ESPOSITOS ITALIAN RESTAURANT
14306 N DALE MABRY HWY, Tampa FL 33618 · 813-769-9098
Last inspected May 18, 2026 · 9 visits since October 2023
JUN 24
JUL 24
DEC 24
OCT 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 1 live roach in employee restroom. Operator removed and sanitized area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2021035495 | Jul 1, 2021 | Nov 5, 2021 | $400 |
Inspection history
9 visits, newest first
May 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
What the inspector wrote — 3 findings
Food-contact surface soiled with food debris, mold-like substance or slime. Observed on can opener blade, manager moved to dish area for ware washing.
Handwash sink used for purposes other than handwashing. Observed cup in sink in service station employee removed cup from sink.
Floor soiled/has accumulation of debris. Observed in bar area.
Oct 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
4 High priority5 Intermediate4 Basic
Show 13 findings ▾
Dented/rusted cans present. See stop sale. 2 dented cans of ground tomatoes. 1 dented can of tomato filets.
Food stored in ice used for drinks. See stop sale. 2 bottles of wine stored inside ice bin at bar area. Employee removed wine bottles and discarded 4 lbs of ice during time of inspection.
Nonfood-grade bags used in direct contact with food. Frozen raw pork shavings stored in shopping bags in kitchen Reach in freezer. Manager relocated shavings into a hotel pan during time of inspection.
Stop Sale issued due to food not being in a wholesome, sound condition. 2 bottles of wine stored inside ice bin at bar area. Employee removed wine bottles and discarded 4 lbs of ice during time of inspection.
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.
Establishment not maintaining clam/mussel/oyster tags for 90 days. No tags maintained for mussels and clams.
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards in back kitchen area soiled.
Handwash sink used for purposes other than handwashing. Drain tube for espresso machine in kitchen draining into Employee handwash sink. Located at server station. Employee handwash sink at bar area used for dumping ice.
Spray bottle containing toxic substance not labeled. 1 unlabeled spray bottle located at bar area.
Accumulation of black/pink mold-like substance in the interior of the ice machine/bin.
Cutting board has cut marks and is no longer cleanable. Multiple cutting boards in back kitchen area with cut marks.
Food stored on floor. Case of oil stored on floor in front line cook. Box of frozen peas, frozen octopus, and bags of ice stored on floor in Walk in freezer. Employee relocated oil to an approved location during time of inspection.
Ice buildup in walk-in freezer.
Dec 30, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate8 Basic
Show 11 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter, breaker installed in wrong position, needs to be moved to end of hose, not in use for chemicals
Establishment not maintaining clam/mussel/oyster tags for 90 days. Disused other operator proper tag management.
Spray bottle containing toxic substance not labeled. Window cleaner at bar area
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Can opener blade not kept sharp - observed metal shavings.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Equipment in poor repair. Standing water in reach in cooler on cold line
Floor soiled/has accumulation of debris. Floors under equipment soiled
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator moved them water 101F
Reach-in cooler interior/shelves have accumulation of soil residues. Soiled reach in cooler at end of hot line build up in front and in water drain pan.
Jul 8, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate15 Basic
Show 20 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Marinara sauce at 110 F. Second temperature 179 F Operator reheating on stove.
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 boards on cooks line soiled. Large ice machine
Handwash sink not accessible for employee use at all times. Hand sink on cooks line near dry storage was blocked by rack of bread.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked foods in walk in cooler
Bowl or other container with no handle used to dispense food. Round bowl used inside large unlabeled containers on cooks line.
Cutting board has cut marks and is no longer cleanable. Cutting boards on cooks line
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
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. On cooks line top shelf
Employee with no hair restraint while engaging in food preparation.
Equipment and utensils not properly air-dried - wet nesting.
Exterior door has a gap at the threshold that opens to the outside.
Floor soiled/has accumulation of debris. Cooks line underneath cooking equipment
Floor tiles missing and/or in disrepair. Near dry storage
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods soiled with grease and dust.
Old labels stuck to food containers after cleaning.
Time/temperature control for safety food thawed in an improper manner. Observed frozen raw chicken sitting out on cooks line at room temperature. Operator placed in walk in cooler
Wall soiled with accumulated grease, food debris, and/or dust. In dishwasher area
Water leaking from pipe and/or faucet/handle. Hand sink near dishwasher area
Working containers of food removed from original container not identified by common name. Large unlabeled plastic containers on cooks line.
Jun 10, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Heavily soild
Employee with no hair restraint while engaging in food preparation. No hair restraint while engaged in food preparation.
Equipment and utensils not properly air-dried - wet nesting. Discussed with operator proper air drying of clean equipment. operator moved to dish are to have re washed and air dried.
Exterior door has a gap at the threshold that opens to the outside. Back door of kitchen
Jun 6, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 15 violations recorded, 5 high priority.
5 High priority2 Intermediate8 Basic
Show 15 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. Operator called for repairs.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in kitchen area, operator tasked employees with removing them
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef and pork in walk in cooler discussed with operator proper temperatures
Roach activity present as evidenced by live roaches found. 1 live roach in employee restroom. Operator removed and sanitized area
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. reach in cooler on hot line, middle section.; Poultry (44F - Cold Holding); Dairy (45F - Cold Holding); blue cheese (44F - Cold Holding); mozzarella (44F - Cold Holding). Operator moved these items to other reach in cooler.
No paper towels or mechanical hand drying device provided at handwash sink. At end of hot line, operator replaced
Spray bottle containing toxic substance not labeled. Window cleaner at bar with no label.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Heavily soild
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates in seating area server station, discussed with operator.
Dead roaches on premises. 2 dead roaches in old Reach in cooler in kitchen at end of hot line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink in reach in cooler with patrons food items, operator removed.
Employee with no hair restraint while engaging in food preparation. No hair restraint while engaged in food preparation.
Equipment and utensils not properly air-dried - wet nesting. Discussed with operator proper air drying of clean equipment. operator moved to dish are to have re washed and air dried.
Exterior door has a gap at the threshold that opens to the outside. Back door of kitchen
Reach-in cooler interior/shelves have accumulation of soil residues. On hot line
Oct 11, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 4, 2023Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate1 Basic
Show 2 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. Tested 2 times at 0 ppm discussed management to use three compartment sink to wash rinse and sanitize
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Oct 3, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 11 violations recorded, 5 high priority.
5 High priority2 Intermediate4 Basic
Show 11 findings ▾
Dented/rusted cans present. See stop sale. 1 pineapple can. Tomato sauce 1 can
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. Tested 2 times at 0 ppm discussed management to use three compartment sink to wash rinse and sanitize
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in back kitchen 1 live fly in dish room
Roach activity present as evidenced by live roaches found. 1 live roach under stove cooks line. 3 live roaches inside wheel of reach in cooler cooks line. Employee killed all roaches and removed and cleaned and sanitized area
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: raw chicken 46 ff cooked noodles 46 f Alfredo sauce 46 f operator moved to reach in freezer 2nd temps all went to 43 f
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.
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. Provided for management to sign and some employees signed
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Dead roaches on premises. 1 dead roach under salad prep cooler. Employee removed dead roach and cleaned and sanitized area.
Employee with no hair restraint while engaging in food preparation. 2 employees
Wiping cloth chlorine sanitizing solution not at proper minimum strength. At 0 ppm retested to 200 ppm
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.