TOSTONES
5831 MEMORIAL HWY SUITE A, Tampa FL 33615
Last inspected Aug 27, 2024 · 4 visits since October 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
OCT 23
MAR 24
AUG 24
▼ IMPROVING
3 inspections trending up, 21 points better than where it started.
Observed: 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. Provided by email. Operator printed at time of inspection. Priority: Intermediate
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $480
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2023024232 | Mar 22, 2023 | Jul 5, 2023 | $320 |
| 3--2022039096 | Jun 13, 2022 | Apr 25, 2023 | $160 |
Inspection history
4 visits, newest first
Aug 27, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority5 Intermediate2 Basic
What the inspector wrote — 9 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cut onion and other ready to eat food in large reach-in cooler. Operator rearranged items to prevent cross contamination at time of inspection.
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 and raw steaks stored over empanadas and other food items in chest freezer.
Handwash sink not accessible for employee use at all times. Long hose connected to faucet in the only hand wash sink in kitchen. Multiple plumbing parts and equipment stored in the same hand wash sink. Operator removed hose and other items at time of inspection.
No paper towels or mechanical hand drying device provided at handwash sink in kitchen and prep room. No soap provided at handwash sink in prep room. No handwashing sign provided at a hand sink used by food employees. In kitchen, front service counter and restrooms.
Show the remaining 5 findings ▾
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 chicken, cooked bean and various food items in large reach-in cooler.
Employee with no hair restraint while engaging in food preparation. 1 employee working at cook line.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ladles and tongs stored in standing water temped 86 F.
Mar 4, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and raw shell eggs stored over cream cheese and hot dogs in large reach-in cooler in kitchen.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of cut cabbage 46 F doubled panned stored in flip top reach-in cooler in kitchen. Employee removed extra pan.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A few beef empanada (103F - Hot Holding) in display hot box at front counter.
Handwash sink not accessible for employee use at all times. Large trash can blocked handwash sink at kitchen. Employee relocated trash can. TV boxes and prep table blocked handwash sink at prep room. Employee relocating items.
No soap provided at handwash sink. Handwash sink at prep room. No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at prep room. No handwashing sign provided at a hand sink used by food employees. Handwash sinks at kitchen and front service area.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Ice scoop handle buried in ice inside ice machine.
Interior of microwave has accumulation of black substance/grease/food debris. At cook line.
Single-service articles not stored inverted or protected from contamination. Take out food containers on cook line.
Dec 12, 2023Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority2 Intermediate2 Basic
Show 5 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 http:// www.myfloridalicense.com/DBPR/hotels-restaurants/ Priority: High Priority
Observed: Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three compartment sink. Discussed with operator about handwash in handwash sink only. Priority: Intermediate
Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained. Priority: Intermediate
Observed: Cutting board has cut marks and is no longer cleanable. Priority: Basic
Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease. Priority: Basic
Oct 10, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 14 recorded, 4 high priority.
4 High priority6 Intermediate4 Basic
Show 14 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 http:// www.myfloridalicense.com/DBPR/hotels-restaurants/ Priority: High Priority
Observed: Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washed and rinsed food equipment in three compartment sink, then stored on shelves to air dry without properly sanitized. Discussed with operator and provided manually cleaning procedures by email. Priority: High Priority
Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cooked chicken in reach-in cooler. Operator rearranged items to prevent cross contamination. Priority: High Priority
Observed: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Multiple food items with old date marks more than 7 days. Operator able to determined prepped and cooked dates. Priority: High Priority
Observed: Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three compartment sink. Discussed with operator about handwash in handwash sink only. Priority: Intermediate
Observed: 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. Provided by email. Operator printed at time of inspection. Priority: Intermediate
Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained. Priority: Intermediate
Observed: Handwash sink used for purposes other than handwashing. Multiple equipment stored in the only handwash sink at kitchen. Employee removed items from handwash sink. Priority: Intermediate
Observed: No paper towels or mechanical hand drying device provided at handwash sink. No soap provided at handwash sink. 2 Handwash sinks at prep room and front counter. No handwashing sign provided at a hand sink used by food employees. All 4 Handwash sinks at the entire establishment. Priority: Intermediate
Observed: Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided by email. Operator printed and posted at time of inspection. Priority: Intermediate
Observed: Cutting board has cut marks and is no longer cleanable. Priority: Basic
Observed: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys and cellphone stored on prep table. Priority: Basic
Observed: No Heimlich maneuver/choking sign posted. Provided by email. Operator printed and posted at time of inspection. **Corrected On-SiteWarning** Priority: Basic
Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease. Priority: Basic
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.