Bayamo en Coche Grill
8206 W Waters Ave Ste 110, Tampa, FL 33615 · Permanent Food Service · License 3919444
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 16 routine inspection8 high priority (3 fixed on the spot, 2 repeats), 5 intermediate (1 fixed on the spot), 4 basic (1 repeat)-62
- Administrative complaint on Oct 16Counts in full until a follow-up finds the problems fixed-20
- Safety score18
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 16, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority8
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked black beans and rice 52°F to 56°F at 9:50 AM cooked at 11 PM and stored inside the back kitchen reach in cooler overnight. Cooked white rice 48°F at 9:58 AM cooked at 11 PM and stored inside the back kitchen reach in cooler overnight. Smoked pork belly 72°F at 10:14 AM smoked overnight at 11 PM and stored on a shelf beneath kitchen fryers.
Repeat violationAdministrative complaint
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cooked black beans and rice 52°F to 56°F at 9:50 AM cooked at 11 PM and stored inside the back kitchen reach in cooler overnight. Cooked white rice 48°F at 9:58 AM cooked at 11 PM and stored inside the back kitchen reach in cooler overnight.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Smoked pork belly 72°F at 10:14 AM smoked overnight at 11 PM and stored on a shelf beneath kitchen fryers.
Repeat violationAdministrative complaint
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Cooked black beans and rice 52°F to 56°F at 9:50 AM cooked at 11 PM and stored inside the back kitchen and cooler overnight. Cooked white rice 48°F at 9:58 AM cooked at 11 PM and stored inside the back kitchen and cooler overnight.
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Raw shell eggs are stored over unwashed onions inside back kitchen reach in cooler. Operator relocated eggs to an approved location at time of inspection.
Fixed on the spot
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
Raw frozen beef and octopus are stored over frozen shredded mozzarella, ready to eat onions, and plantains inside the back kitchen reach in freezer. Operator relocated all raw items to an approved location a time of inspection.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Multiple raw meats are stored inside shopping bags in reach in coolers and reach in freezers throughout establishment.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized. Observed an employee washing several food containers at the three compartment sink but did not sanitize after. Discussed with operator. Employee placed all washed equipment into chlorine sanitizer at time of inspection.
Fixed on the spot
Intermediate5
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Cooked black beans and rice 52°F to 56°F at 9:50 AM cooked at 11 PM and stored inside the back kitchen and cooler overnight. Cooked white rice 48°F at 9:58 AM cooked at 11 PM and stored inside the back kitchen and cooler overnight.
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Observed an employee washing hands at the three compartment sink. Discussed with operator. Employee washed hands at handwashing sink during time of inspection.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Soiled green cutting board located on three compartment sink.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Employee placed frozen foods inside kitchen handwash sink to melt ice. Discussed with operator.
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Missing for Leandro Contrera due to kitchen fire one month prior.
Basic4
Code 02, Labeling, date marking and consumer advisory: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
Tiramisu purchased from Costco are not labeled for customer self service, located in the reach and cooler in dining room area. Operator removed all tiramisu from customer self service at time of inspection.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
What container of cooking oil is stored on the floor beneath kitchen oven. 1 case of bottles water are stored on the floor next to point of sale system.
Employee personal food not properly identified and segregated from food to be served to the public.
Employee chicken, cupcakes, and other personal food are stored inside the kitchen and coolers with food for customers.
Repeat violation
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.
- Stop sale
- An order that the food can’t be sold or served.