SAL & PIMIENTA RESTAURANT

Name: SAL & PIMIENTA RESTAURANT
Address: 6110 CAUSEWAY BLVD, TAMPA, FL, 33619, US
Rating: 37.4

6110 CAUSEWAY BLVD, TAMPA, FL 33619

License #3915849

🫔 Latin American ℹ️

37.4 Grade F / 100

Failing Health Score

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Latest inspection

March 5, 2026 · 12 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

SAL & PIMIENTA RESTAURANT in TAMPA currently holds an InspectFL Health Score of 37.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on March 5, 2026. Across those visits, inspectors documented 95 total violations — 16 critical, 32 major, 47 minor.

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Record snapshot

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Inspections on file

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The latest inspection on March 5, 2026 shows 12 observation rows: 1 critical, 4 major, and 7 minor.

Official recordInspection data quality

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Inspection coverage

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Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

SAL & PIMIENTA RESTAURANT 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
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf at bar.
[36-73-4] Floor soiled/has accumulation of debris. Throughout kitchen.
[33-19-4] Garbage on the ground and/or pad around dumpster.
[33-16-4] Open dumpster lid.
[08B-12-5] Stored food not covered. Cut pumpkin and multiple vegetables in walk in cooler.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On prep table in kitchen.
[14-06-4] Wood food-contact surface not properly sealed. Dry storage room shelves.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Cooked pork under raw chicken in walk in cooler. Operator relocated.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink in kitchen.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[41-17-4] Spray bottle containing toxic substance not labeled with yellow liquid under Handwash sink in kitchen.

Disposition: Emergency order recommended
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Microwave in kitchen.
[35A-03-4] Dead roaches on premises. 1 dead roach under shelf next to kitchen door. 1 dead roach in front back door.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open water bottles on shelf over prep table in kitchen.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Floor soiled throughout kitchen.
[08B-12-5] Stored food not covered. Dried rice in storage room not covered.
[14-06-4] Wood food-contact surface not properly sealed. Shelves in dry storage room.
[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 touched cut peppers and carrots with bare hands.
[35A-09-4] Presence of insects, rodents, or other pests. Approximately 20 live ants on wall above reach in cooler in kitchen.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over mayo and multiple condiments in walk in cooler.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork on shelf in walk in cooler.
[35A-05-4] Roach activity present as evidenced by live roaches found. 1 live roach on floor in front of kitchen door. 1 live roach on pan on rack in kitchen. 15 live roaches under shelf at front counter next to kitchen door.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched live ants then touched cut tomatoes with same gloves.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: chicken soup 118 F, baked chicken 98 F, Per operator items were put out at 11 am time temped 12:30 pm. Operator put in oven at time of inspection to bring back to temperature.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
[31A-12-4] No handwash sink for employees. Only 1 Handwashing sink in kitchen has no handles to turn on and off with. Operator had hand wash sink turned off and the only way to make water come out of faucet is with a metal wrench.
[31B-03-4] No soap provided at handwash sink. Hand wash sink in kitchen.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut ham and multiple items in walk in cooler.

Disposition: Warning Issued
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Operator replaced at time of inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
[24-26-4] Clean equipment/utensils not stored at least 6 inches above the floor. Large metal pan on floor in kitchen.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on reach in cooler 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 phone on slicer in kitchen.
[08B-38-4] Food stored on floor. Plantains on floor in dry storage. Operator relocated at time of inspection.
[33-16-4] Open dumpster lid.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler and reach in freezers in kitchen.
[33-31-5] Unnecessary items/unused equipment on the premises. Multiple reach in coolers and reach in freezers behind establishment.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 live flies in kitchen.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot Holding: yuca 125 F, rice 130 F, operator reheated at time of inspection in steam well. Per operator item were put out at 1 pm . Time temped at 3:40 F,
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Warning Issued
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Metal containers on top of shelf over three compartment sink.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink 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 phone and purse on reach in cooler in kitchen.
[08B-38-4] Food stored on floor. Bulk oil and bulk plantains on floor in dry storage area.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs on top of reach in cooler in kitchen. Raw chicken over cooked items in Walk in cooler.
[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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
[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 pork and multiple items in walk in cooler .

Disposition: Warning Issued
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Metal containers on top of shelf over three compartment sink.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink 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 phone and purse on reach in cooler in kitchen.
[08B-38-4] Food stored on floor. Bulk oil and bulk plantains on floor in dry storage area.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs on top of reach in cooler in kitchen. Raw chicken over cooked items in Walk in cooler.
[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.
[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. Handwash sink blocked by dishes.
[53A-01-7] Manager or person in charge lacking proof of food manager certification.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
[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 pork and multiple items in walk in cooler .