Adrianas Mexican Bar & Grill II INC
1509 E Fletcher Ave Stes 111-113, Tampa, FL 33612 · Permanent Food Service · License 3919269
What drove the grade
Food with mold-like growth.
How the score was calculated
- Starting score100
- Violations at the Sep 1 routine inspection2 high priority (fixed on the spot), 4 intermediate (1 repeat), 8 basic-27
- Safety score73
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 1, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Food with mold-like growth.
See stop sale. Bowl of cooked jalapeño tomatoes and onions have mold developing on food. Chef discarded bowl of cooked vegetables.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw seafood stored overtop cooked black beans inside double door refrigerator on cooks line. Manager removed and properly stored black beans and fish.
Fixed on the spot
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Chicken, deli ham, cooked and held longer then 24 hours has no date markings inside refrigerator on cooks line
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Handwashing sink on cooks line has scrubbing pad and old grease in drain of handwashing sink.
Repeat violation
No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels at handwashing sink on cooks line.
No soap provided at handwash sink.
No handwashing soap at handwashing sink on cooks line.
Basic8
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Plastic bottles of sauces used for cooking has no labeling of ingredients inside reach in cooler on cooks line.
Code 08, Food protection and cross-contamination: Stored food not covered.
Tortilla bowls stored uncovered on top shelves overtop steam table on cooks line.
Food stored on floor.
Buckets of lard stored on the floor underneath food preparation table.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink stored overtop food preparation table housing spices at end of cooks line.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Internal of ice machine walls are soiled.
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Water leaking from vent in kitchen area.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Wall across from mop sink is soiled with old food debris.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Wet mop stored inside mop bucket by mop sink.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.