LOLIS MEXICAN CRAVINGS
8005 BENJAMIN RD, Tampa FL 33634
Last inspected May 21, 2026 · 8 visits since September 2023
JAN 24
NOV 24
MAY 25
FEB 26
MAY 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of tomato salsa 45 F and diced tomato 46 F in reach-in cooler at cook line.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,420
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2026030123 | Feb 10, 2026 | May 27, 2026 | $160 |
| 3--2023002950 | Nov 29, 2022 | Mar 15, 2023 | $440 |
| 3--2022000643 | Oct 21, 2021 | Jul 21, 2022 | $300 |
| 3--2021032794 | Mar 17, 2021 | Oct 6, 2021 | $520 |
Inspection history
8 visits, newest first
May 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
What the inspector wrote — 2 findings
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Still observed cook pork, cook chicken, cook beef, cooked salsa being bagged for rop. Establishment does have a plan submitted but it's still under review discussed inspection with OPQ trainer. Will check special process plan next routine.
Employee personal food not properly identified and segregated from food to be served to the public. Employee food bottom shelf of reach in cooler by kitchen exit door
Apr 14, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. For cooked pork tongue, beef fat, cook beef held over 48 hours in bag reduce oxygen packaging done at the commissary. No approved plan.
Feb 10, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Stop Sale issued due to adulteration of food product. Beef tongue, beef fat, cook beef held over 48 hours in bag reduce oxygen packaging done at the commissary. No approved plan. Cook beef 2-5-26 3 bags Beef tounge 2-6-26 1 bag beef fat 1-29-26 see stop sale.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. For cooked pork tongue, beef fat, cook beef held over 48 hours in bag reduce oxygen packaging done at the commissary. No approved plan.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Beef tongue, beef fat, cook beef held over 48 hours in bag reduce oxygen packaging done at the commissary. No approved plan. Cook beef 2-5-26 3 bags Beef tounge 2-6-26 1 bag beef fat 1-29-26
Unwashed fruits/vegetables stored with ready-to-eat food. Strawberries unwashed over cut lettuce and onions reach in cooler storage area
May 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority4 Intermediate2 Basic
Show 11 findings ▾
Pesticide/insecticide labeled for household use only present in establishment. Raid pest spray can stored on canned sodas at front service area. Employee moved it to utility room.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee picked up paper receipt from floor, then handled plated tacos to served the customer without replace gloves and wash hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of shredded cabbage 48 F and cooked beef 49 F stored in large reach-in cooler next to three-compartments sink. Recommend employee to move items to other reach-in cooler.
Toxic substance/chemical improperly stored. Windex spray bottle and Raid pest spray can stored on canned sodas at front service area. Employee moved to utility room.
Handwash sink not accessible for employee use at all times. Handwash sink next to ice machine blocked by large trash can at storage area. Trash can moved aside.
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/ 5 employees working at time of inspection.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Next to ice machine.
Soap dispenser at handwash sink not working/unable to dispense soap. Next to ice machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table while portioning salsa at front service area.
Floor tiles missing and/or in disrepair. In kitchen area.
Marked exit/path to marked exit blocked. For reporting purposes only. A prep table with steam well blocked exit door in kitchen.
Jan 23, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority2 Intermediate0 Basic
Show 3 findings ▾
Manager or person in charge lacking proof of food manager certification. Edgar Santiago Velasco.
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/ 5 employees working at time of inspection.
- From initial inspection : Marked exit/path to marked exit blocked. For reporting purposes only. Prep table with steam wells and mini fridge blocked exit door in kitchen.
Nov 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 1 high priority.
1 High priority7 Intermediate4 Basic
Show 13 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of tomato salsa 45 F and diced tomato 46 F in reach-in cooler at cook line.
Handwash sink not accessible for employee use at all times. Ice machine and steamer blocked handwash sink at large food storage area. Employee moved steamer aside and gained access to handwash sink.
Handwash sink used for purposes other than handwashing. Employee filled water pitcher in handwash sink outside of the restroom area.
Manager or person in charge lacking proof of food manager certification. Edgar Santiago Velasco.
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/ 5 employees working 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 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.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Ran hot water approximately 3 minutes in handwash sink at front counter, temped 65 F.
Current Hotel and Restaurant license not displayed.
Food storage container/container lid cracked or broken.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handles in flour bin and sugar bin.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested 0ppm. Employee remade solution, tested 200ppm.
Marked exit/path to marked exit blocked. For reporting purposes only. Prep table with steam wells and mini fridge blocked exit door in kitchen.
Jan 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Employee washed hands with cold water. Observed employee washed hands in handwash sink at cook line that hot water could not reach 85F.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested 100ppm. Operator manually reset sanitizer, test 200ppm.
Toxic substance/chemical improperly stored. Observed a bottle of stainless cleaner stored on reach-in cooler at cook line. Operator moved to chemical storage shelf.
Spray bottle containing toxic substance not labeled. 2 unlabeled spray bottles.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Ran hot water approximately 3 minutes in handwash sink at cook line, temped 67 F.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees sweaters and purses stored on shelves over single service sauce cups and the dry food bins at front service area.
Floor tiles missing and/or in disrepair. Multiple area throughout the kitchen.
Open dumpster lid.
Raw fruits/vegetables not washed prior to preparation. Observed stickers remained on cut avocados in reach-in cooler at cook line.
Sep 25, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
Show 8 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee handled soiled food containers, then replaced new gloves to work at cook line without washing hands. Discussed with employee, employee washed hands and replaced gloves again.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cut onion in reach-in cooler. Operator moved raw chicken to raw poultry reach-in cooler.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quat tested 500+ppm. Operator remade solution and tested 400ppm.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Some employees' certificates are color copies.
Employee personal food not properly identified and segregated from food to be served to the public. Employee lunch bags stored on top shelf over the food items in reach-in cooler at front service area. Removed.
Floor tiles missing and/or in disrepair. Ware washing area.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee opened drink stored on top shelf above food items in reach-in cooler. Removed.
Marked exit/path to marked exit blocked. For reporting purposes only. At cook line area.
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.