GORDITAS DON HUICHO
2071 DREW ST, Clearwater FL 33765 · 727-462-2826
Last inspected Jun 2, 2026 · 9 visits since August 2023
APR 24
DEC 24
APR 25
NOV 25
APR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Rodent activity present as evidenced by rodent droppings found. 1 rodent dropping on floor of bar area not currently in use. Manager removed and sanitized the area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jun 2, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 1, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded.
0 High priority3 Intermediate6 Basic
Show 9 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/ Certified food manager certificate expired on 2/19/26 for Susana Pena National Registry of Food Safety Professionals - Juan has current food manager certification
No probe thermometer provided to measure temperature of cold food products.
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. Expired training in 2025
Accumulation of black mold-like substance in the interior of the ice machine. Manager cleaned the interior of the ice machine
Food ( glass bottle of beverages ) not stored at least 6 inches off of the floor in bar area.
Reach-in freezer interior/shelves have accumulation of soil residues in food prep area near ice machine
Stored food ( bags of beans and flour) not covered in dry storage room Manager closed bags
Triple glass door reach-in cooler shelves with rust that has pitted the surface in kitchen
Wet wiping cloths stored in detergent and sanitizer mixed together. Manager changed solution. Recheck 100 ppm chlorine
Nov 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate5 Basic
Show 12 findings ▾
Container of medicine improperly stored. Observed medicine on prep table stored on shelf next to microwave, manager removed the item.
Raw animal food stored over or with unwashed produce.observed raw fish over unwashed produce, manager moved the raw fish to the appropriate location in the cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed a dessert portion of rice pudding in dessert cooler on the front counter at 44f, was stored over night and no temperature taken on this day, stop sale manager discarded the rice pudding.
Time/temperature control for safety food cold held at greater than 41 degrees Observed a dessert portion of rice pudding in dessert cooler on the front counter at 44f, was stroked over night and no temperature taken on this day, stop sale manager discarded the rice pudding.
Toxic substance/chemical improperly stored. Observed spray bottles of Windex hanging on rack next to vinegar.manager removed the item.
Probe thermometer not used to ensure proper food temperatures. Reviewed with Manager regular monitoring of food temperatures.
Toxic substance/chemical on premise that is not required for the operation of establishment. Observed 2 small cans of WD40 lubricant stored on prep table next to Microwave, manager removed the items.
Exterior door has a gap at the threshold that opens to the outside. Back door leading to mop sink has a noticeable gap under the door.
Food stored in undrained ice. Observed cooked shrimp stored in small bucket with undrained ice, cooked removed ice from container.
Food stored on floor. Observed bottled drinks stored on floor in the bar area, spoke with manager and he said he will get a rack to place them on.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed can of soda for employee in reach in tall reach in cooler closest to the stove, manager moved the soda to appropriate location
Utensils in poor condition. Observed chipped wooden spoon in dishwashing area, discussed with manager the importance of using undamaged equipment, manager discarded the item.
Apr 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate6 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beans at 52-56 F at 11:00 am stacked and separated by cardboard in double door cooler cooked previous day at 6:00 pm. Person in charge moved bean to dishwashing area to discard.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Beans at 52-56 F at 11:00 am stacked and separated by cardboard in double door cooler cooked previous day at 6:00 pm. Person in charge over beans to dishwashing area to discard.
Raw animal food ( raw fish) stored over/not properly separated from ready-to-eat food ( cooked noodles ) in triple door cooler. Person in charge rearranged food
Cardboard used to line nonfood-contact shelves in dishwashing area
Accumulation of black mold-like substance in the interior of the ice machine. Reviewed with person in charge. Employee cleaned interior of ice machine
Cardboard used to line food-contact shelves inside reach in cooler. Reviewed with person in charge
Dumpster not on proper pad/nonabsorbent surface in the grass
Food ( shrimp ) stored in undrained ice inside triple door cooler. Person in charge removed ice
Opened employee beverage ( open bottle of water ) container in a cold holding unit ( glass door cooler ) with food to be served to customers. Reviewed with person in charge. Person in charge relocated drink to a separate container
Dec 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate7 Basic
Show 11 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Reading 0ppm. Do not use equipment/utensils not properly sanitized. Employee added chlorine sanitizer. Rechecked reading 50ppm.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee bare hand touching cell phone then touching clean utensils without washing hands first. Discussed with operator proper hand-hygiene techniques. Will email DBPR Form 5030-157. Washing Hands Method.
Raw animal food stored over or with unwashed produce. Raw beef stored above avocados in cooler near microwave. Operator removed avocados from below raw beef.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Located in the kitchen.
Cardboard used to line nonfood-contact shelves in warewashing area.
Cleaned and sanitized equipment or utensils not properly stored. Spatulas stored in between shelf grates exposed to contamination near warewashing area.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Employee washing, sanitizer then rinsing dishes in three-compartment sink. Discussed with PIC proper warewashing procedures. Operator setup three-compartment sink in correct order. Will email DBPR Form 5025-010. Manual Dishwashing Procedure.
Ice scoop handle in contact with ice. Operator removed ice scoop from ice.
In-use tongs stored on oven door handle between uses.
Wash/Rinse/Sanitizing solution not maintained clean. Rinse sink is soiled with food debris. Operator drained, cleaned sink and refilled.
Apr 10, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Equipment in poor repair. Gaskets on reach in cooler across from cooktop are torn.
Food-contact surface not smooth and easily cleanable. Molcajetes underneath prep table with microwaves are not smooth and easily cleanable.
Apr 8, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 23 recorded, 5 high priority.
5 High priority5 Intermediate13 Basic
Show 23 findings ▾
Dented/rusted cans present. See stop sale. Dented 8 ounce can of pineapple slices.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready-to-eat peppers in double door reach in freezer near ice machine. Inspector discussed proper food storage.
Rodent activity present as evidenced by rodent droppings found. 1 rodent dropping on floor of bar area not currently in use. Manager removed and sanitized the area.
Stop Sale issued due to food not being in a wholesome, sound condition. 1 ice cube in ice machine had red pepper flakes. Manager discarded.
Toxic substance/chemical improperly stored. Glass cleaner stored over cantaloupes in kitchen. Manager removed glass cleaner.
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. Inspector emailed written procedures for Vomit and Diarrheal Cleanup.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board and reach in cooler has built up food debris. Molcajete has built up food debris.
Handwash sink used for purposes other than handwashing. Potato peeler and straw in hand wash sink next to ice machine. Manager removed.
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. Inspector emailed operator Employee Health Reporting Responsibilities in Spanish.
No soap provided at handwash sink next to ice machine. Manager replaced soap.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Ladies restroom is not self closing or tight fitting.
Bowl or other container with no handle used to dispense food. Plastic cup used to dispense lemonade in kitchen.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Green cutting board in clean ware washing area has grooved cut marks and is no longer cleanable.
Dead roaches on premises. 2 dead roaches on floor of bar area not currently in use. Manager removed and sanitized the area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep tables with microwaves. Manager removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys on prep table next to microwaves. Manager removed.
Equipment in poor repair. Gaskets on reach in cooler across from cooktop are torn.
Food-contact surface not smooth and easily cleanable. Molcajetes underneath prep table with microwaves are not smooth and easily cleanable.
No handwashing sign provided at a hand sink used by food employees in either restroom.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler across from cooktop have built up food debris.
Silverware/utensils stored upright with the food-contact surface up. Clean silverware on prep table in kitchen stored with food contact surfaces upright.
Stored food not covered. Seasonings on prep table by ice machine are stored not covered. Manager covered.
Aug 25, 2023Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Temperatures taken at 11:15 am Cooked cactus 78 F, cooked rice 59F,cooked pork 46 F, cooked rice 49 F in glass double door cooler cooled previous night at 10:00 am
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Temperatures taken at 11:15 am Cooked cactus 78 F, cooked rice 59F,cooked pork 46 F, cooked rice 49 F in glass double door cooler cooled previous night at 10:00 am - no temperatures taken this day - reviewed with manager temperature monitoring practices, proper cooling procedures and food storage to allow adequate air flow - manager discarded food individual containers of salsa at front counter at 55-60F in bowl at front counter -no temperatures taken this day - manager discarded
Manager or person in charge lacking proof of food manager certification. Manager Juan unable to locate food manager certificate.Susana Peña has current food manager training
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing certificates for 2 employees
Aug 24, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority5 Intermediate5 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Temperatures taken at 11:15 am Cooked cactus 78 F, cooked rice 59F,cooked pork 46 F, cooked rice 49 F in glass double door cooler cooled previous night at 10:00 am
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Temperatures taken at 11:15 am Cooked cactus 78 F, cooked rice 59F,cooked pork 46 F, cooked rice 49 F in glass double door cooler cooled previous night at 10:00 am - no temperatures taken this day - reviewed with manager temperature monitoring practices, proper cooling procedures and food storage to allow adequate air flow - manager discarded food individual containers of salsa at front counter at 55-60F in bowl at front counter -no temperatures taken this day - manager discarded
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - individual containers of salsa at front counter at 55-60F in bowl at front counter -no temperatures taken this day - reviewed with manager, adding ice to keep salsa cold 41 F or below for salsa placed on counter - manager discarded
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. Manager Juan unable to locate food manager certificate.Susana Peña has current food manager training
No paper towels or mechanical hand drying device provided at handwash sink at the cook line - manager placed paper towels at hand wash 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.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing certificates for 2 employees
Employee with no hair restraint while engaging in food preparation for cook
In-use wet wiping cloth/towel used under cutting board in food prep area -manager removed towel
Interior of oven has accumulation of black substance/grease/food debris.
Raw fruits/vegetables ( onions) not washed prior to preparation. Reviewed with manager. Employee stopped chopping onions, then washed onions prior to continuing to chop onions.
Wiping cloth chlorine sanitizing solution not at proper minimum strength.0 ppm chlorine - manager changed solution - recheck 100 ppm chlorine
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.