EN MI VIEJO SAN JUAN
West Hillsborough Avenue
Tampa, Florida, 33614
Hillsborough County County
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 4 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 3/14/2025
High Priority
5
Intermediate
3
Basic
4
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table. Employee removed. Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 08B-38-4:Basic - Food stored on floor. Fryer oil stored on floor of cab area.
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Repeat Violation
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Thank you bags used for storing foods in freezer.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 02/01/2025.
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee left the food truck, touched counter outside, entered food truck without washing hands.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In upright reach in cooler just inside back door: butter (47F - Cold Holding); raw pork (47F - Cold Holding); raw chicken (47F - Cold Holding) Operator put items into reach in freezer. Temperatures taken again: butter (41F - Cold Holding); raw pork (42F - Cold Holding); raw chicken (43F - Cold Holding) On counter: fresh garlic in oil (81F - Cold Holding) operator put in freezer. Inspector discussed fresh garlic in oil is a temperature controlled for safety food item.
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth solution exceeds 100 ppm chlorine. Operator corrected to 100 ppm chlorine. Corrected On-Site
- 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- 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. Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards have built up food debris.
Food safety inspection conducted on 3/14/2025 revealed 12 total violations (5 high priority, 3 intermediate, 4 basic).
Inspection on 11/15/2024
High Priority
1
Intermediate
1
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 28-02-4:Basic - Condensation or other drainage not disposed of according to law. Condensation from air conditioner dripping on ground. Repeat Violation
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Repeat Violation
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee entered the food truck from outside, then engaged to work with food without washing hands first.
- 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. Repeat Violation
Food safety inspection conducted on 11/15/2024 revealed 4 total violations (1 high priority, 1 intermediate, 2 basic).
Inspection on 3/27/2024
High Priority
0
Intermediate
2
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 28-02-4:Basic - Condensation or other drainage not disposed of according to law. Observed condensation from A/C unit dripping onto ground under the mfdv, creating water puddles.
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Repeat Violation
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm.
- 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- 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. Repeat Violation
Food safety inspection conducted on 3/27/2024 revealed 5 total violations (0 high priority, 2 intermediate, 3 basic).
Inspection on 12/1/2023
High Priority
4
Intermediate
1
Basic
3
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. A case of fry oil stored on floor.
- 14-69-4:Basic - Ice buildup in reach-in freezer.
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Provided by email. **Corrective Action Taken**
- 01A-04-4:High Priority - Mobile Food Dispensing Vehicle conducted food preparation, food storage or other food activity in a private home. See stop sale. Observed operator received 5 bags of Alcapurrias (banana and ground beef rolls) from a random person at time of inspection. Operator stated that the person is his friend and made Alcapurria at home then delivered to the mfdv to served the public. Admin Complaint
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw steak in reach-in cooler.
- 01B-04-5:High Priority - Stop Sale issued due to food originating from an unapproved source. Observed operator received 5 bags of Alcapurrias ( banana and ground beef rolls) from a random person at time of inspection. Operator stated that the person is his friend and made Alcapurria at home then delivered to the mfdv to served the public.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed 5 cooked chicken skewers 104-110F hot holding in microwave. Discussed proper hot holding temperature is 135F with operator.
- 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. Provided by email. **Corrective Action Taken**
Food safety inspection conducted on 12/1/2023 revealed 8 total violations (4 high priority, 1 intermediate, 3 basic).