SAL & PIMIENTA RESTAURANT

Name: SAL & PIMIENTA RESTAURANT
Address: 6110 CAUSEWAY BLVD, TAMPA, FL, 33619, US
Rating: 70.2

6110 CAUSEWAY BLVD, TAMPA, FL 33619

License #3915849

🫔 Latin American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

70.2 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

SAL & PIMIENTA RESTAURANT in TAMPA currently holds an InspectFL Health Score of 70.2 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 March 5, 2026. Across those visits, inspectors documented 27 total violations — 4 critical, 11 major, 12 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.

Inspection Completed - No Further Action
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf at bar.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On prep table in kitchen.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink in kitchen.
[36-73-4] Floor soiled/has accumulation of debris. Throughout kitchen.
[41-17-4] Spray bottle containing toxic substance not labeled with yellow liquid under Handwash sink in kitchen.
[14-06-4] Wood food-contact surface not properly sealed. Dry storage room shelves.
[33-16-4] Open dumpster lid.
[53B-13-5] 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.
[08B-12-5] Stored food not covered. Cut pumpkin and multiple vegetables in walk in cooler.

Emergency order recommended
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut ham and multiple items in walk in cooler.
[14-06-4] Wood food-contact surface not properly sealed. Shelves in dry storage room.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
[31A-12-4] No handwash sink for employees. Only 1 Handwashing sink in kitchen has no handles to turn on and off with. Operator had hand wash sink turned off and the only way to make water come out of faucet is with a metal wrench.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Floor soiled throughout kitchen.
[53B-13-5] 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.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: chicken soup 118 F, baked chicken 98 F, Per operator items were put out at 11 am time temped 12:30 pm. Operator put in oven at time of inspection to bring back to temperature.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Microwave in kitchen.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched live ants then touched cut tomatoes with same gloves.
[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. Employee touched cut peppers and carrots with bare hands.
[35A-03-4] Dead roaches on premises. 1 dead roach under shelf next to kitchen door. 1 dead roach in front back door.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over mayo and multiple condiments in walk in cooler.

Community reaction

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Community pulse