URBAN CANTINA
200 E MADISON ST, TAMPA, FL 33602
License #3916697
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Mixed Health Record
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
URBAN CANTINA in TAMPA currently holds an InspectFL Health Score of 79 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on July 9, 2026. Across those visits, DBPR recorded 18 total findings; InspectFL has detailed violation rows for 11 of them so far.
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.
What stands out in this inspection history
The latest inspection on July 9, 2026 shows 11 observation rows: 4 critical, 2 major, and 5 minor.
DBPR source + data confidenceWhat’s powering this page
InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.
- •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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What do locals think?
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Would you eat here?
URBAN CANTINA has some meaningful issues on record. Would you still eat here?
This is where the context matters most — some people will still eat there, others will want cleaner inspections first.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
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
- [03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding unit back kitchen prep Hot holding: queso 67F cook pork 46F cook beans 56F manager moved to stove to reheat to 165F
- [10-08-5] Ice scoop handle in contact with ice. Bar area
- [14-01-5] Bowl or other container with no handle used to dispense food. Cook corn metal pan in flat top reach in door.
- [16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quat sanitizer
- [21-04-4] In-use wet wiping cloth/towel used under cutting board. Prep back kitchen
- [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon raw shell eggs over ready to eat food in walk in cooler employee removed to proper storage
- [02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in walk in cooler
- [31B-04-4] No handwashing sign provided at a hand sink used by food employees. At front bar hand washing sink.
- [12A-20-4] Employee washed hands with no soap. Employee washed hands with no soap.
- [40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone laying on plate. Employee removed.
- [22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
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