La Teresita
3248 W Columbus Dr, Tampa, FL 33607 · Permanent Food Service · License 3910617
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Jul 23 routine inspection4 high priority (1 no follow-up needed, 3 fixed on the spot, 1 repeat), 3 intermediate (2 repeats), 5 basic-30
- Safety score70
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 23, 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.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
A container of sliced ham 47°F and sliced cheese 48°F stored on counter top at cook line. Operator moved to reach-in cooler.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Raw steak and raw eggs stored over cut peppers and onions in walk-in cooler. Operator rearranged items to prevent cross contamination at time of inspection.
Fixed on the spot
Raw animal food stored over/not properly separated from ready-to-eat food.
Raw steaks and raw fish stored over cooked pork in walk-in cooler. Operator rearranged items to prevent cross contamination at time of inspection.
Fixed on the spotRepeat violation
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Buy handwash sink at front cook line and by three-compartments sink in main kitchen.
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Cooked pork shanks in walk-in cooler.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Interiors of the 2 sandwich press soiled with accumulated burned greasy debris at sandwich station.
Repeat violation
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
At sandwich station.
Repeat violation
Basic5
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
A case of raw pork rib stored on floor in walk-in freezer. Operator moved to shelf.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Ran dish machine multiple times, chlorine tested 0ppm. No warewashing in dish machine at time of inspection. three-compartments sink setup with chlorine sanitizer at time of inspection.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Interior of microwave has accumulation of black substance/grease/food debris.
On front cook line.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood filters soiled with accumulation of grease at cook lines.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
At dish machine area, food prep area and men's restroom at cafe dining area.
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.