LA CREACION BAKERY
11258 W HILLSBOROUGH AVE, Tampa FL 33625 · 813-749-0080
Last inspected Apr 22, 2026 · 9 visits since October 2023
APR 24
OCT 24
FEB 25
SEP 25
APR 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.hand wash sink near entrance of kitchen no hot water to hand wash sink.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Apr 22, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
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. 6 employee training certification expired in January of 2026
Apr 21, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler underneath flat top grill ambient air temperature 51F held less than 4 hours Cold holding pork 47F cook ham 47F cheddar cheese 47F cook beef 51F cook empanadas 51F employees moved foods to a different cooler for rapid cooling.
No soap provided at handwash sink. Front service line
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. 6 employee training certification expired in January of 2026
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler underneath flat top grill on cooks line
Time/temperature control for safety food thawed in an improper manner. Raw meat thawing in prep sink no running water
Sep 22, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime.standing mixers heavily soiled at mixer attachment, cutting boards soiled, sheet pans soiled, discussed with operator importance of cleanliness of food contact surfaces.
Handwash sink used for purposes other than handwashing.employee filling gallon jug in hand sink next to 3 compatriots sink, discussed with employee the importance of of using the hand wash sink for washing hands only.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Did not have test strips for 3 compartment sink for quat sanitizer.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone observed on front line and purses on wire rack with single service items
Ice buildup in reach-in freezer and/or walk-in freezer.
Sep 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority4 Intermediate5 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Poultry (166F - Cooking); roast pork (49F - Cold Holding) Front counter reach in Dairy (56F), Prep area-tomatoes (49F - Cold Holding); cut lettuce (51F - Cold Holding); cut ham (56 F - Cold Holding); garlic (60 F - Cold Holding);all foods placed in unit in AM and were out of temperature less then 4 hours. Unable to get second temperatures.
Toxic substance/chemical improperly stored. Hand cream. Stored in food prep area, employee moved corrected on site.
Food-contact surface soiled with food debris, mold-like substance or slime.standing mixers heavily soiled at mixer attachment, cutting boards soiled, sheet pans soiled, discussed with operator importance of cleanliness of food contact surfaces.
Handwash sink used for purposes other than handwashing.employee filling gallon jug in hand sink next to 3 compatriots sink, discussed with employee the importance of of using the hand wash sink for washing hands only.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Did not have test strips for 3 compartment sink for quat sanitizer.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.hand wash sink near entrance of kitchen no hot water to hand wash sink.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Refrigerator on front cook line not holding proper temperature in the top drawer under grill not maintaining temperature..
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone observed on front line and purses on wire rack with single service items
Floor soiled/has accumulation of debris.cook line prep areas storage area under and behind equipment soiled
Ice buildup in reach-in freezer and/or walk-in freezer.
Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line not properly labeled discussion with operator the need to label all foods removed from the original container.
Feb 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate8 Basic
Show 10 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 0ppm. Employee discarded water, refilled sink, and tested at 200ppm.
Equipment and utensils not properly air-dried - wet nesting. Plastic containers wet nesting on shelf above 3-compartment sink.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup along walkin freezer ceiling, walls and floors.
Insect control device installed over food preparation area. Observed installed over clean equipment in dish area.
No handwashing sign provided at a hand sink used by food employees. Missing at hand sink in baking area
Single-service articles improperly stored. Box of Togo cups stored on floor adjacent to walkin cooler in bakery area
Wall soiled with accumulated grease, food debris, and/or dust. Wall behind 3-compartment sink soiled with black mold like substance.
Wet mop not stored in a manner to allow the mop to dry. Stored in yellow mop bucket in baking area.
Working containers of food removed from original container not identified by common name. Bottles filled with oil and water not labeled on prep table on cookline.
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Small fryer and sandwich press machine stored on prep table on cookline.
Oct 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested 0ppm.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee moving trash can, then put on gloves to work with food without wash hands first at cook line.
Handwash sink not accessible for employee use at all times. Handwash sink blocked by large trash can at cook line. Operator moved trash can away from handwash sink.
Cutting board has cut marks and is no longer cleanable.
Employee with no hair restraint while engaging in food preparation.
Ice buildup in walk-in freezer.
No handwashing sign provided at a hand sink used by food employees. At employee restroom and bakery prep room in newly added area.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping clothes stored on steam table at cook line.
Apr 15, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handled cash and credit card payments, then engaged to making coffee drinks for customers without wash hands, no handwash sink available at front service area.
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 at time of inspection.
Cutting board has cut marks and is no longer cleanable. On sandwich prep cooler in kitchen.
Apr 4, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority2 Intermediate2 Basic
Show 8 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Test 0ppm. Operator remade solution,test 100ppm.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handled cash and credit card payments, then engaged to making coffee drinks for customers without wash hands, no handwash sink available at front service area.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cooked chicken in walk-in cooler. Operator rearranged items to prevent cross contamination.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drawer cooler under grill - pulled pork 44 F, sliced roast beef 44 F.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Handwash sink at front service area has been removed after remodeled.
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 at time of inspection.
Cutting board has cut marks and is no longer cleanable. On sandwich prep cooler in kitchen.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee opened bottled waters stored on shelf over food items in walk-in cooler. Operator removed drinks.
Oct 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate2 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over multiple ready to eat sauces in reach-in cooler. Employee rearranged items to prevent cross contamination.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained. Meat slicer blade and guard soiled with old food debris. Top interior of the press grill soiled with grease and food residue.
Handwash sink not accessible for employee use at all times. Handwash sink at cook line blocked by large trash can. Employee relocated trash can.
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/ 6 food employees working at time of inspection.
No paper towels or mechanical hand drying device provided at handwash sink. No handwashing sign provided at a hand sink used by food employees. Handwash sinks at pastry prep room and employee restroom.
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. Operator print and some employees signed at time of inspection.
Cutting board has cut marks and is no longer cleanable. Reach-in cooler and reach-in cooler gaskets torn.
Food stored on floor. A case of pastry stored on floor in walk-in freezer. Employee moved to shelf.
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.