Cuban Foodies
13855 W Hillsborough Ave, Tampa, FL 33635 · Permanent Food Service · License 3918229
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 28 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 3 intermediate (1 repeat), 4 basic (2 repeats)-22
- Safety score78
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 28, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Raw shell eggs 56°F at 10:08 AM employee placed out at room temperature at 9 AM - employee unable to locate time as a public health control form. Raw shell eggs placed inside front line reach in cooler for cooling at 10:09 AM.
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine tested at 0 PPM. Employee readjusted chlorine levels to 50 PPM at time of inspection.
Fixed on the spot
Intermediate3
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Employee unable to locate time as a public health control form. A form has been emailed to the operator at time of inspection.
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No chlorine test kit available.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Multiple cutting boards inside establishment are soiled.
Repeat violation
Basic4
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Multiple cutting boards inside establishment with cut marks.
Repeat violation
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Doors to restrooms unable to self-close.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Located next to kitchen deli slicer and three compartment sink.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
License displayed expired on February 1, 2026.
Repeat violation
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.