LA ESQUINA SABROSA RESTAURANT

Name: LA ESQUINA SABROSA RESTAURANT
Address: 2730 W WATERS AVE, TAMPA, FL, 33614, US
Rating: 80.9

2730 W WATERS AVE, TAMPA, FL 33614

License #3916677

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

80.9 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

LA ESQUINA SABROSA RESTAURANT in TAMPA currently holds an InspectFL Health Score of 80.9 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on April 2, 2026. Across those visits, inspectors documented 28 total violations — 11 critical, 8 major, 9 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 2, 2026 shows 10 observation rows: 4 critical, 1 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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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.

Disposition: Inspection Completed - No Further Action
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed a case of chicken thawing in storeroom next to walk in cooler , employee moved the items into the walk in cooler.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw pork stored over plantains in walk in cooler , manager moved items to correct location.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed metal pans on ware washing rack in kitchen close to the entrance, stacked wet , manager separated items to dry .
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed a metal pan with water and towels inside hand sink in back kitchen next to slicer , employee moved items out of the hand sink.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink in the kitchen next to the exit door, discussed with manager the importance of a vacuum breaker.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching face with gloves on and continued to work with food , employee washed hands and put on gloves.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed cutting board on front line next to sandwich press , and large cutting board in the back kitchen next to make cooler across from tall standing freezer , heavily grooved.discussed with manager the importance of smooth clean surfaces.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.observed a wet mop stored in the mop bucket not hung to dry, manager had employee hang mop to dry .
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered building , put on gloves and began , working without washing hands, employee washed hands, and put on gloves.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed drinks on prep table employee coffee on prep table across from stove , employee moved items .

Disposition: Warning Issued
[41-10-4] Toxic substance/chemical improperly stored. W-D40 stored on top of dry storage rack in back kitchen. Manager relocated lubricant to an approved location during time of inspection.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee stored on top of front line Reach in cooler. Employee relocated coffee to an approved location during time of inspection.
[08B-38-4] Food stored on floor. Jug of cooking oil stored on floor in back storage room adjacent to Walk in cooler. Manager relocated oil to an approved location during time of inspection.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Located at front service line.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple food items in kitchen Reach in cooler not date marked.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. 2 personal drink stored in Sid front line Reach in cooler. Employee relocated all drinks to an approved location during time of inspection.
[31A-11-4] Handwash sink used for purposes other than handwashing. Front service line Employee handwash sink had water filter installed onto sink. Discussed with manager.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Back blade on deli slicer soiled, adjacent to kitchen Employee handwash sink. Multiple cutting boards in front service line and back kitchen soiled.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored over milk in front service line Reach in cooler. Manager relocated back to an approved location during time of inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked salmon 48F at 9:32am placed inside front line Reach in cooler yesterday at 2:00pm, raw pork chop 45F at 9:32am placed inside front line Reach in cooler at 6pm from Walk in cooler, pico 54F at 9:40am placed inside front line Reach in cooler at 12pm, fried fish 46F at 9:40am placed inside front line Reach in cooler at 6pm, cooked plantains 47F at 9:40am placed inside front line Reach in cooler at 6pm, deli ham 49F placed inside front line Reach in cooler on Monday October 1, oatmeal and milk 53F at 9:47am placed inside front line Reach in cooler at 7am, shredded mozzarella 51F at 9:47am placed inside front line Reach in cooler at 12pm from Walk in cooler, Alfredo sauce 50F at 9:47am opened 1 week ago, raw sausage 52F at 9:56am placed inside front line Reach in cooler at 6am from Walk in cooler, roast chicken 50F at 9:56am placed inside front line Reach in cooler yesterday at 4pm, raw sausage 55F at 9:56am placed inside front line Reach in cooler yesterday 6am, Swiss cheese block 49F at 10:02am placed inside front line Reach in cooler at 6am from Walk in cooler, turkey deli meat 48F at 10:02am stored inside front line Reach for 1 week, provolone cheese log 51F at 10:03am , Dominican cheese 54F at 10:08am stored inside front line Reach in cooler for 1 month.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Located between kitchen Employee handwash sink and back kitchen exit.
[31A-09-4] Handwash sink not accessible for employee use at all times. Large trash can blocking sink. Employee unlocked sink during time of inspection.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked salmon 48F at 9:32am placed inside front line Reach in cooler yesterday at 2:00pm, raw pork chop 45F at 9:32am placed inside front line Reach in cooler at 6pm from Walk in cooler, pico 54F at 9:40am placed inside front line Reach in cooler at 12pm, fried fish 46F at 9:40am placed inside front line Reach in cooler at 6pm, cooked plantains 47F at 9:40am placed inside front line Reach in cooler at 6pm, deli ham 49F placed inside front line Reach in cooler on Monday October 1, oatmeal and milk 53F at 9:47am placed inside front line Reach in cooler at 7am, shredded mozzarella 51F at 9:47am placed inside front line Reach in cooler at 12pm from Walk in cooler, Alfredo sauce 50F at 9:47am opened 1 week ago, raw sausage 52F at 9:56am placed inside front line Reach in cooler at 6am from Walk in cooler, roast chicken 50F at 9:56am placed inside front line Reach in cooler yesterday at 4pm, raw sausage 55F at 9:56am placed inside front line Reach in cooler yesterday 6am, Swiss cheese block 49F at 10:02am placed inside front line Reach in cooler at 6am from Walk in cooler, turkey deli meat 48F at 10:02am stored inside front line Reach for 1 week, provolone cheese log 51F at 10:03am , Dominican cheese 54F at 10:08am stored inside front line Reach in cooler for 1 month.
[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 employee handle raw shell eggs then touched clean plate without first washing hands or changing gloves. Discussed with manager. Employee washed hands and changed gloves during time of inspection.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. See stop sale. Dominican cheese stored inside front line Reach in cooler for 1 month.

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