PIPO'S RESTAURANT

Name: PIPO'S RESTAURANT
Address: 7233 W HILLSBOROUGH AVE, TAMPA, FL, 33634, US
Rating: 52.2

7233 W HILLSBOROUGH AVE, TAMPA, FL 33634

License #3907958

52.2 Grade F / 100

Failing Health Score

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Quick take

PIPO'S RESTAURANT in TAMPA currently holds an InspectFL Health Score of 52.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on March 26, 2026. Across those visits, inspectors documented 45 total violations — 17 critical, 11 major, 17 minor.

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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 26, 2026 shows 20 observation rows: 9 critical, 3 major, and 8 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

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•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: Administrative complaint recommended
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Three personal beverages of coffee stored on shelf over front line prep table. Employee personal beverage stored on shelf over sandwich make station. Operator removed all personal beverages at time of inspection.
[08B-38-4] Food stored on floor. Bucket of clean and prepared onion stored on floor next to front line handwashing sink. Employee relocate bucket off floor at time of inspection. Large cooking pot with cooked black beans stored on floor in walk-in freezer.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Multiple cutting boards in establishment with cut marks.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soil.
[31A-11-4] Handwash sink used for purposes other than handwashing. One Knife and wet wiping cloths stored inside hand washing sink located next to side kitchen sandwich make station.
[29-34-4] Vacuum breaker missing at hose bibb at mop sink for red hose.
[22-20-5] Accumulation of black mold-like substance in the interior of the ice machine.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed to employees on front line cook without hair restraint.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards in establishment soiled. Interior of all front line cook ovens soiled.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine tested at 0 PPM. Operator readjusted chlorine to 50 PPM 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. Cooked pork belly 101°F at 10:34 AM placed on hot holding service station at 9 AM reheated to 178°F at 11:17 AM.
[41-10-4] Toxic substance/chemical improperly stored. Toilet cleaning tablets to store on shelf over hand washing sink next to kitchen blender. Operator removed cleaning table tablets at time of inspection. One bag of soap, one container of emergency flat tire repair, two buckets of dishwashing detergent and one container of Comet scrub stored on top of portable hot box containers. Located next to ice machine.
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee rinsed hand at three compartment sink without any soap on multiple occasions.
[50-09-4] Current Hotel and Restaurant license not displayed.
[12A-20-4] Employee washed hands with no soap. Employee rinsed hand at three compartment sink without any soap.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Employee rinsed hand at three compartment sink without any soap on multiple occasions.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee enter kitchen from exterior of establishment then wiped down cutting board at back kitchen sandwich make station. Employee then began serving food into takeout containers without first changing gloves or washing hands.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee enter kitchen from exterior of establishment then wiped down cutting board at back kitchen sandwich make station. Employee then began serving food into takeout containers without first changing gloves or washing hands.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee enter kitchen from exterior of establishment then wiped down cutting board at back kitchen sandwich make station. Employee then began serving food into takeout containers without first changing gloves or washing hands.
[14-69-4] Ice buildup in walk-in and reach-in freezer.

Disposition: Warning Issued
[14-09-4] Cutting board has cut marks and is no longer cleanable. Multiple cutting boards throughout establishment with cut marks.
[31A-11-4] Handwash sink used for purposes other than handwashing. Multiple wiping cloth towels stored inside handwashing sink located next to sandwich make station. Employee removed all towels at time of inspection.
[50-09-4] Current Hotel and Restaurant license not displayed. Current license displayed expired on 2/1/2025.
[08B-38-4] Food stored on floor. Bucket of sliced pickles stored on floor in dry storage area adjacent to walk-in cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried pork belly 115°F at 10:44 AM finished cooking at 9AM. Reheated to 172F at 10:51 AM. Cooked potato balls 99°F at 10:44 AM finished cooking at 8:45AM. Reheated to 170F at 10:51 AM. Operator reheated all items at time of inspection.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked garbanzo beans 45°F at 10:12 AM, cooked on 2/23/26 begin cooling at 10:30am in walk in cooler. Cooked red beans 45°F at 10:12 AM cooked on 2/23/26 begin cooling at 10:30am in walk in cooler. Cooked black beans, 44°F to 45°F at 10:12 AM cooked on 2/23/26 begin cooling at 10:30am in walk in cooler. All beans are cooked and cooled inside a large stock pot.
[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 garbanzo beans 45°F at 10:12 AM, cooked on 2/23/26 begin cooling at 10:30am in walk in cooler. Cooked red beans 45°F at 10:12 AM cooked on 2/23/26 begin cooling at 10:30am in walk in cooler. Cooked black beans, 44°F to 45°F at 10:12 AM cooked on 2/23/26 begin cooling at 10:30am in walk in cooler.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 personal beverages on shelf next to food processor and blender located over handwash sink. 1 open bottle of water on shelf over front line kitchen prep table. 1 personal beverage on shelf over bread at sandwich make station, adjacent to handwash sink. Personal tea in an open mug store next to Panini press located near front service counter. Open bottle of water and can of juice stored inside sandwich mix station located next to handwashing sink.
[03D-07-5] Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Raw pork meat, 44°F at 10:15 AM. 20lbs. Prepped and placed in walk in cooler at 7pm on 2/23/2026. Raw beef 46°F at 10:15 AM. Prepped and placed in walk in cooler at 7pm on 2/23/2026.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting board soiled throughout establishment.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked garbanzo beans 45°F at 10:12 AM, cooked on 2/23/26 begin cooling at 10:30am in walk in cooler. Cooked red beans 45°F at 10:12 AM cooked on 2/23/26 begin cooling at 10:30am in walk in cooler. Cooked black beans, 44°F to 45°F at 10:12 AM cooked on 2/23/26 begin cooling at 10:30am in walk in cooler. Cooked chicken 51°F at 10:14 AM placed inside walk in cooler at 10pm. Cooked pulled chicken 45°F at 10:15 AM placed inside walk in cooler at 10pm. Cooked pulled pork 45°F at 10:15 AM cooked on 2/22/26. Raw chicken leg and thigh 44°F at 10:15 AM. Prepped and placed in walk in cooler at 7pm on 2/23/2026. Raw pork meat, 44°F at 10:15 AM. 20lbs. Prepped and placed in walk in cooler at 7pm on 2/23/2026. Raw beef 46°F at 10:15 AM. Prepped and placed in walk in cooler at 7pm on 2/23/2026. Crab meat 45F at 10:24 am prepared on 2/22/26 and placed inside walk in cooler.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for Cuban sandwiches stored on top of front line sandwich make station. A form has been emailed to the operator at time of inspection.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine sanitizer testing at 0ppm. Discussed with manager to set up three compartment sink sanitizer.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 1 load of Cuban bread fell on floor at sandwich make station next to handwash sink. Employee discarded.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked garbanzo beans 45°F at 10:12 AM, cooked on 2/23/26 begin cooling at 10:30am in walk in cooler. Cooked red beans 45°F at 10:12 AM cooked on 2/23/26 begin cooling at 10:30am in walk in cooler. Cooked black beans, 44°F to 45°F at 10:12 AM cooked on 2/23/26 begin cooling at 10:30am in walk in cooler. Cooked chicken 51°F at 10:14 AM placed inside walk in cooler at 10pm. Cooked pulled chicken 45°F at 10:15 AM placed inside walk in cooler at 10pm. Cooked pulled pork 45°F at 10:15 AM cooked on 2/22/26. Raw chicken leg and thigh 44°F at 10:15 AM. Prepped and placed in walk in cooler at 7pm on 2/23/2026. Raw pork meat, 44°F at 10:15 AM. 20lbs. Prepped and placed in walk in cooler at 7pm on 2/23/2026. Raw beef 46°F at 10:15 AM. Prepped and placed in walk in cooler at 7pm on 2/23/2026. Crab meat 45F at 10:24 am prepared on 2/22/26 and placed inside walk in cooler.

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