Pedro & Cary
3529 W Waters Ave, Tampa, FL 33614 · Permanent Food Service · License 3915677
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 Oct 29 routine inspection4 high priority (3 no follow-up needed, 1 fixed on the spot), 8 basic (1 repeat)-21
- Safety score79
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 29, 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:
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.
soup (47°F - Cold Holding) in reachin cooler in back kitchen adjacent to 3-compartment sink.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
soup (47°F - Cold Holding) in reachin cooler in back kitchen adjacent to 3-compartment sink.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw beef stored over tamales in reachin freezer next to stove on cookline. Observed employee place on bottom shelf.
Fixed on the spot
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Observed bottle of medication stored on shelf above prep table next to coffee maker.
Basic8
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
Bottled water stored on floor on service line. Employee placed on shelf.
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.
3 bottles of water stored next to a bag of onions. Employee discarded.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed cutting board grooved and stained on prep table of steam table.
Duct tape used to repair nonfood-contact surface.
Duct tape used inside reachin freezer along door shelf.
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Sanitizer tested at 0ppm. Operator discarded and reset up, sanitizer was tested at 100ppm.
Fixed on the spot
Wet wiping cloth not stored in sanitizing solution between uses.
Observed 3 wet wiping clothes stored on prep table on service line.
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
Observe in employee restroom in kitchen.
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 and keys stored on shelf above prep table one to coffee maker.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.