Sal & Pimienta Restaurant
Last inspected: Mar 5, 2026
41
Score
Sal & Pimienta Restaurant appears in inspection records 12 times, starting in 2022. The most recent report on file is from Mar 5, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Things have been moving the wrong way, with the rolling count rising from around six violations to closer to 12 violations per visit.
The most common issue across all inspections has been “food-contact surface soiled with food debris”, showing up nine times.
Sal & Pimienta Restaurant's latest score of 41 falls below the Tampa average of 79. Diners may want to weigh the inspection history when deciding to visit.
12
Inspections
1
Critical latest
4
Major latest
7
Minor latest
Inspection History
Mar 5, 2026
Routine - Food
1 critical violation. 4 major violations. 7 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cooked pork under raw chicken in walk in cooler. Operator relocated. **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink in kitchen.
31B-02-4
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.
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled with yellow liquid under Handwash sink in kitchen.
41-17-4
Basic - Garbage on the ground and/or pad around dumpster.
33-19-4
Basic - Open dumpster lid.
33-16-4
Basic - Stored food not covered. Cut pumpkin and multiple vegetables in walk in cooler. **Repeat Violation**
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table in kitchen.
21-12-4
Basic - Wood food-contact surface not properly sealed. Dry storage room shelves. **Repeat Violation**
14-06-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf at bar.
12B-07-4
Basic - Floor soiled/has accumulation of debris. Throughout kitchen. **Repeat Violation**
36-73-4
41
Nov 19, 2025
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. **Repeat Violation** - From follow-up inspection 2025-11-19: **Time Extended**
22-02-4
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. - From follow-up inspection 2025-11-19: **Time Extended**
53B-13-5
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. Cut ham and multiple items in walk in cooler. **Repeat Violation** - From follow-up inspection 2025-11-19: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Microwave in kitchen. - From follow-up inspection 2025-11-19: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Wood food-contact surface not properly sealed. Shelves in dry storage room. - From follow-up inspection 2025-11-19: **Time Extended**
14-06-4
67
Nov 18, 2025
Routine - Food
7 critical violations. 5 major violations. 6 minor violations.
View 18 violations
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. Employee touched cut peppers and carrots with bare hands.
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over mayo and multiple condiments in walk in cooler.
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork on shelf in walk in cooler.
08A-20-5
High Priority - Presence of insects, rodents, or other pests. Approximately 20 live ants on wall above reach in cooler in kitchen.
35A-09-4
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on floor in front of kitchen door. 1 live roach on pan on rack in kitchen. 15 live roaches under shelf at front counter next to kitchen door.
35A-05-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched live ants then touched cut tomatoes with same gloves.
12A-09-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: chicken soup 118 F, baked chicken 98 F, Per operator items were put out at 11 am time temped 12:30 pm. Operator put in oven at time of inspection to bring back to temperature. **Repeat Violation**
03B-01-6
Intermediate - No handwash sink for employees. Only 1 Handwashing sink in kitchen has no handles to turn on and off with. Operator had hand wash sink turned off and the only way to make water come out of faucet is with a metal wrench.
31A-12-4
Intermediate - No soap provided at handwash sink. Hand wash sink in kitchen.
31B-03-4
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.
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. Cut ham and multiple items in walk in cooler. **Repeat Violation**
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. **Repeat Violation**
22-02-4
Basic - Buildup of food debris/soil residue on equipment door handles. Microwave in kitchen.
23-24-4
Basic - Dead roaches on premises. 1 dead roach under shelf next to kitchen door. 1 dead roach in front back door.
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open water bottles on shelf over prep table in kitchen.
12B-07-4
Basic - Floor not cleaned when the least amount of food is exposed. Floor soiled throughout kitchen.
36-01-4
Basic - Stored food not covered. Dried rice in storage room not covered.
08B-12-5
Basic - Wood food-contact surface not properly sealed. Shelves in dry storage room.
14-06-4
16
Mar 17, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. - From follow-up inspection 2025-03-17: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled with yellow liquid at handwash sink in kitchen. - From follow-up inspection 2025-03-17: **Time Extended**
41-17-4
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table in kitchen. - From follow-up inspection 2025-03-17: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. Grocery bags used to hold raw meat. - From follow-up inspection 2025-03-17: **Time Extended**
25-32-4
74
Mar 6, 2025
Routine - Food
4 critical violations. 2 major violations. 5 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
33
Jul 25, 2024
Complaint Full
1 major violation. 2 minor violations.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Sanitizer Contact Time and Concentration
FL-33
74
Jul 24, 2024
Complaint Full
2 critical violations. 3 major violations. 8 minor violations.
View 13 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 live flies in kitchen. **Warning**
35A-02-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot Holding: yuca 125 F, rice 130 F, operator reheated at time of inspection in steam well. Per operator item were put out at 1 pm . Time temped at 3:40 F, **Warning**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Operator replaced at time of inspection. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. **Repeat Violation** **Warning**
22-02-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** **Warning**
14-09-4
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Large metal pan on floor in kitchen. **Warning**
24-26-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on reach in cooler in kitchen. **Repeat Violation** **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on slicer in kitchen. **Repeat Violation** **Warning**
40-06-5
Basic - Food stored on floor. Plantains on floor in dry storage. Operator relocated at time of inspection. **Corrected On-Site** **Repeat Violation** **Warning**
08B-38-4
Basic - Open dumpster lid. **Warning**
33-16-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler and reach in freezers in kitchen. **Warning**
22-16-4
Basic - Unnecessary items/unused equipment on the premises. Multiple reach in coolers and reach in freezers behind establishment. **Warning**
33-31-5
37
Mar 8, 2024
Routine - Food
1 critical violation. 5 major violations. 6 minor violations.
View 12 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs on top of reach in cooler in kitchen. Raw chicken over cooked items in Walk in cooler. **Warning** - From follow-up inspection 2024-03-08: **Time Extended**
08A-05-6
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 2024-03-08: **Admin Complaint**
11-26-1
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. Cooked pork and multiple items in walk in cooler . **Warning** - From follow-up inspection 2024-03-08: **Time Extended**
02C-02-5
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 2024-03-08: **Admin Complaint**
11-27-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. **Repeat Violation** **Warning** - From follow-up inspection 2024-03-08: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **Warning** - From follow-up inspection 2024-03-08: **Admin Complaint**
53B-01-5
Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Metal containers on top of shelf over three compartment sink. **Repeat Violation** **Warning** - From follow-up inspection 2024-03-08: **Time Extended**
24-05-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen. **Warning** - From follow-up inspection 2024-03-08: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cutting board in kitchen. **Warning** - From follow-up inspection 2024-03-08: **Time Extended**
12B-07-4
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 and purse on reach in cooler in kitchen. **Repeat Violation** **Warning** - From follow-up inspection 2024-03-08: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Food stored on floor. Bulk oil and bulk plantains on floor in dry storage area. **Repeat Violation** **Warning** - From follow-up inspection 2024-03-08: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen. **Warning** - From follow-up inspection 2024-03-08: **Time Extended**
22-08-4
39
Jan 8, 2024
Routine - Food
1 critical violation. 7 major violations. 6 minor violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs on top of reach in cooler in kitchen. Raw chicken over cooked items in Walk in cooler. **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 - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. **Repeat Violation** **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked by dishes. **Warning**
31A-09-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - No proof of required state approved employee training provided for any 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-01-5
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 - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork and multiple items in walk in cooler . **Warning**
02C-02-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Metal containers on top of shelf over three compartment sink. **Repeat Violation** **Warning**
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen. **Warning**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cutting board in kitchen. **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and purse on reach in cooler in kitchen. **Repeat Violation** **Warning**
40-06-5
Basic - Food stored on floor. Bulk oil and bulk plantains on floor in dry storage area. **Repeat Violation** **Warning**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen. **Warning**
22-08-4
32
Jul 18, 2023
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Raw pork and cooked meat in reach in freezer near back door.. - From follow-up inspection 2023-07-18: **Time Extended**
14-31-5
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over French fries in reach in freezer near back door. - From follow-up inspection 2023-07-18: **Time Extended**
08A-02-6
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar and handwash sink in kitchen. - From follow-up inspection 2023-07-18: **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. - From follow-up inspection 2023-07-18: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled with yellow liquid. - From follow-up inspection 2023-07-18: **Time Extended**
41-17-4
Basic - - From initial inspection : Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle of scoop in ice at bar. - From follow-up inspection 2023-07-18: **Time Extended**
10-06-5
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers throughout establishment. - From follow-up inspection 2023-07-18: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table in kitchen. - From follow-up inspection 2023-07-18: **Time Extended**
21-12-4
Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Metal pots and pans above three compartment sink. **Repeat Violation** - From follow-up inspection 2023-07-18: **Time Extended**
24-05-4
45
Jul 17, 2023
Routine - Food
5 critical violations. 6 major violations. 12 minor violations.
View 23 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly on floor near reach in cooler at bar. **Admin Complaint**
35A-02-6
High Priority - Nonfood-grade bags used in direct contact with food. Raw pork and cooked meat in reach in freezer near back door..
14-31-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over French fries in reach in freezer near back door.
08A-02-6
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach near back door. **Admin Complaint**
35A-05-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: pork cooked 46 F
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
22-02-4
Intermediate - Manager or person in charge lacking proof of food manager certification.
53A-01-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar and handwash sink in kitchen.
31B-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-01-5
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Chicken, empanadas and multiple items in reach in freezer.
02C-04-5
Intermediate - Spray bottle containing toxic substance not labeled with yellow liquid.
41-17-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle of scoop in ice at bar.
10-06-5
Basic - Bowl or other container with no handle used to dispense food. Bowl in bulk rice in dry storage area.
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Metal pots and pans above three compartment sink. **Repeat Violation**
24-05-4
Basic - Dead roaches on premises. 1 dead roach on floor near bar. 3 dead roaches near bulk rice in dry storage area. 3 dead roaches near entrance of dry storage area. 4 dead roaches near back door. 5 dead roaches near water heater in dry storage area. **Admin Complaint**
35A-03-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drink out of cup with no lid.
12B-12-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee dessert over cooked pork and raw beef in walk in cooler. Operator relocated at t8me of inspection. **Corrected On-Site**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee mints on reach in cooler at bar.
40-06-5
Basic - Food stored on floor. Bulk oil on floor in dry storage area.
08B-38-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers throughout establishment.
22-16-4
Basic - Single-service articles improperly stored. Bulk boxes of Togo cups on floor in dry storage area.
25-05-4
Basic - Wet mop not stored in a manner to allow the mop to dry near back door.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table in kitchen.
21-12-4
14
Nov 21, 2022
Food-Licensing Inspection
1 minor violation.
View 1 violation
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates over 3 Compartment Sink not inverted.
24-05-4
95
Frequently Asked Questions
When was Sal & Pimienta Restaurant last inspected?
The most recent health inspection at Sal & Pimienta Restaurant on file is from Mar 5, 2026. The public record contains 12 inspections in total.
What is the most common violation at Sal & Pimienta Restaurant?
Across the inspection record, “food-contact surface soiled with food debris” has been cited nine times, more than any other issue at Sal & Pimienta Restaurant.
How does Sal & Pimienta Restaurant compare to other restaurants in Tampa?
Sal & Pimienta Restaurant most recently scored 41 out of 100, which is lower than the Tampa average of 79.
Has Sal & Pimienta Restaurant's inspection record improved over time?
No. Recent inspections at Sal & Pimienta Restaurant have averaged around 12 violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Sal & Pimienta 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 Sal & Pimienta Restaurant inspected?
Based on the inspection history on file, Sal & Pimienta Restaurant is inspected around four times per year on average.
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