El Oso Blanco Restaurant
3611 W Hillsborough Ave Ste 220, Tampa, FL 33614 · Permanent Food Service · License 3919536
What drove the grade
Roach activity present as evidenced by live roaches found.
How the score was calculated
- Starting score100
- Violations at the Aug 31 routine inspection8 high priority (3 fixed on the spot), 3 intermediate, 17 basic; basic violations cost 12 at most-60
- Extension granted on Sep 1Counts in full until a follow-up finds the problems fixed-3
- Safety score37
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 visitSep 1, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
8 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Observed one item in grocery bag still. Operator wrapped tamales in clear wrap and then placed in bag.
More time givenFixed on the spot
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
No employee training available at this time.
More time given
Basic6
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Oven sides and hood vents still soiled with grease. Time extended. Reach in coolers cleaned. Complied. Reach in freezer exterior cleaned. Complied.
More time given
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Doors are still not self closing at this time.
More time given
Covered waste receptacle not provided in women's bathroom.
No covered waste receptacle at this time.
More time given
Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing underneath three compartment sink and next to water heater in main kitchen area and underneath posted paperwork in front serving area next to register.
Observed cove molding still not fixed.
More time given
Floor area behind and underneath hot make line in main kitchen area covered with standing water.
Observed standing water still in this area.
More time given
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
Observed wall is still soiled with grease.
More time given
Reporting only2
Code 45, Fire extinguishing equipment: Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed.
Observed cooking beef again on flat top grill with no hood.
More time given
Code 47, Electrical wiring: Observed electrical wiring in disrepair.
Observed hanging extension cord still in customer area. Light switch in men's restroom still has no cover.
More time given
- First visitAug 31, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
28 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.
Observed these items in reach in cooler that operator placed in cooler yesterday in outside unit parallel to dry storage racks and did not take temperatures this morning: Beef 55f Ham and sausage 54f Cut tomatoes 57f Raw pork 62f Cooked beans 59f Raw fish 62f Rice and beans 54f Observed items in make line cold holding unit underneath TV that operator placed in the cooler last night w/o taking temperatures this morning: Sliced ham 47f Cut tomato 70f Pork and cheese 53f Seafood salad 55f Shrimp salad 52f Ham 46f Mozzarella 52f Swiss cheese 49f Stop sales issued.
Food with mold-like growth.
See stop sale. Large dark purplish fruit in reach in cooler parallel to dry storage racks outside growing mold-like substances on multiple pieces. Stop sale issued
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed these items in reach in cooler that operator placed in cooler yesterday in outside unit parallel to dry storage racks and did not take temperatures this morning: Beef 55f Ham and sausage 54f Cut tomatoes 57f Raw pork 62f Cooked beans 59f Raw fish 62f Rice and beans 54f Observed items in make line cold holding unit underneath TV that operator placed in the cooler last night w/o taking temperatures this morning: Sliced ham 47f Cut tomato 70f Pork and cheese 53f Seafood salad 55f Shrimp salad 52f Ham 46f Mozzarella 52f Swiss cheese 49f Stop sales issued.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Beef in hot holding unit 100f reheated to 195f Soup in hot holding unit 100f reheated to 206 Rice in hot holding unit 100f reheated to 200f. Fried fish 109f taken at 11:00 in steam table made at 7:30, operator reheated to 180f Ribs 125f taken at 11:06, operator reheated items to 170f Chicken in steam table 109f taken at 11:00, operator reheated items to 172f Fried pork belly 90f time taken 11:10, operator reheated items to 189f
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 ready to eat ham in an aluminum pan with raw pork and cheese as well as raw pork placed above produce in reach in cooler in outside cold holding unit parallel to dry storage racks.
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Observed grocery bags being used to hold raw meat in reach in freezer next to three compartment sink.
Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
One small live roach crawling on top of preparation table. Operator eradicated and discarded. One live flying insect found. Operator eradicated.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Glass cleaner stored next to to go bags. Operator moved. Gaps and cracks filler next to single use bags in front line station. Operator moved.
Fixed on the spot
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed soiled threshold interior in reach in freezer next to three compartment sink.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink in men's restroom and hand wash sink next to prep table in main kitchen area when you first walk in on the right.
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Two employees- 1 over 60 days & 1 only been here 2 weeks
Basic17
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed raw beef without cover in reach in freezer next to three compartment sink.
Food stored on floor.
Sugarcane stored on floor in front of store next to sugarcane juicer. Operator moved into bucket.
Fixed on the spot
Employee personal food not properly identified and segregated from food to be served to the public.
Observed employee food in reach in cooler in front area next to espresso machine not separated from food served to customers. Operator moved items to bottom shelf.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Observed 4 plastic water bottles in cold holding unit outside on the right of the mop sink.
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
Observed soiled cardboard lining preparation table next to hand wash sink in main kitchen area. Cooling hot items down.
Equipment or utensils not designed or constructed in a durable manner.
Observed strainer hanging over three compartment sink in poor condition.
Hot holding unit not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Hot holding unit in main kitchen area not closing properly due to seal.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Soiled racks next to three compartment sink. Hood vents soiled with grease in main kitchen. Oven sides soiled w/ grease in main kitchen on right side. The Reach in freezer next to the hot holding unit and next to the other reach in freezer exterior soiled with build up of grease and debris. Soiled racks in reach in cooler in outside storage parallel to dry storage racks.
Code 29, Plumbing and backflow prevention: No access to mop sink.
Using for storage of extra equipment not in use. Operator removed items and can now access mop sink.
Fixed on the spot
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Covered waste receptacle not provided in women's bathroom.
Code 33, Garbage and refuse: Open cardboard dumpster lids.
Code 35, Insects, rodents, pests and animals: Insect control device installed over food preparation area.
Bug trap over freezer. Operator moved. Bug zapper over freezer and utensils. Operator moved. COS. Fly swatter was an electrical bug zapper.
Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing underneath three compartment sink and next to water heater in main kitchen area and underneath posted paperwork in front serving area next to register.
Floor area behind and underneath hot make line in main kitchen area covered with standing water.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
Wall soiled with accumulated grease in front serving area behind grill top next to cold holding unit.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed employee shirt on top of container lid outside in dry storage racks. Operator removed.
Fixed on the spot
Reporting only2
Code 45, Fire extinguishing equipment: Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed.
Notified Fire AHJ. For reporting purposes only. Flat top grill on front counter. No hood system and cooking beef for sandwiches. Observed hood not on in area above stove top and fryers in main preparation area.
Code 47, Electrical wiring: Observed electrical wiring in disrepair.
For reporting purposes only. Observed extension cord hanging down in first customer table on left side. No cover on light switch outlet in men's restroom.
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.
- Stop sale
- An order that the food can’t be sold or served.