Pupuseria and Cafeteria Centroamericana
2504 W Martin Luther King Jr Blvd, Tampa, FL 33607 · Permanent Food Service · License 3915744
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Oct 26 routine inspection3 high priority (fixed on the spot, 1 repeat), 1 intermediate-14
- Safety score86
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 26, 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.
4 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.
A pan of cooked bean rice (49°F - Cold Holding) and shredded cabbage (51°F - Cold Holding). Operator moved into reach-in cooler 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.
A pot of chicken soup (122°F - Hot Holding) stored on stove top. Operator reheated on stove, re temped 178°F.
Fixed on the spotRepeat violation
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw chicken stored over hot dog and cooked beans in reach-in cooler. Operator rearranged items to prevent cross contamination at time of inspection.
Fixed on the spot
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Tomato salsa, cooked rice and other cooked/prepared food items in reach-in coolers at dry food storage area.
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.