PIPO'S RESTAURANT

Name: PIPO'S RESTAURANT
Address: 7233 W HILLSBOROUGH AVE, TAMPA, FL, 33634, US
Rating: 0

7233 W HILLSBOROUGH AVE, TAMPA, FL 33634

License #3907958

0 Grade F / 100

Failing Health Score

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Latest inspection

October 6, 2026 · 12 findings · 7 critical

Routine - Food

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Quick take

PIPO'S RESTAURANT in TAMPA currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on October 6, 2026. Across those visits, inspectors documented 87 total violations — 31 critical, 18 major, 38 minor.

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The latest inspection on October 6, 2026 shows 12 observation rows: 7 critical, 1 major, and 4 minor.

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Inspector notes

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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: Administrative complaint recommended
[08B-38-4] Food stored on floor. Three containers of vanilla extract, mojo sauce, and food coloring are stored on the floor at the front line cook. Operator removed all food from the floor at time of inspection.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed one employee handle personal phone and water bottle. Employee proceed to handle prepared sandwiches at sandwich make station and serve food to customers without first changing gloves or washing hands. Discussed with operator and employee. Employee washed hands and changed gloves.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time marking for single service butter stored at front line counter. Employee added a time mark for the butter 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. Chlorine tested at 0 PPM. Operator set up three compartment sink for sanitizing until dish machine can be repaired. Three compartment sink chlorine tested at 50 PPM.
[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 a front line cook handle soiled dry wiping cloths, a wooden garbage can lid stored on the floor and proceed to dish out cooked food into hotel pans. Cook did not wash hands in between handling soiled items. Discussed with owner and operator. Cook washed hands before continuing food preparations.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw breaded chicken and beef are stored over pots of cooked black beans and red beans inside the walk in cooler. Operator relocated all raw items to an approved location at time of inspection.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs are stored over a hotel pan of bread crumbs and batter inside the front line reach in cooler. Operator relocated raw shell eggs to an approved location at time of inspection.
[08B-12-5] Stored food not covered. Cooked black beans, cooked red beans, cook garbanzo, containers of raw meats and other food items are not covered inside the walk-in cooler.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Multiple cutting boards inside the establishment with cut marks.
[21-10-4] Soiled dry wiping cloth in use. Cloths are used as pot holders.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards inside the establishment are soiled.
[14-31-5] Nonfood-grade bags used in direct contact with food. Multiple bags of sliced Cuban bread are stored inside shopping bags. The sliced Cuban bread are used to make bread pudding for customers.

Disposition: Warning Issued
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed to employees on front line cook without hair restraint.
[22-20-5] Accumulation of black mold-like substance in the interior of the ice machine.
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Multiple cutting boards in establishment with cut marks.
[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.
[14-69-4] Ice buildup in walk-in and reach-in freezer.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soil.
[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.
[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-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.
[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.
[12A-20-4] Employee washed hands with no soap. Employee rinsed hand at three compartment sink without any soap.
[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.
[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.
[29-34-4] Vacuum breaker missing at hose bibb at mop sink for red hose.
[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.
[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.
[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.

Disposition: Warning Issued
[50-09-4] Current Hotel and Restaurant license not displayed. Current license displayed expired on 2/1/2025.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Multiple cutting boards throughout establishment with cut marks.
[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.
[08B-38-4] Food stored on floor. Bucket of sliced pickles stored on floor in dry storage area adjacent to walk-in cooler.
[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.
[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.
[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.
[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.
[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.
[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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting board soiled throughout establishment.
[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.
[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.

Disposition: Met Inspection Standards
[14-09-4] Cutting board has cut marks and is no longer cleanable. Multiple cutting boards.
[08B-38-4] Food stored on floor. Raw ground beef, French fries and other food items stored on floor in walk-in freezer. Raw shell eggs stored on floor in walk-in cooler. Fry oil stored on floor in dry food storage room.
[08B-12-5] Stored food not covered. Cooked red bean, cooked black bean and various food items not covered in walk-in cooler. Unwashed fruits/vegetables stored with ready-to-eat food. Multiple cases of unwashed produce stored over pulled onion in walk-in cooler.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm.
[01B-01-4] Dented/rusted cans present. See stop sale. 1 can of tomato paste.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside, then engaged to working with food on cook line without washing hands first. Discussed proper handwashing procedures with operator.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked beans in walk-in cooler. Raw steak stored over ham croquettes in reach-in cooler on cook line. Operator rearranged items in reach-in cooler to prevent cross contamination.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A few pork tamales temped 112 F stored on shelf above stove at cook line. Cooked green beans 125 F and pulled pork 118 F in steam well at front service line. Operator reheating items at time of inspection. Re temped: pork tamale 176 F, grean bean 168 F, pulled pork 171 F.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on prep table in kitchen. Meat mallet soiled with old food debris.
[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 chicken, cooked beans and various food items in walk-in cooler.