Rene's Mexican Kitchen at 17th
2802 N 16 St, Tampa, FL 33605 · Permanent Food Service · License 3917432
What drove the grade
Toxic substance/chemical improperly stored.
How the score was calculated
- Starting score100
- Violations at the Jul 27 routine inspection1 high priority (fixed on the spot), 1 intermediate, 5 basic-11
- Safety score89
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 27, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
OFF Bug Spray on shelf over Togo straws. Operator relocated.
Fixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting boards in kitchen.
Basic5
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Cooked frozen meat thawing at room temperature.
Code 16, Dishwashing facilities and test kits: Old food stuck to clean dishware/utensils.
Container lids on dish drying rack.
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
1 dead roach on floor near prep table in kitchen. 1 dead roach on wall near Handwash sink. Employee cleaned and sanitized area.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Throughout kitchen.
Floor soiled/has accumulation of debris.
Throughout kitchen.
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.