AJI LIMO
3306 W SPRUCE ST STE D, Tampa FL 33607 · 813.443.0744
Last inspected Apr 2, 2026 · 7 visits since July 2023
MAR 24
AUG 24
MAR 25
SEP 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 3 dead roaches on sticky trap located behind espresso machine in bar area Observed employee discard, clean, and sanitizer areas
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Apr 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
What the inspector wrote — 6 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A pan of cooked mussels (53F - Cold Holding) and raw shrimp (50F - Cold Holding) stored on prep table in kitchen. Discussed with operator about the proper cold holding temperature is 41 F or below after thawing. Employee moved items to reach-in cooler.
Spray bottle containing toxic substance not labeled. Multiple spray bottle labels are worn and unable to read. Operator relabeled.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above prep tables in kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At kitchen. Operator removed.
Show the remaining 2 findings ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with accumulation of grease and dust.
Time/temperature control for safety food thawed in an improper manner. Cooked mussels and raw shrimps thawing in standing water at kitchen. Employee moved to reach-in cooler.
Sep 25, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 18, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
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. Ran dish machine multiple times, tested 0ppm. Operator set up three-compartments sink with chlorine, tested 100ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimps stored over cooked shrimp in reach-in cooler at kitchen hallway. Raw animal food stored over canned/bottled drinks. Raw shell eggs stored over bottled milk and sauces in reach-in cooler at cook line. Operator rearranged items to prevent cross contamination.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A pan of cooked white rice (58F - Cold Holding) stored on prep table in kitchen. Operator states that it is going to be portioned and moved back to reach-in cooler, discussed with operator about how much is too much during prepping, operator moved white rice to reach-in cooler.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips. Provided some test stripes for operator.
Spray bottle containing toxic substance not labeled. 2 spray bottles with blue liquid at dish machine area.
Food not stored at least 6 inches off of the floor. A case of bottled water stored on floor at wait station in dining room. A bag of rice stored on floor in dry food storage room.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple scoops stored in standing water temped 83F in slow cooker at cook line. Operator plugged in electrical outlet to heat up water in slow cooker.
Mar 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Some cutting boards are stained in kitchen at time of inspection.
Spray bottle containing toxic substance not labeled.observed unlabeled bottle filled with blue liquid in dining room at time of inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottles on prep table at time of inspection
Working containers of food removed from original container not identified by common name. Observed squeeze bottles on cooks line not labeled at time of inspection. Employee labeled bottles during inspection.
Aug 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored behind ready to lettuce in reachin cooler on cookline Corrected observed employee place raw chicken in front of ready to eat lettuce
Spray bottle containing toxic substance not labeled. Observed spray bottle filled with green sanitizer not labeled on prep area Corrected observed employee label
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table Corrected observed employee place on shelf
Food not stored at least 6 inches off of the floor. Observed a container of oil stored on floor in kitchen Corrected -observed employee place on shelf
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in water temped at 85F
Single-service articles improperly stored. Observed a box of Togo boxes stored on floor at dessert make station adjacent to bar Corrected observed employee place on shelf
Mar 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate11 Basic
Show 18 findings ▾
Nonfood-grade bags used in direct contact with food. Lettuce stored in a non food grade bag in reach in refrigerator in kitchen.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cooked octopus in reachin cooler. Employee removed octopus to another refrigerator.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Mashed potatoes 44F inside reachin cooler in back kitchen (made on 3/28,see stop sale.)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mashed potatoes 44F inside reachin cooler in back kitchen ( made on 3/28,see stop sale.
Handwash sink used for purposes other than handwashing. Observed hand sink used as a dump sink in dish area
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No sanitizer test kit available at time of inspection
Spray bottle containing toxic substance not labeled. Observed unlabeled chemical bottle on cart next to hostess stand. Two unlabeled bottles next to side kitchen exit on storage shelf. Observed employee label
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 3 dead roaches on sticky trap located behind espresso machine in bar area Observed employee discard, clean, and sanitizer areas
Dead roaches on premises. 1 dead roach on floor in the restroom Observed employee discard, clean, and sanitize areas
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drinks on service line prep counter, on shelf in dish area, in reach in cooler in bar area, on dry storage shelf by kitchen side exit.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Two sticky fly trap over dish pit. Six fly traps at bar three compartment sink. Employee discarded all fly traps.
Food stored on floor. Observed cases of plastic water bottles stored on floor next to bakery case.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice built up in reach in freezer in kitchen, by kitchen side exit, and kitchen hallway furthest from exit.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Plastic cup stored in bulk sugar on service line adjacent to bar.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils standing in water tempted at 73F. Employee discarded water.
No conspicuously located ambient air temperature thermometer in holding unit. Thermometer missing from 4 silver Premium Levella refrigerator in back kitchen
Time/temperature control for safety food thawed in an improper manner. Frozen shrimp stored outside of freezer. Thawing on a storage shelf next to kitchen side exit.
Working containers of food removed from original container not identified by common name. Unlabeled jar of powdered sugar next to soda refrigerator, unlabeled salt on service shelf above prep table on service line.
Jul 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate3 Basic
Show 8 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed several employees changing gloves with no hand washing between glove usage, corrected action taken, inspector discussed with management proper hand washing when changing gloves.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Handwash sink not accessible for employee use at all times. Electrical cords and plastic bag blocking usage of employee hand wash sink in kitchen area, corrected, manager removed items during inspection.
No soap provided at handwash sink. No soap at employee hand wash sink in kitchen area. Corrected manager supplied soap at time of inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked shrimp held in reach in cooler date marked.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks on prep table in kitchen area.
Food stored on floor. Bulk oil stored on floor in kitchen area.
Wet wiping cloth not stored in sanitizing solution between uses.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.