Mambo's Cafe
4423 N Armenia Ave, Tampa, FL 33603 · Permanent Food Service · License 3910976
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 17 routine inspection4 high priority (fixed by the Jul 20 follow-up, 2 repeats), 1 intermediate, 3 basic (1 repeat)-23
- Administrative complaint on Jul 17, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score65
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 visitJul 20, 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 17, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Reach in cooler back outdoor storage Rice 3 lbs chicken 56°F 1/2 lbs cook beef 10 lbs cook pork 51°F 5 lbs pig feet cook 50°F 5 lbs Held in reach in cooler over 4 hours ambient air temp 58°F see stop sale Walk In cooler - raw shelled eggs approximately 90 dozen shelled eggs. Ambient air temp 63°F
Repeat violationAdministrative complaint
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Reach in cooler next to reach in freezer and 3comp sink raw beef 59°F cook rice 59°F butter 58°F potato cakes 52°F ambient temperature 62°F food held less than 4 hours discussed with person in charge to move foods to a working cooler manager told employee to move foods out of cooler. Walk In cooler - raw shelled eggs 59°F-60°F approximately 90 dozen shelled eggs. Ambient air temp 63°F see stop sale Reach in cooler storage outdoor chicken 56°F cook beef cook pork 51°F pig feet cook 50°F 5 cook rice 48°F Held in reach in cooler over 4 hours ambient air temp 58°F disscued with employee to move foods to a working cooler or add ice baths for rapid cooling. Reach in cooler front service cheddar cheese 53°F white American cheese 52°F
Repeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area.
Discussed with person in charge the importance of hand washing
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. Employee washed dishes In three comp sink using water and soap only manager added chlorine to sink
Intermediate1
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 8 employees no food manager present
Basic3
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
White bins under prep table with rice and beans not labeled manager labeled
Fixed on the spotRepeat 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.
Employee drink on prep table
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
On floor out door storage 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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.