Aji Limo
Last inspected: Apr 2, 2026
64
Score
Inspectors have visited Aji Limo nine times, with records going back to 2022. The newest entry in the record is dated Apr 2, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
The trend has been favorable: violation counts have eased from around eight violations to closer to four violations per visit over the last few inspections.
Across the inspection history, “spray bottle containing toxic substance not labeled” is the issue that surfaces most often, recorded four times.
By comparison, the average Tampa facility scores 79, putting Aji Limo on the weaker side. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
9
Inspections
1
Critical latest
1
Major latest
4
Minor latest
Inspection History
Apr 2, 2026
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A pan of cooked mussels (53F - Cold Holding) and raw shrimp (50F - Cold Holding) stored on prep table in kitchen. Discussed with operator about the proper cold holding temperature is 41 F or below after thawing. Employee moved items to reach-in cooler. **Repeat Violation**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Multiple spray bottle labels are worn and unable to read. Operator relabeled. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above prep tables in kitchen.
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At kitchen. Operator removed. **Corrected On-Site**
12B-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with accumulation of grease and dust.
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Cooked mussels and raw shrimps thawing in standing water at kitchen. Employee moved to reach-in cooler. **Corrected On-Site**
06-01-5
64
Sep 25, 2025
Routine - Food
No violations found.
100
Sep 18, 2025
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
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. Ran dish machine multiple times, tested 0ppm. Operator set up three-compartments sink with chlorine, tested 100ppm. **Corrected On-Site** **Warning**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimps stored over cooked shrimp in reach-in cooler at kitchen hallway. Raw animal food stored over canned/bottled drinks. Raw shell eggs stored over bottled milk and sauces in reach-in cooler at cook line. Operator rearranged items to prevent cross contamination. **Corrective Action Taken** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A pan of cooked white rice (58F - Cold Holding) stored on prep table in kitchen. Operator states that it is going to be portioned and moved back to reach-in cooler, discussed with operator about how much is too much during prepping, operator moved white rice to reach-in cooler. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips. Provided some test stripes for operator. **Corrective Action Taken** **Warning**
16-37-1
Intermediate - Spray bottle containing toxic substance not labeled. 2 spray bottles with blue liquid at dish machine area. **Repeat Violation** **Warning**
41-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple scoops stored in standing water temped 83F in slow cooker at cook line. Operator plugged in electrical outlet to heat up water in slow cooker. **Corrective Action Taken** **Warning**
10-07-4
Basic - Food not stored at least 6 inches off of the floor. A case of bottled water stored on floor at wait station in dining room. A bag of rice stored on floor in dry food storage room. **Warning**
08B-47-4
47
Mar 27, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Some cutting boards are stained in kitchen at time of inspection.
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled.observed unlabeled bottle filled with blue liquid in dining room at time of inspection.
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottles on prep table at time of inspection
12B-07-4
Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottles on cooks line not labeled at time of inspection. Employee labeled bottles during inspection. **Corrected On-Site**
02D-01-5
74
Aug 28, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored behind ready to lettuce in reachin cooler on cookline Corrected observed employee place raw chicken in front of ready to eat lettuce **Corrected On-Site**
08A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle filled with green sanitizer not labeled on prep area Corrected observed employee label **Corrected On-Site**
41-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in water temped at 85F
10-07-4
Basic - Single-service articles improperly stored. Observed a box of Togo boxes stored on floor at dessert make station adjacent to bar Corrected observed employee place on shelf **Corrected On-Site**
25-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table Corrected observed employee place on shelf **Corrected On-Site**
12B-07-4
Basic - Food not stored at least 6 inches off of the floor. Observed a container of oil stored on floor in kitchen Corrected -observed employee place on shelf **Corrected On-Site**
08B-47-4
64
Mar 29, 2024
Routine - Food
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
23
Jul 28, 2023
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed several employees changing gloves with no hand washing between glove usage, corrected action taken , inspector discussed with management proper hand washing when changing gloves . **Corrective Action Taken** **Repeat Violation**
12A-07-5
Intermediate - No soap provided at handwash sink. No soap at employee hand wash sink in kitchen area. Corrected manager supplied soap at time of inspection. **Corrected On-Site** **Repeat Violation**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked shrimp held in reach in cooler date marked. **Repeat Violation**
02C-02-5
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
16-33-4
Intermediate - Handwash sink not accessible for employee use at all times. Electrical cords and plastic bag blocking usage of employee hand wash sink in kitchen area, corrected, manager removed items during inspection. **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks on prep table in kitchen area . **Repeat Violation**
12B-07-4
Basic - Food stored on floor. Bulk oil stored on floor in kitchen area.
08B-38-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
50
May 2, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning** - From follow-up inspection 2023-05-02: **Time Extended**
21-12-4
95
Sep 1, 2022
Food-Licensing Inspection
1 major violation.
View 1 violation
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. No quaternary test strips to test three compartment sink .
16-32-5
90
Frequently Asked Questions
When was Aji Limo last inspected?
The most recent health inspection at Aji Limo on file is from Apr 2, 2026. The public record contains nine inspections in total.
What is the most common violation at Aji Limo?
Across the inspection record, “spray bottle containing toxic substance not labeled” has been cited four times, more than any other issue at Aji Limo.
How does Aji Limo compare to other restaurants in Tampa?
Aji Limo most recently scored 64 out of 100, which is lower than the Tampa average of 79.
Has Aji Limo's inspection record improved over time?
Yes. Recent inspections at Aji Limo have averaged around four violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Aji Limo means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Aji Limo inspected?
Based on the inspection history on file, Aji Limo is inspected around three times per year on average.
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