DirtyFLRestaurant Inspection Data

EL TRIGAL BAKERY & RESTAURANT CORP

Health inspection records show EL TRIGAL BAKERY & RESTAURANT CORP in TAMPA has 7 inspections with a food safety rating of 2.5/5. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 7 reports on file

2159 W BUSH BLVD

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 7 health inspection reports

All Inspection Reports

2/10/2026· 1mo ago

Visit ID: 13491791

Met Inspection Standards

2 basic

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil's stored in standing water next to coffee maker. Owner removed utensil and placed at 3 compartment sink. Corrected On-Site
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Cloth stored underneath cutting board. Owner removed and placed board in 3 compartment sink. Corrected On-Site

8/13/2025· 7mo ago

Visit ID: 10894362

Met Inspection Standards

3 high, 1 basic

  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle of spoon laying in mozzarella cheese inside reach in cooler housing sandwich press. Chef removed spoon from cheese and placed at dishwasher. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over top milk inside reach in cooler on front line. Chef removed and properly stored beef.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. empanada filling (beef) (56F - Cold Holding)
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. empanada filling (beef) (56F - Cold Holding)

4/3/2025· 11mo ago

Visit ID: 10706092

Met Inspection Standards

1 high, 2 int

  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. No date on Raw Beef stored inside refrigerator underneath microwave.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit at time of inspection.
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator with employee reporting agreement.

10/28/2024· 1y 4mo ago

Visit ID: 8784915

Met Inspection Standards

2 high, 1 int, 3 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on front reach in cooler. Discussed with operator. Operator moved at time of inspection. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Gaskets on reach in cooler under microwave in kitchen Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on reach in freezer soiled.
  • 41-07-4:High Priority - Container of medicine improperly stored. Eye drops stored on spice rack in kitchen area. Operator moved at time of inspection. Cough drops stored on reach in cooler in front service area. Operator moved at time of inspection. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Discussed time as public health control option with operator. Sausage (117F - Hot Holding) CORRECTED TO 165F Corrected On-Site Repeat Violation
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Only employee hired within 60 days, operator had employee sign reporting agreement at time of inspection. Corrected On-Site

4/17/2024· 1y 10mo ago

Visit ID: 8575283

Met Inspection Standards

3 high, 3 int, 4 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal belongings on rack above prep station next to kitchen entrance. Discussed with operator. Operator moved at time of inspection. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Gasket on double door reach in cooler under microwave in disrepair. Repeat Violation
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. No choking poster posted at time of inspection. Discussed with operator printing poster and posting to wall. Provided operator with education packet containing choking poster.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on front work top cooler soiled. Gasket on tall double door freezer next to kitchen entrance soiled.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked Sausage (120F - Hot Holding); Cooked Sausage (118F - Hot Holding); Discussed with operator on maintaining proper hot holding temperatures. Discussed with operator on reheating on stove. **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. WD-40 stored on spice rack next to food items in kitchen entrance. Operator moved at time of inspection. Corrected On-Site
  • 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Corrected On-Site
  • 11-27-4:Intermediate - 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. Discussed with operator printing clean up procedure. Emailed operator education packet containing cleanup procedure. Repeat Violation
  • 53B-13-5:Intermediate - 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. Discussed with operator on proper maintenance of food handler cards, and keeping food handler certificates at establishment.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Items throughout kitchen not date marked. Discussed with operator. Repeat Violation

2/16/2024· 2y ago

Visit ID: 8574779

Met Inspection Standards

1 int, 1 basic

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets inside reach in cooler are torn next to 3 compartment sink. - From follow-up inspection 2024-02-16: **Time Extended**
  • 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice,raw marinated beef has no date markings in small refrigerator underneath microwave. - From follow-up inspection 2024-02-16: **Time Extended**

12/14/2023· 2y 2mo ago

Visit ID: 8383439

Follow-up Inspection Required

3 int, 2 basic

  • 14-11-5:Basic - Equipment in poor repair. Gaskets inside reach in cooler are torn next to 3 compartment sink.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Cloth underneath cutting boards underneath microwave on top of food preparation table.
  • 11-27-4:Intermediate - 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. Emailed operator education packet with body fluid clean sign. **Corrective Action Taken**
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice,raw marinated beef has no date markings in small refrigerator underneath microwave.