SENOR ROCOTO
5522 HANLEY RD #106, Tampa FL 33635 · 813.442.5065
Last inspected Aug 7, 2026 · 9 visits since September 2023
DEC 24
MAR 25
MAR 26
MAY 26
AUG 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
8 cases · $5,160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2022037814 | Jul 20, 2022 | Feb 23, 2023 | $880 |
| 3--2023002928 | Dec 1, 2022 | Feb 23, 2023 | $880 |
| 3--2022000894 | Nov 16, 2021 | Jun 24, 2022 | $440 |
| 3--2022013373 | Mar 17, 2022 | May 3, 2022 | $800 |
| 3--2021037119 | Jun 3, 2021 | Oct 19, 2021 | $440 |
| 3--2021008403 | Jan 26, 2021 | Apr 5, 2021 | $800 |
| 3--2019039685 | Jun 6, 2019 | Sep 11, 2019 | $400 |
| 3--2019015734 | Feb 5, 2019 | May 9, 2019 | $520 |
Inspection history
9 visits, newest first
Aug 7, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 6, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority1 Intermediate5 Basic
Show 10 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No parasite destruction available for swai served as ceviche. Discuss with owner not to serve ceviche raw without first cooking until parasite destruction form can be obtained.
Nonfood-grade bags used in direct contact with food. Red, frozen and jalapeño stored inside multiple shopping bags in reach in chest freezer adjacent to employee restroom. Raw frozen chicken stored inside a shopping bag inside back storage reach in freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork and chicken are stored over ready to eat sauces, cooked corn, and raw beef inside a reach and cooler adjacent to employee restroom. Manager relocated all raw items to an approved location at time of inspections.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked white rice 98°F at 12:23 PM left out at front line took at 10 AM - cooled to 81°F at 12:50 PM. Manager placed in reach in freezer for quick cooling.
Spray bottle containing toxic substance not labeled. Multiple chemical spray bottles are not labeled stored beneath front line prep table.
Bowl or other container with no handle used to dispense food. Multiple takeout soup containers are used as a handleless scoop for rice, flour, and food products inside establishment.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee personal drink stored on kitchen prep table near front line. Employee personal beverage is stored inside front line reach in freezer.
Food stored on floor. Two cases of oil stored on floor beneath front line prep table.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Desserts for self service in dining room reach in cooler are not dated.
May 21, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cut tomatoes reach in cooler. Grey cooler manager removed to proper storage. Reach In glass cooler by dish washing area raw chicken over potato's and garnishes
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Chocolate cake flan not labeled
May 20, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 5 high priority.
5 High priority1 Intermediate1 Basic
Show 7 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing dishes in one sink with soap only no sanitizer front service area.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. 85F in hotel pan
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cut tomatoes reach in cooler. Grey cooler manager removed to proper storage. Reach In glass cooler by dish washing area raw chicken over potato's and garnishes
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cook sausage 50F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Glass reach in cooler by microwaves ambient air 52F-62F cook stop sale sausage 50F cook chicken 48F cook beef 48F cook shrimp 48F raw shrimp 47F discussed with operator to create a ice bath for rapid cool down.
No paper towels or mechanical hand drying device provided at handwash sink. Cooks line
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Chocolate cake flan not labeled
Mar 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
7 High priority4 Intermediate6 Basic
Show 17 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee enter kitchen from outside of establishment and began prepping sweet potatoes without first washing hands. Discussed with employee to wash hands before starting work. Employee wash hands and wore gloves before continuing work.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing dishes at three compartment sink and not sanitizing after washing. Discuss with operator the always sanitize all equipment after washing. Employee sanitize all items at time of inspection.
Nonfood-grade bags used in direct contact with food. A shopping bag is used to cover cooked yucca inside storage area reach in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over ready to eat cooked octopus and shrimp in front line reach in cooler. Raw fish for ceviche stored over ready to eat, good night, prepared onions and tomatoes inside front line reach in cooler. Employee relocate all items to an approved location at time of inspection. Raw chicken stored over raw beef, cooked beef and prepared onions inside reach in cooler, adjacent to back kitchen exit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Queso Blanco 44F-45F inside front line reach in cooler, operator stored two blocks of cheese inside cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Queso Blanco 44F-45F inside front line reach in cooler, operator stored two blocks of cheese inside cooler overnight.
Vacuum breaker missing at hose bibb. Located next to mop sink at back exterior of restaurant.
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. Multiple cutting boards inside establishment soil.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. No consumer advisory for ceviche. Menu does not identify ceviche as raw. Employee identified all ceviche on menu at time of inspection as raw. Manager post consumer advisory for customers at time of inspection.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 10 Employees working no CFM present. CFM arrived during time of inspection.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Multiple cutting boards with cut marks inside establishment.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee personal beverage stored inside reach in cooler, adjacent to back kitchen exit. Manager removed personal beverage at time of inspection.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Flan, chocolate cake, cookies, and other desserts for customer self-service not labeled on front counter and inside dining room reach in cooler.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed celery and limes stored over cooked potatoes, and prepared sweet potatoes inside reach and cooler. Located in storage room. Operator relocated all items to an approved location at time of inspection.
Working containers of food removed from original container not identified by common name. Multiple squeeze bottle with sauces and liquid liquids stored on front line cook not labeled.
Mar 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Raw animal food stored over or with unwashed produce. Raw fish stored over cut cilantro and cut tomatoes. Employee place raw fish on bottom shelf.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee cracked raw shelled eggs and then proceeded to with cooking other items without washing hands or changing gloves. Inspector explained proper hand washing and gloves use to manager and employee.employee washed hands and changed gloves.
Handwash sink used for purposes other than handwashing. Hand sink used to filter water. Employee removed filter.
Spray bottle containing toxic substance not labeled. Spray bottle filled with sanitizer not labeled at 3-compartment sink. Employee labeled.
Bowl or other container with no handle used to dispense food. Plastic bowl used to scoop squid.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen.
In-use tongs stored on equipment door handle between uses. Tongs stored on oven handles on cookline. Employee removed.
Working containers of food removed from original container not identified by common name. Spray bottle filled with oil not labeled. Employee labeled.
Dec 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
5 High priority4 Intermediate8 Basic
Show 17 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Multiple cases of raw shell eggs (51F Ambient - Cold Holding) stored outside of the establishment. Employee moved in reach-in coolers.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of cooked white rice (82F - Cold Holding) stored on shelf at cook line.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
Handwash sink used for purposes other than handwashing. A bag of plastic gloves stored in the only handwash sink at kitchen. Employee removed.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 8 food employees working at time of inspection. Manager presented at time of inspection.
No paper towels or mechanical hand drying device provided at handwash sink. At the only handwash sink in kitchen. Provided.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple dozen containers of cooked chicken and cooked beef in reach-in coolers with no date marks.
Bowl or other container with no handle used to dispense food. In multiple flour bins.
Food stored on floor. Fry oil stored on floor in kitchen.
Food stored outside. Multiple cases of raw shell eggs stored outside of the establishment by food storage room. Employee states that eggs delivered not long ago and moved in reach-in coolers at dry food storage room at time of inspection.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoops in flour bin, sugar bin and salt bin.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas and ladles stored in standing water temped 76 F on cook line.
No Heimlich maneuver/choking sign posted.
Opened employee beverage container in a cold holding unit with food to be served to customers. In reach-in cooler at dry food storage room. Removed.
Reach-in cooler shelves with rust that has pitted the surface. Glass doors reach-in coolers in kitchen.
Feb 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drank coffee with cup without lid at food prep area, placed cup in three compartment sink, then returned to prep food without washing hands first. Discussed with operator, operator educated employee.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and raw beed stored over cut onion and cut tomato in reach-in cooler on cook line. Operator rearranged items to prevent cross contamination.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control can be determined. A large container of cooked white rice used for fried rice has no time mark. Operator time marked at time of inspection.
Handwash sink not accessible for employee use at all times. Large equipment part stored in handwash sink at front service punter. Operator removed item from handwash sink.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 11 food employees working at time of inspection.
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. Observed employee drinking from a coffee cup with no lid at food prep area in kitchen. Discussed with operator, employee put away drink to three compartment sink.
Sep 27, 2023Inspection 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 ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw shell eggs in reach-in cooler on cook line. Discussed proper refrigerator storage and minimum cooking temperatures.
Handwash sink used for purposes other than handwashing. Soap and scrubbing pads stored in handwash sink at front service counter. Operator removed items.
Bowl or other container with no handle used to dispense food. Bowl with no handle used to dispense ice. Operator removed and replaced scoop with handle.
Equipment in poor repair. Reach-in cooler glass door creaked at dry storage area.
Open dumpster lid. Shared dumpster.
Opened employee beverage container in a cold holding unit with food to be served to customers. Operator placed employee drinks in container and moved to bottom shelf.
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.