DirtyFLRestaurant Inspection Data

TODO RICO

TODO RICO has 5 health inspections on file for its TAMPA location, with an overall rating of 2.6/5. Recent inspections indicate some food safety concerns.

8000 N ARMENIA AVE STE B

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 7/21/2025

Inspection #: Visit ID: 10911148

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Tomato box on floor. By kitchen entrance Repeat Violation
  • 01B-01-4:High Priority - Dented can present. See stop sale.fruit cocktail great value 2 cans dented.
  • 22-48-5:High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Employees removed chlorine non food contact surfaces from red buckets and placed the correct food contact surfaces chlorine tested at 100 ppm Corrected On-Site
  • 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. Missing for 1 employee hired less

Inspection Date: 2/14/2025

Inspection #: Visit ID: 8836091

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Box of tomatoes and bottled water in kitchen area
  • 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. Hand sink near prep table in front kitchen area
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
  • 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. Corrected On-Site 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 soup in back kitchen area reach-in-cooler Repeat Violation

Inspection Date: 7/19/2024

Inspection #: Visit ID: 8718671

  • 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. Back kitchen area Repeat Violation
  • 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 operator cell phone on top of prep table
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation
  • 09-01-4:High Priority - 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. Observed operator cutting a peeled mango touching with their bare hands ready-to-eat food. Discussed with operator proper gloves use and handwashing **Corrective Action Taken**
  • 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. Slicer 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. Chicken soup in Reach-In-Cooler
  • 16-08-4:Intermediate - Sink compartments of three-compartment sink too small to accommodate utensils or equipment. Observed large cooking pot in Reach-In-Cooler not large enough to fit in establishment 3 Compartment Sink

Inspection Date: 2/16/2024

Inspection #: Visit ID: 8481327

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Back kitchen area
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 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.

Inspection Date: 8/23/2023

Inspection #: Visit ID: 8340401

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Front kitchen area reach-in-cooler
  • 08B-38-4:Basic - Food stored on floor. Bottles of water on floor in front kitchen area Corrected On-Site