NENE'S RESTAURANT & BAR
4328 W EL PRADO BLVD, Tampa FL 33629
Last inspected May 13, 2026 · 7 visits since October 2023
MAR 24
SEP 24
FEB 25
SEP 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lamb&rice dish temped at44F reach in cooler in kitchen by dish area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
May 13, 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
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored in reach in cooler over ready to eat foods at time of inspection.
Single-service articles improperly stored. Observed single use Togo black plastic bowls stored on floor at bar at time of inspection.
Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled around cooking area in kitchen at time of inspection.
Sep 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate5 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over rte sour cream. Reach in cooler in kitchen Raw shelled eggs over milk reach in cooler in dining room. Manager removed to proper storage.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lamb&rice dish temped at44F reach in cooler in kitchen by dish area
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. Management determined time held less than 4 hours Butter, eggs, sour cream, tomato sauce
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For raw shelled eggs sour cream and butter on counter management was able to determine time less than 4 hours.
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. Observed for 2 employee
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle on shelf by main entrance
Ice buildup in reach-in freezer and/or walk-in freezer. Ice build-up inside chest freezers behind bar
Missing drain plug at dumpster.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Backsplash of soda dispensing nozzles at soda fountain in bar area
Open dumpster lid.
Single-service articles improperly stored. SS cups stored on floor behind bar. Manager removed to shelf.
Feb 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Eggs whites stored overtop ready to eat food inside white refrigerator in kitchen area. Chef removed and properly stored egg whites.
Bowl or other container with no handle used to dispense food. Bowl without a handle used as scoop inside sugar bin. Chef removed bowl and placed at dishwasher.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil stored in water at 72F. Chef discarded water and placed utensils at dishwasher.
Sep 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate8 Basic
Show 14 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils stored in water at 117F. Chef removed items and water and placed at dishwasher.
Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs stored overtop potatoes inside refrigerator in kitchen area.
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. Emailed operator update education packet with reporting agreement.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Soup cooked and held longer the 24 hours has no date marking inside refrigerator in dry storage.
Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use. Chlorine test kit not used to check sanitizer.
Bowl or other container with no handle used to dispense food. Handle of scoop inside flour bun is broken off.
Duct tape used to repair nonfood-contact surface. Clear duct tape used to hold broken glass in place on sliding door refrigerator in dry storage.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored on cutting board in kitchen area.
Equipment in poor repair. Gaskets on refrigerator with broken glass are hanging out of refrigerator in dry storage.
Food stored on floor. Flour bun stored on floor inside dry storage underneath table.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in small white freezer behind bar.
No copy of latest inspection report available.
Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled next to microwave in kitchen area.
May 21, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensil stored in water at 89F. Chef emptied water and placed utensil in 3 compartment sink.
Raw animal food stored over or with unwashed produce. Raw beef stored overtop unwashed peppers inside refrigerator in dry storage area. Chef removed and properly stored beef.
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/
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. Dennis Bilgin Ayda Ulku Nato Gajiev
Time/temperature control for safety food thawed in an improper manner. Meat thawing in standing water. Chef meat under running water.
Oct 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils stored in water at 74F.
Non-food grade paper/paper towel used as liner for food container. Non-food grade paper towels used to cover food inside refrigerator. Chef removed non-food grade paper towels.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored overtop of ready to eat soup. Chef removed and properly stored beef.
Covered waste receptacle not provided in women's bathroom.
In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle. Employee removed tongs and placed at dishwasher.
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.