwashing sink adjacent to three compartment sink. Employee removed all hotel pans at time of inspection.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at employee hand washing sink adjacent to three compartment sink.
[31B-03-4] No soap provided at handwash sink. No soap available at all. Handwashing sinks. Employee provided soap at handwashing sink next to three compartment sink at time of inspection.