TJF 114 LLC
2117 66 ST N, Saint Petersburg FL 33710 · 4073392222
Last inspected Aug 4, 2026 · 16 visits since August 2023
SEP 25
FEB 26
FEB 26
JUN 26
AUG 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Live, small flying insects found. 6 live flies in dry storage area near 3 compartment sink 1 live fly under 3 compartment sink Flies killed, areas cleaned and sanitized.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $2,120
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2021039897 | Aug 16, 2021 | Nov 19, 2021 | $800 |
| 3--2021049450 | Oct 18, 2021 | Nov 19, 2021 | $800 |
| 3--2021024836 | Apr 5, 2021 | Jul 8, 2021 | $320 |
| 3--2015019281 | Mar 20, 2015 | May 7, 2015 | $200 |
Inspection history
16 visits, newest first
Aug 4, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Quaternary 500ppm) Operator diluted and solution retested at 300PPM
Jun 20, 2026□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/ Establishment is open and operating, preparing and serving food and drinks to the public.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee training was dated to expire in 5 years. I explained to operator that food handler training is good for 3 years, not 5 years like the food manager training. All expired last year or this year.
Floor area(s) covered with standing water. -in warewash area
Water leaking from pipe and/or faucet/handle. -3 compartment sink leaking onto floor from multiple pipes causing standing water on floor
Jun 19, 2026Administrative determination recommendedComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/ Establishment is open and operating, preparing and serving food and drinks to the public.
Live, small flying insects found -2 live flies on cookline -2 live flies seen landing on tortilla being prepped in food prep area near walk in cooler -12 live flies in mop sink area, flying throughout warewash area and food prep area -1 live fly in dining room Operator killed 14
Raw animal food stored over/not properly separated from ready-to-eat food. -raw shrimp stored above cooked rice in walk in cooler Operator moved shrimp to store below rice
Stop Sale issued due to adulteration of food product. -fried cookie dough setup stop saled due to two flies landing on tortilla.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee training was dated to expire in 5 years. I explained to operator that food handler training is good for 3 years, not 5 years like the food manager training. All expired last year or this year.
Floor area(s) covered with standing water. -in warewash area
Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. -trash in hallway outside back door causing flies to breed and infest
Water leaking from pipe and/or faucet/handle. -3 compartment sink leaking onto floor from multiple pipes causing standing water on floor
Jun 19, 2026Call Back - Admin. complaint recommendedLicensing Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https:// www2.myfloridalicense.com/hotels-restaurants/ Recent change of ownership, but no record of any license applications from new ownership. Priority: High Priority
Observed: Buildup of food debris/soil residue on equipment door handles. -gaskets on reach in freezer door next to ice machine are soiled Priority: Basic
Feb 25, 2026Call Back - Extension given, pendingLicensing Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https:// www2.myfloridalicense.com/hotels-restaurants/ Recent change of ownership, but no record of any license applications from new ownership. Priority: High Priority
Observed: Buildup of food debris/soil residue on equipment door handles. -gaskets on reach in freezer door next to ice machine are soiled Priority: Basic
Feb 23, 2026Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 5 high priority.
5 High priority1 Intermediate3 Basic
Show 9 findings ▾
Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https:// www2.myfloridalicense.com/hotels-restaurants/ Recent change of ownership, but no record of any license applications from new ownership. Priority: High Priority
Observed: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm) Operator restocked sanitizer and retested at 500PPM. Operator diluted solution and retested at 200PM Priority: High Priority
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line Sour cream (45F - Cold Holding); shredded cheese (44F - Cold Holding) Operator stored items in bottom compartment of cooler to allow to cool. Sour cream retemped at 44F and cheese at 45F. Operator moved sour cream to freezer to cool and voluntarily discarded cheese. Priority: High Priority
Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table on cook line- Cooked rice (92F - Hot Holding); queso (125F - Hot Holding); black beans (120F - Hot Holding) Operator added water to steam table and covered foods to allow to reheat Operator voluntarily discarded cooked rice. Reheated queso to 165F and black beans retemped at 161F. **Corrective Action TakenWarning** Priority: High Priority
Raw animal food stored over/not properly separated from ready-to-eat food. -raw shrimp stored over cooked rice in cooler Operator moved rice to proper storage. Priority: High Priority
Observed: Handwash sink used for purposes other than handwashing. -pitchers stored in hand wash sink by ware washing area -employee washing bar equipment in hand wash sink at kitchen entrance Operator removed pitcher and employee moved equipment to warewash sink Priority: Intermediate
Observed: Buildup of food debris/soil residue on equipment door handles. -gaskets on reach in freezer door next to ice machine are soiled Priority: Basic
Observed: Equipment in poor repair. Sanitizer dispenser in 3 compartment sink not properly diluting sanitizer, tested at 500PPM Operator will dilute solution until it has been repaired. Discussed importance of testing sanitize solution with operator. Priority: Basic
Observed: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Operator restocked sanitizer and retested at 200PPM. Priority: Basic
Feb 23, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 5 high priority.
5 High priority1 Intermediate3 Basic
Show 9 findings ▾
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/ Recent change of ownership, but no record of any license applications from new ownership.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm) Operator restocked sanitizer and retested at 500PPM. Operator diluted solution and retested at 200PM
Raw animal food stored over/not properly separated from ready-to-eat food. -raw shrimp stored over cooked rice in cooler Operator moved rice to proper storage.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line Sour cream (45F - Cold Holding); shredded cheese (44F - Cold Holding) Operator stored items in bottom compartment of cooler to allow to cool. Sour cream retemped at 44F and cheese at 45F. Operator moved sour cream to freezer to cool and voluntarily discarded cheese.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table on cook line- Cooked rice (92F - Hot Holding); queso (125F - Hot Holding); black beans (120F - Hot Holding) Operator added water to steam table and covered foods to allow to reheat Operator voluntarily discarded cooked rice. Reheated queso to 165F and black beans retemped at 161F.
Handwash sink used for purposes other than handwashing. -pitchers stored in hand wash sink by ware washing area -employee washing bar equipment in hand wash sink at kitchen entrance Operator removed pitcher and employee moved equipment to warewash sink
Buildup of food debris/soil residue on equipment door handles. -gaskets on reach in freezer door next to ice machine are soiled
Equipment in poor repair. Sanitizer dispenser in 3 compartment sink not properly diluting sanitizer, tested at 500PPM. Operator will dilute solution until it has been repaired. Discussed importance of testing sanitize solution with operator.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Operator restocked sanitizer and retested at 200PPM.
Sep 8, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority0 Intermediate4 Basic
Show 6 findings ▾
Live, small flying insects found. 6 live flies in dry storage area near 3 compartment sink 1 live fly under 3 compartment sink Flies killed, areas cleaned and sanitized.
Ceiling tiles missing near walk in cooler.
Cutting boards on cook line have cut marks and are no longer cleanable.
Equipment and utensils not properly air-dried - wet nesting. Pans on dish rack near 3 compartment sink wet nesting
Equipment in poor repair. Reach in cooler handle at wait station is broken. Reach in cooler at bar door not fully hinged
- From initial inspection : Portable fire extinguisher gauge in red zone. For reporting purposes only.
Sep 5, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 14 violations recorded, 3 high priority.
3 High priority1 Intermediate10 Basic
Show 15 findings ▾
Live, small flying insects found. 6 live flies in dry storage area near 3 compartment sink 1 live fly under 3 compartment sink Flies killed, areas cleaned and sanitized.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cojita cheese (46F - Cold Holding); salsa (44F - Cold Holding); cut tomatoes (45F - Cold Holding); shredded lettuce (45F - Cold Holding); shredded cheese (44F - Cold Holding); Operator placed items in walk in to cool and on ice Retemped at Salsa (39F - Cold Holding); cojita cheese (36F - Cold Holding); cut tomatoes (41F - Cold Holding); shredded cheese (43F - Cold Holding); shredded lettuce (43F - Cold Holding)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked ground beef (120F - Hot Holding); cooked rice (125F - Hot Holding); Mexican rice (117F - Hot Holding); Operator stirred and covered items. Cooked ground beef (140F - Hot Holding); cooked rice (136F - Hot Holding); Mexican rice (140F - Hot Holding)
Spray bottle containing toxic substance not labeled. Sanitizer spray bottle not labeled, operator labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Ceiling tiles missing near walk in cooler.
Current Hotel and Restaurant license not displayed.
Cutting boards on cook line have cut marks and are no longer cleanable.
Equipment and utensils not properly air-dried - wet nesting. Pans on dish rack near 3 compartment sink wet nesting
Equipment in poor repair. Reach in cooler handle at wait station is broken. Reach in cooler at bar door not fully hinged
Floor area(s) covered with standing water. Between 3 compartment sink and food prep area.
Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. Trash compactor not working; bagged trash is being piled in plaza's communal back hallway attracting bugs and causing objectionable odor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in reach in freezer soiled with grease and debris. Operator cleaned and sanitized. Ice machine filters soiled with accumulation of dust. pink and black substance on walk in cooler wall near door and plastic curtain panels
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce stored above ready to eat food. Unwashed peppers over ready to eat food. Unwashed tomatoes above ready to eat food. Operator moved all items in correct order.
Portable fire extinguisher gauge in red zone. For reporting purposes only.
Mar 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Ceiling tile missing in back kitchen area by walk-in cooler.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable.
Equipment in poor repair. Door handle on reach-in cooler at waitresses area cracked.
Food storage container/container lid cracked or broken. Container lids with chips are broken and cracked
Mar 6, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 3 high priority.
3 High priority2 Intermediate10 Basic
Show 15 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee placed hands in pants pocket with gloves on then started to engage with food. Inspector educated employees and hand washing.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mix cheese (49F - Cold Holding); cut greens (49F - Cold Holding); salsa (48F - Cold Holding); guacamole (48F - Cold Holding). Manager placed items in ice bath.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Food-contact surface soiled with food debris, mold-like substance or slime.
Spray bottle containing toxic substance not labeled. Spray bottle at mop sink not labeled. Employee labeled spray bottle chemicals
Ceiling tile missing in back kitchen area by walk-in cooler.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable.
Equipment in poor repair. Door handle on reach-in cooler at waitresses area cracked.
Floor soiled/has accumulation of debris throughout kitchen areas.
Food storage container/container lid cracked or broken. Container lids with chips are broken and cracked
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled with food debris.
Silverware/utensils stored upright with the food-contact surface up. Spoons in prep area in kitchen stored upright.
Standing water in bottom of reach-in-cooler on cook line.
Water leaking from pipes under 3 compartment sink.
Oct 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauce containers in walk-in cooler
Handwash sink not accessible for employee use at all times. Soiled plastic bin in hand sink next to triple sink, removed
Handwash sink used for purposes other than handwashing. Ice in hand sink at front counter, used as dump sink
Bowl or other container with no handle used to dispense food. Portioning cup in seasoning container, removed
Current Hotel and Restaurant license not displayed.
Food stored on floor. Box of tortillas on floor on cook line, relocated
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on stove surface
Plumbing system in disrepair. Leaking pipe into bucket under hand sink in dish room
Standing water in bottom of reach-in-cooler. Beer cooler behind front counter
May 14, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked chicken in walk in cooler cooling with cover on pan. Manager corrected.
Handwash sink used for purposes other than handwashing. Hand wash sink behind front counter used to dump ice.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has mold like substance. Employee cleaned.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table in kitchen. Manager removed.
Feb 14, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Cutting board has cut marks and is no longer cleanable. Multiple cutting boards on cook line.
Equipment and utensils not properly air-dried - wet nesting. Pans in dish area wet nesting.
Food storage container/container lid cracked or broken. Cracked lids on cook line chip containers.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled with food debris. Spray nozzle 3 compartment sinks.
Jan 8, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded.
0 High priority2 Intermediate6 Basic
Show 8 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Soda machine nozzles at bar area soiled with food debris.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cutting board has cut marks and is no longer cleanable. Multiple cutting boards on cook line.
Equipment and utensils not properly air-dried - wet nesting. Pans in dish area wet nesting.
Food storage container/container lid cracked or broken. Cracked lids on cook line chip containers.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled with food debris. Spray nozzle 3 compartment sinks.
Water leaking from pipe and/or faucet/handle. Pipe under hand sink at bar area leaking.
Aug 16, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate11 Basic
Show 14 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored over shrimp on rack in walk-in cooler. Manager moved chicken below shrimp.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pico (45F - Cold Holding); cut leafy greens (48F - Cold Holding); mix cheese (48F - Cold Holding) guacamole (46F - Cold Holding); fish 48F ( - Cold Holding) Manager placed items on ice. Pico 38 degrees Fahrenheit. Cut leafy greens 40 degrees Fahrenheit. Guacamole 40 degrees Fahrenheit. Mix cheese 40 degrees Fahrenheit
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles front counter mold like substance. Tomato diced soiled with food debris.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in back kitchen area mold like substance.
Bowl or other container with no handle used to dispense food. Plastic cup with no handle in flour. Employee removed cup
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted properly on top of ice machine manager inverted bucket correctly.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Waitress area cutting board
Employee eating in a food preparation or other restricted area. Employee drink cup on prep table next to cheese. Employee removed cup. multiple employees drink cup on cook line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone next to tortilla wraps. Manager removed cell phone.
Equipment and utensils not properly air-dried - wet nesting. Wet pans in dish area.
Equipment in poor repair. Walk-in cooler door broken.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Spray nozzle in dish area soiled with slime debris
Standing water in bottom of reach-in-cooler. Standing water in reach in cooler on cook line.
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.