Conga's Latin Cafe & Restaurant
4511 Gunn Hwy, Tampa, FL 33624 · Permanent Food Service · License 3911341
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 27 routine inspection5 high priority (1 no follow-up needed, 4 fixed on the spot), 3 intermediate (2 fixed on the spot, 1 repeat), 9 basic (1 repeat)-33
- Safety score67
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 27, 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.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
-Cut ham 56°F in cold holding unit overnight . Cold holding unit turned off . Manager discarded ham
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cut ham 56°F in cold holding unit overnight . Cold holding unit turned off . Manager discarded ham
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food ( raw beef) stored over or with ready-to-eat food ( fries) in a freezer - not all products commercially packaged in the kitchen .
Reviewed with manager safe food storage .
Code 22, Food-contact surfaces clean and sanitized: Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180.
Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Bleach in use is for laundry. Manager purchased bleach for food contact surfaces during the inspection
Fixed on the spot
Code 41, Chemicals and toxic substances: Container of medicine improperly stored on shelf near sauce in the front counter area .
Manager relocated sauces
Fixed on the spot
Intermediate3
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink ( triple sink) .
Reviewed with the manager to use hand wash sink to wash hands only . Employee then washed hands in the kitchen hand wash sink
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Cloth and cup inside handwashing sink in the front counter area . Reviewed with manager hand wash sink is for washing hands only . Cup and cloth relocated
Fixed on the spotRepeat violation
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled on the shelf in the front counter area . .
Basic9
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public in the front counter reach in cooler.
Manager placed food inside a designated employee food container
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F in water 105°F .
Manager replaced the water and turned up the temperature at the steam table.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container next to clean equipment/utensils( plates) in the front counter area manager relocated employee drink
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Employee preparing food with bracelets on in the front counter area . Employee removed bracelets
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer in kitchen
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/brown mold-like substance in the interior of the ice machine in the front counter area
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-Outer surface of bulk food containers in back kitchen -soiled shelf under food prep table
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting of plastic cups stacked in the front counter area
Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink in the kitchen
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.