Lolis Mexican Cravings
1824 N Westshore Blvd, Tampa, FL 33607 · Permanent Food Service · License 3917282
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 20 routine inspection3 high priority (fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot), 1 basic-14
- Safety score86
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 visitAug 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.
5 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.
Ice well at cook line - Cold Holding: tomato salsa 45°F, diced tomato 46°F, shredded lettuce 45°F, shredded cabbage 47°F. Ice level too low, operator filled up with more ice, re temped tomato salsa 40°F, diced tomato 41°F, shredded lettuce 40°F, shredded cabbage 42°F.
Fixed on the spotRepeat violation
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
A container of cooked chicken (112°F - Hot Holding) and cooked corn (109°F - Hot Holding) stored on cook line. Operator reheated items at time of inspection, temped cooked chicken 167°F, cooked corn 168°F.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Employee's raw shell eggs stored over horchata in reach-in cooler at back kitchen. Operator rearranged items at time of inspection.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
A sanitizer bucket stored in handwash sink at back kitchen. Operator removed bucket.
Fixed on the spot
Basic1
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.
Scoop handles in sugar bin and rice bin. Operator moved handle up.
Fixed on the spot
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.