Antojitos Latin Cravings

2300 W Columbus Dr, Tampa, FL 33607 · Permanent Food Service · License 3912424

Official report

out of 100

Grade D

Safety score 69 of 100

Latest visit: Oct 6, 2026 (5 weeks ago)

What drove the grade

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.High priority, repeat · fixed on the spot · 12 other violations

How the score was calculated

Starting score100
Violations at the Oct 6 routine inspection
5 high priority (1 no follow-up needed, 4 fixed on the spot, 1 repeat), 3 intermediate (1 fixed on the spot), 5 basic (1 repeat)
-31
Safety score69

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Oct62026

Routine inspection

13 violations found

First visitOct 6, 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.
13 violations found:
- 5 High priority
- 3 Intermediate
- 5 Basic
What the inspector cited
High priority5
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  A pot of beef soup (130°F - Hot Holding) stored at cook line. Operator reheated on stove top, temped 178°F.
  Fixed on the spotRepeat violation
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw chicken stored over cooked yuca and sauces, raw beef stored over cooked rice in walk-in cooler. Operator rearranged items at time of inspection.
  Fixed on the spot
  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  A pan of raw chicken stored on top of a pan of raw steak in reach-in cooler at cook line. Employee rearranged items.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  Employee picked up cutting board from floor, then returned to work with other food equipment without change gloves and wash hands. Discussed with operator about proper gloves uses and handwashing techniques, operator coached employee, employee washed hands and changed gloves at time of inspection.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Grocery bags used to stored raw chicken in walk-in cooler.
Intermediate3
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  2 small buckets and cleaning tools stored in handwash sink in bakery kitchen. Operator removed items.
  Fixed on the spot
  No soap provided at handwash sink.
  In bakery kitchen.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  At front service line.
Basic5
- Code 08, Food protection and cross-contamination: Stored food not covered.
  2 pans of cooked beef in walk-in cooler.
  Repeat violation
- Code 12, Handwashing and hygienic practices: Employee drinking in a food preparation or other restricted area.
  At sandwich prep station. Operators educated employee at time of inspection.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Ran dish machine multiple times, tested 0ppm. Dish machine was not setup and no ware washing at time of inspection, operator contacted dish machine service company and he will set up three-compartments sink for ware washing if needed.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Interior of microwave has accumulation of black substance/grease/food debris.
  At cook line.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  In bakery kitchen.
Official report, on the Florida DBPR website

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.