NUEVA CANTINA
10033 E ADAMO DR, Tampa FL 33619 · 4043601303
Last inspected Aug 4, 2026 · 10 visits since October 2023
MAR 25
OCT 25
APR 26
MAY 26
JUL 26
— STEADY
5 inspections within 29 points of each other. Whatever this kitchen does, it does consistently.
Observed: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed bartender touch orange with bare hands and placed in drink. Priority: High Priority
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Aug 4, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Cutting board has cut marks and is no longer cleanable. On reach-in cooler by kitchen entrance.
Straws provided for customer self-service not individually wrapped or in an approved dispenser. On bar top. Operator moved straws behind bar counter at time of inspection.
Jul 28, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server handled soiled dishes in wait station, then picked up water pitcher to refilling customers drinking water without washing hands first. Discussed with operator about proper handwash techniques, operator coached employee at time of inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler Cold Holding: cooked chicken 48 F, cooked pepper 48 F, cheese loaf 47 F, raw beef 48 F. Employee moving food items to reach-in coolers and reach-in freezers, operator contacted refrigeration repair company at time of inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box Hot Holding: diced steak 121 F, black bean 123 F, white rice 129 F. Ambient temperature: 125F. Operator turned thermostat to highest heat to reheat food items.
Cutting board has cut marks and is no longer cleanable. On reach-in cooler by kitchen entrance.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas stored in standing water with accumulation of food debris, temped 112 F.
Straws provided for customer self-service not individually wrapped or in an approved dispenser. On bar top. Operator moved straws behind bar counter at time of inspection.
May 20, 2026Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Observed: 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. Dish machine tested 0 ppm, manager fixed machine tested 100 ppm chlorine. Priority: High Priority
Observed: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed bartender touch orange with bare hands and placed in drink. Priority: High Priority
Observed: Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottles. Priority: Intermediate
Observed: Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting. Priority: Basic
Observed: Floor area(s) covered with standing water. On cook line. Priority: Basic
Apr 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate11 Basic
Show 16 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee using phone then put on gloves to begin food prep without washing hands.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 3 compartment sink tested 0 ppm, employee remade tested 150 ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board.
No soap provided at handwash sink. At hand wash sink on cook line, replaced at time of inspection.
Spray bottle containing toxic substance not labeled.
Carbon dioxide tanks not adequately secured.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls not inverted next to dish machine.
Cutting board has cut marks and is no longer cleanable. Cutting board.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table.
Equipment in poor repair. Dish machine tested 0 ppm, establishment not using dish machine at time of inspection. Discussed using 3 compartment sink and not using dish machine until it is working properly.
Floor tiles missing and/or in disrepair. Floor tile broken on cook line.
Food stored on floor. Box of limes on floor.
In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
Single-service articles improperly stored. Box of cup lids on the floor.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket tested 0 ppm, employee remade tested 150 ppm quat.
Oct 21, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach on cooler.
No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink near fryer. Operator provided at time of inspection.
Old labels stuck to food containers after cleaning. Old labels on metal pans on dish drying rack.
Mar 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate6 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cut leafy greens in tall reach in cooler near cooks line.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice and multiple items in walk in cooler.
Records/documents for required employee training do not contain all of the required information.
Spray bottle containing toxic substance not labeled with blue liquid. Operator labeled.
Buildup of food debris/soil residue on equipment door handles. Microwave door handles in kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on reach in cooler in kitchen.
Food stored on floor. Bulk oil on floor in kitchen.
Old labels stuck to food containers after cleaning on plastic containers on dish drying rack.
Time/temperature control for safety food thawed in an improper manner. Operator thawing fish on prep table in kitchen. Operator put back. In freezer at time of inspection.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen.
Aug 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate5 Basic
Show 8 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
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.
Spray bottle containing toxic substance not labeled with blue liquid
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen.
Bowl or other container with no handle used to dispense food. Plastic bowl in bulk pickles.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over rolled. silverware
Food stored on floor. Bulk pickles in walk in cooler. Operator removed at time of inspection.
Wall soiled with accumulated grease, food debris, and/or dust. On cooks line.
Mar 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate11 Basic
Show 16 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observe employee touch raw chicken, changed gloves then grabbed clean plate without washing hands in between. Discussed proper hand washing procedures.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salmon 54 F on counter, burgers 53 F in reach in cooler. Operator placed salmon on ice and burgers in reach in freezer.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line. Ice machine.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork in reach in cooler not date marked.
Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled above 3 Compartment Sink.
Bowl or other container with no handle used to dispense food. Portion cup in container of seasoning. Operator removed portion cup at time of inspection.
Cutting board has cut marks and is no longer cleanable. Cutting board on cook line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table.
Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above dish machine.
Food stored on floor. Containers of oil on floor. Operator removed oil off floor.
In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler and cutting board, employee removed at time of inspection.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
Old labels stuck to food containers after cleaning. Old labels on containers above dish machine.
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor on cook line. Employee removed sanitizer bucket at time of inspection.
Working containers of food removed from original container not identified by common name. Container of seasoning not labeled in dry storage. Operator labeled at time of inspection.
Dec 22, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on dry storage shelf in kitchen. Operator cleaned at time of inspection.
Old labels stuck to food containers after cleaning of clear containers on dish drying rack.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers on cooks line.
Stored food not covered. Mozzarella sticks and multiple items in reach in cooler.
Wall soiled with accumulated grease, food debris, and/or dust throughout kitchen.
Oct 23, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 2 high priority.
2 High priority6 Intermediate5 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over dressings in reach in cooler next to stove.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: butter milk 50 F, mozzarella sticks 51 F, cut leafy greens 50 F, Temped again 3:57 mozzarella sticks 43 F, cut leafy greens 42 F, buttermilk 48 F,
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/
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
No paper towels or mechanical hand drying device provided at handwash sink at bar beverage station.
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.
Records/documents for required employee training do not contain all of the required information.
Spray bottle containing toxic substance not labeled with blue liquid at bar.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on dry storage shelf in kitchen. Operator cleaned at time of inspection.
Old labels stuck to food containers after cleaning of clear containers on dish drying rack.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers on cooks line.
Stored food not covered. Mozzarella sticks and multiple items in reach in cooler.
Wall soiled with accumulated grease, food debris, and/or dust throughout kitchen.
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.