SAL & PIMIENTA RESTAURANT
6110 CAUSEWAY BLVD, Tampa FL 33619 · 813-443-2533
Last inspected Mar 5, 2026 · 11 visits since July 2023
JAN 24
JUL 24
MAR 25
NOV 25
MAR 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 1 live roach near back door.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $5,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2025087547 | Nov 18, 2025 | May 14, 2026 | $600 |
| 3--2016005277 | Jan 5, 2016 | Jul 20, 2016 | $3,500 |
| 3--2015014633 | Feb 24, 2015 | Oct 7, 2015 | $1,500 |
Inspection history
11 visits, newest first
Mar 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate7 Basic
What the inspector wrote — 12 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Cooked pork under raw chicken in walk in cooler. Operator relocated.
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. Handwash sink 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.
Show the remaining 8 findings ▾
Spray bottle containing toxic substance not labeled with yellow liquid under Handwash sink in kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf at bar.
Floor soiled/has accumulation of debris. Throughout kitchen.
Garbage on the ground and/or pad around dumpster.
Open dumpster lid.
Stored food not covered. Cut pumpkin and multiple vegetables in walk in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. On prep table in kitchen.
Wood food-contact surface not properly sealed. Dry storage room shelves.
Nov 19, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate2 Basic
Show 5 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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut ham and multiple items in walk in cooler.
Buildup of food debris/soil residue on equipment door handles. Microwave in kitchen.
Wood food-contact surface not properly sealed. Shelves in dry storage room.
Nov 18, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 18 violations recorded, 7 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
7 High priority5 Intermediate6 Basic
Show 18 findings ▾
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. Employee touched cut peppers and carrots with bare hands.
Presence of insects, rodents, or other pests. Approximately 20 live ants on wall above reach in cooler in kitchen.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over mayo and multiple condiments in walk in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork on shelf in walk in cooler.
Roach activity present as evidenced by live roaches found. 1 live roach on floor in front of kitchen door. 1 live roach on pan on rack in kitchen. 15 live roaches under shelf at front counter next to kitchen door.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched live ants then touched cut tomatoes with same gloves.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: chicken soup 118 F, baked chicken 98 F, Per operator items were put out at 11 am time temped 12:30 pm. Operator put in oven at time of inspection to bring back to temperature.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
No handwash sink for employees. Only 1 Handwashing sink in kitchen has no handles to turn on and off with. Operator had hand wash sink turned off and the only way to make water come out of faucet is with a metal wrench.
No soap provided at handwash sink. Hand wash sink 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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut ham and multiple items in walk in cooler.
Buildup of food debris/soil residue on equipment door handles. Microwave in kitchen.
Dead roaches on premises. 1 dead roach under shelf next to kitchen door. 1 dead roach in front back door.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open water bottles on shelf over prep table in kitchen.
Floor not cleaned when the least amount of food is exposed. Floor soiled throughout kitchen.
Stored food not covered. Dried rice in storage room not covered.
Wood food-contact surface not properly sealed. Shelves in dry storage room.
Mar 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Spray bottle containing toxic substance not labeled with yellow liquid at handwash sink in kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table in kitchen.
Reuse of single-service or single-use articles. Grocery bags used to hold raw meat.
Mar 6, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority2 Intermediate6 Basic
Show 12 findings ▾
Food with mold-like growth. See stop sale. Sausage in walk in cooler moldy.
Live, small flying insects found 3 live flies flying around kitchen. 4 flies flying in dry storage. Operator cleaned and eliminated at time of inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked soup in walk in cooler. Operator relocated at time of inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot Holding: pork fried 112 F, cooked pork 120 F Items put out at 12 pm temped at 2:45 pm. Operator put in fryer and on grill at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Spray bottle containing toxic substance not labeled with yellow liquid at handwash sink in kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table in kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on prep table in kitchen.
Ice scoop handle in contact with ice. Ice machine in kitchen.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle I'd scoop in bulk rice.
Reuse of single-service or single-use articles. Grocery bags used to hold raw meat.
Time/temperature control for safety food thawed in an improper manner. Raw pork thawing in non running water in kitchen.
Jul 25, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Cutting board has cut marks and is no longer cleanable.
Open dumpster lid.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler and reach in freezers in kitchen.
Unnecessary items/unused equipment on the premises. Multiple reach in coolers and reach in freezers behind establishment.
Jul 24, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 13 recorded, 2 high priority.
2 High priority3 Intermediate8 Basic
Show 13 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 live flies in kitchen.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot Holding: yuca 125 F, rice 130 F, operator reheated at time of inspection in steam well. Per operator item were put out at 1 pm. Time temped at 3:40 F,
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 in kitchen. Operator replaced at time of inspection.
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.
Clean equipment/utensils not stored at least 6 inches above the floor. Large metal pan on floor in kitchen.
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on reach in cooler 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 slicer in kitchen.
Food stored on floor. Plantains on floor in dry storage. Operator relocated at time of inspection.
Open dumpster lid.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler and reach in freezers in kitchen.
Unnecessary items/unused equipment on the premises. Multiple reach in coolers and reach in freezers behind establishment.
Mar 8, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 1 high priority.
1 High priority5 Intermediate6 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs on top of reach in cooler in kitchen. Raw chicken over cooked items in Walk in cooler.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork and multiple items in walk in cooler.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Metal containers on top of shelf over three compartment sink.
Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cutting board in kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and purse on reach in cooler in kitchen.
Food stored on floor. Bulk oil and bulk plantains on floor in dry storage area.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen.
Jan 8, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 1 high priority.
1 High priority7 Intermediate6 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs on top of reach in cooler in kitchen. Raw chicken over cooked items in Walk in cooler.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Handwash sink not accessible for employee use at all times. Handwash sink blocked by dishes.
Manager or person in charge lacking proof of food manager certification.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork and multiple items in walk in cooler.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Metal containers on top of shelf over three compartment sink.
Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cutting board in kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and purse on reach in cooler in kitchen.
Food stored on floor. Bulk oil and bulk plantains on floor in dry storage area.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen.
Jul 18, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
Nonfood-grade bags used in direct contact with food. Raw pork and cooked meat in reach in freezer near back door..
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over French fries in reach in freezer near back door.
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 and handwash sink in kitchen.
Spray bottle containing toxic substance not labeled with yellow liquid.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Metal pots and pans above three compartment sink.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle of scoop in ice at bar.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers throughout establishment.
Wet wiping cloth not stored in sanitizing solution between uses. On prep table in kitchen.
Jul 17, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 23 violations recorded, 5 high priority.
5 High priority6 Intermediate12 Basic
Show 23 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly on floor near reach in cooler at bar.
Nonfood-grade bags used in direct contact with food. Raw pork and cooked meat in reach in freezer near back door..
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over French fries in reach in freezer near back door.
Roach activity present as evidenced by live roaches found. 1 live roach near back door.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: pork cooked 46 F
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Manager or person in charge lacking proof of food manager certification.
No paper towels or mechanical hand drying device provided at handwash sink. At bar and handwash sink in kitchen.
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.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Chicken, empanadas and multiple items in reach in freezer.
Spray bottle containing toxic substance not labeled with yellow liquid.
Bowl or other container with no handle used to dispense food. Bowl in bulk rice in dry storage area.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Metal pots and pans above three compartment sink.
Dead roaches on premises. 1 dead roach on floor near bar. 3 dead roaches near bulk rice in dry storage area. 3 dead roaches near entrance of dry storage area. 4 dead roaches near back door. 5 dead roaches near water heater in dry storage area.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drink out of cup with no lid.
Employee personal food not properly identified and segregated from food to be served to the public. Employee dessert over cooked pork and raw beef in walk in cooler. Operator relocated at t8me of inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee mints on reach in cooler at bar.
Food stored on floor. Bulk oil on floor in dry storage area.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle of scoop in ice at bar.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers throughout establishment.
Single-service articles improperly stored. Bulk boxes of Togo cups on floor in dry storage area.
Wet mop not stored in a manner to allow the mop to dry near back door.
Wet wiping cloth not stored in sanitizing solution between uses. On prep table in 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.