Perdigon El Sabor
Last inspected: Feb 12, 2026
100
Score
The health department has logged 10 inspections at Perdigon El Sabor, the earliest from 2022. The most recent visit was on Feb 12, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Things have been moving in the right direction, with the rolling count dropping from around six violations to closer to four violations per visit.
Looking across the full record, “dishmachine chlorine sanitizer not” is the recurring theme, flagged four times.
Perdigon El Sabor's latest score of 100 sits above the Tampa average of 79. Overall, the inspection record reads well.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 12, 2026
Routine - Food
No violations found.
100
Dec 5, 2025
Routine - Food
2 critical violations. 4 major violations. 3 minor violations.
View 9 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. Chlorine tested at 0ppm, operator readjusted chlorine to 50ppm during time of inspection. **Corrected On-Site** **Warning**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over milk on front line Reach in cooler. Operator relocated raw eggs to an approved location during time of inspection. **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards soiled in establishment. **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink at front service used for water drainage from espresso machine. **Warning**
31A-11-4
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 - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand washing sink next to Dish machine due to loose faucet handle. Operator tightened handle and provided hot water during time of inspection. **Corrected On-Site** **Warning**
27-16-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal foods inside front line Reach in cooler. Operator removed all personal foods during time of inspection. **Corrected On-Site** **Warning**
08B-49-4
Basic - Working containers of food removed from original container not identified by common name. Multiple squeeze bottles on front line not labeled. **Warning**
02D-01-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. 2 employee water bottles inside front line Reach in cooler. Operator removed all water bottles during time of inspection. **Corrected On-Site** **Warning**
12B-13-4
43
Jul 15, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked white rice and pasta in Reach in cooler not date marked.
02C-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on front line Reach in cooler cutting board. Employee drink on front line kitchen prep table. Employee relocated all drinks to an approved location during time of inspection. **Corrected On-Site**
12B-07-4
86
May 13, 2025
Routine - Food
2 critical violations. 1 major violation. 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 over raw steak on front line Reach in cooler. Raw shell eggs stored over Ready to eat cut lettuce in front line Reach in cooler. Raw chicken and raw steak stored over cooked tamales in kitchen Reach in cooler, adjacent to Dish machine. Employee relocated tamales during time of inspection. **Corrective Action Taken** **Warning**
08A-20-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Operating with an expired license. Operator renewed license during time of inspection. **Corrected On-Site** **Admin Complaint**
50-17-3
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw fish for ceviche not identified on menu. **Warning**
02B-01-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food not identified or segregated in Reach in cooler adjacent to Dish machine. **Warning**
08B-49-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. 2 employee beverages inside front line Reach in cooler. Employee relocated beverages during time of inspection. **Corrected On-Site** **Warning**
12B-13-4
61
Jan 15, 2025
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored over raw beef in Reach in freezer. Located in upstairs restaurant. Box of raw frozen chicken stored over frozen calamari in chest freezer. Located in upstairs restaurant. Operator relocated chicken to an approved location during time of inspection. **Corrected On-Site**
08A-17-6
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk, American cheese, and sour cream in kitchen Reach in cooler not date marked. Operator added date to products during time of inspection. **Corrected On-Site**
02C-03-5
Intermediate - Handwash sink used for purposes other than handwashing. Employee handwash sink at cash register used to drain water from coffeemaker. Employee dumped drinks into Employee handwash sink in back kitchen area. Employee handwash sink stored with two ice scoops. Located in upstairs restaurant. **Repeat Violation**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Single service sauce container used as scoop in feta container on front line Reach in cooler.
14-01-5
Basic - Ceiling tile missing. Missing 6 tiles in kitchen ceiling. 1 ceiling tile damaged.
36-36-4
Basic - Covered waste receptacle not provided in women's bathroom. Located in upstairs restaurant restroom.
32-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen wall adjacent to Reach in cooler soiled.
36-27-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Oven interior and exterior soiled, located in upstairs restaurant. Equipment between flattop and grill heavily soiled with debris.
23-03-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle for harina and yuca flour bin touching produce. Located in upstairs restaurant.
10-01-5
Basic - Food stored on floor. Case of shortening stored on floor beneath three compartment sink. Operator relocated shortening to an approved location during time of inspection. **Corrected On-Site**
08B-38-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 Employee personal drinks stored on counter of Reach in cooler. Operator relocated to an approved location during time of inspection. **Corrected On-Site**
12B-07-4
47
Apr 24, 2024
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork 45F Beef 45 F Inside the side by side reach in cooler. **Repeat Violation**
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. February 1. 2024 **Admin Complaint**
50-17-3
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink in the kitchen being used as a dump sink. Food and ice observed in the hand washing sink.
31A-11-4
67
Aug 16, 2023
Routine - Food
3 major violations.
View 3 violations
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. Printed for management and employee to sign. Manager and few employees signed next routine inspection **Corrective Action Taken** - From follow-up inspection 2023-08-16: **Time Extended**
11-26-1
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. **Repeat Violation** - From follow-up inspection 2023-08-16: **Time Extended**
11-27-4
Intermediate - - From initial inspection : 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 no food manager on duty - From follow-up inspection 2023-08-16: 5 employees no food manager **Time Extended**
53A-05-6
74
Aug 8, 2023
Routine - Food
5 critical violations. 5 major violations. 1 minor violation.
View 11 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. Tested 3 times at 0 ppm discussed with operator to use three compartment sink with food contact surfaces sanitizer observed food contact surfaces sanitizer **Corrective Action Taken** **Repeat Violation**
22-41-4
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. Discussed with management the importance of hand washing.
12A-25-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over ready to eat meats reach in cooler by three compartment sink operator removed to proper storage **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler by hot warmer unit cold holding Cook arepa's 46 f whole cheese 47 f beans cook 44 f operator placed in freezer 2nd temp arepas 43 f cheese 43 f beans 44 f **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Fried potatoes cook chicken cook chorizos
02C-03-5
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**
11-27-4
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 no food manager on duty
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. Printed for management and employee to sign. Manager and few employees signed next routine inspection **Corrective Action Taken**
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. White bottle not labeled.
41-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
27
Feb 7, 2023
Routine - Food
4 critical violations. 5 major violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Apreas 63 f reach in cooler make table. Cooks line. Operator removed to freezer. 2nd temp 52 f **Repeat Violation**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat sauces reach in cooler by ice maker and steam well.
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Repeat Violation**
50-17-3
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 at 10 ppm tested to times discussed with operator to use three compartment sink with wash rinse and sanitize method. Observed food contact surfaces chlorine sanitizer.
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. Inspector emailed operator paperwork. **Corrective Action Taken**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Filling up pitcher with water.
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/ observed 4 employees no food manager on duty. **Repeat Violation**
53A-05-6
Intermediate - No soap provided at handwash sink. Back kitchen. **Repeat Violation**
31B-03-4
Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Tested at 100 f discussed with operator to use three compartment sink with wash rinse and sanitize method. Observed food contact surfaces chlorine sanitizer.
16-53-4
33
Jul 20, 2022
Routine - Food
4 critical violations. 4 major violations. 3 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooks line reach in cooler Cold holding: raw beef 44 f operator placed in reach in freezer 2nd temp To 43 f at 11:45 am Raw chicken 45 f under reach in cooler on cooks line operator moved to reach in freezer 2nd temp 43 f Cold holding reach in cooler by steam tables Raw beef 45 f raw chicken 45 f tamales 44 f beans 44 f rice 45 f operator moved to reach in freezer 2nd temp. All went down to 43 f at 11:50 am **Corrected On-Site**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw pork at 48f 20 lbs prepped on the 17 th of June and the 19th of June held in reach in cooler overnight no temperatures taken. Cut lettuce 47 f at .35 lbs prepped the night before held over 4 hours. No temperatures taken **Repeat Violation**
01B-02-5
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 with operator to use three compartment sink with chlorine to sanitize dishes until dish machine is looked at. Observed bleach sanitizer for food contact surfaces.
22-41-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-2
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/
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At service station. **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. At service station operator restocked soap. **Repeat Violation**
31B-03-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 training was not expired.
53B-14-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.at 10 ppm retested to 50 ppm **Corrected On-Site** **Repeat Violation**
21-07-4
Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
Basic - Standing water in bottom of reach-in-cooler. On main cooks line. **Repeat Violation**
29-49-6
32
Frequently Asked Questions
When was Perdigon El Sabor last inspected?
The most recent health inspection at Perdigon El Sabor on file is from Feb 12, 2026. The public record contains 10 inspections in total.
What is the most common violation at Perdigon El Sabor?
Across the inspection record, “dishmachine chlorine sanitizer not” has been cited four times, more than any other issue at Perdigon El Sabor.
How does Perdigon El Sabor compare to other restaurants in Tampa?
Perdigon El Sabor most recently scored 100 out of 100, which is higher than the Tampa average of 79.
Has Perdigon El Sabor's inspection record improved over time?
Yes. Recent inspections at Perdigon El Sabor have averaged around four violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Perdigon El Sabor 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 Perdigon El Sabor inspected?
Based on the inspection history on file, Perdigon El Sabor is inspected around three times per year on average.
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