Qdoba Mexican Grille #123
4100 George Bean Pkwy, Main Concourse Space T-31737, Tampa, FL 33607 · Permanent Food Service · License 3917836
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 Sep 11 routine inspection2 high priority (fixed on the spot), 1 basic (1 repeat)-8
- Safety score92
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 visitSep 11, 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.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
A container of cooked steak (116°F - Hot Holding) stored in steam table at front line. Hot water level too low, operator added hot water and reheating steak on grill. Re temped steak 174°F.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds.
Do not use equipment/utensils not properly sanitized. Observed employee washed and rinsed food pans, placed in sanitizer for about 5 seconds in three-compartments sink, then moved to drain board to be air dried. Discussed with manager, manager coached employee and re-sanitizing food pans at time of inspection.
Fixed on the spot
Basic1
Code 29, Plumbing and backflow prevention: Water leaking from faucet in prep sink.
Repeat violation
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.