Mi Pueblito Bakery and Restaurant INC
5802 North Armenia Ave, Tampa, FL 33603 · Permanent Food Service · License 3916644
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 21 routine inspection6 high priority (5 fixed by the Aug 24 follow-up, 1 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot), 11 basic (1 repeat)-37
- 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 visitAug 24, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic5
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Still some pans not inverted
More time given
Code 33, Garbage and refuse: Missing drain plug at dumpster.
More time given
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
More time given
Ceiling/ceiling tile shows damage or is in disrepair.
More time given
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
More time given
- First visitAug 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
19 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
3 pieces of steak in low reach in cooler in middle of kitchen area have been there since yesterday. Beef (47°F - Cold Holding)
Stop Sale issued due to food not being in a wholesome, sound condition.
1 flying insect crawling on uncooked rice in storage shed in back of building. See stop sale for rice.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
3 pieces of steak in low reach in cooler in middle of kitchen area have been there since yesterday. Beef (47°F - Cold Holding) steak (44°F - Cold Holding); cut tomatoes (45°F - Cold Holding)discussed with operator to move food to a different cooler. Walk in cooler - Swiss cheese (45°F - Cold Holding); raw chicken (47°F - Cold Holding); bean soup (45°F - Cold Holding) ambient air temperature 43°F operator called maintenance Reach in cooler in bakery area -butter (46°F - Cold Holding); flan (47°F - Cold Holding); eggs (53°F - Cold Holding)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Located in display hot unit in server station. chicharrones (118°F - Hot Holding); sausage (119°F - Hot Holding)
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw chicken stored over prepared soup in walk in cooler. Discussed proper storage with owner. manager moved chicken.
Fixed on the spotRepeat violation
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Two live flies in kitchen not landing on food. 1 flying insect crawling on uncooked rice in storage shed in back of building. See stop sale for rice.
Intermediate2
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 beans, soup and smoothie mix in walk in cooler missing dates.
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/ 6 employees present with no certified food manager onsite. Manager arrived during inspection.
Fixed on the spot
Basic11
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.
Several large bins under prep table in bakery area have submerged handles.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Bowl used in ready to eat rice.
Counter in poor repair located in kitchen by inside door.
Counter is very torn up and not smooth or easily cleanable.
Ice buildup in reach-in freezer and/or walk-in freezer.
Under counter fridge in kitchen by inside door has a lot of ice buildup.
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Two pans on drying rack over 3 compartment sink not inverted. Ice bucket sitting on ice machine not inverted. Discussed with owner
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Hand wash sink in bakery area missing sign.
Code 33, Garbage and refuse: Missing drain plug at dumpster.
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Bare concrete is cracked in places in kitchen.
Ceiling/ceiling tile shows damage or is in disrepair.
Tiles in kitchen showing water damage. Discussed with owner.
Repeat violation
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Tiles in kitchen are unpainted accoustic tiles. Discussed with owner.
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 phone. 1 on prep table and 1 on shelves. Discussed with owner.
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.
- 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.