La Patrona

9212 Anderson Rd, Tampa, FL 33634 · Mobile Food Dispensing Vehicle · License 3954512

Official report

out of 100

Grade A

Safety score 92 of 100

Latest visit: Sep 15, 2026 (8 weeks ago)

What drove the grade

Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.High priority · fixed on the spot · 3 other violations

How the score was calculated

Starting score100
Violations at the Sep 15 routine inspection
1 high priority (fixed on the spot), 1 intermediate, 2 basic
-8
Safety score92

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

Inspection history

2 inspections · 3 visits

Latest inspection

Sep152026

Routine inspection

4 violations found

First visitSep 15, 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.
4 violations found:
- 1 High priority
- 1 Intermediate
- 2 Basic
What the inspector cited
High priority1
- 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.
  Raw frozen breaded butterfly shrimp are stored over a container of ice for drinks located inside reach in freezer. Operator relocated raw shrimp to an approved location at time of inspection.
  Fixed on the spot
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Multiple cutting mats and cutting board in establishment are soiled.
Basic2
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Multiple cutting mats and cutting board with cut marks inside establishment.
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Official report, on the Florida DBPR website

Earlier inspections 1

Jul152026C78Routine inspection9 violations, 4 high priority · 1 follow-up visit Fixed at follow-up

Follow-up visitSep 15, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitJul 15, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
- 4 High priority
- 3 Intermediate
- 2 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Shredded mozzarella 60°F at 3:48 PM left on front line cook at 3:15 PM - cooled to 46°F at 4:19 PM inside reach in freezer.
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Cooked pastor 81°F at 3:42 PM - reheated to 168°F at 3:54 PM.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Observed employee began preparing food without first washing hands after handling trash can. Discussed proper handwashing with employee. Employee washed hands and wore new gloves at time of inspection.
  Fixed on the spot
- 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 and rinsing hotel pans, but not sanitizing in three compartment sink. Discussed proper sanitizing of all food, service equipment after washing and rinsing. Employee sanitize all cleaned equipment during time of inspection.
  Fixed on the spot
Intermediate3
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Used for storing utensils. Operator removed all items inside hand washing sink at time of inspection.
  Fixed on the spot
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
  Operator stated he left the CFM at home.
  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. Operator stated he left the food handler certificates at home.
Basic2
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Raw shrimp thawing out in room temperature next to compartment sink. Operator placed raw shrimp inside reach and cooler. Discussed the proper thawing methods with operator.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food stored outside.
  One case of oil stored outside of food truck on ground. Operator relocated oil into food truck and off the ground at that time of inspection.
  Fixed on the spot
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.