Pabellon Restaurant and Bar

7530 W Waters Ave Unit 1/2 B&C, Tampa, FL 33615 · Permanent Food Service · License 3911300

Official report

out of 100

Grade D

Safety score 68 of 100

Latest visit: Sep 14, 2026 (8 weeks ago)

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority, repeat · fixed on the spot · 11 other violations

How the score was calculated

Starting score100
Violations at the Sep 14 routine inspection
4 high priority (3 no follow-up needed, 1 fixed on the spot, 1 repeat), 3 intermediate (1 repeat), 5 basic (3 repeats)
-32
Safety score68

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

Inspection history

1 inspection · 1 visit

Sep142026

Routine inspection

12 violations found

First visitSep 14, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
12 violations found:
- 4 High priority
- 3 Intermediate
- 5 Basic
What 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.
  Cooked ground beef 95°F to 87°F at 10:26 AM. Cooked shredded beef 45 to 51°F at 10:30 AM. Cooked ground beef and cooked shredded beef were placed inside a reach in cooler at 7:30 PM the previous night.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Cooked ground beef 95°F to 87°F at 10:26 AM. Cooked shredded beef 45 to 51°F at 10:30 AM. Cooked ground beef and cooked shredded beef were placed inside a reach in cooler at 7:30 PM the previous night.
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  Cooked ground beef 95°F to 87°F at 10:26 AM. Cooked shredded beef 45 to 51°F at 10:30 AM. Cooked ground beef and cooked shredded beef were placed inside a reach in cooler at 7:30 PM the previous night. All items were placed inside half deep hotel pans and covered with a lid.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw shell eggs and raw bacon stored over ready to eat bread inside back kitchen reach in cooler. Manager relocated all raw items to an approved location at time of inspection.
  Fixed on the spotRepeat violation
Intermediate3
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  Cooked ground beef 95°F to 87°F at 10:26 AM. Cooked shredded beef 45 to 51°F at 10:30 AM. Cooked ground beef and cooked shredded beef were placed inside a reach in cooler at 7:30 PM the previous night. All items were placed inside half deep hotel pans and covered with a lid.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Multiple cutting boards inside establishments are soiled.
  Repeat violation
- Code 53, Manager certification and employee training: Food manager certification expired.
  A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Expired for Jesus Fumero and Alexandra Pineda.
Basic5
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Multiple squeeze bottle with sauces are not labeled inside front service reach in cooler.
  Repeat violation
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored over ready-to-eat food.
  Unwashed green onions, celery, and green bell peppers are stored over ready to eat hotdog's and shredded cheese inside back kitchen reach in cooler. Manager relocated all items to an app approved location at time of inspection.
  Fixed on the spot
  Food stored on floor.
  One jug of oil stored on floor next to ice machine. Manager relocated oil to an approved location at time of inspection.
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Multiple cutting boards inside establishment with cut marks.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black and pink mold-like substance in the interior of the ice machine.
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.
Stop sale: An order that the food can’t be sold or served.