HONDURAS RESTAURANT
428 W WATER AVE, Tampa FL 33604 · 813-935-2543
Last inspected Apr 29, 2026 · 6 visits since October 2023
MAR 24
DEC 24
APR 25
NOV 25
APR 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Apr 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 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. Observed scoop handle in bulk sugar at time of inspection.
Nov 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Container of medicine improperly stored. Observed antacid stored on reach in cooler at time of inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over ready to eat foods in reach in cooler at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime.observed stained cutting boards in kitchen at time of inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on reach in cooler at time of inspection.
Apr 22, 2025Inspection 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 ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw marinated beef. Employee swapped beef and chicken during inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Some cutting boards are stained at time of inspection
Handwash sink used for purposes other than handwashing. Observed employee using hand wash sink in kitchen to fill food container 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. Observed sauces and cooked ground beef stored unlabeled at time of inspection.
Spray bottle containing toxic substance not labeled. Observed large Zep spray bottle stored by triple sinks unlabeled. Employee confirmed bottle contained bleach during inspection.
Dec 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate6 Basic
Show 12 findings ▾
Raw animal food stored over or with unwashed produce. Raw pork over Cole slaw.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked rice at 65 F. sitting out on prep table at room temperature. Operator placing in reach-in-cooler uncovered to finish cooling.
Handwash sink used for purposes other than handwashing. Observed cooking container storage in hand sink near 3 compartment 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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
In-use wet wiping cloth/towel used under cutting board.
No Heimlich maneuver/choking sign posted.
Time/temperature control for safety food thawed in an improper manner. Observed frozen raw pork thawing out at room temperature. Operator placing in reach-in-cooler
Wet wiping cloth not stored in sanitizing solution between uses.
Mar 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over pita bread in reach-in-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.
Handwash sink not accessible for employee use at all times. Blocked by large black trash can
Cutting board has cut marks and is no longer cleanable.
In-use knife/knives stored in cracks between pieces of equipment. Near hand sink
In-use wet wiping cloth/towel used under cutting board.
Stored food not covered. Food stored in white reach-in-freezer not covered.
Wet wiping cloth not stored in sanitizing solution between uses.
Oct 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored over peeled plantains in reach-in-cooler
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shelled eggs stored over raw fish in reach-in-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.
Handwash sink used for purposes other than handwashing. Sani bucket stored in hand 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.
In-use wet wiping cloth/towel used under cutting board.
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.