Pipo's Restaurant
7233 W Hillsborough Ave, Tampa, FL 33634 · Permanent Food Service · License 3907958
What drove the grade
Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
How the score was calculated
- Starting score100
- Violations at the Oct 6 routine inspection7 high priority (1 fixed by the Oct 14 follow-up, 6 fixed on the spot, 3 repeats), 1 intermediate (1 repeat), 4 basic (2 repeats)-37
- Administrative complaint on Oct 6, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score51
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 visitOct 14, 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
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
Basic1
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
More time given
- First visitOct 6, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 03, Food out of temperature: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
No time marking for single service butter stored at front line counter. Employee added a time mark for the butter at time of inspection.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw breaded chicken and beef are stored over pots of cooked black beans and red beans inside the walk in cooler. Operator relocated all raw items to an approved location at time of inspection.
Fixed on the spot
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw shell eggs are stored over a hotel pan of bread crumbs and batter inside the front line reach in cooler. Operator relocated raw shell eggs to an approved location at time of inspection.
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 one employee handle personal phone and water bottle. Employee proceed to handle prepared sandwiches at sandwich make station and serve food to customers without first changing gloves or washing hands. Discussed with operator and employee. Employee washed hands and changed gloves.
Fixed on the spotRepeat violationAdministrative complaint
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed a front line cook handle soiled dry wiping cloths, a wooden garbage can lid stored on the floor and proceed to dish out cooked food into hotel pans. Cook did not wash hands in between handling soiled items. Discussed with owner and operator. Cook washed hands before continuing food preparations.
Fixed on the spotRepeat violationAdministrative complaint
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Multiple bags of sliced Cuban bread are stored inside shopping bags. The sliced Cuban bread are used to make bread pudding for customers.
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine tested at 0 PPM. Operator set up three compartment sink for sanitizing until dish machine can be repaired. Three compartment sink chlorine tested at 50 PPM.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Multiple cutting boards inside the establishment are soiled.
Repeat violation
Basic4
Code 08, Food protection and cross-contamination: Stored food not covered.
Cooked black beans, cooked red beans, cook garbanzo, containers of raw meats and other food items are not covered inside the walk-in cooler.
Food stored on floor.
Three containers of vanilla extract, mojo sauce, and food coloring are stored on the floor at the front line cook. Operator removed all food from the floor 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 the establishment with cut marks.
Repeat violation
Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
Cloths are used as pot holders.
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.