Norky's Pollos a La Brasa
Last inspected: Jan 9, 2026
41
Score
The health department has logged 12 inspections at Norky's Pollos a La Brasa, the earliest from 2022. The latest inspection on file is from Jan 9, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
There hasn't been much movement either way: counts have stayed near eight violations per visit across recent inspections.
“Ready-to-eat” comes up most often, recorded six times in the inspection record.
Compared to other Tampa restaurants (averaging 79), there's room to close the gap. Taken together, the history suggests a facility that has struggled with consistency.
12
Inspections
4
Critical latest
1
Major latest
4
Minor latest
Inspection History
Jan 9, 2026
Routine - Food
4 critical violations. 1 major violation. 4 minor violations.
View 9 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook touching cord with gloves and the n continue to work with food, employee washed hands and changed gloves.
12A-07-5
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Observed Rotisserie chicken not 135 f , operator reheated items to 165f. **Corrected On-Site** **Repeat Violation**
03B-15-5
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No parasite destruction observed for Swai Fish used in raw ceviche, discussed with operator to discontinue raw Swai fish in Ceviche until parasite destruction letter is obtained.operator contacted distributer who provided parasite destruction letter. **Corrected On-Site**
01D-01-5
High Priority - Raw animal food stored over or with unwashed produce.observed raw chicken over unwashed produce in tall reach in cooler next to brick oven , owner moved items . **Corrected On-Site** **Repeat Violation**
08A-04-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting boards next to triple sink .
22-02-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles not labeled, operator labeled bottles . **Corrected On-Site**
02D-01-5
Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Observed freezers in dining area with ready to eat food not locked.
08B-63-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone on prep table next to microwave, and vitamins, and personal bag on food on prep table. employe moved items. **Corrected On-Site**
40-06-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed grooved cutting boards throughout kitchen.
14-09-4
41
Mar 25, 2025
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. fries (104 - Hot Holding) on prep table next to fryer. Employee discarded. See stop sale.
01B-02-5
High Priority - Raw animal food stored over or with unwashed produce. Raw shelled eggs stored over unwashed tomatoes in reachin cooler adjacent to grill top. Employee placed on bottom shelf. **Corrected On-Site** **Repeat Violation**
08A-04-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fries (104 - Hot Holding) on prep table next to fryer. Employee discarded. See stop sale. **Repeat Violation**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink on service line being used as a dump sink. Inspector discussed proper hand sink usage with employee.
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. Rice and cooked pasta with no date mark in walking cooler. **Repeat Violation**
02C-02-5
Basic - Single-service articles improperly stored. Sleeve of Togo boxes stored on floor on service line. Employee placed on shelf. **Corrected On-Site**
25-05-4
Basic - Bowl or other container with no handle used to dispense food. Plastic bowl stored in bulk sugar on storage shelf adjacent to 3-compartment sink. Employee removed. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table on cookline.
12B-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Missing at hand sink in dish area .
31B-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee bottle of soda stored in 2-door Valpro cooler next to red brick oven. Employee voluntarily discarded. **Corrected On-Site**
12B-13-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. 2-door reachin freezer has rust pitted shelves adjacent to grill top.
14-33-4
39
Nov 18, 2024
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
47
Apr 23, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored raw beef and raw fish in reach-in cooler.
08A-20-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In Men's restroom. The air dry device is not working.
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. Cooked shrimps, chicken noodle soup and various cooked items in large reach-in cooler. **Repeat Violation**
02C-02-5
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with accumulation of grease.
23-03-4
64
Dec 27, 2023
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Hot and Cold Water Available; Adequate Pressure
FL-25
61
Oct 26, 2023
Routine - Food
3 critical violations. 5 major violations. 3 minor violations.
View 11 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 2-3 dozens of raw shell eggs (62F - Cold Holding) on prep table at kitchen. Employee moved into reach-in cooler. **Corrective Action Taken** **Warning**
03A-03-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked noodle in reach-in cooler at kitchen. Raw animal food stored over or with unwashed produce. Raw chicken, raw steak and raw fish stored over unwashed whole tomatoes in reach-in cooler at kitchen. Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw fish and raw beef in reach-in cooler at kitchen. **Warning**
08A-05-6
High Priority - Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee used tissue to clean his nose, then handled clean food equipment and food items in reach-in cooler without washing hands. **Warning**
12A-14-4
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** **Repeat Violation** **Warning**
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In Men's restroom. No handwashing sign provided at a hand sink used by food employees. At kitchen and employee restroom. **Repeat Violation** **Warning**
31B-02-4
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** **Repeat Violation** **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. Chicken noodle soup, cooked bean and other cooked food in large reach-in cooler at kitchen. **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. All expired on 09/2023. **Warning**
53B-05-5
Basic - No Heimlich maneuver/choking sign posted. **Warning**
51-13-4
Basic - Single-service articles improperly stored. A case of plastic food containers stored on floor in storage room. **Warning**
25-05-4
Basic - Food stored on floor. A bag of salt and corn on cob stored on floor in storage room. **Repeat Violation** **Warning**
08B-38-4
33
Jun 7, 2023
Complaint Partial
3 major violations. 1 minor violation.
View 4 violations
Food Obtained from Approved Sources
FL-11
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
58
Jun 5, 2023
Complaint Partial
4 critical violations. 6 major violations. 3 minor violations.
View 13 violations
High Priority - Stop Sale issued due to food originating from an unapproved source. Tamales prepared and cooked at the private home of the owner per employee (owner's brother). **Warning**
01B-04-5
High Priority - Food prepared in a private home. See stop sale. Tamales. **Warning**
01A-03-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touched the cooked whole chicken with barehands. Discussed with employee in charge, employee placed on gloves and moved cooked whole chicken into oven to reheat, temped 168 F. **Corrective Action Taken** **Warning**
09-01-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee hands soiled with grease and placed on gloves to handled cooked whole chicken without washing hands first. Discussed with employee in charge. **Warning**
12A-07-5
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. **Repeat Violation** **Warning**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Sponge stored in handwash sink at front service area. **Warning**
31A-11-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 food employees working at time of inspection. **Repeat Violation** **Warning**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at kitchen. **Warning**
31B-02-4
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. **Repeat Violation** **Warning**
11-26-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **Warning**
53B-13-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Repeat Violation** **Warning**
12B-07-4
Basic - Food stored on floor. A case of potato stored on floor at kitchen. **Warning**
08B-38-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on handwash sink at front service area. **Warning**
21-12-4
26
May 10, 2023
Routine - Food
3 major violations. 2 minor violations.
View 5 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 2023-05-10: **Time Extended**
11-27-4
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2023-05-10: **Time Extended**
11-26-1
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2023-05-10: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks stored on top shelf of the reach-in cooler over cooked potato and cut lettuce. **Warning** - From follow-up inspection 2023-05-10: **Time Extended**
12B-13-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease. **Repeat Violation** **Warning** - From follow-up inspection 2023-05-10: **Time Extended**
23-03-4
67
May 8, 2023
Routine - Food
4 critical violations. 6 major violations. 5 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Single door reach-in cooler Cold holding: cooked pasta 53 F, cooked beef 54 F, raw chicken 54 F, raw shell egg 57 F ambient. Operator moved all food items to other working reach-in coolers, refrigerator repair technician has been called and presented at time of inspection. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touched multiple soiled surfaces at kitchen, then handled ready to eat food items without replacing gloves and washing hands. **Warning**
12A-09-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over and behind cooked chicken in reach-in cooler next to charcoal oven. **Repeat Violation** **Warning**
08A-05-6
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washed and rinsed the food container in three compartment sink, then placed in drain board to air dry without sanitizing. **Warning**
22-45-4
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 - Handwash sink used for purposes other than handwashing. Employee washed and rinsed wiping cloth in handwash sink at front service counter. **Warning**
31A-11-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 employees working at time of inspection. **Repeat Violation** **Warning**
53A-05-6
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. **Warning**
11-26-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef, cooked bean and various cooked food. **Repeat Violation** **Warning**
02C-02-5
Basic - Employee with ineffective hair restraint while engaging in food preparation. **Warning**
13-02-4
Basic - Food stored on floor. A case of potato stored on floor by handwash sink at kitchen. **Warning**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease. **Repeat Violation** **Warning**
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks stored on top shelf of the reach-in cooler over cooked potato and cut lettuce. **Warning**
12B-13-4
Basic - Single-service articles improperly stored. Food containers stored on floor in dry storage room. Employee moved to shelf. **Corrected On-Site** **Warning**
25-05-4
23
Nov 14, 2022
Routine - Food
2 critical violations. 5 major violations. 6 minor violations.
View 13 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee entered kitchen from outside, replaced gloves then engaged to prep food without washing hands first. Discussed with employee about proper handwash procedures.
12A-07-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked chicken, cooked noodle and other ready to eat items in reach-in cooler.
08A-05-6
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washed hands in three compartment sink. Discussed with employee to utilize handwash sink for handwash.
12A-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed a plate stored in handwash sink at front service counter. Employee removed. **Corrected On-Site**
31A-11-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 5 employees working at time of inspection.
53A-05-6
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Handwash sink at front service counter. Employee provided a roll of paper towel. **Corrected On-Site**
31B-05-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodle, cooked chicken and various cooked items in reach-in cooler. **Repeat Violation**
02C-02-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in standing water at 80 F.
10-07-4
Basic - Equipment in poor repair. Reach-in cooler gaskets torn.
14-11-5
Basic - Stored food not covered. Meat sauce in reach-in cooler.
08B-12-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table and chest freezer.
12B-07-4
Basic - Reuse of single-service or single-use articles. Garlic container used to stored marinade sauce. **Repeat Violation**
25-32-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease.
23-03-4
33
Aug 1, 2022
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken soup and cooked chicken both held over 24 hrs not date marked. **Warning** - From follow-up inspection 2022-08-01: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on food prep table in kitchen. **Warning** - From follow-up inspection 2022-08-01: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of both microwaves with old debris. **Warning** - From follow-up inspection 2022-08-01: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. Garlic Girl containers reused for marinade , in two door cooler . **Warning** - From follow-up inspection 2022-08-01: **Time Extended**
25-32-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation** **Warning** - From follow-up inspection 2022-08-01: **Time Extended**
21-12-4
74
Frequently Asked Questions
When was Norky's Pollos a La Brasa last inspected?
The most recent health inspection at Norky's Pollos a La Brasa on file is from Jan 9, 2026. The public record contains 12 inspections in total.
What is the most common violation at Norky's Pollos a La Brasa?
Across the inspection record, “ready-to-eat” has been cited six times, more than any other issue at Norky's Pollos a La Brasa.
How does Norky's Pollos a La Brasa compare to other restaurants in Tampa?
Norky's Pollos a La Brasa most recently scored 41 out of 100, which is lower than the Tampa average of 79.
Has Norky's Pollos a La Brasa's inspection record improved over time?
Results have been roughly steady. Inspections at Norky's Pollos a La Brasa have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Norky's Pollos a La Brasa 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 Norky's Pollos a La Brasa inspected?
Based on the inspection history on file, Norky's Pollos a La Brasa is inspected around three times per year on average.
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