EL TENAMPA

Name: EL TENAMPA
Address: 1800 16 ST N, ST. PETERSBURG, FL, 33704, US
Rating: 58.2

1800 16 ST N, ST. PETERSBURG, FL 33704

License #6200800

🌮 Mexican/Latin ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

58.2 Grade F / 100

Failing Health Score

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Quick take

EL TENAMPA in ST. PETERSBURG currently holds an InspectFL Health Score of 58.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on January 13, 2026. Across those visits, inspectors documented 95 total violations — 25 critical, 12 major, 58 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

88%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspection Completed - No Further Action
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Wiping cloth solution stored on floor in front of three compartment sink. Operator elevated solution by utilizing a second bucket to create a barrier.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach-in cooler across from flat top grill with food debris and black mold like substance
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine on South end of server station with black mold like substance.
[08B-12-5] Stored food not covered. Cooked potatos in walk-in cooler stored uncovered after fully cooled. Operator covered.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked potato prepared Sunday 1/11/26 not date marked in walk-in cooler. Operator dated.
[36-73-4] Floors and walls soiled/has accumulation of debris. Floor and wall underneath and behind flat top grill with heavy accumulation of grease residue.
[50-09-4] Current Hotel and Restaurant license not displayed. Verified ownership with operator.
[14-11-5] Equipment in poor repair. Torn gaskets on reach-in cooler across from flat top grill

Emergency order recommended
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds raw shell eggs on time, however lacks written plan. Inspector will review written application with operator.
[14-11-5] Equipment in poor repair. Torn gaskets on reach-in cooler across from cook line. Inoperable oven on cook line. Broken reach-in cooler used as dry storage along West wall in kitchen.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on floor.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees in mens restroom stall.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. (7) droppings total: (4) under area next to flat top grill (3) under make shift prep table Operator cleaned droppings and began sanitizing floors.
[23-24-4] Buildup of food debris/soil residue on equipment door handles on reach-in cooler across from cook line
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Server observed putting on gloves to prepare toast. Server failed to wash hands prior to putting on gloves. Inspector spoke with employee who removed gloves and washed her hands before resuming duties.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Exposed dry wood observed on ceiling of kitchen.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler shelves soiled in unit across from cook line.
[08A-17-6] 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 observed packaged on site and frozen above commercially packaged beef.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach-in cooler across from cook line.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[08B-38-4] Food stored on floor. Tortillas and raw beef observed stored on floor in walk-in freezer.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in mens restroom stall.

Inspector notes not yet imported — showing violation categories below.

Emergency order recommended
Stop Sale orders issued on food found unsafe to serve — temperature abuse, unsound condition, dented cans, expired ready-to-eat food, and shellfish tagging issues.
Ready-to-eat TCS food not properly date marked, working containers not labeled with common name, and menu disclosure issues for raw/undercooked foods.
TCS food held above 41°F when cold-held, below 135°F when hot-held, or not cooled within required timeframes. The most-cited High Priority category in our current scraped dataset.
Raw animal food stored over or with ready-to-eat food, food stored on the floor, food stored uncovered, and improper storage by minimum cooking temperature.
Establishment lacks documented procedures for employee health reporting, response to vomiting/diarrhea events, or person-in-charge knowledge of foodborne illness.
Employee personal beverage container in food prep area; employees handling food or clean equipment without washing hands first or after touching soiled surfaces.
Employees engaging in food preparation without hair restraints, beard guards, or with prohibited jewelry/nail polish.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
Wet wiping cloths not stored in sanitizing solution; wiping-cloth sanitizer (chlorine or quaternary ammonium) below required minimum strength.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
Non-food-contact surfaces (gaskets, shelves, equipment exteriors, door handles) soiled with grease, debris, dirt, slime, or dust.
Standing water in coolers, leaking pipes, missing vacuum breakers on mop sinks or hose bibbs, plumbing in disrepair.
Handwash sinks used for non-handwashing purposes, blocked, or missing soap, paper towels, or signage.
Live insects, roach activity, rodent droppings, or other pest evidence; exterior door gaps that admit pests.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
Employee personal items, cosmetics, or toiletries stored in or above food prep areas, food, or clean equipment.
CO2/helium tanks not adequately secured, no Heimlich/choking sign posted, plan review not submitted for renovations, latest inspection report not available.

Specific inspector observations for this inspection are in the official DBPR report at myfloridalicense.com.

Emergency order recommended
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Container of salsa inside walk-in cooler dated 8-25-2025.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed operator crack raw shell eggs and immediately begin to reach into reach-in cooler to grab cooked sausage. Stopped and discussed with operator to wash hands between touching raw shell eggs and returning to work.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[08B-12-5] Stored food not covered. Cut melon inside walk-in cooler stored uncovered.
[21-10-4] Soiled dry wiping cloth in use. Soiled dry wiping cloths in used on reach-in cooler cutting board.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach-in cooler.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand-wash sink at server station with utensil used for cleaning dish ware stored inside. Items were removed.
[36-24-5] Hole in or other damage to wall. Large holes on wall in kitchen under prep tables next to dishmachine.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. (1) rodent dropping under dirty dishes (1) dropping under dish machine (1) under prep table across from cook-line (1) in front of reach-in freezer (22) under prep table and flat top grill at cook-line (1) under reach-in cooler across from cook-line
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine at server station soiled.
[11-01-5] Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). Discussed big six with operator. Inspector will provide DBPR Forms HR 5030-165
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk-in freezer.
[51-18-6] No copy of latest inspection report available.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Container of salsa prepared and dated 8-25-2025 exceeds 7 days.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone on cutting board on reach-in cooler across from cook-line.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in prep cooler at cookline: cooked sausage (50F - Cold Holding) Operator moved sausage to walk-in cooler
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Spigot located in rear of establishment lacks vacuum breaker.

Emergency order recommended
[01B-01-4] Dented/rusted cans present. See stop sale. One can of jalapeño peppers.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom shelves of prep tables with an accumulation of dust and debris.
[25-32-4] Reuse of single-service or single-use articles. Cardboard egg cartons being used for various purposes throughout the kitchen. Operator advised to cease using items as they previously held raw eggs. Operator complied and discarded items.
[36-73-4] Floor soiled/has accumulation of debris. Heavy accumulation of grease and debris behind cookline and underneath prep tables next to walk in cooler.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at hose in rear of establishment along fence.
[35A-04-4] Rodent activity present as evidenced by (9) rodent droppings found. (2) On office floor (2) Next to stove on cook line (2) underneath center reach in cooler (1) Next to gap at walk in cooler to wall (1) Inside non operating oven (1) next to ice machine on bare wood beam
[13-03-4] Employee with no hair restraint while engaging in food preparation. No hair restraints on any employee engaged with handling food.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Containers of salsa prepared on site not all date marked.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues at reach in cooler in front of flat top grill.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Container of "crema" in walk in cooler date marked 6/29/2025.
[14-11-5] Equipment in poor repair. Walk in freezer leaking condensation and into a metal pan. Torn gasket in reach in cooler across from flat top. Torn gasket observed in reach in refrigerator along West wall.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator observed going into walk-in, touching the soiled handle, and resume work with no handwash.
[09-01-4] 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. Operator observed handing cut tomato with barehands. Discussed with operator to stop, wash hands, and recut the produce to complete the order.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food in walk in cooler over cut melon and cooked potato.

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