THE LATIN GRILL TAMPA INC

Name: THE LATIN GRILL TAMPA INC
Address: 9331 E ADAMO DR, TAMPA, FL, 33619, US
Rating: 47.2

9331 E ADAMO DR, TAMPA, FL 33619

License #3918265

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

47.2 Grade F / 100

Failing Health Score

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Quick take

THE LATIN GRILL TAMPA INC in TAMPA currently holds an InspectFL Health Score of 47.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on March 11, 2026. Across those visits, DBPR recorded 82 total findings; InspectFL has detailed violation rows for 72 of them so far.

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

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 11, 2026 shows 9 observation rows: 2 critical, 3 major, and 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

83%

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

•Inspector notes appear inline when available.
•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: Call Back - Admin. complaint recommended
[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 in reach in cooler.
[08A-05-6] Raw chicken over raw beef on rack in walk in cooler. Raw shell eggs over cheeses in walk in cooler. Employee relocated at time of inspection.
[29-11-4] Water leaking from pipe and/or faucet/handle. Handwash sink at bar.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
[31A-11-4] Handwash sink used for purposes other than handwashing. Metal bucket at Handwash sink at bar.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[14-01-5] Bowl or other container with no handle used to dispense food. Metal bowl in bulk black beans.
[14-38-4] Food storage container/container lid cracked or broken. Cracked lid of bulk sugar bins.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen.

Disposition: Administrative complaint recommended
[31A-11-4] Handwash sink used for purposes other than handwashing. Metal bucket at Handwash sink at bar.
[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 in reach in cooler.
[10-08-5] Soda gun in ice at server bar.
[14-01-5] Bowl or other container with no handle used to dispense food. Metal bowl in bulk black beans.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen.
[35A-05-4] Roach activity present as evidenced by live roaches found. 1 live roach on floor in kitchen under reach in cooler. 1 live roach near back door. Operator eliminated, cleaned and sanitized area.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: raw beef 51 F, raw pork 52 F, Per operator items were taken from walk in cooler and put in reach in cooler 30 minutes prior. Time temped 4:45. Operator voluntarily discarded.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[24-26-4] Clean equipment/utensils not stored at least 6 inches above the floor. Slicers on floor at bar.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink near dish area.
[29-11-4] Water leaking from pipe and/or faucet/handle. Handwash sink at bar.
[08A-08-5] Raw animal food stored in same container as ready-to-eat food. Raw beef stored with sliced cheese in reach in cooler in kitchen.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Handwash sink near 2 compartment sink. Handwash sink near dish area.
[08B-12-5] Stored food not covered. Hot dogs and multiple items not covered in walk in cooler.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked plantains in walk in cooler. Raw chicken over raw pork in walk in cooler. Operator relocated at time of inspection.
[14-38-4] Food storage container/container lid cracked or broken. Cracked lid of bulk sugar bins.
[31B-03-4] No soap provided at handwash sink. Handwash sink near 2 compartment sink. Handwash sink near dish area.
[35A-03-4] Dead roaches on premises. 1 dead roach behind reach in cooler in dry storage room. 3 dead roaches in front of beer walk in cooler. 1 dead roach under stairs to DJ Booth. 1 dead roach at bar in banquet room. Operator cleaned and sanitized area
[08B-38-4] Food stored on floor. Plantains, potatoes and multiple items on floor in walk in cooler and walk in freezer.

Disposition: Emergency order recommended
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink near 2 compartment sink. Hand wash skim on cooks line.
[05-10-4] Probe thermometer not used to ensure proper food temperatures.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked pork on rack in walk in cooler.
[14-01-5] Bowl or other container with no handle used to dispense food. Metal bowls in bulk flour, tempura and multiple items.
[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.
[31B-03-4] No soap provided at handwash sink. Hand wash sink on cooks line.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit.
[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.
[35A-03-4] Dead roaches on premises. 1 dead roach under prep table near ice machine in kitchen. 1 dead roach on on floor near ice machine in kitchen. 8 dead roaches behind beer cooler in storage room. 2 dead roaches on floor in liquor room.
[35A-05-4] Roach activity present as evidenced by live roaches found. 7 live roach on bar cart in liquor room.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of containers holding flour. and multiple items.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves In kitchen .
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: cut tomatoes 61 F, raw shrimp 57 F, cooked vegetables 56 F, Per operator items have been in reach in cooler over night and is unaware when items went out of temperature. Cold holding: cooked pork 48 F, cooked plantains 47 F, raw beef 48 F, cooked 46 F, Establishment received truck 1 hour prior to inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
[35A-02-7] Live, small flying insects found 2 live flies landing on prep table in kitchen. 2 live flies flying around kitchen.
[02D-01-5] Working containers of food removed from original container not identified by common name. Bulk flour in kitchen.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold holding: cut tomatoes 61 F, raw shrimp 57 F, cooked vegetables 56 F, Per operator items have been in reach in cooler over night and is unaware when items went out of temperature.
[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 prep table in kitchen.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table in kitchen.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. All hand wash sinks in kitchen.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen.

Community reaction

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