SENOR ROCOTO

Name: SENOR ROCOTO
Address: 5522 HANLEY RD #106, TAMPA, FL, 33635, US
Rating: 52

5522 HANLEY RD #106, TAMPA, FL 33635

License #3911472

🫔 Latin American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

52 Grade F / 100

Failing Health Score

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Quick take

SENOR ROCOTO in TAMPA currently holds an InspectFL Health Score of 52 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 May 21, 2026. Across those visits, inspectors documented 22 total violations — 13 critical, 5 major, 4 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on May 21, 2026 included 1 critical violation, 0 major, and 1 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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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: Call Back - Complied
[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. Chocolate cake flan not labeled
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cut tomatoes reach in cooler. Grey cooler manager removed to proper storage. Reach In glass cooler by dish washing area raw chicken over potatos and garnishes

Disposition: Inspection Completed - No Further Action
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Queso Blanco 44F-45F inside front line reach in cooler, operator stored two blocks of cheese inside cooler overnight.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 10 Employees working no CFM present. CFM arrived during time of inspection.
[50-09-4] Current Hotel and Restaurant license not displayed.
[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. Flan, chocolate cake, cookies, and other desserts for customer self-service not labeled on front counter and inside dining room reach in cooler.
[29-34-4] Vacuum breaker missing at hose bibb. Located next to mop sink at back exterior of restaurant.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Queso Blanco 44F-45F inside front line reach in cooler, operator stored two blocks of cheese inside cooler overnight.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing dishes at three compartment sink and not sanitizing after washing. Discuss with operator the always sanitize all equipment after washing. Employee sanitize all items at time of inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards inside establishment soil.
[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.
[14-31-5] Nonfood-grade bags used in direct contact with food. A shopping bag is used to cover cooked yucca inside storage area reach in cooler.
[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 outside of establishment and began prepping sweet potatoes without first washing hands. Discussed with employee to wash hands before starting work. Employee wash hands and wore gloves before continuing work.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. No consumer advisory for ceviche. Menu does not identify ceviche as raw. Employee identified all ceviche on menu at time of inspection as raw. Manager post consumer advisory for customers at time of inspection.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over ready to eat cooked octopus and shrimp in front line reach in cooler. Raw fish for ceviche stored over ready to eat, good night, prepared onions and tomatoes inside front line reach in cooler. Employee relocate all items to an approved location at time of inspection. Raw chicken stored over raw beef, cooked beef and prepared onions inside reach in cooler, adjacent to back kitchen exit.

Community reaction

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Community pulse