LA GIRALDILLA TAMPA

Name: LA GIRALDILLA TAMPA
Address: 1003 W HILLSBOROUGH AVE, TAMPA, FL, 33603, US
Rating: 65.5

1003 W HILLSBOROUGH AVE, TAMPA, FL 33603

License #3911119

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

65.5 Grade F / 100

Failing Health Score

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Quick take

LA GIRALDILLA TAMPA in TAMPA currently holds an InspectFL Health Score of 65.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on September 30, 2025. Across those visits, inspectors documented 108 total violations — 17 critical, 32 major, 59 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

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.

Call Back - Complied
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.
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.
Single-service items (cups, plates, utensils, straws) stored improperly, exposed to contamination, or reused after intended single use.
Standing water in coolers, leaking pipes, missing vacuum breakers on mop sinks or hose bibbs, plumbing in disrepair.
[33-16-4] Dumpster pushed to far back to close lid.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
Operating with an expired DBPR license, license not displayed, license decals missing on mobile units, or operating without a license.
CO2/helium tanks not adequately secured, no Heimlich/choking sign posted, plan review not submitted for renovations, latest inspection report not available.

Administrative complaint recommended
[10-08-5] Ice scoop handle in contact with ice. Observed ice scoop in contact with ice behind front counter.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed cook with no hair restraint while cooking.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth on cutting board.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled hood filters over top flat grill. Observed interior door of reach in cooler soiled with mold-like substance.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates on 3 tier shelf not inverted. Spoons not inverted on top of cappuccino machine on front counter.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee food in reach in cooler with drinks.
[08B-12-5] Stored food not covered. Observed no coverings on food stored in reach in cooler with triple doors.
[50-09-4] Current Hotel and Restaurant license not displayed.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign in womens bathroom
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed container of silverware inside of hand washing sink near 3 compartment sink, observed employee water bottle on top of hand washing sink near 3 compartment sink, employee discarded removed.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed beans sprouts and ham in direct contact with nonfood grade bags inside of reach in cooler next to fryers.
[25-32-4] Reuse of single-service or single-use articles. Observed mozzarella cheese inside of single use container of tropical lemon blend.
[51-18-6] No copy of latest inspection report available.
[53B-01-5] 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. All employee trainings expired June 2025
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed shelves with rust inside of reach in cooler with triple doors.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boarded stained with old food debris.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed accumulation of old food debris inside of triple door reach in cooler.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no date marking on items stored in reach in coolers throughout kitchen.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[33-16-4] Open dumpster lid.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mashed potatoes cooked at 9am, 1st temp 11:35am (128F - Hot Holding); red sauce cooked at 9am, 1st temp 11:35am (133F - Hot Holding), employee reheated for hot holding. red sauce 2nd temp 12:30pm (140F - Hot Holding); mashed potatoes 2nd temp 12:30pm (135F - Hot Holding)
[35A-03-4] Dead roaches on premises. Observed 1 dead roach underneath reach in freezer in back of house, Observed 1 dead roach underneath rink sink cabinet. Observed 7 dead roaches underneath center sink cabinet. Observed 2 dead roaches underneath ice machine in drain. Employee discarded, cleaned and sanitized the area.
[31B-03-4] No soap provided at handwash sink. Hand washing sink behind front counter.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed standing water inside of reach in cooler next to fryers. Observed standing water inside of pizza prep reach in cooler. Observed standing water inside of drink reach in cooler in front of house.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over cooked pasta inside of reach in cooler with triple doors. Observed raw shell eggs stored over raw produce inside of reach in cooler next to fryers.
[35A-05-4] Roach activity present as evidenced by live roaches found. Observed 2 lives roaches underneath center sink cabinet. Employee discarded, cleaned and sanitized the area.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink behind front counter.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef, raw pork and raw chicken stored on same shelf inside of triple door reach in cooler.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed hole in ceiling above grill equipment.
[11-27-4] 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 copy
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed container of flour not labeled.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed container with no handle used to scoop sugar behind front counter.

Inspector notes not yet imported — showing violation categories below.

Emergency Order Callback Complied
Ready-to-eat TCS food not properly date marked, working containers not labeled with common name, and menu disclosure issues for raw/undercooked foods.
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.
In-use utensils stored improperly between uses — in standing water below 135°F, on equipment door handles, or in unsanitary positions.
Establishment lacks documented procedures for employee health reporting, response to vomiting/diarrhea events, or person-in-charge knowledge of foodborne illness.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
No chemical test kit available for the sanitizer in use; dishmachine maintenance issues, label residue on cleaned containers, lime scale buildup.
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.
Equipment and utensils stored wet (wet nesting), stored uninverted, or stored in dirty drawers/racks after cleaning.
Handwash sinks used for non-handwashing purposes, blocked, or missing soap, paper towels, or signage.
Open dumpster lids, missing drain plugs, garbage on the ground around the dumpster, unused equipment on the premises.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
CO2/helium tanks not adequately secured, no Heimlich/choking sign posted, plan review not submitted for renovations, latest inspection report not available.
No proof of state-approved employee training; employee training expired or not available; no certified food manager on duty when required.

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

Inspector notes not yet imported — showing violation categories below.

Emergency Order Callback Not Complied
Ready-to-eat TCS food not properly date marked, working containers not labeled with common name, and menu disclosure issues for raw/undercooked foods.
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.
In-use utensils stored improperly between uses — in standing water below 135°F, on equipment door handles, or in unsanitary positions.
Establishment lacks documented procedures for employee health reporting, response to vomiting/diarrhea events, or person-in-charge knowledge of foodborne illness.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
No chemical test kit available for the sanitizer in use; dishmachine maintenance issues, label residue on cleaned containers, lime scale buildup.
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.
Equipment and utensils stored wet (wet nesting), stored uninverted, or stored in dirty drawers/racks after cleaning.
Handwash sinks used for non-handwashing purposes, blocked, or missing soap, paper towels, or signage.
Open dumpster lids, missing drain plugs, garbage on the ground around the dumpster, unused equipment on the premises.
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.
CO2/helium tanks not adequately secured, no Heimlich/choking sign posted, plan review not submitted for renovations, latest inspection report not available.
No proof of state-approved employee training; employee training expired or not available; no certified food manager on duty when required.

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

Emergency Order Callback Not Complied
Ready-to-eat TCS food not properly date marked, working containers not labeled with common name, and menu disclosure issues for raw/undercooked foods.
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.
In-use utensils stored improperly between uses — in standing water below 135°F, on equipment door handles, or in unsanitary positions.
Establishment lacks documented procedures for employee health reporting, response to vomiting/diarrhea events, or person-in-charge knowledge of foodborne illness.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
No chemical test kit available for the sanitizer in use; dishmachine maintenance issues, label residue on cleaned containers, lime scale buildup.
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.
Equipment and utensils stored wet (wet nesting), stored uninverted, or stored in dirty drawers/racks after cleaning.
[31B-02-4] Paper towels
Open dumpster lids, missing drain plugs, garbage on the ground around the dumpster, unused equipment on the premises.
[35A-05-4] 3 live under kitchen sink 2 live behind bar counter by blenders
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
CO2/helium tanks not adequately secured, no Heimlich/choking sign posted, plan review not submitted for renovations, latest inspection report not available.
No proof of state-approved employee training; employee training expired or not available; no certified food manager on duty when required.

Emergency order recommended
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Did not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Yellow rice located under pizza oven was 128 F
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beans and cooked pasta located inside of Reach in cooler near front of kitchen
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in mozzarella cheese in reach in cooler next to hot holding cook line
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Food debris on reach in cooler across from hot holding cook line
[14-11-5] Equipment in poor repair. Reach in cooler and freezer gaskets on cooks line.
[08B-12-5] Stored food not covered main reach in cooler black beans,cook noodles,cheese,cook meat not covered
[36-30-4] Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
[51-13-4] No Heimlich maneuver/choking sign posted.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave above kitchen mixer needs cleaning
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee training Yeilys heiaromeio expired 6-9-25
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Yellow rice located under pizza oven was 128 F cooked at 9:00 am 1st temp at 10:30 am no temperatures taken
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. 2 rodent droppings by front kitchen entrance, 1 rodentdropping in corner wall in lobby area near the sandwich press.
[11-27-4] 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.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No handwashing sign in womens bathroom
[33-11-4] Missing drain plug at dumpster.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on 3 tier shelf near Hand washing sink not inverted.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand washing sink located inside of kitchen paper towel dispenser not working
[14-31-5] Nonfood-grade bags used in direct contact with food. Diced ham and other food items in reach in cooler storage in Walmart plastic bags opposite of 3 compartment sink
[35A-05-4] Roach activity present as evidenced by live roaches found. 12 live roaches inside of kitchen cabinet by the oven underneath kitchen sink. 1 live roach in the front of house service line by sandwich press on floor.

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