Espositos Italian Restaurant
Last inspected: Oct 7, 2025
27
Score
Going back to 2022, Espositos Italian Restaurant has 10 inspections in the public record. The newest entry in the record is dated Oct 7, 2025. High risk indicates the latest inspection turned up problems worth knowing about.
Violation counts have ticked up lately, averaging around 13 violations per visit versus roughly six violations earlier in the record.
Across the inspection history, “accumulation of black/pink mold-like substance in the interior” is the issue that surfaces most often, recorded seven times.
The city-wide average sits at 79, which Espositos Italian Restaurant's 27 doesn't quite reach. This restaurant has more on its record than most do.
10
Inspections
4
Critical latest
5
Major latest
4
Minor latest
Inspection History
Oct 7, 2025
Routine - Food
4 critical violations. 5 major violations. 4 minor violations.
View 13 violations
High Priority - Food stored in ice used for drinks. See stop sale. 2 bottles of wine stored inside ice bin at bar area. Employee removed wine bottles and discarded 4 lbs of ice during time of inspection. **Corrected On-Site**
08B-56-4
High Priority - Nonfood-grade bags used in direct contact with food. Frozen raw pork shavings stored in shopping bags in kitchen Reach in freezer. Manager relocated shavings into a hotel pan during time of inspection. **Corrected On-Site**
14-31-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 2 bottles of wine stored inside ice bin at bar area. Employee removed wine bottles and discarded 4 lbs of ice during time of inspection.
01B-13-4
High Priority - Dented/rusted cans present. See stop sale. 2 dented cans of ground tomatoes. 1 dented can of tomato filets.
01B-01-4
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.
11-27-4
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. No tags maintained for mussels and clams. **Repeat Violation**
01C-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards in back kitchen area soiled.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Drain tube for espresso machine in kitchen draining into Employee handwash sink. Located at server station. Employee handwash sink at bar area used for dumping ice.
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. 1 unlabeled spray bottle located at bar area. **Repeat Violation**
41-17-4
Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards in back kitchen area with cut marks.
14-09-4
Basic - Accumulation of black/pink mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Ice buildup in walk-in freezer. **Repeat Violation**
14-69-4
Basic - Food stored on floor. Case of oil stored on floor in front line cook. Box of frozen peas, frozen octopus, and bags of ice stored on floor in Walk in freezer. Employee relocated oil to an approved location during time of inspection. **Corrective Action Taken**
08B-38-4
27
Dec 30, 2024
Complaint Full
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter, breaker installed in wrong position, needs to be moved to end of hose, not in use for chemicals
29-42-4
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Disused other operator proper tag management.
01C-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Window cleaner at bar area
41-17-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Soiled reach in cooler at end of hot line build up in front and in water drain pan.
22-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Can opener blade not kept sharp - observed metal shavings.
14-22-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Repeat Violation**
24-05-4
Basic - Equipment in poor repair. Standing water in reach in cooler on cold line
14-11-5
Basic - Floor soiled/has accumulation of debris. Floors under equipment soiled
36-73-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer.
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator moved them water 101F
10-07-4
47
Jul 8, 2024
Complaint Full
1 critical violation. 3 major violations. 11 minor violations.
View 15 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Obtained from Approved Sources
FL-11
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
Warewashing Facilities Maintained and Used
FL-24
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Potentially Hazardous Food Held at Proper Temperature
FL-16
Required Records Available; Shellstock Tags/Labels
FL-14
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Received at Proper Temperature
FL-12
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
27
Jun 10, 2024
Complaint Full
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back door of kitchen **Warning** - From follow-up inspection 2024-06-10: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Discussed with operator proper air drying of clean equipment. operator moved to dish are to have re washed and air dried. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-06-10: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. No hair restraint while engaged in food preparation. **Repeat Violation** **Warning** - From follow-up inspection 2024-06-10: **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Heavily soild **Warning** - From follow-up inspection 2024-06-10: Operator ordered new ice holding unit **Time Extended**
22-20-5
82
Jun 6, 2024
Complaint Full
5 critical violations. 2 major violations. 8 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. reach in cooler on hot line, middle section. ; Poultry (44F - Cold Holding); Dairy (45F - Cold Holding); blue cheese (44F - Cold Holding); mozzarella (44F - Cold Holding). Operator moved these items to other reach in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach in employee restroom. Operator removed and sanitized area **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
35A-05-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef and pork in walk in cooler discussed with operator proper temperatures **Warning**
08A-20-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in kitchen area, operator tasked employees with removing them **Repeat Violation** **Admin Complaint**
35A-02-6
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. Operator called for repairs. **Repeat Violation** **Admin Complaint**
22-41-4
Intermediate - Spray bottle containing toxic substance not labeled. Window cleaner at bar with no label. **Warning**
41-17-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At end of hot line, operator replaced **Warning**
31B-02-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door of kitchen **Warning**
35B-01-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. On hot line **Warning**
22-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Heavily soild **Warning**
22-20-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates in seating area server station, discussed with operator. **Warning**
24-05-4
Basic - Dead roaches on premises. 2 dead roaches in old Reach in cooler in kitchen at end of hot line. **Warning**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink in reach in cooler with patrons food items, operator removed. **Corrected On-Site** **Warning**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. No hair restraint while engaged in food preparation. **Repeat Violation** **Warning**
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Discussed with operator proper air drying of clean equipment. operator moved to dish are to have re washed and air dried. **Corrective Action Taken** **Warning**
24-08-4
26
Oct 11, 2023
Complaint Full
No violations found.
100
Oct 4, 2023
Complaint Full
1 critical violation. 1 minor violation.
View 2 violations
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. Tested 2 times at 0 ppm discussed management to use three compartment sink to wash rinse and sanitize **Repeat Violation** **Warning** - From follow-up inspection 2023-10-04: Tested at 10ppm discussed with operator to use three compartment sink to wash rinse and sanitize. **Time Extended**
22-41-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation** **Warning** - From follow-up inspection 2023-10-04: **Time Extended**
22-20-5
82
Oct 3, 2023
Complaint Full
5 critical violations. 2 major violations. 4 minor violations.
View 11 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in back kitchen 1 live fly in dish room **Warning**
35A-02-6
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. Tested 2 times at 0 ppm discussed management to use three compartment sink to wash rinse and sanitize **Repeat Violation** **Warning**
22-41-4
High Priority - Dented/rusted cans present. See stop sale. 1 pineapple can. Tomato sauce 1 can **Warning**
01B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: raw chicken 46 ff cooked noodles 46 f Alfredo sauce 46 f operator moved to reach in freezer 2nd temps all went to 43 f **Corrected On-Site** **Warning**
03A-02-5
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach under stove cooks line. 3 live roaches inside wheel of reach in cooler cooks line. Employee killed all roaches and removed and cleaned and sanitized area **Admin Complaint**
35A-05-4
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. **Warning**
11-27-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided for management to sign and some employees signed **Repeat Violation** **Warning**
11-26-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation** **Warning**
22-20-5
Basic - Dead roaches on premises. 1 dead roach under salad prep cooler. Employee removed dead roach and cleaned and sanitized area. **Warning**
35A-03-4
Basic - Employee with no hair restraint while engaging in food preparation. 2 employees **Warning**
13-03-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At 0 ppm retested to 200 ppm **Corrected On-Site** **Warning**
21-07-4
32
Mar 8, 2023
Routine - Food
4 critical violations. 4 major violations. 4 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: liquid egg batter 60 f operator placed in freezer 2nd temp operator placed in freezer 43 f reach in cooler salad prep cut lettuce 47 f operator placed in freezer 43 f **Corrected On-Site**
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar area dish machine Tested at 155 f discussed to use three compartment sink.
22-49-4
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. Tested two times a 0 ppm discussed with operator to use three compartment sink to wash rinse and sanitize dishes.
22-41-4
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. Emailed to operator **Corrective Action Taken**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed dumping drinks into hand washing sink bar area.
31A-11-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed to operator **Corrective Action Taken**
11-26-1
Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Tested at 113 f ran three times.
16-53-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Plumbing system in disrepair. Three compartment sink leaking water from floor.
29-08-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms over ready to eat corn. Walk in cooler operator removed to proper storage. **Corrected On-Site**
08B-17-4
Basic - Water draining onto floor surface. Three compartment sink leaking water onto floor
29-03-4
30
Sep 21, 2022
Complaint Full
No violations found.
100
Frequently Asked Questions
When was Espositos Italian Restaurant last inspected?
The most recent health inspection at Espositos Italian Restaurant on file is from Oct 7, 2025. The public record contains 10 inspections in total.
What is the most common violation at Espositos Italian Restaurant?
Across the inspection record, “accumulation of black/pink mold-like substance in the interior” has been cited seven times, more than any other issue at Espositos Italian Restaurant.
How does Espositos Italian Restaurant compare to other restaurants in Tampa?
Espositos Italian Restaurant most recently scored 27 out of 100, which is lower than the Tampa average of 79.
Has Espositos Italian Restaurant's inspection record improved over time?
No. Recent inspections at Espositos Italian Restaurant have averaged around 13 violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Espositos Italian Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Espositos Italian Restaurant inspected?
Based on the inspection history on file, Espositos Italian Restaurant is inspected around three times per year on average.
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