La Casona Restaurant

5709 N Armenia Ave, Tampa, FL 33603 · Permanent Food Service · License 3912425

Official report

out of 100

Grade D

Safety score 64 of 100

Latest visit: Jul 29, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · 9 other violations

How the score was calculated

Starting score100
Violations at the Jul 22 routine inspection
8 high priority (4 fixed by the Jul 29 follow-up, 2 fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot, 1 repeat), 1 basic
-36
Safety score64

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

Inspection history

1 inspection · 2 visits

Jul222026

Routine inspection

10 violations found · Inspector came back once

Follow-up visitJul 29, 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:
- 2 High priority
What was still cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Coleslaw 47°F in reach in cooler. Employee states it was left in the cooler over night.
  More time given
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Coleslaw 47°F in reach in cooler. Employee states it was left in the cooler over night.
  More time given
Official report, on the Florida DBPR website
First visitJul 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
- 8 High priority
- 1 Intermediate
- 1 Basic
What 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.
  Coleslaw 49°F top of reach in cooler by rice makers
  Stop Sale issued due to adulteration of food product.
  Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 2 Rop bags of fish not removed from the packaging.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Reach in cooler by rice pot makers Raw beef 48°F raw chicken 48°F coleslaw 48°F see stop sale. Employee moved foods to walk in freezer
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw pork over dough shells on speed rack tray cart in walk in cooler
  Repeat violation
- Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.employee washed gloves in the hand washing sink.
  Discussed with employee the importance of removing gloves. Employee removed and washed.
  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. Front bar area dish washing machine. Tested two times at 0ppm
  Fixed on the spot
  Food-contact surfaces not sanitized after cleaning, before use.
  Do not use equipment/utensils not properly sanitized. Employee washing cutting board with soap and water only no sanitizer.
- Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
  Chlorine tested above 50ppm-100ppm employee added water retested still at 100 plus ppm.
Intermediate1
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Stored knife employee removed
  Fixed on the spotRepeat violation
Basic1
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  2 Rop bags of fish not removed from the packaging.
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.
Stop sale: An order that the food can’t be sold or served.