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Name: ANTIJITOS LATIN CRAVINGS License Number: SEA3912424
Rank: Seating License Expiration Date: 02/01/2018
Primary Status: Current Secondary Status: Active
Location Address: 2300 W COLUMBUS DR
TAMPA, FL 33607

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 07/30/2014 Met Inspection Standards
During This Visit
More information about inspections.
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A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
13-07-4    Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
35B-01-4    Basic - Exterior door has a gap at the threshold that opens to the outside. Kitchen
36-15-4    Basic - Food debris accumulated on kitchen floor. Under equipment
23-22-4    Basic - Food debris/dust/soil residue on dry storage shelves.
08B-38-4    Basic - Food stored on floor. Five gallon bucket of pickles in walk in.
36-13-4    Basic - Grease accumulated under cooking equipment.
10-24-4    Basic - In-use knife/knives stored in crack between equipment and wall.
10-17-4    Basic - In-use knife/knives stored in cracks between pieces of equipment.
21-10-4    Basic - In-use wet wiping cloth/towel used under cutting board.
22-19-4    Basic - Interior of microwaves soiled with encrusted food debris.
05-09-4    Basic - No conspicuously located ambient air temperature thermometer in holding unit. In refrigerators
05-16-4    Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
33-16-4    Basic - Open dumpster lids.
35B-04-4    Basic - Outer openings of establishment cannot be properly sealed when not in operation. Kitchen
14-67-4    Basic - Reach-in cooler gasket torn/in disrepair. Refrigerator/freezers.
36-60-4    Basic - Screen in door torn/in poor repair. Bakery
23-14-4    Basic - Shelf under preparation table soiled with food debris.
23-05-4    Basic - Soil residue build-up on nonfood-contact surface. Around edges of large square cutting board on table made to hold it.
23-09-4    Basic - Soiled reach-in cooler gaskets. Refrigerator/freezers
23-12-4    Basic - Walk-in cooler shelves soiled with encrusted food debris.
36-72-4    Basic - Walk-in cooler/walk-in freezer floor soiled.
36-27-4    Basic - Wall soiled with accumulated food debris. Cook line
42-01-4    Basic - Wet mop not stored in a manner to allow the mop to dry.
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-38-4    Basic - Wiping cloth sanitizing solution stored on the floor.
02D-01-4    Basic - Working containers of food removed from original container not identified by common name. Containers of sugar
29-37-4    High Priority - Spray hose at dish sink lower than flood rim of sink.
41-11-4    High Priority - Toxic substance/chemical stored by or with single-service items. Front line
27-04-4    Intermediate - Cold water not provided/shut off at employee handwash sink. Dish room
02C-03-4    Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Gallon milk
22-05-4    Intermediate - Cutting board(s) stained/soiled.
27-16-4    Intermediate - Hot water not provided/shut off at employee handwash sink. Dish room
22-30-4    Intermediate - Interior of refrigerators/freezers soiled with accumulation of food residue.
22-16-4    Intermediate - Reach-in cooler shelves soiled with food debris.
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395