XTREME TACOS
5609 N NEBRASKA AVE, Tampa FL 33604 · 813 451 9637
Last inspected Apr 14, 2026 · 10 visits since October 2023
MAR 24
DEC 24
APR 25
OCT 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Apr 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
What the inspector wrote — 4 findings
Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards in kitchen at time of inspection.
Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler door handles are soiled at time of inspection.
Floor soiled/has accumulation of debris. Observed floor soiled around kitchen equipment at time of inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed sides of kitchen equipment is soiled at time of inspection.
Oct 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over prepared vegetables in glass door reach in cooler at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards in kitchen at time of inspectionnn
Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle next to back door in kitchen at time of inspection.
Floor soiled/has accumulation of debris. Observed floor soiled behind kitchen equipment 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. Observed scoop handle in bulk sugar at time of inspection.
Old labels stuck to food containers after cleaning. Observed old labeled on food containers stored on shelves at time of inspection
May 13, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Not consistent with date marking cooked foods.
Cutting board has cut marks and is no longer cleanable.
Exterior door has a gap at the threshold that opens to the outside.
In-use wet wiping cloth/towel used under cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease
Wet wiping cloth not stored in sanitizing solution between uses.
Apr 30, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tall reach-in-cooler near prep area Black beans (48 F - Cold Holding); Cooked yellow rice (49 F - Cold Holding); Cooked white rice (48 F - Cold Holding); Raw pork (47F - Cold Holding); Prep reach-in-cooler on cooksline Cheese (48 F - Cold Holding); Diced tomatoes (48 F - Cold Holding); Pork (43 F - Cold Holding); Homemade guacamole (48 F - Cold Holding); Cut leafy greens (49 F - Cold Holding) Operators placing ice on potentially hazardous foods and moving to working reach-in-cooler
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Not consistent with date marking cooked foods.
Cutting board has cut marks and is no longer cleanable.
Exterior door has a gap at the threshold that opens to the outside.
In-use wet wiping cloth/towel used under cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease
Wet wiping cloth not stored in sanitizing solution between uses.
Apr 22, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 2 high priority.
2 High priority6 Intermediate8 Basic
Show 16 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tall reach-in-cooler near prep area Black beans (48 F - Cold Holding); Cooked yellow rice (49 F - Cold Holding); Cooked white rice (48 F - Cold Holding); Raw pork (47F - Cold Holding); Prep reach-in-cooler on cooksline Cheese (48 F - Cold Holding); Diced tomatoes (48 F - Cold Holding); Pork (43 F - Cold Holding); Homemade guacamole (48 F - Cold Holding); Cut leafy greens (49 F - Cold Holding) Operators placing ice on potentially hazardous foods and moving to working reach-in-cooler
Handwash sink used for purposes other than handwashing. Observed hand sink near 3 compartment sink had cooking pots stored inside
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink near 3 compartment sink
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.
No soap provided at handwash sink. Hand sink near 3 compartment sink
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. Not consistent with date marking cooked foods.
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.
Equipment and utensils not properly air-dried - wet nesting.
Exterior door has a gap at the threshold that opens to the outside.
In-use wet wiping cloth/towel used under cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease
Opened employee beverage container in a cold holding units with food to be served to customers.
Wet wiping cloth not stored in sanitizing solution between uses.
Feb 11, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate8 Basic
Show 9 findings ▾
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.
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.
Exterior door has a gap at the threshold that opens to the outside.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease and outside of microwave on cooksline
Old labels stuck to food containers after cleaning.
Unsealed concrete floor in food preparation, food storage, warewashing area.
Wet wiping cloth not stored in sanitizing solution between uses.
Dec 10, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded.
0 High priority2 Intermediate9 Basic
Show 11 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.
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 with ineffective hair restraint while engaging in food preparation. Employee with no hair restraint while engaging in food preparation.
Exterior door has a gap at the threshold that opens to the outside.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease and outside of microwave on cooksline
Old labels stuck to food containers after cleaning.
Unsealed concrete floor in food preparation, food storage, warewashing area.
Wet wiping cloth not stored in sanitizing solution between uses.
Jun 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Cutting board has cut marks and is no longer cleanable.
Old labels stuck to food containers after cleaning.
Mar 27, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded.
0 High priority3 Intermediate5 Basic
Show 8 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Microwave on cooksline
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.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable.
In-use wet wiping cloth/towel used under cutting board. On cooksline
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease
Old labels stuck to food containers after cleaning.
Oct 4, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
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.
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.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Large pots on top shelf in kitchen
Cutting board has cut marks and is no longer cleanable.
Interior of microwave has accumulation of grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of microwave
Old labels stuck to food containers after cleaning.
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.