El Jefe Cafe
4941 E Busch Blvd #140, Tampa, FL 33617 · Permanent Food Service · License 3918894
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 Jul 29 routine inspection3 high priority (fixed by the Jul 30 follow-up), 2 intermediate (fixed on the spot), 2 basic-15
- Administrative complaint on Jul 29, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score73
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 30, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable on sandwich making flip top unit.
More time given
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler in the front service area.
More time given
- First visitJul 29, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed three half pans of shredded pork temping at 48°F,60°F,59°F. And 1 half pan of rice temping at 53°F. Employee stated it was made yesterday at around 3pm. Tempted this morning at 10:40am. Stop sale issued.
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Observed three half pans of shredded pork temping at 48°F,60°F,59°F. And 1 half pan of rice temping at 53°F. Employee stated it was made yesterday at around 3pm. Tempted this morning at 10:40am. Stop sale issued.
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Observed the establishment open and operating, preparing food and selling to the public with an expired license. License expired on 02/01/26. Discussed updating license with operator.
Administrative complaint
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed a butter spatula in the handwashing sink near the dish machine, spatula removed.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Spray bottle with cleaning solution with no label. Employee added label.
Fixed on the spot
Basic2
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable on sandwich making flip top unit.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler in the front service area.
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.
- Stop sale
- An order that the food can’t be sold or served.