Urban Cantina

200 E Madison St, Tampa, FL 33602 · Permanent Food Service · License 3916697

Official report

out of 100

Grade F

Safety score 56 of 100

Latest visit: Jul 9, 2026

What drove the grade

Dishmachine chlorine sanitizer not at proper minimum strength.High priority, repeat · no follow-up needed · 17 other violations

How the score was calculated

Starting score100
Violations at the Jul 9 routine inspection
5 high priority (3 no follow-up needed, 2 fixed on the spot, 1 repeat), 6 intermediate, 7 basic (2 repeats)
-44
Safety score56

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Jul92026

Routine inspection

18 violations found

First visitJul 9, 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.
18 violations found:
- 5 High priority
- 6 Intermediate
- 7 Basic
What the inspector cited
High priority5
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Hot holding unit back kitchen prep Hot holding: queso 67°F cook pork 46°F cook beans 56°F manager moved to stove to reheat to 165°F
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw bacon raw shell eggs over ready to eat food in walk in cooler employee removed to proper storage
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  Employee touched phone with gloves and than began touching the ladles without glove changing and hand wash.
  Employee washed hands with no soap.
  Employee washed hands with no soap.
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
  Repeat violation
Intermediate6
- Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  Milk in walk in cooler
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  For quat sanitizer
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Cutting board stained on cooks line by steam well.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Food debris stored in hand washing sink. Spoons stored inside hand washing sink.
  Paper towel dispenser at handwash sink not working/unable to dispense paper towels.back prep kitchen.
  Soap dispenser at handwash sink not working/unable to dispense soap.
  Front cooks line
Basic7
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  Unwashed strawberries over cheese walk in cooler
  Repeat violation
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  Bar area
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Cook corn metal pan in flat top reach in door.
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  Prep back kitchen
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  White interior piece
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  At front bar hand washing sink.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Employee phone laying on plate. Employee removed.
  Fixed on the spot
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.