Q Paso Chamo
7906 W Hillsborough Ave, Tampa, FL 33615 · Mobile Food Dispensing Vehicle · License 3954106
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 Jul 24 routine inspection2 high priority (no follow-up needed), 3 intermediate (2 fixed on the spot), 1 basic-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 visitJul 24, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Raw eggs 88°F at 3:35 PM operator left out at room temperature from 10 AM.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Raw shell eggs 88°F at 3:35 PM operator left out at room temperature from 10 AM.
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting board soiled on reach in cooler.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Hand washing sink blocked by coffee maker. Operator unblocked sink at time of inspection.
Fixed on the spot
Handwash sink used for purposes other than handwashing.
Small blender stored inside handwashing sink. Operator remove blender at time of inspection.
Fixed on the spot
Basic1
Code 08, Food protection and cross-contamination: Employee personal food not properly identified from food to be served to the public.
Locate inside reach in freezer.
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.
- 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.