EL JEFE CAFE
5317 GUNN HWY UNIT 9, Tampa FL 33624 · 813.515.5289
Last inspected Feb 18, 2026 · 7 visits since August 2023
APR 24
AUG 24
FEB 25
SEP 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Feb 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate5 Basic
What the inspector wrote — 8 findingsThe state's own report →
Dented/rusted cans present. See stop sale. Can of sausage gravy dented.
Operating with an expired Division of Hotels and Restaurants license.
Toxic substance/chemical improperly stored. Observed bottle of 321 lubricant oil on microwave, employee moved item.
Employee eating in a food preparation or other restricted area. Observed employee meal and drink on food preparation area, employee removed
Show the remaining 4 findings ▾
Food stored on floor. Observed fryer oil stored on floor manager removed and raised items off the floor.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoops and pitcher with handles touching food next to cooler by the front serving window, employees moved pitchers and scoops as needed.
Missing drain plug at dumpster.discussed with manager the importance of having a drain plug on dumpster.
Working containers of food removed from original container not identified by common name. Observed container bins of sugar, rice, and oatmeal not labeled, employees labeled items.
Sep 9, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Dented/rusted cans present. See stop sale. 1 dented can of sliced jalapeño peppers. 1 dented can of sausage gravy. 1 dented can of garbanzo beans.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on front line Reach in cooler soiled. Black mold-like substance on soda fountain ice dispenser.
Cutting board has cut marks and is no longer cleanable. Cutting boards on front line Reach in cooler with cut marks.
Food stored on floor. Jugs of oil stored on floor next to dish pit area. Employee relocated oil to an approved location during time of inspection. Cans of garbanzo beans stored on floor of bury storage room.
Stored food not covered. Multiple food items not covered in prep line Reach in cooler. Diced tomato, cooked bacon, shredded cheese, onions, peppers, etc.
Sep 8, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 6 high priority.
6 High priority5 Intermediate4 Basic
Show 15 findings ▾
Dented/rusted cans present. See stop sale. 1 dented can of sliced jalapeño peppers. 1 dented can of sausage gravy. 1 dented can of garbanzo beans.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw eggs for cooking, then touched single service take out containers without washing hands. Discussed with employee.
Nonfood-grade bags used in direct contact with food. Bread stored in black shopping bag next to water filtration system.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw frozen chicken stored over diced chorizo in Reach in freezer.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked hash browns 99F at 9:19am inside front line oven reheat to 129F at 10:02am, corned beef hash 109F at 9:19am inside front line oven reheat to 135F at 10:02am. Guava cheese pastry 75F at 10:15am.
Toxic substance/chemical improperly stored. Multi-purpose oil stored on top of prep line microwave.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on front line Reach in cooler soiled. Black mold-like substance on soda fountain ice dispenser.
Handwash sink used for purposes other than handwashing. Employee handwash sink at service window used for storing cleaning sponge and sharpening stone.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 8 employees working, no CFM present.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sausage grave, cooked potatoes, and chicken noodle soup not date marked inside Reach in freezer in dish pit area.
Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle located in shelf beneath front register.
Cutting board has cut marks and is no longer cleanable. Cutting boards on front line Reach in cooler with cut marks.
Food stored on floor. Jugs of oil stored on floor next to dish pit area. Employee relocated oil to an approved location during time of inspection. Cans of garbanzo beans stored on floor of bury storage room.
Single-service articles improperly stored. 1 box of single service insulated cups stored on floor if dry storage room.
Stored food not covered. Multiple food items not covered in prep line Reach in cooler. Diced tomato, cooked bacon, shredded cheese, onions, peppers, etc.
Feb 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate7 Basic
Show 15 findings ▾
Nonfood-grade bags used in direct contact with food. Cuban bread stored in direct contact with shopping bags.
Operating with an expired Division of Hotels and Restaurants license. Operator renewed license during time of inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hash browns 110F at 9:25 am cooked at 7am retempted to 157F at 10:09am. Corn beef hash 97F cooked at 9am retempted to 157F 10:09am.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Sliced salami, tomato's, Swiss cheese in Reach in cooler not date marked.
Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute in soda machine soiled with black/brown mold-like substance. Soda nozzles at soda machine soiled with syrup debris.
Handwash sink used for purposes other than handwashing. Soiled sponge inside Employee handwash sink adjacent to buffet warmers.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Quaternary ammonia test kit for three compartment sink. No chlorine test kit form Dish machine.
Spray bottle containing toxic substance not labeled. 2 bottles located beneath front service counter.
Covered waste receptacle not provided in women's bathroom.
Missing drain plug at dumpster.
Open dumpster lid. Employee closed lid during time of inspection.
Single-service articles improperly stored. Several boxes of single service foam cups and take out containers are stored on floor of storage room.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed romaine stored over sliced salami and sliced Swiss in kitchen Reach in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Wall behind cooking equipment soiled with debris.
Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line an in kitchen boy labeled. Sugar, flour, and bread crumb bin not labeled.
Aug 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 27 violations recorded, none serious enough to require a return visit.
6 High priority7 Intermediate14 Basic
Show 27 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee cracked eggs and did not change gloves or wash hands before cutting avocado. Observed Employees touching raw eggs then handling clean plates. Discussed with operator proper handwashing when switching tasks and after handling raw foods.
Raw animal food stored in same container as ready-to-eat food. Raw chorizo stored with Ready to eat foods inside Reach in cooler next to deli slicer. Operator removed raw chorizo to another location during time of inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Guava and cheese pastry 78F at front service counter. Operator stated she will change pastries to time as a public health control.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control can be determined. Corned beef hash and hash browns not time marked. Operator added products to time mark during time of inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Milk 109F at 9:38am taken out at 9:25am, operator voluntarily discarded milk.
Toxic substance/chemical improperly stored. Non-food grade lubricant stored on kitchen shelf next to microwave, over Reach in cooler. Operator removed lubricant during time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards cut at both Reach in coolers in back kitchen with dark stains.
Handwash sink used for purposes other than handwashing. Knife inside Employee handwash sink next to steam table. Operator removed knife during time of inspection.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips for Dish machine.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 9 employees present during time of inspection and no manager. Manager arrived during time of inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date mark on chimichurri in Reach in cooler next to deli slicer. Operator added date during time of inspection.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee training expired for 3 employees. Expired on February 2024.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle on bottom prep table shelf next to fryer. Unlabeled spray bottles in cabinet under front service counter. Operator labeled bottles during time of inspection.
Cutting board has cut marks and is no longer cleanable. Cutting boards cut at both Reach in coolers in back kitchen with cut marks.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink on Reach in cooler under microwave in kitchen. Personal drink on Reach in cooler next to waffle maker. Personal Drinks on prep table next to Dish machine. Personal drink on front service line counter next to Reach in cooler. Operator relocated drinks to another location during time of inspection.
Employee personal food not properly identified and segregated from food to be served to the public. Not segregated personal food in Reach in cooler next to deli slicer.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal items on water filters in kitchen area. Cell phone over Reach in cooler. All items removed to another location during time of inspection.
Food stored on floor. Buckets of pickles and oil stored on floor outside dish pit.
In-use wet wiping cloth/towel used under cutting board. Wet towel under cutting board in back kitchen prep table and next to waffle maker.
Reuse of single-service or single-use articles. Single service containers, daisy sour cream and vigo chicken stock reused to store food.
Silverware/utensils dried with a towel/cloth. Employee dried dishes with cloth after washing in Dish machine. Discussed with employee proper drying methods and to rewash dishes.
Single-service articles improperly stored. Single service cups on floor by storage room.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed carrots and celery store over sliced ham and cheese inside Reach in cooler next to deli slicer.
Wall soiled with accumulated grease, food debris, and/or dust. Kitchen wall soiled behind Reach in coolers. Ceiling vent soiled with dust in back kitchen area.
Wet mop not stored in a manner to allow the mop to dry. Mop not stored properly at mop sink.
Wet wiping cloth not stored in sanitizing solution between uses. Wet towels not stored in sanitizer bucket in kitchen and front service counter.
Working containers of food removed from original container not identified by common name. Unlabeled cinnamon sugar shaker on cutting board of Reach in cooler. Unlabeled sugar containers stored inside cabinet beneath soda fountain.
Apr 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork and gravy cooked and held longer then 24 hours has no date markings inside refrigerator by dishwasher.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee stored on reach in cooler cutting board.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employees drink has no lid covering drink on reach in cooler by slicer in kitchen area. Employee covered drink.
In-use wet wiping cloth/towel used under cutting board. Cloth stored underneath cutting board. Owner removed cloth from underneath board.
Standing water in bottom of reach-in-cooler. Standing water inside refrigerator in back kitchen area by back door.
Aug 24, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate0 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 53 f operator placed in freezer
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 used for purposes other than handwashing. Washing pitcher in hand washing sink.
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. Printed for management manager signed and some employees signed. Next unannounced inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Mojo pork reach in cooler by dish machine. Employee placed date marked.
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.