Luis's Garden Grille LLC

4502 W Hillsborough Ave, Tampa, FL 33614 · Permanent Food Service · License 3918536

Official report

out of 100

Grade F

Safety score 48 of 100

Latest visit: Aug 19, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority, repeat · 18 other violations

How the score was calculated

Starting score100
Violations at the Aug 18 routine inspection
3 high priority (2 repeats), 6 intermediate (2 fixed on the spot), 10 basic (1 repeat)
-49
Extension granted on Aug 19
Counts in full until a follow-up finds the problems fixed
-3
Safety score48

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

Inspection history

1 inspection · 2 visits

Aug182026

Routine inspection

19 violations found · Inspector came back once

Follow-up visitAug 19, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
13 violations still not corrected:
- 2 High priority
- 4 Intermediate
- 7 Basic
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.
  Observed sour cream in unit at 44f at 10:05. Operator mentioned she placed in cooler the prior night. Operator stated they did not take temperatures today. Operator voluntarily discarded.
  More time given
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed sour cream in unit at 44f at 10:05. Operator mentioned she placed in cooler the prior night.
  More time given
Intermediate4
- 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.
  Observed sausage and ham in reach in freezer across from steam table without date marking. Quiche made on Monday without time markings. Operator dated item
  More time givenFixed on the spot
- Code 03, Food out of temperature: Establishment curing food without an approved Process Waiver from the Division of Hotels and Restaurants.
  More time given
  Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
  More time given
- Code 16, Dishwashing facilities and test kits: No color/concentration comparison chart available for chemical test kit used to check sanitizer.
  More time given
Basic7
- Code 14, Food-contact surfaces designed and maintained: Wood non food-contact surface not properly sealed.
  More time given
  Food storage container/container lid cracked or broken.
  Observed bins and containers still in use
  More time given
- Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
  Accumulation of debris inside warewashing machine. Observed on interior doors and basin.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed soap dispenser in hand wash soiled. Employee cleaned dispenser. Observed soda dispenser exterior soiled with build up. Vents above cook top soiled with grease.
  More time givenFixed on the spot
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Observed dishes in prep table behind three compartment sink wet. Employee separated containers to properly air dry.
  More time givenFixed on the spot
- Code 25, Single-service items: Reuse of single-service or single-use articles.
  More time given
- Code 33, Garbage and refuse: Missing drain plug at dumpster.
  Missing drain plug at dumpster. Grocery bags filling hole.
  More time given
Official report, on the Florida DBPR website
First visitAug 18, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
19 violations found:
- 3 High priority
- 6 Intermediate
- 10 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed rice pudding and plated salad in front reach in cooler in server area with soda machine. Plated salad (45°F - Cold Holding); rice pudding (45°F - Cold Holding) Operator put in cooler yesterday. Ambient temperature read 58f. Stop sale issued.
  Repeat violation
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed packs of butter at front servers station from 10AM temped at 10:50 at 51f. Operator added ice to top of container to help cool down faster. Butter packs (54°F - Cold Holding time taken 11:34) Observed rice pudding and plated salad in front reach in cooler in server area with soda machine. Plated salad (45°F - Cold Holding); rice pudding (45°F - Cold Holding) Operator put in cooler yesterday. Ambient temperature read 58f. Stop sale issued.
  Repeat violation
- Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
  Observed small container of medicine in servers station.
Intermediate6
- 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.
  Observed items in reach in cooler underneath cook line and reach in freezer across from steam table with no date marking.
- Code 03, Food out of temperature: Establishment curing food without an approved Process Waiver from the Division of Hotels and Restaurants.
  Operator states curing corned beef hash using Prague powder in walk in cooler.
  Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
  Establishment curing food without an approved Process Waiver from the Division of Hotels and Restaurants. Operator states curing corned beef hash using Prague powder in walk in cooler.
- Code 16, Dishwashing facilities and test kits: No color/concentration comparison chart available for chemical test kit used to check sanitizer.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed slicer soiled with debris from prior day. Operator cleaned and sanitized
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled next to dish machine chemicals
  Fixed on the spot
Basic10
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  Observed cut watermelon in walk in cooler underneath unwashed produce.
- Code 14, Food-contact surfaces designed and maintained: Wood non food-contact surface not properly sealed.
  Observed wooden piece in front of cook top to hold plates needs to be sealed
  Food storage container/container lid cracked or broken.
  Observed various bins and single use containers in reach in cooler and reach in freezer with cracks.
- Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed vents above cook top soiled with grease. Observed soap dispenser in hand wash sink next to dish area soiled. Observed soda dispenser exterior soiled with build up.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Observed dishes in prep table behind three compartment sink wet.
- Code 25, Single-service items: Reuse of single-service or single-use articles.
  Observed reuse of various single use containers being used to stored prepared products.
- Code 33, Garbage and refuse: Missing drain plug at dumpster.
  Repeat violation
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Observed cellphone next to napkins in server area and umbrella in dry storage area on top of cans
- Code 42, Premises and cleaning equipment: Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles.
  Miscellaneous items including screw drivers and wires placed on shelf next to/on top of cans of food in dry storage area. Operator moved.
  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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.