DirtyFLRestaurant Inspection Data

PIPO'S RESTAURANT

With 8 inspections documented, PIPO'S RESTAURANT maintains a 1.6/5 food safety rating in TAMPA. Recent inspections indicate some food safety concerns.

Last inspection: 3 weeks ago · 8 reports on file

West Hillsborough Avenue
Tampa, Florida, 33614
Hillsborough County County

Overall Food Safety Rating

★½☆☆☆ (1.6/5)
Based on 8 health inspection reports

All Inspection Reports

3/26/2026· 3w ago

Visit ID: 13657381

Follow-up Inspection Required

9 high, 3 int, 8 basic

  • 22-20-5:Basic - Accumulation of black mold-like substance in the interior of the ice machine.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Repeat Violation
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards in establishment with cut marks. Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Three personal beverages of coffee stored on shelf over front line prep table. Employee personal beverage stored on shelf over sandwich make station. Operator removed all personal beverages at time of inspection. Corrected On-Site Repeat Violation
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed to employees on front line cook without hair restraint.
  • 08B-38-4:Basic - Food stored on floor. Bucket of clean and prepared onion stored on floor next to front line handwashing sink. Employee relocate bucket off floor at time of inspection. Large cooking pot with cooked black beans stored on floor in walk-in freezer. **Corrective Action Taken** Repeat Violation
  • 14-69-4:Basic - Ice buildup in walk-in and reach-in freezer.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soil.
  • 22-41-4:High Priority - 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. Chlorine tested at 0 PPM. Operator readjusted chlorine to 50 PPM at time of inspection. Corrected On-Site Repeat Violation Admin Complaint
  • 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 enter kitchen from exterior of establishment then wiped down cutting board at back kitchen sandwich make station. Employee then began serving food into takeout containers without first changing gloves or washing hands.
  • 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee rinsed hand at three compartment sink without any soap on multiple occasions.
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee enter kitchen from exterior of establishment then wiped down cutting board at back kitchen sandwich make station. Employee then began serving food into takeout containers without first changing gloves or washing hands.
  • 12A-20-4:High Priority - Employee washed hands with no soap. Employee rinsed hand at three compartment sink without any soap.
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee enter kitchen from exterior of establishment then wiped down cutting board at back kitchen sandwich make station. Employee then began serving food into takeout containers without first changing gloves or washing hands.
  • 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 pork belly 101°F at 10:34 AM placed on hot holding service station at 9 AM reheated to 178°F at 11:17 AM. Corrected On-Site Repeat Violation Admin Complaint
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Toilet cleaning tablets to store on shelf over hand washing sink next to kitchen blender. Operator removed cleaning table tablets at time of inspection. One bag of soap, one container of emergency flat tire repair, two buckets of dishwashing detergent and one container of Comet scrub stored on top of portable hot box containers. Located next to ice machine. **Corrective Action Taken**
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb at mop sink for red hose.
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee rinsed hand at three compartment sink without any soap on multiple occasions.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards in establishment soiled. Interior of all front line cook ovens soiled. Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. One Knife and wet wiping cloths stored inside hand washing sink located next to side kitchen sandwich make station. Repeat Violation

3/4/2026· 1mo ago

Visit ID: 13639443

Met Inspection Standards

2 int, 2 basic

  • 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Current license displayed expired on 2/1/2025. Warning - From follow-up inspection 2026-02-25: **Time Extended** - From follow-up inspection 2026-03-04: **Time Extended**
  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards throughout establishment with cut marks. Warning - From follow-up inspection 2026-02-25: **Time Extended** - From follow-up inspection 2026-03-04: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting board soiled throughout establishment. Warning - From follow-up inspection 2026-02-25: **Time Extended** - From follow-up inspection 2026-03-04: **Time Extended**
  • 03F-10-5:Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for Cuban sandwiches stored on top of front line sandwich make station. A form has been emailed to the operator at time of inspection. Warning - From follow-up inspection 2026-02-25: **Time Extended** - From follow-up inspection 2026-03-04: Time as a public health control form not completed. Operator will not be leaving Cuban sandwich's out of temperature until form is completed. **Time Extended**

2/25/2026· 1mo ago

Visit ID: 13638655

Follow-up Inspection Required

1 high, 2 int, 3 basic

  • 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Current license displayed expired on 2/1/2025. Warning - From follow-up inspection 2026-02-25: **Time Extended**
  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards throughout establishment with cut marks. Warning - From follow-up inspection 2026-02-25: **Time Extended**
  • 12B-07-4:Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 personal beverages on shelf next to food processor and blender located over handwash sink. 1 open bottle of water on shelf over front line kitchen prep table. 1 personal beverage on shelf over bread at sandwich make station, adjacent to handwash sink. Personal tea in an open mug store next to Panini press located near front service counter. Open bottle of water and can of juice stored inside sandwich mix station located next to handwashing sink. Warning - From follow-up inspection 2026-02-25: **Time Extended**
  • 22-41-4:High Priority - - From initial inspection : High Priority - 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. Dish machine sanitizer testing at 0ppm. Discussed with manager to set up three compartment sink sanitizer. Warning - From follow-up inspection 2026-02-25: Call back not due until 3/4/2026. **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting board soiled throughout establishment. Warning - From follow-up inspection 2026-02-25: **Time Extended**
  • 03F-10-5:Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for Cuban sandwiches stored on top of front line sandwich make station. A form has been emailed to the operator at time of inspection. Warning - From follow-up inspection 2026-02-25: **Time Extended**

2/24/2026· 1mo ago

Visit ID: 10935561

Follow-up Inspection Required

7 high, 4 int, 4 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Current license displayed expired on 2/1/2025. Warning
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards throughout establishment with cut marks. Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 personal beverages on shelf next to food processor and blender located over handwash sink. 1 open bottle of water on shelf over front line kitchen prep table. 1 personal beverage on shelf over bread at sandwich make station, adjacent to handwash sink. Personal tea in an open mug store next to Panini press located near front service counter. Open bottle of water and can of juice stored inside sandwich mix station located next to handwashing sink. Warning
  • 08B-38-4:Basic - Food stored on floor. Bucket of sliced pickles stored on floor in dry storage area adjacent to walk-in cooler. Warning
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked garbanzo beans 45°F at 10:12 AM, cooked on 2/23/26 begin cooling at 10:30am in walk in cooler. Cooked red beans 45°F at 10:12 AM cooked on 2/23/26 begin cooling at 10:30am in walk in cooler. Cooked black beans, 44°F to 45°F at 10:12 AM cooked on 2/23/26 begin cooling at 10:30am in walk in cooler. Warning
  • 22-41-4:High Priority - 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. Dish machine sanitizer testing at 0ppm. Discussed with manager to set up three compartment sink sanitizer. Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 1 load of Cuban bread fell on floor at sandwich make station next to handwash sink. Employee discarded. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked garbanzo beans 45°F at 10:12 AM, cooked on 2/23/26 begin cooling at 10:30am in walk in cooler. Cooked red beans 45°F at 10:12 AM cooked on 2/23/26 begin cooling at 10:30am in walk in cooler. Cooked black beans, 44°F to 45°F at 10:12 AM cooked on 2/23/26 begin cooling at 10:30am in walk in cooler. Cooked chicken 51°F at 10:14 AM placed inside walk in cooler at 10pm. Cooked pulled chicken 45°F at 10:15 AM placed inside walk in cooler at 10pm. Cooked pulled pork 45°F at 10:15 AM cooked on 2/22/26. Raw chicken leg and thigh 44°F at 10:15 AM. Prepped and placed in walk in cooler at 7pm on 2/23/2026. Raw pork meat, 44°F at 10:15 AM. 20lbs. Prepped and placed in walk in cooler at 7pm on 2/23/2026. Raw beef 46°F at 10:15 AM. Prepped and placed in walk in cooler at 7pm on 2/23/2026. Crab meat 45F at 10:24 am prepared on 2/22/26 and placed inside walk in cooler. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked garbanzo beans 45°F at 10:12 AM, cooked on 2/23/26 begin cooling at 10:30am in walk in cooler. Cooked red beans 45°F at 10:12 AM cooked on 2/23/26 begin cooling at 10:30am in walk in cooler. Cooked black beans, 44°F to 45°F at 10:12 AM cooked on 2/23/26 begin cooling at 10:30am in walk in cooler. Cooked chicken 51°F at 10:14 AM placed inside walk in cooler at 10pm. Cooked pulled chicken 45°F at 10:15 AM placed inside walk in cooler at 10pm. Cooked pulled pork 45°F at 10:15 AM cooked on 2/22/26. Raw chicken leg and thigh 44°F at 10:15 AM. Prepped and placed in walk in cooler at 7pm on 2/23/2026. Raw pork meat, 44°F at 10:15 AM. 20lbs. Prepped and placed in walk in cooler at 7pm on 2/23/2026. Raw beef 46°F at 10:15 AM. Prepped and placed in walk in cooler at 7pm on 2/23/2026. Crab meat 45F at 10:24 am prepared on 2/22/26 and placed inside walk in cooler. Warning
  • 03D-07-5:High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Raw pork meat, 44°F at 10:15 AM. 20lbs. Prepped and placed in walk in cooler at 7pm on 2/23/2026. Raw beef 46°F at 10:15 AM. Prepped and placed in walk in cooler at 7pm on 2/23/2026. Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried pork belly 115°F at 10:44 AM finished cooking at 9AM. Reheated to 172F at 10:51 AM. Cooked potato balls 99°F at 10:44 AM finished cooking at 8:45AM. Reheated to 170F at 10:51 AM. Operator reheated all items at time of inspection. Corrected On-Site Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked garbanzo beans 45°F at 10:12 AM, cooked on 2/23/26 begin cooling at 10:30am in walk in cooler. Cooked red beans 45°F at 10:12 AM cooked on 2/23/26 begin cooling at 10:30am in walk in cooler. Cooked black beans, 44°F to 45°F at 10:12 AM cooked on 2/23/26 begin cooling at 10:30am in walk in cooler. All beans are cooked and cooled inside a large stock pot. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting board soiled throughout establishment. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Multiple wiping cloth towels stored inside handwashing sink located next to sandwich make station. Employee removed all towels at time of inspection. Corrected On-Site Warning
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for Cuban sandwiches stored on top of front line sandwich make station. A form has been emailed to the operator at time of inspection. Warning

5/12/2025· 11mo ago

Visit ID: 8857042

Met Inspection Standards

1 high, 1 int, 5 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Displayed license expired.
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. A case of fry oil stored on floor in dry food storage room. Operator moved to shelf. A few bags of Cuban breads stored on floor at sandwich station. Operator removed from floor. Corrected On-Site
  • 22-08-4:Basic - Interior of oven has accumulation of black substance/grease/food debris.
  • 08B-12-5:Basic - Stored food not covered. Cooked beans in walk-in cooler. Repeat Violation
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. At front service area.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw pork chops stored with a few bags of raw ground beef in the same container in walk-in cooler. Discussed minimum cooking temperatures 145F + 15 seconds for pork chops and 155F + 17 seconds for ground beef with operator.
  • 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 black beans and red beans in walk-in cooler. Repeat Violation

8/12/2024· 1y 8mo ago

Visit ID: 8765897

Met Inspection Standards

4 high, 2 int, 5 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards.
  • 08B-38-4:Basic - Food stored on floor. Raw ground beef, French fries and other food items stored on floor in walk-in freezer. Raw shell eggs stored on floor in walk-in cooler. Fry oil stored on floor in dry food storage room. Repeat Violation
  • 08B-12-5:Basic - Stored food not covered. Cooked red bean, cooked black bean and various food items not covered in walk-in cooler. Unwashed fruits/vegetables stored with ready-to-eat food. Multiple cases of unwashed produce stored over pulled onion in walk-in cooler.
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm. Repeat Violation
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 1 can of tomato paste.
  • 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. Employee entered kitchen from outside, then engaged to working with food on cook line without washing hands first. Discussed proper handwashing procedures with operator.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked beans in walk-in cooler. Raw steak stored over ham croquettes in reach-in cooler on cook line. Operator rearranged items in reach-in cooler to prevent cross contamination. **Corrective Action Taken** Repeat Violation
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A few pork tamales temped 112 F stored on shelf above stove at cook line. Cooked green beans 125 F and pulled pork 118 F in steam well at front service line. Operator reheating items at time of inspection. Re temped: pork tamale 176 F, grean bean 168 F, pulled pork 171 F. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on prep table in kitchen. Meat mallet soiled with old food debris.
  • 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 chicken, cooked beans and various food items in walk-in cooler. Repeat Violation

1/9/2024· 2y 3mo ago

Visit ID: 8446922

Met Inspection Standards

2 high, 3 int, 7 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks stored on prep table while prepping Cuban sandwiches.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. All 4 food employees. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Fry oils stored on floor in kitchen.
  • 22-08-4:Basic - Interior of microwaves has accumulation of black substance/grease/food debris. Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
  • 25-02-4:Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic spoons at front service area.
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. At sandwich station.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee handled soiled food containers then placed on gloves to work with food without washing hand on cook line. Discussed with operator.
  • 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 ground beef in walk-in cooler.
  • 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
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Multiple containers stored in handwash sink on cook line. Operator removed items from handwash sink. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Handwash sinks on cook line and men's restroom.

7/17/2023· 2y 9mo ago

Visit ID: 8369552

Met Inspection Standards

1 high, 4 int, 6 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Repeat Violation
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks stored on/over sandwich prep table at front service area.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 22-08-4:Basic - Interior of microwaves has accumulation of black substance/grease/food debris. Accumulation of pink slimy substance in the interior of the ice machine.
  • 08B-12-5:Basic - Stored food not covered. Cooked chickpea, cooked black bean and various cooked/prepped food items in walk-in cooler. Repeat Violation
  • 41-07-4:High Priority - Container of medicine improperly stored. Multiple containers of employee medicine stored over sandwich prep table at front service area.
  • 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.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple food containers storage shelves soiled with grease at kitchen.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsed shredded lettuce in handwash sink at front service area. Repeat Violation
  • 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 black bean, cooked chickpea and various food items in walk-in cooler. Repeat Violation