Tijuana Flats
17475 N Dale Mabry Hwy, Lutz, FL 33548 · Permanent Food Service · License 3918028
What drove the grade
Operating with an expired Division of Hotels and Restaurants license.
How the score was calculated
- Starting score100
- Violations at the Aug 17 routine inspection2 high priority (1 fixed on the spot, 1 repeat), 1 intermediate, 3 basic-17
- Administrative complaint on Aug 17, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score71
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 18, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
License expired on 2/1/2026
More time given
Basic1
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
- First visitAug 17, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
shredded lettuce (48°F - Cold Holding); shredded cheese mix (50°F - Cold Holding); diced tomatoes (51°F - Cold Holding); corn salad (50°F - Cold Holding); pico (49°F - Cold Holding) in reach in cooler in cooking line at 1:15pm, reach in cooler ambient temperature is 41°F. Manager stated that the all items in the cooler from last night and he took all temperature was below 41°F today around 11:00am when opening and he shown the temperature log. Operator moved all items into walk in cooler chill off quickly Second temperature taken shredded lettuce (43°F- cold holding ); shredded cheese mix 45°F-cold holding) corn salad (45°F-cold holding ) in walk in cooler at2:00pm
Fixed on the spot
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Current Division of Hotels and Restaurants licenses expired on 2/1/2026. Verified ownership and not changed. Establishment is opening, preparing food and beverages to sell to the public.
Repeat violationAdministrative complaint
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Green cutting board stained in kitchen
Basic3
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
Employee no beard guard while preparing food in cooking line.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Reach in cooler gasket soiled and black mold like substance buildup in cooking line
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Cellphone on shelf with bottle sauce together in front of restaurant, operator removed the cellphone
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.