LA ESQUINA SABROSA RESTAURANT
2730 W WATERS AVE, Tampa FL 33614 · 8134181970
Last inspected Apr 2, 2026 · 8 visits since August 2023
APR 24
JAN 25
MAY 25
OCT 25
APR 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. February 1, 2024
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Apr 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate5 Basic
What the inspector wrote — 10 findingsThe state's own report →
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered building, put on gloves and began, working without washing hands, employee washed hands, and put on gloves.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching face with gloves on and continued to work with food, employee washed hands and put on gloves.
Raw animal food stored over or with unwashed produce. Observed raw pork stored over plantains in walk in cooler, manager moved items to correct location.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink in the kitchen next to the exit door, discussed with manager the importance of a vacuum breaker.
Show the remaining 6 findings ▾
Handwash sink used for purposes other than handwashing. Observed a metal pan with water and towels inside hand sink in back kitchen next to slicer, employee moved items out of the hand sink.
Cutting board has cut marks and is no longer cleanable. Observed cutting board on front line next to sandwich press, and large cutting board in the back kitchen next to make cooler across from tall standing freezer, heavily grooved.discussed with manager the importance of smooth clean surfaces.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed drinks on prep table employee coffee on prep table across from stove, employee moved items.
Equipment and utensils not properly air-dried - wet nesting. Observed metal pans on ware washing rack in kitchen close to the entrance, stacked wet, manager separated items to dry.
Time/temperature control for safety food thawed in an improper manner. Observed a case of chicken thawing in storeroom next to walk in cooler, employee moved the items into the walk in cooler.
Wet mop not stored in a manner to allow the mop to dry.observed a wet mop stored in the mop bucket not hung to dry, manager had employee hang mop to dry.
Oct 20, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Back blade on deli slicer soiled, adjacent to kitchen Employee handwash sink. Multiple cutting boards in front service line and back kitchen soiled.
Handwash sink used for purposes other than handwashing. Front service line Employee handwash sink had water filter installed onto sink. Discussed with manager.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple food items in kitchen Reach in cooler not date marked.
Oct 3, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 7 high priority.
7 High priority4 Intermediate4 Basic
Show 15 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee handle raw shell eggs then touched clean plate without first washing hands or changing gloves. Discussed with manager. Employee washed hands and changed gloves during time of inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored over milk in front service line Reach in cooler. Manager relocated back to an approved location during time of inspection.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. See stop sale. Dominican cheese stored inside front line Reach in cooler for 1 month.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked salmon 48F at 9:32am placed inside front line Reach in cooler yesterday at 2:00pm, raw pork chop 45F at 9:32am placed inside front line Reach in cooler at 6pm from Walk in cooler, pico 54F at 9:40am placed inside front line Reach in cooler at 12pm, fried fish 46F at 9:40am placed inside front line Reach in cooler at 6pm, cooked plantains 47F at 9:40am placed inside front line Reach in cooler at 6pm, deli ham 49F placed inside front line Reach in cooler on Monday October 1, oatmeal and milk 53F at 9:47am placed inside front line Reach in cooler at 7am, shredded mozzarella 51F at 9:47am placed inside front line Reach in cooler at 12pm from Walk in cooler, Alfredo sauce 50F at 9:47am opened 1 week ago, raw sausage 52F at 9:56am placed inside front line Reach in cooler at 6am from Walk in cooler, roast chicken 50F at 9:56am placed inside front line Reach in cooler yesterday at 4pm, raw sausage 55F at 9:56am placed inside front line Reach in cooler yesterday 6am, Swiss cheese block 49F at 10:02am placed inside front line Reach in cooler at 6am from Walk in cooler, turkey deli meat 48F at 10:02am stored inside front line Reach for 1 week, provolone cheese log 51F at 10:03am, Dominican cheese 54F at 10:08am stored inside front line Reach in cooler for 1 month.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked salmon 48F at 9:32am placed inside front line Reach in cooler yesterday at 2:00pm, raw pork chop 45F at 9:32am placed inside front line Reach in cooler at 6pm from Walk in cooler, pico 54F at 9:40am placed inside front line Reach in cooler at 12pm, fried fish 46F at 9:40am placed inside front line Reach in cooler at 6pm, cooked plantains 47F at 9:40am placed inside front line Reach in cooler at 6pm, deli ham 49F placed inside front line Reach in cooler on Monday October 1, oatmeal and milk 53F at 9:47am placed inside front line Reach in cooler at 7am, shredded mozzarella 51F at 9:47am placed inside front line Reach in cooler at 12pm from Walk in cooler, Alfredo sauce 50F at 9:47am opened 1 week ago, raw sausage 52F at 9:56am placed inside front line Reach in cooler at 6am from Walk in cooler, roast chicken 50F at 9:56am placed inside front line Reach in cooler yesterday at 4pm, raw sausage 55F at 9:56am placed inside front line Reach in cooler yesterday 6am, Swiss cheese block 49F at 10:02am placed inside front line Reach in cooler at 6am from Walk in cooler, turkey deli meat 48F at 10:02am stored inside front line Reach for 1 week, provolone cheese log 51F at 10:03am, Dominican cheese 54F at 10:08am stored inside front line Reach in cooler for 1 month.
Toxic substance/chemical improperly stored. W-D40 stored on top of dry storage rack in back kitchen. Manager relocated lubricant to an approved location during time of inspection.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Located between kitchen Employee handwash sink and back kitchen exit.
Food-contact surface soiled with food debris, mold-like substance or slime. Back blade on deli slicer soiled, adjacent to kitchen Employee handwash sink. Multiple cutting boards in front service line and back kitchen soiled.
Handwash sink not accessible for employee use at all times. Large trash can blocking sink. Employee unlocked sink during time of inspection.
Handwash sink used for purposes other than handwashing. Front service line Employee handwash sink had water filter installed onto sink. Discussed with manager.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple food items in kitchen Reach in cooler not date marked.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee stored on top of front line Reach in cooler. Employee relocated coffee to an approved location during time of inspection.
Food stored on floor. Jug of cooking oil stored on floor in back storage room adjacent to Walk in cooler. Manager relocated oil to an approved location during time of inspection.
No handwashing sign provided at a hand sink used by food employees. Located at front service line.
Opened employee beverage container in a cold holding unit with food to be served to customers. 2 personal drink stored in Sid front line Reach in cooler. Employee relocated all drinks to an approved location during time of inspection.
May 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate5 Basic
Show 11 findings ▾
Nonfood-grade bags used in direct contact with food. Frozen corn stored in shopping bag in kitchen Reach in freezer.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw pork in back kitchen Reach in cooler. Raw pork stored over cooked tripe soup in Walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shell eggs 86F at 10:20am, cooked plantains 87F at 10:20am.
Food-contact surface soiled with food debris, mold-like substance or slime. Soiled cutting board on front service line Reach in cooler.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Flan, sliced Swiss cheese, deli meats, and milk in front line Reach in cooler. Operator added date during time of inspection.
Cutting board has cut marks and is no longer cleanable. Located on front serving line Reach in coolers.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee personal drink on kitchen prep table. Employee relocated drink to an approved location during time of inspection.
Food stored on floor. Bucket of potatoes, bag of black beans, box of chicken base, and 2 cases of frying oil stored on floor of dry storage room adjacent to Walk in cooler.
Time/temperature control for safety food thawed in an improper manner. Two raw pork butts thawing in dry storage room at room temperature. Employee relocated meats into Reach in cooler during time of inspection.
Working containers of food removed from original container not identified by common name. Sugar in bin not labeled in front line service area. Operator added label during time of inspection.
Marked exit/path to marked exit blocked. For reporting purposes only. Back kitchen exit blocked by trash can, trash and mop bucket.
Jan 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate7 Basic
Show 15 findings ▾
Container of medicine improperly stored. Vitamins and skin ointments stored over Reach in cooler in back kitchen. Employee relocated all items to an approved location during time of inspection.
Nonfood-grade bags used in direct contact with food. Raw pork belly stored in shopping bags in Walk in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in back kitchen Reach in cooler. Raw chicken stored over raw beef tripe and raw pig feet in Walk in cooler. Operator relocated all raw chicken to an approved location during time of inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked beef tempted at 59F at 10am; placed in Reach in cooler at 7pm previous night. Cooked chicken tempted at 58F at 10am; placed in Reach in cooler at 7pm previous night.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked beef tempted at 59F at 10am; placed in Reach in cooler at 7pm previous night. Cooked chicken tempted at 58F at 10am; placed in Reach in cooler at 7pm previous night.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. No date marking for queso in kitchen Reach in cooler. Employee date marked queso during time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Inside of deli slicer handle is soiled with food debris.
Bowl or other container with no handle used to dispense food. Handleless Single service container used as scoop in rice bin. Employee removed container during time of inspection.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and stock pot ps stored on dry storage rack in back kitchen not inverted. Operator inverted plates and pots during time of inspection.
Cutting board has cut marks and is no longer cleanable. Located on front line Reach in cooler and back kitchen area, multiple cutting boards.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phones stored on shelf over kitchen Reach in cooler. Employee relocated phones to an approved location during time of inspection.
Equipment and utensils not properly air-dried - wet nesting. Located on dry storage rack in back kitchen area.
Food stored on floor. Cases of bottles water on floor of pantry storage room. Container of chicken bullion on floor of pantry storage room. Container of pickles on floor of Walk in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored in cutting board on front line.
Marked exit/path to marked exit blocked. For reporting purposes only. Kitchen exit blocked by a speed cart and trash can.
Jun 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 11, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Operating with an expired Division of Hotels and Restaurants license. February 1, 2024
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Henry Nguyen 12-7-2018 Prometrics
Handwash sink used for purposes other than handwashing. Container of liver stored in the hand washing sink in the kitchen. The product was removed.
Aug 21, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate5 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat foods. Reach in cooler. Employee removed to bottom storage
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting out Cold holding Beef broth 48 f operator moved to cooler
Employee washed hands in a sink other than an approved handwash sink.
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 chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
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. Printed for management manager signed and some employees signed. Next unannounced inspection.
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. Coffee cup on prep table
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on clean dish plate
Food stored on floor. Raw meats in boxes on floor reach in freezer. Broth in buckets in walk in cooler
Opened employee beverage container in a cold holding unit with food to be served to customers.
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.