Norky's Pollos a la Brasa
5610 Hanley Rd Unit 110, Tampa, FL 33634 · Permanent Food Service · License 3912021
What drove the grade
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction.
How the score was calculated
- Starting score100
- Violations at the Aug 6 routine inspection4 high priority (2 fixed on the spot), 2 intermediate (1 fixed on the spot), 2 basic-25
- Complaint after follow-up on Aug 7Counts in full until a follow-up finds the problems fixed-20
- Safety score55
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Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 7, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 01, Approved source; food safe and unadulterated: Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction.
Employee stated the manager obtains their fish for ceviche from Restaurant Depot. Restaurant Depot is currently unable to provide a parasite destruction for the fish. Discussed with employee to not serve ceviche raw. Their ceviche may only be served, after cooking with heat, until a parasite destructing letter for the fish can be obtained.
- First visitAug 6, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction.
Fish must be fully cooked or discarded. No parasite destruction available for raw fish served as ceviche.
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Cooked chicken 87°F at 3:30 PM placed inside warmer at 3 PM - employee reheat a chicken to 202°F at 3:47 PM.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed front line cook wash gloved hands at three compartment sink instead of changing gloves at time of inspection. Discussed with employee.
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Employee bottle of vitamins, stored on top of kitchen prep table next to microwave. Employee removed vitamin bottle at time of inspection.
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Raw fish served as ceviche not identified as raw on menu. Employee identified all raw fish on menu at time of inspection.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Observed front line cook wash hands on multiple occasions at three compartment sink instead of hand washing sink. Discussed with employee.
Basic2
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Raw beef thawing inside a three compartment sink in room temperature. Employee thawed beef properly under cold running water at time of inspection.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee, personal beverage stored on top of kitchen prep table next to microwave. Employee removed personal bottle at time of inspection.
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.