LE PEEP TAMPA LLC
12852 W HILLSBOROUGH AVE, Tampa FL 33635 · 3037306300
Last inspected Aug 3, 2026 · 9 visits since November 2023
NOV 24
MAR 25
JAN 26
MAY 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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
9 visits, newest first
Aug 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
What the inspector wrote — 3 findings
Vacuum breaker missing at splitter added to mop sink faucet for red hose.
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple front line cutting boards are soil.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal beverages stored in dry storage shelf for food, located over boxes of oats. Employee relocated drinks to an approved location at time of inspection.
May 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
6 High priority5 Intermediate3 Basic
Show 14 findings ▾
Nonfood-grade bags used in direct contact with food. Pancake flour mix stored inside eight shopping bags, located at food dry storage rack, adjacent to front line cook. Employee transferred pancake flour mix into a food grade safe container at time of inspection.
Stop Sale issued due to food not being in a wholesome, sound condition. Butter Parmesan mixture and butter brown sugar mixture place on Time as a public health control at 7am but not discarded at 11 am. Time noted on inspection at 11:22 am.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Butter Parmesan mixture and butter brown sugar mixture place on Time as a public health control start time at 7am with an end time at 12 pm. Time noted on inspection at 11:22 am.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Butter Parmesan mixture and butter brown sugar mixture place on Time as a public health control at 7am but not discarded at 11 am. Time noted on inspection at 11:22 am.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time marking for lemon butter and individually packaged butter at food runner station. Employee added a time during time of inspection.
Vacuum breaker missing at splitter added to mop sink faucet for red hose.
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards in establishment are soiled. Interior nozzle for Diet Coke soda fountain is soiled.
No paper towels or mechanical hand drying device provided at handwash sink. Located adjacent to ice machine. Manager provided paper towels at time of inspection.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for Alejandro.
No soap provided at handwash sink. Located at hand washing sink adjacent to espresso machine. Manager provided soap at time of inspection.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Located at front line and at three compartment sink. Manager was able to dispense paper towel at time of inspection.
Cutting board has cut marks and is no longer cleanable. Multiple cutting boards and establishment with cut marks.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee personal water beverage stored on shelf located over front line reach in cooler and on food dry storage rack. Employee relocated all personal beverages to an approval location at time of inspection.
Employee personal food not properly identified and segregated from food to be served to the public. Employee flan store on shelf inside walk-in cooler. Employee identified and segregated flan at time of inspection.
Jan 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate3 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed potatoes cooked at 7 am temped at 85f did not cool properly on prep table next to flat top.operator discarded item.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employe touched phone with gloves and continued to work without washing hands, employee washed hands
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat pasteurized, employee moved item to appropriate location.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed black beans prepped and labeled in walk in cooler more than 7 days.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed potatoes on prep table next to flat top did not cool properly.operator discarded item
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Manager not aware of the big six inspector provided educational packet with the big 6.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No heat strips or device to measure temperature in dishwasher.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink next to waffle irons.
Open dumpster lid.
Unnecessary items stored in garbage enclosure.
Mar 31, 2025Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Nov 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 3 high priority.
3 High priority8 Intermediate3 Basic
Show 14 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee picked up food items on floor in walk-in cooler, then returned to cook line and put on gloves to work with food without washing hands first.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled soiled dishes and wiped off soiled water on three-compartments sink, then picked up clean dishes from dish machine without changing gloves.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Tested 500+ ppm.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Handwash sink used for purposes other than handwashing. Spray bottle stored in handwash sink at wait station. Relocated spray bottle.
Manager or person in charge lacking proof of food manager certification. Guido A Maddie.
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/ 9 employees working at time of inspection.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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. A large container of chili in walk-in cooler.
Spray bottle containing toxic substance not labeled. In handwash sink at wait station. Employee labeled at time of inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee sweaters and purses stored on storage shelf over cooking oil.
Food stored on floor. A case of raw shell eggs and a large container of chili stored on floor in walk-in cooler. Employee moved to shelves.
Wet mop not stored in a manner to allow the mop to dry. By mop sink.
Jul 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At handwash sink at dish washing area. Operator fixed dispenser and working properly at time of inspection.
Apr 30, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
1 High priority7 Intermediate1 Basic
Show 9 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed hollandaise 108F stored in double container at steam well. Employee reheating at 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.
Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer blade and holder soiled with old food debris. Can opener blade soiled with old food debris.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At handwash sink at dish washing area. Operator fixed dispenser and working properly at time of inspection.
Spray bottle containing toxic substance not labeled.
Accumulation of pink slime substance in the interior of the ice machine.
Jan 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
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. Provided by email.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained with mold like substance on reach-in coolers at cook line. Can opener blade soiled with old food debris. Employee cleaned and sanitized can opener at time of inspection.
Cutting board has cut marks and is no longer cleanable. Cutting boards on reach-in coolers at cook line.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Ice scoop handle in ice machine. Operator moved handle up. Ice bucket stored not inverted between uses. Operator inverted. In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooking utensils stored in standing water at 123 F on cook line. Butter scoop stored in standing water at 76 F at wait station. Operator discarded water.
Unclean building components, attachments or fixtures. Walk-in cooler fan guards soiled with accumulation of dust/grease.
Wet mop not stored in a manner to allow the mop to dry. 1 mop stored in mop sink.
Nov 8, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority4 Intermediate6 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of butter cups 71 F and whipped butter 69 F stored on counter at wait station. Operator placed items in ice.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sausage links 123-126 F stored in hot well. Operator reheated in oven, temped 182-187 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. Provided by email.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained with mold like substance on reach-in coolers at cook line. Can opener blade soiled with old food debris. Employee cleaned and sanitized can opener at time of inspection.
Handwash sink used for purposes other than handwashing. Observed a spoon and coffee like liquid in handwash sink at wait station. Employee removed spoon.
Manager or person in charge lacking proof of food manager certification. Mark Goldenburg.
Cutting board has cut marks and is no longer cleanable. Cutting boards on reach-in coolers at cook line.
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. Employee placed lid on drink.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Ice scoop handle in ice machine. Operator moved handle up. Ice bucket stored not inverted between uses. Operator inverted. In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooking utensils stored in standing water at 123 F on cook line. Butter scoop stored in standing water at 76 F at wait station. Operator discarded water.
No Heimlich maneuver/choking sign posted. Provided by email.
Unclean building components, attachments or fixtures. Walk-in cooler fan guards soiled with accumulation of dust/grease.
Wet mop not stored in a manner to allow the mop to dry. 1 mop stored in mop sink.
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.