TINKER LATIN RESTAURANT TIOGA

Name: TINKER LATIN RESTAURANT TIOGA
Address: 140 SW 128 ST BLDG 5 STE D, NEWBERRY, FL, 32669, US
Rating: 79.4

140 SW 128 ST BLDG 5 STE D, NEWBERRY, FL 32669

License #1103501

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

79.4 Grade C / 100

Mixed Health Record

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Quick take

TINKER LATIN RESTAURANT TIOGA in NEWBERRY currently holds an InspectFL Health Score of 79.4 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on January 23, 2026. Across those visits, inspectors documented 32 total violations — 9 critical, 4 major, 19 minor.

How to read this page

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

September 17, 2025

The latest inspection on January 23, 2026 shows 17 observation rows: 6 critical, 1 major, and 10 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

75%

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: Administrative complaint recommended
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs hanging from oven door handle at cookline. Manager removed the tongs from the handle during this inspection.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwash sink at cookline blocked by large trash can. Manager unblocked the sink during this inspection.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling tile near walk-in cooler.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open pan containing raw frozen fish stored on shelf directly above bag containing frozen plantains inside reach-in freezer near cookline. Manager moved the raw fish to a lower shelf during this inspection.
[41-07-4] Container of medicine improperly stored. Bottle containing "Ibuprofen" stored on shelf directly above prep table and open box containing food storage bags near microwave. Manager removed the medicine from the area during this inspection.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler at cookline ambient temperature is 48F. Manager moved the items to another unit and adjusted the temperature during this inspection, then 35F
[35B-05-4] Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door of kitchen propped open approximately three inches. Live flies found in warewash area of kitchen.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside refrigerated make-table at cookline: corn (44F - Cold Holding); pico (47F - Cold Holding); ham (51F - Cold Holding); queso (47F - Cold Holding). Manager stated all items were placed into the unit approximately two hours prior from the walk-in cooler. Manager moved all items into another cooler to cool to 41F and adjusted the temperature of the cooler to be colder. corn (44F 12:20, 35F 1:20 - Cooling); pico (47F 12:20, 32F 1:20 - Cooling); ham (51F 12:20, 34F 1:20 - Cooling); queso (47F 12:20, 43F 1:20 - Cooling)
[25-05-4] Single-service articles improperly stored. Several boxes containing single-use bowls stored directly on floor in corner, near cookline.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Gaskets on reach-in freezer doors in back of kitchen soiled with mold-like substance. 2. Gaskets on reach-in cooler doors in bar area soiled with mold-like substance.
[01B-28-5] Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. On shelves inside walk-in cooler: 1. Pan containing cooked rice and beans with date mark of 1/16. 2. Pan containing pico w/cut tomatoes with date mark of 1/16. 3. Pan containing cooked beans with date mark of 1/15.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Two employees handling food at cookline with watches on wrists.
[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 bar above clean equipment and food. Employee removed the phone from the area during this inspection.
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at cookline pulled up pants with gloved hands, then proceeded to handle clean utensils at the cookline with the same gloved hands without first washing hands. Inspector had the employee wash hands and put on new gloves before continuing to work at cookline.
[14-38-4] Food storage container/container lid cracked or broken. One cracked clear plastic pan on dish rack in warewash area.
[35A-02-7] Live, small flying insects found. Four flies flying around floor drain below three-compartment sink.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Buildup of ice on shelving and gaskets inside reach-in freezer in bar area.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Single-use cup without handle stored down inside container of rice in rear storage area.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwash sink at cookline completely blocked by trash can in tight-fitting space. Employee removed trash can from the area during this inspection.
[08B-38-4] Food stored on floor. Container of frying oil stored directly on floor below handwash sink near cookline.
[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/ Inspector observed four employees working with food without a certified food manager present.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade rusted. Employee stated they do not use the can opener and would remove it from the kitchen.
[10-20-4] In-use tongs stored on equipment door handle between uses. Three sets of tongs stored on oven door handles at cookline. Employee removed tongs from oven door handles during this inspection.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. In-use co2 tank not secured.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup sitting directly on green cutting board in back of kitchen. Inspector had employee move the cutting board to the three-compartment sink.
[41-10-4] Toxic substance/chemical improperly stored. Spray bottle containing glass cleaner and several bottles containing degreaser stored on shelf directly beside box containing pan liners. Employee removed all chemicals from the shelf during this inspection.
[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 beside cutting board in back of kitchen. Employee removed the phone from the shelf during this inspection.
[16-46-4] Old labels stuck to food containers after cleaning. Several pans on clean dish rack with remnants of old labels still attached.
[10-08-5] Ice scoop handle in contact with ice. Ice scoop handle buried down inside ice in ice machine.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Buildup of ice on gaskets on freezer doors in bar area.
[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 chlorine 0ppm. No chlorine sanitizer appears to be running into the machine. Machine has no data plate, but has a label indicating sanitizer should be ran into the machine. Inspector instructed manager to discontinue the use of the dishwasher machine for sanitization and utilize the three-compartment sink to sanitize dishes until the dishwasher machine is repaired. Inspector also instructed manager to use the three-compartment sink to sanitize all dishes that have been sanitized using the dishwasher machine today.

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