LA ESQUINA SABROSA RESTAURANT

Name: LA ESQUINA SABROSA RESTAURANT
Address: 2730 W WATERS AVE, TAMPA, FL, 33614, US
Rating: 74.9

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

74.9 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 74.9 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 25 total violations — 10 critical, 7 major, 8 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

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 2, 2026 included 3 critical violations, 1 major, and 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

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
[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.
[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.
[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 .
[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.
[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.
[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 .
[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.

Warning Issued
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Located at front service line.
[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.
[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.
[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.
[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-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.
[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.
[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.
[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.
[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.
[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.
[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.
[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.
[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.

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