Nueva Cantina
10033 E Adamo Dr, Tampa, FL 33619 · Permanent Food Service · License 3912740
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 Jul 28 complaint inspection3 high priority (2 fixed by the Aug 4 follow-up, 1 fixed on the spot), 3 basic-12
- Safety score88
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitAug 4, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
More time given
Code 25, Single-service items: Straws provided for customer self-service not individually wrapped or in an approved dispenser.
More time given
- First visitJul 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 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.
Walk-in cooler Cold Holding: cooked chicken 48°F, cooked pepper 48°F, cheese loaf 47°F, raw beef 48°F. Employee moving food items to reach-in coolers and reach-in freezers, operator contacted refrigeration repair company at time of inspection.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Hot box Hot Holding: diced steak 121°F, black bean 123°F, white rice 129°F. Ambient temperature: 125°F. Operator turned thermostat to highest heat to reheat food items.
Code 12, Handwashing and hygienic practices: Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
Server handled soiled dishes in wait station, then picked up water pitcher to refilling customers drinking water without washing hands first. Discussed with operator about proper handwash techniques, operator coached employee at time of inspection.
Basic3
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Spatulas stored in standing water with accumulation of food debris, temped 112°F.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
On reach-in cooler by kitchen entrance.
Code 25, Single-service items: Straws provided for customer self-service not individually wrapped or in an approved dispenser.
On bar top. Operator moved straws behind bar counter 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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.