El Jefe Cafe

5317 Gunn Hwy Unit 9, Tampa, FL 33624 · Permanent Food Service · License 3918640

Official report

out of 100

Grade D

Safety score 62 of 100

Latest visit: Sep 30, 2026 (6 weeks ago)

What drove the grade

Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.High priority, repeat · 22 other violations

How the score was calculated

Starting score100
Violations at the Sep 30 routine inspection
4 high priority (3 fixed on the spot, 1 repeat), 3 intermediate, 16 basic (2 repeats); basic violations cost 12 at most
-38
Safety score62

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

Inspection history

1 inspection · 1 visit

Sep302026

Routine inspection

23 violations found

First visitSep 30, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
23 violations found:
- 4 High priority
- 3 Intermediate
- 16 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
  Observed no time marking on shredded cheese listed in Time as a Public Health Control form. Employee stated they took the cheese 10 minutes prior. Manager time marked.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  Observed raw beef and chicken stored over ready to eat potatoes. Employee moved.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Observed grocery bag holding raw chicken legs. Employee wrapped individually and then put back in bag.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
  Employee made sanitizer bucket and it tested at 500 ppm. Operator remade it and it tested the same. Operator remade it again and it tested at 200ppm.
  Repeat violation
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  Observed consumer advisory on bottom of menu with no indication of where to find the items that may be raw.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Interior of pull out drawers reach in cooler at sandwich make line soiled. Shelves in reach in cooler across from mop sink, soiled with food buildup and mold like substance.
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. 3 expired trainings out of 5 employees working.
Basic16
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed two packages of sugar stored on floor. Observed single used cups placed on floor in dry storage area. Vegetable shortening stored on floor underneath employee hanging bag area.
  Fixed on the spotRepeat violation
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee beverage on prep table in dish area next to clean dishes.
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed microwave on make line next to slicer has rust pitted through the surface and has created a hole.
  Reach-in cooler shelves with rust that has pitted the surface.
  Observed in reaching coolers across from mop sink.
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board at make line across from fryer station.
  Wet wiping cloth not stored in sanitizing solution between uses.
  Observed at steam table cutting board. Employee wiped down cutting board with soiled wiping cloth.
  Establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
  Observed wired metal sponge stored in sanitizer bucket with wiping cloth in drive through area. Manager stated that they use this metal sponge at the end of the day on the milk steaming wand.
  Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
  Sanitizer bucket was stored next to employee belongings in front drive through area.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed gaskets in reach in cooler at waffle station and at pull out drawer reach in cooler underneath sandwich make line soiled. Hood vents above fry station had build up of grease. Behind the soda push button of the root beer, there was build up of mold like substance
- Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
- Code 33, Garbage and refuse: Trash receptacles not provided where needed in establishment near dry storage area hand wash sink.
  Missing drain plug at dumpster.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
  Observed underneath fryer station.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Ceiling vents and surrounding tiles in main kitchen area accumulated dust. Ceiling vent furthest in the back of the kitchen above mop sink rusted.
  Floor soiled/has accumulation of debris.
  Observed and buildup of food and debris underneath oven, fryer, prep table next to Fry Station.
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  They have the 2026 license displayed.
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.
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.