Santos Kitchen and Lounge
101 N Franklin St Ste F, Tampa, FL 33602 · Permanent Food Service · License 3919113
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Sep 17 routine inspection1 high priority (fixed on the spot), 5 intermediate (1 fixed on the spot), 2 basic-19
- Safety score81
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 17, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw beef over cook shrimp reach in cooler prep area main cooler. employee removed to proper storage
Fixed on the spot
Intermediate5
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Stored equipment inside the sink. Tools were removed from sink
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
Hand sink by ware washing area
No soap provided at handwash sink.
Ware washing area.
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Robert Rivera
Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed for one employee. Missing for multiple employees of 2 months
Basic2
Code 08, Food protection and cross-contamination: Food stored on floor.
Canned queso and hot sauce in bottle on floor by reach in cooler.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Cooks line reach in employee dried the shelf
Fixed on the spot
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
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.