Alimento
2966 N Dale Mabry Hwy, Tampa, FL 33607 · Permanent Food Service · License 3918521
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Oct 22 routine inspection4 high priority (2 no follow-up needed, 2 fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot), 2 basic (1 repeat)-19
- Safety score81
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 visitOct 22, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cold well at front line: tomato salsa (47°F - Cold Holding); cooked pineapple (52°F - Cold Holding). Operator placed items on ice at time of inspection.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
A pan of cooked steak (92°F - Hot Holding) stored at room temperature in kitchen. Operator reheating cooked steak in oven, re temped 146°F.
Fixed on the spotRepeat violation
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Raw steak stored over mushrooms in reach-in cooler at kitchen. Operator rearranged items at time of inspection.
Raw animal food stored over/not properly separated from ready-to-eat food.
Raw salmon and raw steaks stored over cooked potatoes and creams in reach-in cooler at kitchen. Raw beef stored over sauces in reach-in cooler at front service line. Operator rearranged items at time of inspection.
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener blade soiled with old food debris. Operator cleaned and sanitized at time of inspection.
Fixed on the spot
Basic2
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Multiple employee drinks stored on prep table at kitchen. Operator removed drinks.
Fixed on the spotRepeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood filters soiled with accumulation of grease.
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.
- 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.