NUEVA CANTINA
903 N FRANKLIN ST, Tampa FL 33602 · 404-360-1303
Last inspected Jul 21, 2026 · 4 visits since April 2025
4 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked steak at 124 f cooked at 9:00 am covered up in walk in cooler.
Awarded on the inspection record alone. What they mean →
Inspection history
4 visits, newest first
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mozzarella cheese Cheese 45F cook line employee moved cheese to different cooler 2nd temp 43F
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone employee removed from prep area line
Water draining onto floor surface. Walk in cooler Ac unit leaking water unto enclosed salsa container bins on walk in cooler shelf and water landing on floor. Discussed with manager to dry off the lids before opening salsa containers
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler Cold holding: raw chicken 45F raw pork 46F raw beef 46F manager added ice to food raw chicken 43F
Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine clean.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on shelf were orders are served employee removed
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Steam table cook rice
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked steak at 124 f cooked at 9:00 am covered up in walk in cooler.
Employee switched from working with raw food to ready-to-eat food without washing hands.employee touched raw meat with same glove and touched clean bowl and tortillas wrap
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over boxed mozzarella in walk in cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Unit by rice maker and prep sink Hot holding: cook chicken 92 f cook pork 118 f cook beans 123 f all items reheated to 165 f
Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine.
Handwash sink not accessible for employee use at all times. Tortilla box inside sink on cooks line employee removed
Handwash sink used for purposes other than handwashing. Air conditioner in front of the handwashing sink the drain tubes are inside the sink.
Employee eating in a food preparation or other restricted area.
No handwashing sign provided at a hand sink used by food employees. Bar area inside
Nothing was found. The inspector recorded no violations at all.
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.