La Casa Del Pon Con Bistec
Last inspected: Dec 19, 2025
33
Score
La Casa Del Pon Con Bistec appears in inspection records nine times, starting in 2022. The most recent report on file is from Dec 19, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Violation counts have ticked up lately, averaging around 12 violations per visit versus roughly three violations earlier in the record.
When inspectors have written things up, “ready-to-eat” has been the most frequent reason, cited six times.
Compared to other Tampa restaurants (averaging 79), there's room to close the gap. The pattern in the record is worth a careful look.
9
Inspections
3
Critical latest
4
Major latest
5
Minor latest
Inspection History
Dec 19, 2025
Routine - Food
3 critical violations. 4 major violations. 5 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked chicken. Raw bacon over cooked shredded pork, cooked white rice, Ready to eat onions, cooked black beans and sliced tomato. Raw pork chops stored over cooked white rice, sliced ham, and cooked beans. Unwashed potatoes stored over cooked black beans. All inside Reach in cooler adjacent to back kitchen exit. Operator relocated raw pork chops to an approved location during time of inspection. **Corrective Action Taken** **Repeat Violation**
08A-05-6
High Priority - Nonfood-grade bags used in direct contact with food. Multiple bags of raw pork chops stored inside shopping bags in Reach in chest freezer and Reach in cooler. Operator began relocating all food into food-grade containers during time of inspection. **Corrective Action Taken**
14-31-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mojo sauce 79F at 9:25am cooked at 6am located on front line food storage shelf cooked at 6am cooled to 41F at 9:43am. **Corrected On-Site**
03A-02-5
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Food inside three-door Reach in cooler tempted between and 42F - 43F, ambient air thermometer read at 60F. Operator discarded thermometer.
05-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards in establishment soiled.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink used for storing cleaning supplies, located next to three compartment sink. Operator removed all items inside sink during time of inspection. **Corrected On-Site**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple food items in 3-door Reach in cooler not dated. **Repeat Violation**
02C-02-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottled of water stored inside front line Reach in cooler. Operator removed water bottle during time of inspection. **Corrected On-Site**
12B-13-4
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen plantains thawing in room temperature inside a plastic bin, located next to kitchen dry storage rack. Operator relocated plantains into Reach in cooler during time of inspection. **Corrected On-Site**
06-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards in establishment with cut marks. **Repeat Violation**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottled of water stored on top of Reach in freezer next to front line, located next to front register. 2 personal drinking containers stored on top of prep table next to deli slicer. Operator bottled water from on top of Reach in freezer to an approved location during time of inspection. **Corrective Action Taken**
12B-07-4
Basic - Food stored on floor. 2 bags of Cuban bread stored on floor at front line. Container of Sazon spice on kitchen floor adjacent to front line. Operator removed all food from floor during time of inspection. **Corrected On-Site**
08B-38-4
33
Jul 23, 2025
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over cooked rice and beans in 3 door Reach in cooler. Employee relocated raw fish during time of inspection. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Employee handwash sink at front register used for dumping milk from espresso machine. Discussed with operator.
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple cooked items in 3 door, Victory brand, Reach in cooler not date marked. **Repeat Violation**
02C-02-5
Basic - Cutting board has cut marks and is no longer cleanable. Located on front line cook. **Repeat Violation**
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on top of front line Reach in cooler. Employee relocated phone during time of inspection. **Corrected On-Site**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing multiple bracelets, necklace, and earring while preparing food at front service line. Discussed with operator.
13-07-4
Basic - Missing drain plug at dumpster. **Repeat Violation**
33-11-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind front line cook soiled with grease.
36-27-5
52
May 8, 2025
Routine - Food
2 critical violations. 5 major violations. 8 minor violations.
View 15 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash and rinse measuring cup and whisk but not sanitize. Discussed with employee proper wash, rinse, and sanitizing method in three compartment sink. Employee rewashed and sanitized all items during time of inspection. **Corrected On-Site** **Warning**
22-45-4
High Priority - Nonfood-grade bags used in direct contact with food. Frozen raw pork chops stored in shopping bag. Located in service line chest freezer. Raw pork stored in shopping bags stored in Reach in freezer and Reach in cooler located next to back kitchen exit. **Warning**
14-31-5
Intermediate - Handwash sink not accessible for employee use at all times. Blocked by trash can. Located next to three compartment sink. **Repeat Violation** **Warning**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located at three compartment sink. Employee provided during time of inspection. **Corrected On-Site** **Warning**
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. Multiple cooked foods in Victory brand Reach in cooler not date marked. Operator began to add dates to food during time of inspection. **Corrective Action Taken** **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
Intermediate - Spray bottle containing toxic substance not labeled. Located next to bar stool next to Evian brand Reach in cooler. **Warning**
41-17-4
Basic - Stored food not covered. Cuban sandwiches on front service line Reach in cooler, frozen fruit purée in Reach in freezer, sliced cheese in service line Reach in cooler not covered. Operator began to cover some items during time of inspection. **Corrective Action Taken** **Warning**
08B-12-5
Basic - Open dumpster lid. Employee closed lids during time of inspection. **Corrected On-Site** **Warning**
33-16-4
Basic - No handwashing sign provided at a hand sink used by food employees. Located at front service line and at three compartment sink. **Warning**
31B-04-4
Basic - Missing drain plug at dumpster. **Warning**
33-11-4
Basic - Food stored on floor. 2 buckets of seasoning stored on floor of front line cook. Employee relocated to an approved location during time of inspection. **Corrected On-Site** **Warning**
08B-38-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee personal drink on back kitchen prep table next to deli slicer. Employee relocated to an approved location during time of inspection. **Corrected On-Site** **Warning**
12B-07-4
Basic - Cutting board has cut marks and is no longer cleanable. Located on front line cook. **Warning**
14-09-4
Basic - Current Hotel and Restaurant license not displayed. Expired license from 2/1/2024 displayed on front service line. **Warning**
50-09-4
30
Jan 6, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed spray dish detergent and utensils in hand wash sink in kitchen at time of inspection.
31A-11-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed large table top cutting board in kitchen has dark grooves over surface at time of inspection. Operator is using smaller clean cutting board on top of large cutting board.
14-09-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Mops stored on floor in hallway next to triple door reach in cooler at time of inspection.
42-01-4
82
Apr 24, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beans 45F. Inside the 3 door reach in cooler in the hallway. The beans was put on ice. **Corrective Action Taken**
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. February 1,2024 **Admin Complaint**
50-17-3
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on the cutting board on the small flip top reach in cooler. The cell phone was removed and the cutting board was cleaned and sanitized. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. 2 bags of Cuban bread stored on the floor entrance to front counter. The bread was removed. **Corrected On-Site**
08B-38-4
67
Sep 21, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation** - From follow-up inspection 2023-09-21: **Time Extended**
05-08-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At hand washing sink front service line. - From follow-up inspection 2023-09-21: **Time Extended**
31B-04-4
86
Sep 18, 2023
Routine - Food
6 critical violations. 5 major violations. 3 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler glass on service line by hot bar. Cuban sandwich 52 f flan 45 f tres leche 45 f cut ham 45 f pork 45 f operator moved to freezer 2nd temp **Repeat Violation**
03A-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook touched raw beef and touched clean service tray for customers no glove change or hand washing. Discussed with employee the importance of hand washing.
12A-09-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw liquid egg over cut veggies reach in cooler on cooks line employee removed to proper storage. **Corrected On-Site**
08A-05-6
High Priority - Nonfood-grade bags used in direct contact with food. Cook ham in plastic Togo bag reach in cooler.
14-31-5
High Priority - Employee washed hands with no soap. Manager washed hands with no soap. Discussed with management the importance of hand washing.
12A-20-4
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee making Cuban sandwiches touched hair and began preparing food and touching clean equipment.
12A-25-4
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reach in cooler Cuban sandwich prep cooler
05-05-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink has dishes stored in inside. Operator removed **Corrected On-Site**
31A-11-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation**
05-08-4
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. Printed for management and some employees to sign **Corrective Action Taken**
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. Cooked beans rice and ham reach in cooler across from back door exit. **Repeat Violation**
02C-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food above prep table
40-06-5
Basic - No handwashing sign provided at a hand sink used by food employees. At hand washing sink front service line.
31B-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw meat on prep table thawing no running water.
06-01-5
21
Mar 23, 2023
Routine - Food
3 critical violations. 5 major violations. 3 minor violations.
View 11 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched phone and put on gloves and began touching food. Discussed with operator the importance of hand washing.
12A-07-5
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: garlic cooked onions 73 f on counter. **Repeat Violation**
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. Provided by email **Corrective Action Taken**
11-27-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
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 by email **Corrective Action Taken**
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. Beans cut ham reach in coolers main storage coolers **Repeat Violation**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Pink substance not labeled y reach in freezer.
41-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone keys on cutting board on service line.
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler on service line.
05-09-4
33
Aug 30, 2022
Routine - Food
6 critical violations. 2 major violations. 2 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: cooked gravy cooked onions sauce 86 f 2nd temp 76 f **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Prosciutto pork on counter at 67 f operator placed on stove. 2nd temp 162 f **Corrected On-Site**
03B-01-6
High Priority - Employee washed hands with no soap. Employee washed hands with soap. **Corrective Action Taken**
12A-20-4
High Priority - Raw animal food stored over or with unwashed produce. Raw beef over potatoes I'm reach in cooler. Operator removed. Peppers stored under raw shelled eggs in the side hallway area reach in cooler. Operator removed. **Corrected On-Site**
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over ready to eat milk and beef. Operator moved items away from raw shelled eggs. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Sanitizer not used in accordance with the manufacturer's recommendations. Employee mixed soap and chlorine operator remade to bleach only. **Corrected On-Site**
41-28-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands 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. **Repeat Violation**
02C-02-5
Basic - Time/temperature control for safety food thawed in an improper manner. Plantains , raw beef on counter operator moved to cooler. **Repeat Violation**
06-01-5
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
30
Frequently Asked Questions
When was La Casa Del Pon Con Bistec last inspected?
The most recent health inspection at La Casa Del Pon Con Bistec on file is from Dec 19, 2025. The public record contains nine inspections in total.
What is the most common violation at La Casa Del Pon Con Bistec?
Across the inspection record, “ready-to-eat” has been cited six times, more than any other issue at La Casa Del Pon Con Bistec.
How does La Casa Del Pon Con Bistec compare to other restaurants in Tampa?
La Casa Del Pon Con Bistec most recently scored 33 out of 100, which is lower than the Tampa average of 79.
Has La Casa Del Pon Con Bistec's inspection record improved over time?
No. Recent inspections at La Casa Del Pon Con Bistec have averaged around 12 violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at La Casa Del Pon Con Bistec 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 La Casa Del Pon Con Bistec inspected?
Based on the inspection history on file, La Casa Del Pon Con Bistec is inspected around three times per year on average.
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