RENE'S MEXICAN KITCHEN
2802 N 16 ST, Tampa FL 33605 · 813-361-7472
Last inspected Oct 29, 2025 · 5 visits since March 2024
4 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler main prep cut tomatoes 46 f cut lettuce 49 f Reach in cooler for salsa cold holding ambient air temperature 62 f cook salsa 47 f discussed to add ice
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolers.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 6 recorded, 4 high priority.
Show 6 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Rain bow trout
Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. No label on packaging for all raw fish
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched face than grabbed tortilla wrap
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler main prep cut tomatoes 46 f cut lettuce 49 f Reach in cooler for salsa cold holding ambient air temperature 62 f cook salsa 47 f discussed to add ice
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. For multiple rop cooked and raw items still undergoing approval process
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Raw chicken 5-23 raw pork 5-23 cook pork 5-23 raw pork 12-8 raw beef 5-23 over the 48 hour mark
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Food-contact surface soiled with food debris, mold-like substance or slime.
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.