PINCH A TACO
13502 N NEBRASKA AVE, Tampa FL 33613 · 813-217-2196
Last inspected Aug 21, 2026 · 7 visits since November 2023
OCT 24
FEB 25
SEP 25
MAR 26
AUG 26
— STEADY
5 inspections within 25 points of each other. Whatever this kitchen does, it does consistently.
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. Operator provided with written procedures.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2023035836 | Jun 15, 2023 | Jul 24, 2023 | $400 |
Inspection history
7 visits, newest first
Aug 21, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No dates on refried beans, cooked beef, cooked chicken inside refrigerator.
Aug 18, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked chicken (55F - Cold Holding) raw fish (54F - Cold Holding) raw beef (52F - Cold Holding) cooked pork (62F - Cold Holding) cooked rice (61F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (55F - Cold Holding) raw fish (54F - Cold Holding) raw beef (52F - Cold Holding) cooked pork (62F - Cold Holding) cooked rice (61F - Cold Holding)
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No dates on refried beans, cooked beef, cooked chicken inside refrigerator.
Spray bottle containing toxic substance not labeled. Spray bottle containing blue cleaning chemicals has no labeling of ingredients.
Mar 18, 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
Show 2 findings ▾
Handwash sink used for purposes other than handwashing. Observed hand washing. sink being used as storage. Operator removed items.
Cutting board has cut marks and is no longer cleanable on prep tables and flip top unit.
Sep 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No parasite destruction for tilapia be served raw. Tilapia used in ceviches. Fish must be cooked before serving.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice cooked and held longer then 24 hours has no date markings inside refrigerator.
No copy of latest inspection report available.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employees drink stored inside refrigerator by cashier station soda,coffee.
Wet mop not stored in a manner to allow the mop to dry. Wet mop sitting on floor by truck door.
Working containers of food removed from original container not identified by common name. Sauces removed from original containers and placed in clear plastic bottles has no labeling of ingredients inside reach in cooler.
Feb 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Cutting board has cut marks and is no longer cleanable on the flip top units.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease build up on the hood system.
Oct 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed 4 steaks that the operator stated was prepped yesterday at around 3:00pm temping at 58F at 10:55am the next day. Operator voluntarily discarded steaks. Stop Sale issued.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed 4 steaks that the operator stated was prepped yesterday at around 3:00pm temping at 58F at 10:55am the next day. Operator voluntarily discarded steaks. Stop Sale issued.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee drink on the prep table. Manager removed drink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cellphone on the prep table. Manager removed the cell phone.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease build up on the hood system above the flat top.
Nov 6, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tomatoes (51F - Cold Holding); lettuce (51F - Cold Holding); mozzarella cheese (51F - Cold Holding) Operator states he prepared all products in reach in cooler at 10am. Retempt at 10:40 and time/temperature control for food safety food has cooled to 48F.
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. Operator provided with written procedures.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.
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. Operator provided with form for employee signature.
Reach-in Freezer shelves with rust that has pitted the surface.
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.