Gino's

10006 N Armenia Ave, Tampa, FL 33612 · Permanent Food Service · License 3900812

Official report

out of 100

Grade C

Safety score 75 of 100

Latest visit: Nov 4, 2026 (4 days ago)

What drove the grade

Stop Sale issued due to adulteration of food product.High priority · fixed on the spot · 12 other violations

How the score was calculated

Starting score100
Violations at the Oct 27 routine inspection
5 high priority (3 fixed by the Nov 4 follow-up, 2 fixed on the spot), 1 intermediate, 7 basic
-25
Safety score75

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

Inspection history

1 inspection · 2 visits

Oct272026

Routine inspection

13 violations found · Inspector came back once

Follow-up visitNov 4, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
6 earlier violations still noted, but not enough to need another visit:
- 6 Basic
What was still cited
Basic6
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  More time given
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  More time given
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  More time given
  Standing water in bottom of reach-in-cooler.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Worn, torn and/or soiled floors/carpeting.
  More time given
Official report, on the Florida DBPR website
First visitOct 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
- 5 High priority
- 1 Intermediate
- 7 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to adulteration of food product.
  Butter milk dated 10/0/2026 inside refrigerator in kitchen area. Chef discarded buttermilk.
  Fixed on the spot
  Food with mold-like growth.
  See stop sale. 9 moldy cucumbers inside reach in cooler at salad stations.
- Code 03, Food out of temperature: Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135°F in all parts.
  Marinara, hot holding in steam well at 98°F chef reheated marinara to 165°F.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Shelled eggs stored overtop cooked chicken inside reach in cooler across from dishwasher. Chef removed and properly stored eggs.
  Fixed on the spot
- 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. Dishwasher tested 0ppm of chlorine. Had a discussion with management about using three compartment sink until dishwasher is working properly.
Intermediate1
- 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 quaternary ammonia test kit at time of inspection.
Basic7
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Walk in cooler shelves have rust.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Interior of oven on Cooks line has standing grease/water in oven.
  Reach-in cooler interior/shelves have accumulation of soil residues.
  Interior of reach in coolers throughout kitchen area are soiled.
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Interior of ice machine has buildup of black-mold like substance.
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Leaking pipe underneath food preparation sink in kitchen area.
  Standing water in bottom of reach-in-cooler.
  Standing water in bottom of reach in cooler in salad cooler.
- Code 36, Floors, walls, ceilings and ventilation: Worn, torn and/or soiled floors/carpeting.
  Standing grease/water on floor in front of oven on cooks line.
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.
Stop sale: An order that the food can’t be sold or served.