LPCX CAFE
6204 N ARMENIA AVE, Tampa FL 33604 · 813-870-6717
Last inspected Apr 29, 2026 · 8 visits since September 2023
MAR 24
AUG 24
FEB 25
OCT 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2015038805 | Aug 11, 2015 | Oct 6, 2015 | $200 |
Inspection history
8 visits, newest first
Apr 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
What the inspector wrote — 3 findings
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine testing at 0ppm chlorine. Advised operator to set up triple sink for wash rinse and sanitize.
Carbon dioxide tanks not adequately secured. Observed carbon dioxide tanks in coffee area are not secured at time of inspection.
In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handles on cooks line at time of inspection.
Oct 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Handwash sink used for purposes other than handwashing. Observed clear food container in hand wash sink by back door at time of inspection.
Carbon dioxide tanks not adequately secured. Observed tanks stored near coffee bar not secured at time of inspection.
Feb 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Handwash sink used for purposes other than handwashing. Observed operator use hand sink in front kitchen area to rinse out rag.
Cutting board has cut marks and is no longer cleanable.
Employee beverage containers on a food preparation table or over/next to clean equipment/utensils. Front kitchen area
In-use tongs stored on equipment door handle between uses.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses.
Aug 21, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
Cutting board has cut marks and is no longer cleanable.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Individual containers of carrot cakes in self service glass reach-in-cooler in dining area not labeled
No Heimlich maneuver/choking sign posted.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Aug 16, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 2 high priority.
2 High priority4 Intermediate9 Basic
Show 15 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in-cooler on cooksline Cooked potatoes 49 F; sliced meats 49 F; Sliced tomatoes 51 F; Shredded cheese 52 F; Beef empanadas 48 F; operators placing ice on potentially hazardous foods.
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. Observed operator filling sani bucket with water at hand sink near swinging door.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black/green mold-like substance, tree leaves, small tree branches and dirt falling into large ice machine located outside with overhead protection landing on inside lid.
Cutting board has cut marks and is no longer cleanable.
In-use wet wiping cloth/towel used under cutting board.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Individual containers of carrot cakes in self service glass reach-in-cooler in dining area not labeled
No Heimlich maneuver/choking sign posted.
No mop sink or curbed cleaning facility provided at establishment. Mop sink cold and hot water faucet are not connected to operate
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Wet wiping cloth not stored in sanitizing solution between uses.
Aug 14, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 3 high priority.
3 High priority4 Intermediate13 Basic
Show 20 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over sliced deli meats in walk-in-cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in-cooler on cooksline Cooked potatoes 49 F; sliced meats 49 F; Sliced tomatoes 51 F; Shredded cheese 52 F; Beef empanadas 48 F; operators placing ice on potentially hazardous foods.
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. Observed operator filling sani bucket with water at hand sink near swinging door.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black/green mold-like substance, tree leaves, small tree branches and dirt falling into large ice machine located outside with overhead protection landing on inside lid.
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. On prep reach-in-cooler near swinging doors
Food stored on floor. 2 boxes of green tomatoes on floor on cooksline
Ice scoop handle in contact with ice. Observed in large ice machine located outside.
In-use tongs stored on equipment door handle between uses. Observed on stove handles on cooksline
In-use wet wiping cloth/towel used under cutting board.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Individual containers of carrot cakes in self service glass reach-in-cooler in dining area not labeled
No Heimlich maneuver/choking sign posted.
No mop sink or curbed cleaning facility provided at establishment. Mop sink cold and hot water faucet are not connected to operate
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Wet wiping cloth not stored in sanitizing solution between uses.
Mar 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Raw animal food not separated from ready-to-eat food during preparation. Observed raw pork stored over potatoes in walk-in-cooler
Handwash sink used for purposes other than handwashing. Operator used hand sink near prep table to rinse utensils. Food containers stored on hand sink near prep table
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked food in walk-in-cooler
Cutting board has cut marks and is no longer cleanable.
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. Over large seasoning containers
In-use tongs stored on equipment door handle between uses.
Working containers of food removed from original container not identified by common name. large seasoning containers yellow, brown, white and green colored.
Sep 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate7 Basic
Show 12 findings ▾
Toxic substance/chemical improperly stored. Toxic chemical bottles stored on rack over containers of seasonings in front kitchen service area.
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 paper towels or mechanical hand drying device provided at handwash sink. Bare walk-in-cooler
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked foods in walk-in-cooler
Carbon dioxide/helium tanks not adequately secured.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable.
Food stored on floor. Large container of food stored in floor near front kitchen service area
In-use tongs stored on equipment door handle between uses.
Wet wiping cloth not stored in sanitizing solution between uses.
Working containers of food removed from original container not identified by common name.
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.