ALEZ CARIBBEAN BISTRO LLC
1428 E FLETCHER AVE, Tampa FL 33612
Last inspected Mar 10, 2026 · 15 visits since December 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
MAR 24
NOV 24
MAY 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between D and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 7 live roaches in bar area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
6 cases · $3,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2025081641 | Oct 29, 2025 | Apr 10, 2026 | $800 |
| 3--2025042973 | May 15, 2025 | Jan 30, 2026 | $800 |
| 3--2024048189 | Mar 28, 2024 | Feb 17, 2025 | $1,120 |
| 3--2024043517 | Mar 28, 2024 | Feb 3, 2025 | $160 |
| 3--2021016975 | Mar 31, 2021 | Jun 2, 2021 | $400 |
| 3--2019052962 | Jul 18, 2019 | Nov 18, 2019 | $320 |
Inspection history
15 visits, newest first
Mar 10, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority4 Intermediate6 Basic
What the inspector wrote — 10 findingsThe state's own report →
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reaching cooler has stains and is no longer cleanable.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink in men's bathroom.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No soap provided at handwash sink. No soap in men's bathroom.
Show the remaining 6 findings ▾
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Covered waste receptacle not provided in women's bathroom.
Duct tape used to repair nonfood-contact surface. Duct tape used to fix lid of white reach in freezer.
Exterior door has a gap at the threshold that opens to the outside. Gap at the top of door leading from kitchen to back building.
No Heimlich maneuver/choking sign posted.
No handwashing sign provided at a hand sink used by food employees.
Mar 3, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 5 high priority.
5 High priority5 Intermediate7 Basic
Show 17 findings ▾
Dented/rusted cans present. See stop sale.
Operating with an expired Division of Hotels and Restaurants license.
Roach activity present as evidenced by live roaches found. 3 live roaches live roach on kitchen floor. Employee eradicated, clean and sanitized area.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. goat (67F - Cold Holding) rice (49F - Cold Holding) cooked vegetables (49F - Cold Holding) operator discarded food.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. goat (67F - Cold Holding) rice (49F - Cold Holding) cooked vegetables (49F - Cold Holding) operator discarded food.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reaching cooler has stains and is no longer cleanable.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink in men's bathroom.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No soap provided at handwash sink. No soap in men's bathroom.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked vegetables, cooked rice has no date markings inside refrigerator.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Covered waste receptacle not provided in women's bathroom.
Duct tape used to repair nonfood-contact surface. Duct tape used to fix lid of white reach in freezer.
Exterior door has a gap at the threshold that opens to the outside. Gap at the top of door leading from kitchen to back building.
No Heimlich maneuver/choking sign posted.
No handwashing sign provided at a hand sink used by food employees.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee bottle, water, and baby bottle stored in double door refrigerator in kitchen.
Oct 30, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate4 Basic
Show 7 findings ▾
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler has stains.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Duct tape used to repair nonfood-contact surface. Reach in freezer lid is covered in black duct tape.
No Heimlich maneuver/choking sign posted.
No handwashing sign provided at a hand sink used by food employees.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets inside reach in cooler have buildup of black-mold like substance.
Oct 29, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 16 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority5 Intermediate6 Basic
Show 16 findings ▾
Food with mold-like growth. See stop sale. Malanga has mold growing.
Roach activity present as evidenced by live roaches found. 7 live roaches on electrical outlet in lobby.
Roach excrement and/or droppings present. Electrical outlet in lobby is covered in roach droppings.
Rodent activity present as evidenced by rodent droppings found. 3 rodent droppings inside display case in lobby. 11 rodent droppings underneath handwashing sink in kitchen area. 2 rodent droppings in lobby.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. goat (60F - Cold Holding); chicken (55F - Cold Holding); cooked pork (56F - Cold Holding); cooked turkey (54F - Cold Holding)
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 opened and held longer then 24 hours has no date markings.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler has stains.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice has no date markings inside refrigerator in kitchen area.
Dead roaches on premises. 1 dead roach inside display case in lobby. 2 dead roaches inside 3 compartment sink. 1 dead roach on kitchen floor. 1 dead roach in lobby. 2 dead roaches on lobby walls.
Duct tape used to repair nonfood-contact surface. Reach in freezer lid is covered in black duct tape.
Exterior door has a gap at the threshold that opens to the outside. Gap at the top of back door.
No Heimlich maneuver/choking sign posted.
No handwashing sign provided at a hand sink used by food employees.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets inside reach in cooler have buildup of black-mold like substance.
May 16, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority4 Intermediate5 Basic
Show 9 findings ▾
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler has stains and is no longer cleanable.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No dates on rice, yuca, hot dogs, inside refrigerator.
Records/documents for required employee training do not contain all of the required information. Unable to view certificates due to office being locked and owner left key at home.
Exterior door has a gap at the threshold that opens to the outside. Gap at top of back door.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Knife handle laying in yuca inside double door refrigerator.
No Heimlich maneuver/choking sign posted.
No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink.
Stored food not covered. Seasonings stored uncovered inside double door refrigerator in kitchen area.
May 16, 2025■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 11 violations recorded, 1 high priority.
1 High priority4 Intermediate6 Basic
Show 11 findings ▾
Rodent activity present as evidenced by rodent droppings found. 40 Rodent droppings in handwashing sink. 4 Rodent droppings underneath storage shelves housing bleach. 2 Rodent droppings in between freezer and refrigerator. 20 Rodent droppings behind white refrigerator. 15 Rodents droppings in between fryers. 1 Rodent dropping on kitchen floor. 18 Rodent droppings underneath food preparation sink.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler has stains and is no longer cleanable.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No dates on rice, yuca, hot dogs, inside refrigerator.
Records/documents for required employee training do not contain all of the required information. Unable to view certificates due to office being locked and owner left key at home.
Dead roaches on premises. 1 dead roach on kitchen floor.
Exterior door has a gap at the threshold that opens to the outside. Gap at top of back door.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Knife handle laying in yuca inside double door refrigerator.
No Heimlich maneuver/choking sign posted.
No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink.
Stored food not covered. Seasonings stored uncovered inside double door refrigerator in kitchen area.
May 15, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 25 violations recorded, 6 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
6 High priority8 Intermediate11 Basic
Show 25 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee went from working with cash put on gloves and starting cooking food without washing her hands.
Nonfood-grade bags used in direct contact with food. Food stored in non food grade bag inside double door refrigerator in kitchen area. Chef discarded foods.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored overtop cooked meats and seasonings inside double door refrigerator in kitchen area.
Roach activity present as evidenced by live roaches found. 7 live roaches in bar area.
Rodent activity present as evidenced by rodent droppings found. 40 Rodent droppings in handwashing sink. 4 Rodent droppings underneath storage shelves housing bleach. 2 Rodent droppings in between freezer and refrigerator. 20 Rodent droppings behind white refrigerator. 15 Rodents droppings in between fryers. 1 Rodent dropping on kitchen floor. 18 Rodent droppings underneath food preparation sink.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Gravy hot holding 78F, chef discarded gravy after restaurant was closed by state.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler has stains and is no longer cleanable.
Handwash sink not accessible for employee use at all times. Handwashing sink blocked by pots on cooks line.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit at time of inspection.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink on cooks line.
No soap provided at handwash sink. No handwashing soap at handwashing sink on cooks line. Owner placed soap at handwashing sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No dates on rice, yuca, hot dogs, inside refrigerator.
Records/documents for required employee training do not contain all of the required information. Unable to view certificates due to office being locked and owner left key at home.
Bowl or other container with no handle used to dispense food. Ramekin stored inside seasonings inside double door refrigerator in kitchen area. Owner removed ramekin.
Dead roaches on premises. 1 dead roach on kitchen floor.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee baby's bottle stored in double door refrigerator in kitchen area. Owner discarded bottle.
Exterior door has a gap at the threshold that opens to the outside. Gap at top of back door.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Knife handle laying in yuca inside double door refrigerator.
No Heimlich maneuver/choking sign posted.
No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink.
Objectionable odors in bathroom or other areas of the establishment. Objectionable odors in kitchen area.
Opened employee beverage container in a cold holding unit with food to be served to customers. Baby bottle and employee drinks stored inside double door refrigerator in kitchen area.
Stored food not covered. Seasonings stored uncovered inside double door refrigerator in kitchen area.
Wall soiled with accumulated grease, food debris, and/or dust. Wall next to 3 compartment sink is soiled.
Nov 25, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate4 Basic
Show 7 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kit available upon request. Chlorine.
Probe thermometer not used to ensure proper food temperatures.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken, beef, turkey not date marked.
Cutting board has cut marks and is no longer cleanable.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal belonging above food prep table.
Food stored on floor. Oil on floor.
No handwashing sign provided at a hand sink used by food employees. Back handwashing sink.
Nov 19, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 2 high priority.
2 High priority4 Intermediate5 Basic
Show 11 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Goat (58F - Cold Holding); Pork (56F - Cold Holding); Turkey (50F - Cold Holding); Chicken (49F - Cold Holding) See stop sale. Made two days prior, discussed having technician out to maintain cooler. Ambient air temperature 50F at time of inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Goat (58F - Cold Holding); Pork (56F - Cold Holding); Turkey (50F - Cold Holding); Chicken (49F - Cold Holding) See stop sale. Made two days prior, discussed having technician out to maintain cooler. Ambient air temperature 50F at time of inspection.
Handwash sink not accessible for employee use at all times. Handwashing sink used to store utensils, operator moved to approved location at time of inspection.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kit available upon request. Chlorine.
Probe thermometer not used to ensure proper food temperatures.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken, beef, turkey not date marked.
Cutting board has cut marks and is no longer cleanable.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal belonging above food prep table.
Employee with no hair restraint while engaging in food preparation.
Food stored on floor. Oil on floor.
No handwashing sign provided at a hand sink used by food employees. Back handwashing sink.
Jun 21, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Manager or person in charge lacking proof of food manager certification.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Meat in reach in cooler not date marked.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table.
Jun 12, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice 77 F on steam table.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Goat 57 F, plantains 58 F in reach in cooler, advised employees to move to a working cooler.
Manager or person in charge lacking proof of food manager certification.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Meat in reach in cooler not date marked.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table.
Apr 2, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice 77 F on steam table.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Goat 57 F, plantains 58 F in reach in cooler, advised employees to move to a working cooler.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Manager or person in charge lacking proof of food manager certification.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Meat in reach in cooler not date marked.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table.
Food stored on floor. Oil on floor in kitchen.
Mar 28, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 3 high priority.
3 High priority9 Intermediate3 Basic
Show 15 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice 77 F on steam table.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Goat 57 F, plantains 58 F in reach in cooler, advised employees to move to a working cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 77 F on steam table.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Handwash sink not accessible for employee use at all times. Handwash sink blocked with chair and cutting board, operator removed at time of inspection.
Manager or person in charge lacking proof of food manager certification.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Nonservice animals in the food establishment or on premises. Cat came in through back door into kitchen, operator removed 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. Meat in reach in cooler not date marked.
Unnecessary persons in the food preparation, food storage, or warewashing area. Child in kitchen, discussed with operator that child can't be in kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table.
Food stored on floor. Oil on floor in kitchen.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door left open, operator closed at time of inspection.
Feb 14, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 56 F in reach in cooler, employee moved to a working cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 101 F on steam table. Employee turned on steam table at time of inspection.
Handwash sink not accessible for employee use at all times. Handwash sink blocked with chair, employee removed at time of inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on chest freezer.
Exterior door has a gap at the threshold that opens to the outside. Gap at the top of back door.
Floor soiled/has accumulation of debris. Through kitchen.
Dec 13, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority3 Intermediate7 Basic
Show 13 findings ▾
Container of medicine improperly stored. Employee medicine over reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 56 F in reach in cooler, employee moved to a working cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 101 F on steam table. Employee turned on steam table at time of inspection.
Handwash sink not accessible for employee use at all times. Handwash sink blocked with chair, employee removed at time of inspection.
No paper towels or mechanical hand drying device provided at handwash sink. At handwash sinks.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on chest freezer.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on chest freezer.
Exterior door has a gap at the threshold that opens to the outside. Gap at the top of back door.
Floor soiled/has accumulation of debris. Through kitchen.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed grapes over cut leafy greans in reach in cooler.
Wet mop not stored in a manner to allow the mop to dry.
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.