Senor Rocoto
5522 Hanley Rd #106, Tampa, FL 33635 · Permanent Food Service · License 3911472
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 6 routine inspection4 high priority (2 fixed by the Aug 7 follow-up, 2 fixed on the spot, 3 repeats), 1 intermediate, 5 basic (3 repeats)-29
- Administrative complaint on Aug 6, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score59
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Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 7, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 6, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction.
Fish must be fully cooked or discarded. No parasite destruction available for swai served as ceviche. Discuss with owner not to serve ceviche raw without first cooking until parasite destruction form can be obtained.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cooked white rice 98°F at 12:23 PM left out at front line took at 10 AM - cooled to 81°F at 12:50 PM. Manager placed in reach in freezer for quick cooling.
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 pork and chicken are stored over ready to eat sauces, cooked corn, and raw beef inside a reach and cooler adjacent to employee restroom. Manager relocated all raw items to an approved location at time of inspections.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Red, frozen and jalapeño stored inside multiple shopping bags in reach in chest freezer adjacent to employee restroom. Raw frozen chicken stored inside a shopping bag inside back storage reach in freezer.
Repeat violationAdministrative complaint
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Multiple chemical spray bottles are not labeled stored beneath front line prep table.
Basic5
Code 02, Labeling, date marking and consumer advisory: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
Desserts for self service in dining room reach in cooler are not dated.
Repeat violation
Code 08, Food protection and cross-contamination: Food stored on floor.
Two cases of oil stored on floor beneath front line prep table.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee personal drink stored on kitchen prep table near front line. Employee personal beverage is stored inside front line reach in freezer.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Multiple takeout soup containers are used as a handleless scoop for rice, flour, and food products inside establishment.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.