Lolis 2
10011 W Hillsborough Ave, Tampa, FL 33615 · Permanent Food Service · License 3917791
What drove the grade
Roach activity present as evidenced by live roaches found.
How the score was calculated
- Starting score100
- Violations at the Sep 21 routine inspection4 high priority (1 fixed by the Sep 22 follow-up, 3 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot), 6 basic-25
- Administrative complaint on Sep 21, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score63
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 22, 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 visitSep 21, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
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.
Diced tomatoes with avocado 44°F at 2:26 PM on front line reach in cooler from 1:27 PM - cooled to 31°F at 3:25 PM.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Cooked ground chorizo 87°F at 2:22 PM left out on front line cook at 1:50 PM - reheated to 187°F at 2:24 PM.
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
One package of raw chorizo is stored over a container of cooked pork. Manager relocated chorizo to an approved location at time of Inspection.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
One live roach observed on hand washing sign above hand washing sink. Located adjacent to walk in cooler. Manager removed roach at time of inspection.
Intermediate2
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Not hot water at hand washing sink adjacent to walk in cooler. Manager turned on hot water valve at time of inspection, providing hot water to sink.
Fixed on the spot
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Located near ice machine.
Basic6
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Spray bottle full of water, not labeled on front line cook. Manager added label to bottle a time of Inspection.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
Tamale cornhusk stored on floor next to ice machine. Bag of onions and boxes of food stored on floor inside walk in cooler. Manager relocated all items off floor at time of inspection.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
Scoops for shredded cheese are touching cheese inside front line reach in cooler. Manager relocated scoop above cheese at time of Inspection.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customer.
Multiple personal drinks are stored inside multiple reach in coolers throughout establishment. Manager discarded all personal drinks at time of Inspection.
Fixed on the spot
Code 25, Single-service items: Single-service articles improperly stored.
Multiple boxes of signal service cups, and lids are stored on the floor at front counter. Manager relocated all items off the floor at time of inspection.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
Three dead roaches inside a sticky trap located beneath handwashing sink adjacent to walk in cooler.
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.