Filipiniana Philippine Café
Last inspected: Apr 30, 2026
86
Score
Going back to 2022, Filipiniana Philippine Café has 10 inspections in the public record. The most recent report on file is from Apr 30, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Violation counts have ticked up lately, averaging around six violations per visit versus roughly four violations earlier in the record.
“Ready-to-eat” accounts for the largest share of issues, appearing six times across the record.
Filipiniana Philippine Café's latest score of 86 sits above the Tampa average of 79. The inspection history reads as standard for a restaurant of this size.
10
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Apr 30, 2026
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Spray bottle containing toxic substance not labeled. Observed at front counter.
41-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in 81F water, operator removed utensils from standing water. **Corrected On-Site**
10-07-4
86
Sep 25, 2025
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw milk fish 48F at 3:40pm placed in front line Reach in cooler from back Reach in freezer at 10am.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw milk fish 48F at 3:40pm placed in front line Reach in cooler from back Reach in freezer at 10am. Operator discarded fish during time of inspection. **Corrected On-Site** **Repeat Violation**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle at front service line Employee handwash sink. **Repeat Violation**
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance. Multiple cutting boards in back kitchen soiled. **Repeat Violation**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Missing date mark for cooked garlic rice, cooked pork, and curry sauce in front line Reach in cooler adjacent to fryers. Operator added date marking to all items during time of inspection. **Corrected On-Site** **Repeat Violation**
02C-02-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. 2 personal drinks inside boba Reach in cooler. Employee personal drink dry storage rack next to kitchen entrance. Operator removed all drinks during time of inspection to an approved location. **Corrected On-Site**
12B-13-4
Basic - Food stored on floor. Box of plantains stored on floor beneath speed cart adjacent to restroom. Employee relocated plantains to an approved location during time of inspection. **Corrected On-Site**
08B-38-4
Basic - Employee eating in a food preparation or other restricted area. Employee eating at front service line steam tables. Employee relocated to dining room to eat during time of inspection. **Corrected On-Site**
12B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold-like substance inside ice machine at front service line. **Repeat Violation**
22-20-5
45
May 15, 2025
Routine - Food
1 critical violation. 5 major violations. 2 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flan 50F in front line Reach in cooler.
03A-02-5
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 - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in kitchen area. **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at service line Employee handwash sink. Operator provided paper towels during time of inspection. **Corrected On-Site**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Shrimp paste in front line Reach in cooler not date marked. **Repeat Violation**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at front prep sink. **Repeat Violation**
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee personal drink on shelf over microwave in front line cook. Several bottles of employee water on water heater over to kitchen prep table. Operator relocated all items during time of inspection. **Corrected On-Site**
12B-07-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine at front counter. **Repeat Violation**
22-20-5
47
Jan 2, 2025
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot Holding: pork skewers 80 F, per operator items per put out 20 minutes prior. Time taken 11:20 am. Operator reheated at time of inspection. **Corrective Action Taken**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Clear pitcher in handwash sink in kitchen. Operator removed. **Corrected On-Site**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked Bananas and multiple items in reach in cooler.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled with red liquid at front prep sink.
41-17-4
Basic - Employee eating in a food preparation or other restricted area. Employee eating on prep table in kitchen.
12B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine at front counter.
22-20-5
Basic - Reuse of single-service or single-use articles. Cooked bananas in ice cream containers.
25-32-4
50
Apr 25, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Black apron stored on the shelf with clean utensils.
40-06-5
95
Jan 5, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : 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** - From follow-up inspection 2024-01-05: **Time Extended**
11-27-4
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. **Warning** - From follow-up inspection 2024-01-05: 1 employee **Time Extended**
13-03-4
86
Oct 26, 2023
Routine - Food
2 critical violations. 5 major violations. 2 minor violations.
View 9 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee used mouth to blow gloves to put on hand. Discussed with operator the importance of not using mouth to put on gloves. **Warning**
12A-09-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage over ready to eat chicken reach in cooler. Across from stove main prep area. management moved to proper storage **Corrected On-Site** **Repeat Violation** **Warning**
08A-05-6
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 - Handwash sink used for purposes other than handwashing. Stored lid in hand washing sink. Employee removed. **Corrected On-Site** **Repeat Violation** **Warning**
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. Some employees signed **Corrective Action Taken** **Warning**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook fish cook pork cook chicken not dated reach in cooler by cooks line **Repeat Violation** **Warning**
02C-02-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee removed to designated area. **Corrected On-Site** **Warning**
12B-13-4
41
Aug 17, 2023
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : 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. Provided by email. **Corrective Action Taken** - From follow-up inspection 2023-07-20: **Time Extended**
11-27-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine. - From follow-up inspection 2023-07-20: **Time Extended**
16-37-1
82
May 11, 2023
Routine - Food
5 critical violations. 7 major violations. 1 minor violation.
View 13 violations
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine at three compartment sink 100 plus. Discussed with operator the importance of proper amounts of chemicals.
41-18-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken 113 f steam table. Discussed with operator to reheat.
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over ready to drink milk reach in cooler **Repeat Violation**
08A-05-6
High Priority - Employee washed hands with cold water.
12A-19-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
Intermediate - Handwash sink used for purposes other than handwashing. Stored pan lids. Operator removed.
31A-11-4
Intermediate - Hot water at three-compartment sink does not reach 100 degrees Fahrenheit. Tested over 2 minutes at all hand washing sinks and three compartment sinks prep sinks at 91 f
27-24-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine.
16-37-1
Intermediate - No hot running water at three-compartment sink. Tested at 95 f ran over two minutes.
27-06-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice. **Repeat Violation**
02C-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Tested over 2 minutes at all hand washing sinks and three compartment sinks prep sinks at 91 f mop sink 94 f all sinks not running at 100 f
27-16-4
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. Provided by email. **Corrective Action Taken**
11-27-4
Basic - Ice scoop handle in contact with ice.
10-08-5
22
Dec 1, 2022
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat food in reach in cooler by three compartment sink. Operator removed to proper storage **Corrected On-Site**
08A-05-6
Intermediate - Employee washed hands in a sink other than an approved handwash sink. In three compartment sink.
12A-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook fish not dated reach in cooler by stove
02C-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. All sinks reading 85 f tested over two minutes.
27-16-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers over ready to eat food reach in cooler. Discussed with operator importance of food storage safety.
08B-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table.
40-06-5
58
Frequently Asked Questions
When was Filipiniana Philippine Café last inspected?
The most recent health inspection at Filipiniana Philippine Café on file is from Apr 30, 2026. The public record contains 10 inspections in total.
What is the most common violation at Filipiniana Philippine Café?
Across the inspection record, “ready-to-eat” has been cited six times, more than any other issue at Filipiniana Philippine Café.
How does Filipiniana Philippine Café compare to other restaurants in Tampa?
Filipiniana Philippine Café most recently scored 86 out of 100, which is higher than the Tampa average of 79.
Has Filipiniana Philippine Café's inspection record improved over time?
No. Recent inspections at Filipiniana Philippine Café have averaged around six violations per visit, up from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at Filipiniana Philippine Café means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Filipiniana Philippine Café inspected?
Based on the inspection history on file, Filipiniana Philippine Café is inspected around three times per year on average.
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