La Cabana Restaurant
5302 N Armenia Ave, Tampa, FL 33603 · Permanent Food Service · License 3917299
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 24 complaint inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 2 intermediate (1 repeat), 9 basic (3 repeats)-28
- Safety score72
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint inspection
- First visitAug 24, 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.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Eggs sitting on counter at 67°F. Not using time as public health. Eggs were moved to walk in cooler.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed employee washing hands with gloves on. hand wash sink in kitchen by cooking area. Discussed with employee the importance of removing gloves than washing hands.
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 employee washing dishes with soap and rinsing but no sanitizer step before placing on rack to dry. Discussed with manager proper wash,rinse,sanitize steps.
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Hand wash sink by warewashing area had a spray bottle in it. Hand wash sink in kitchen had buckets in it. Hand wash sink in bar area had soda cans and other items in it.
Repeat violation
No paper towels or mechanical hand drying device provided at handwash sink.
2 sinks in warewashing area had no paper towels and sinks in bar area had no paper towels.
Basic9
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Unwashed tomatoes stored over cooked corn cakes ready to eat in walk in cooler. Manager had employee move tomatoes to lower shelf.
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.
Large containers of rice and beans in kitchen had submerged handles
Repeat violation
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Employee drink stored in reach in cooler in kitchen
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
No sign at hand wash sinks in bar area.
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
Both employee restroom in back area and women's room for customers are missing covered trash can.
Repeat violation
Code 33, Garbage and refuse: Missing drain plug at dumpster.
Manager called waste company and requested a drain plug be installed. They said it will be done in 3 days.
Fixed on the spot
Open dumpster lid.
Manager closed lid.
Fixed on the spot
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 bag on lower shelf in kitchen. Employee phone on shelf over prep area in kitchen.
Repeat violation
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Mops stored in mop bucket.
Earlier inspections 1
B85Complaint inspection8 violations, 2 high priority No follow-up needed
- First visitJul 20, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 14, Food-contact surfaces designed and maintained: Non-food grade plastic bags used as liner for food container.
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Expired on 02/01/26. Establishment is open and operating and serving the public. Operator was able to update during inspection.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed the handwashing sink on the line being used as storage. Employee removed.
Fixed on the spot
Basic5
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed sugar in bulk container with no label. Employee labeled.
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.
Observed scoops in dry storage bulk containers touching product. Storage corrected.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed an employee water bottle on a wrack used to store food, employee removed.
Fixed on the spot
Code 32, Restrooms: Covered waste receptacle not provided in unisex bathroom for employees.
Manager added trash can with lid to restroom.
Repeat violation
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 an employee cellphone being stored above cook line. Employee removed,
Fixed on the spotRepeat violation
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.