Esther's Cafe

3001 E Hillsborough Ave, Tampa, FL 33610 · Permanent Food Service · License 3917655

Official report

out of 100

Grade D

Safety score 65 of 100

Latest visit: Jul 31, 2026

What drove the grade

Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.High priority · no follow-up needed · 20 other violations

How the score was calculated

Starting score100
Violations at the Jul 31 routine inspection
4 high priority (no follow-up needed), 3 intermediate (2 repeats), 14 basic (1 repeat); basic violations cost 12 at most
-35
Safety score65

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

Inspection history

1 inspection · 1 visit

Jul312026

Routine inspection

21 violations found

First visitJul 31, 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.
21 violations found:
- 4 High priority
- 3 Intermediate
- 14 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  See stop sale. Rice marked 5/31/26
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
  Rice marked 5/31/26
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Beef 84°F in reach in cooler. Manager voluntarily disposed of it.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
  Do not use equipment/utensils not properly sanitized. Observed manager wash and rinse without sanitizing. Discussed sanitizing dishes.
Intermediate3
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Stained cutting board in front prep area.
  Repeat violation
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Handwashing sink in back kitchen area no paper towels.
  Repeat violation
- Code 53, Manager certification and employee training: Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
  Food handler certificates are written on copies.
Basic14
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Chicken thawing in bucket. Manager moved to reach in cooler.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  Handle in flour.
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Cutting board in front prep area.
  Equipment in poor repair.
  Gasket torn on reach in cooler in front prep area.
  Reach-in cooler shelves with rust that has pitted the surface.
  Ric in back kitchen area had rusted shelves.
  Duct tape used to repair nonfood-contact surface.
  Tape on ric gasket in back kitchen area
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Stored on prep table.
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Drain pipe not properly connected at mop sink. Manager hooked it back up to plumbing properly.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Handwashing sink in front by triple sink no sign. handwashing sign provided to operator.
  Fixed on the spotRepeat violation
- Code 33, Garbage and refuse: Missing drain plug at dumpster.
  Shared.
  Open dumpster lid.
  Shared
- 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.
  Employee phone on prep table.
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Mop stored in mop bucket.
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  License displayed expired Feb 2026
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.
Stop sale: An order that the food can’t be sold or served.