EMPANADAS EXPRESS
6571 102 AVE N, Pinellas Park FL 33782 · 813.735.7786
Last inspected Mar 11, 2026 · 11 visits since July 2023
JAN 24
SEP 24
FEB 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Presence of insects, rodents, or other pests. 1 live insect trapped in light shield in ceiling over cook line
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2021046447 | Sep 28, 2021 | Jan 25, 2022 | $200 |
Inspection history
11 visits, newest first
Mar 11, 2026Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Dec 23, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Laura Arrieta, National Registry, expired 5/27/25 No other staff with valid CFM
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Individually portioned soups in chest freezer prepared on 10/15 not dated
Packaged food not labeled as specified by law. Multiple deserts and frozen foods in grab and go cooler/freezer in dining room not properly labeled.
Oct 16, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded.
0 High priority5 Intermediate2 Basic
Show 7 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Laura Arrieta, National Registry, expired 5/27/25 No other staff with valid CFM
Handwash sink not accessible for employee use at all times. Empty water jug in hand sink in kitchen, removed
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in kitchen
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Individually portioned soups in chest freezer prepared on 10/15 not dated
Packaged food not labeled as specified by law. Multiple deserts and frozen foods in grab and go cooler/freezer in dining room not properly labeled.
Food storage container/container lid cracked or broken. Food stored in plastic containers with cracked lids in reach in cooler
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in sugar bin
Feb 21, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Food storage container/container lid cracked or broken. Plastic containers with cracked lids in reach in cooler
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour bin
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. Multiple deserts and packaged food in grab and go cooler/freezers in dining room not properly labeled
No handwashing sign provided at a hand sink used by food employees. Men's restroom
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled
Feb 20, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 1 high priority.
1 High priority2 Intermediate8 Basic
Show 11 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Handwash sink not accessible for employee use at all times. Dirty equipment in hand sink at front counter
Spray bottle containing toxic substance not labeled. Unlabeled surface cleaner bottle at register, labeled
Food storage container/container lid cracked or broken. Plastic containers with cracked lids in reach in cooler
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour bin
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. Multiple deserts and packaged food in grab and go cooler/freezers in dining room not properly labeled
No handwashing sign provided at a hand sink used by food employees. Men's restroom
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled
Old labels stuck to food containers after cleaning. Metal pans above triple sink
Plumbing system in disrepair. Triple sink, hand sink and mop sink, all connected together and located at rear of kitchen, has clogged pipes and will not drain. No wastewater draining on to floor. Per operator, staff went to store to purchase parts for repairs.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Standing water in mop sink and triple sink due to clogged drains
Sep 18, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour bin
Sep 10, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in reach in cooler prepared over 24 hours not dated, dates added
Ice buildup in reach-in freezer.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour bin
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. Flan and bread pudding in grab and go cooler; multiple frozen items (prepared on site) in grab and go chest freezer, not properly labeled. Inspector advised staff items must be properly labeled or items must be relocated to items are not held in a customer accessible area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
Old labels stuck to food containers after cleaning. Metal pans on storage racks with old labels
May 2, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded.
0 High priority3 Intermediate4 Basic
Show 7 findings ▾
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Business is canning cooked papaya, peaches and squash for resale in mason jars. Jars are vacuum sealed, cooled and sold as a shelf stable product. HACCP and variance is required. Operator provided with special process handout.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Business is canning cooked papaya, peaches and squash for resale in mason jars. Jars are vacuum sealed, cooled and sold as a shelf stable product. HACCP and variance is required. Operator provided with special process handout.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in coolers prepared over 24 hrs without dates
Buildup of food debris/soil residue on equipment door handles. Cooler handles in kitchen
Ice buildup in reach-in chest freezers.
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. Multiple items prepared on site in grab and go cooler/freezer not properly labeled (multiple deserts, tamales, empanadas)
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled
Apr 2, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate5 Basic
Show 8 findings ▾
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Business is canning cooked papaya, peaches and squash for resale in mason jars. Jars are vacuum sealed, cooled and sold as a shelf stable product. HACCP and variance is required. Operator provided with special process handout.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Business is canning cooked papaya, peaches and squash for resale in mason jars. Jars are vacuum sealed, cooled and sold as a shelf stable product. HACCP and variance is required. Operator provided with special process handout.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in coolers prepared over 24 hrs without dates
Buildup of food debris/soil residue on equipment door handles. Cooler handles in kitchen
Ice buildup in reach-in chest freezers.
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. Multiple items prepared on site in grab and go cooler/freezer not properly labeled (multiple deserts, tamales, empanadas)
No handwashing sign provided at a hand sink used by food employees. Mens restroom
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled
Jan 31, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 2 high priority.
2 High priority5 Intermediate10 Basic
Show 17 findings ▾
Presence of insects, rodents, or other pests. 1 live insect trapped in light shield in ceiling over cook line
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef (79F - Hot Holding) on steam table, reheated in microwave to minimum 165F
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Business is canning cooked papaya, peaches and squash for resale in mason jars. Jars are vacuum sealed, cooled and sold as a shelf stable product. HACCP and variance is required. Operator provided with special process handout.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Business is canning cooked papaya, peaches and squash for resale in mason jars. Jars are vacuum sealed, cooled and sold as a shelf stable product. HACCP and variance is required. Operator provided with special process handout.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Empanadas in reach in freezer
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in coolers prepared over 24 hrs without dates
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Buildup of food debris/soil residue on equipment door handles. Cooler handles in kitchen
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Next to steam table
Ice buildup in reach-in chest freezers.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.scoop handle in flour bin, removed
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. Multiple items prepared on site in grab and go cooler/freezer not properly labeled (multiple deserts, tamales, empanadas)
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over prep tables in kitchen
No handwashing sign provided at a hand sink used by food employees. Mens restroom
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled
Old labels stuck to food containers after cleaning. Metal pans on storage racks
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200ppm, corrected 100ppm
Jul 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate9 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked soup in reach in freezer, order corrected
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on cook line - sausage (49F - Cold Holding); pico (46F - Cold Holding), held less than 4 hrs, employee adjusted cooler temp
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Business is canning cooked papaya, peaches and squash for resale in mason jars. Jars are vacuum sealed, cooled and sold as a shelf stable product. HACCP and variance is required. Operator provided with special process handout.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Business is canning cooked papaya, peaches and squash for resale in mason jars. Jars are vacuum sealed, cooled and sold as a shelf stable product. HACCP and variance is required. Operator provided with special process handout.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean equipment stored above mop sink
Dead roaches on premises. 1 dead roach in rear shed next to chest freezers, area cleaned and sanitized
Employee personal food not properly identified and segregated from food to be served to the public. Employee donuts over prepared food in reach in cooler, order corrected
Equipment in poor repair. Cooler gaskets torn in kitchen
Ice buildup in reach-in freezer.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour bin
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. Multiple food items in grab and go cooler and freezer in dining room without proper labels
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In rear prep room
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled in kitchen
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.