Senor Rocoto
Last inspected: Mar 12, 2026
17
Score
Public records show nine inspections at Senor Rocoto stretching back to 2022. The most recent visit was on Mar 12, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
The trend has not been favorable: recent inspections average around 14 violations each, up from closer to six violations before.
“Raw animal food stored over/not properly separated” accounts for the largest share of issues, appearing four times across the record.
By comparison, the average Tampa facility scores 79, putting Senor Rocoto on the weaker side. Diners may want to weigh the inspection history when deciding to visit.
9
Inspections
7
Critical latest
4
Major latest
6
Minor latest
Inspection History
Mar 12, 2026
Routine - Food
7 critical violations. 4 major violations. 6 minor violations.
View 17 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee enter kitchen from outside of establishment and began prepping sweet potatoes without first washing hands. Discussed with employee to wash hands before starting work. Employee wash hands and wore gloves before continuing work. **Corrective Action Taken**
12A-16-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing dishes at three compartment sink and not sanitizing after washing. Discuss with operator the always sanitize all equipment after washing. Employee sanitize all items at time of inspection. **Corrected On-Site**
22-45-4
High Priority - Nonfood-grade bags used in direct contact with food. A shopping bag is used to cover cooked yucca inside storage area reach in cooler.
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over ready to eat cooked octopus and shrimp in front line reach in cooler. Raw fish for ceviche stored over ready to eat, good night, prepared onions and tomatoes inside front line reach in cooler. Employee relocate all items to an approved location at time of inspection. Raw chicken stored over raw beef, cooked beef and prepared onions inside reach in cooler, adjacent to back kitchen exit. **Corrective Action Taken**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Queso Blanco 44F-45F inside front line reach in cooler, operator stored two blocks of cheese inside cooler overnight.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Queso Blanco 44F-45F inside front line reach in cooler, operator stored two blocks of cheese inside cooler overnight.
03A-02-5
High Priority - Vacuum breaker missing at hose bibb. Located next to mop sink at back exterior of restaurant.
29-34-4
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.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards inside establishment soil.
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. No consumer advisory for ceviche. Menu does not identify ceviche as raw. Employee identified all ceviche on menu at time of inspection as raw. Manager post consumer advisory for customers at time of inspection. **Corrected On-Site**
02B-01-5
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/ 10 Employees working no CFM present. CFM arrived during time of inspection. **Corrected On-Site**
53A-05-6
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed celery and limes stored over cooked potatoes, and prepared sweet potatoes inside reach and cooler. Located in storage room. Operator relocated all items to an approved location at time of inspection. **Corrected On-Site**
08B-17-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Flan, chocolate cake, cookies, and other desserts for customer self-service not labeled on front counter and inside dining room reach in cooler.
02D-03-4
Basic - Working containers of food removed from original container not identified by common name. Multiple squeeze bottle with sauces and liquid liquids stored on front line cook not labeled. **Repeat Violation**
02D-01-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee personal beverage stored inside reach in cooler, adjacent to back kitchen exit. Manager removed personal beverage at time of inspection. **Corrected On-Site**
12B-07-4
Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards with cut marks inside establishment.
14-09-4
17
Mar 26, 2025
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee cracked raw shelled eggs and then proceeded to with cooking other items without washing hands or changing gloves. Inspector explained proper hand washing and gloves use to manager and employee.employee washed hands and changed gloves.
12A-09-4
High Priority - Raw animal food stored over or with unwashed produce. Raw fish stored over cut cilantro and cut tomatoes. Employee place raw fish on bottom shelf. **Corrected On-Site**
08A-04-5
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink used to filter water. Employee removed filter. **Corrected On-Site**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle filled with sanitizer not labeled at 3-compartment sink. Employee labeled. **Corrected On-Site**
41-17-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven handles on cookline. Employee removed. **Corrected On-Site**
10-20-4
Basic - Working containers of food removed from original container not identified by common name. Spray bottle filled with oil not labeled. Employee labeled. **Corrected On-Site**
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Plastic bowl used to scoop squid.
14-01-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen.
36-37-5
50
Dec 12, 2024
Routine - Food
5 critical violations. 4 major violations. 8 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of cooked white rice (82F - Cold Holding) stored on shelf at cook line. **Repeat Violation**
03A-02-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Multiple cases of raw shell eggs (51F Ambient - Cold Holding) stored outside of the establishment. Employee moved in reach-in coolers. **Corrective Action Taken**
03A-03-5
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
12A-02-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. **Repeat Violation**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. A bag of plastic gloves stored in the only handwash sink at kitchen. 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/ 8 food employees working at time of inspection. Manager presented at time of inspection. **Corrected On-Site**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the only handwash sink in kitchen. Provided. **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. Multiple dozen containers of cooked chicken and cooked beef in reach-in coolers with no date marks.
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. In multiple flour bins.
14-01-5
Basic - Food stored on floor. Fry oil stored on floor in kitchen.
08B-38-4
Basic - Food stored outside. Multiple cases of raw shell eggs stored outside of the establishment by food storage room. Employee states that eggs delivered not long ago and moved in reach-in coolers at dry food storage room at time of inspection. **Corrected On-Site**
08B-42-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoops in flour bin, sugar bin and salt bin.
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas and ladles stored in standing water temped 76 F on cook line.
10-07-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In reach-in cooler at dry food storage room. Removed. **Corrected On-Site**
12B-13-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Glass doors reach-in coolers in kitchen.
14-33-4
21
Feb 15, 2024
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control can be determined. A large container of cooked white rice used for fried rice has no time mark. Operator time marked at time of inspection. **Corrected On-Site**
03F-02-5
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drank coffee with cup without lid at food prep area, placed cup in three compartment sink, then returned to prep food without washing hands first. Discussed with operator, operator educated employee.
12A-05-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and raw beed stored over cut onion and cut tomato in reach-in cooler on cook line. Operator rearranged items to prevent cross contamination. **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Large equipment part stored in handwash sink at front service punter. Operator removed item from handwash sink. **Corrected On-Site**
31A-09-4
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 11 food employees working at time of inspection.
53A-05-6
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. Observed employee drinking from a coffee cup with no lid at food prep area in kitchen. Discussed with operator, employee put away drink to three compartment sink. **Corrective Action Taken**
12B-12-5
50
Sep 27, 2023
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 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 shell eggs in reach-in cooler on cook line. Discussed proper refrigerator storage and minimum cooking temperatures. **Corrective Action Taken**
08A-20-5
Intermediate - Handwash sink used for purposes other than handwashing. Soap and scrubbing pads stored in handwash sink at front service counter. Operator removed items. **Corrected On-Site**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle used to dispense ice. Operator removed and replaced scoop with handle. **Corrected On-Site**
14-01-5
Basic - Equipment in poor repair. Reach-in cooler glass door creaked at dry storage area.
14-11-5
Basic - Open dumpster lid. Shared dumpster.
33-16-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Operator placed employee drinks in container and moved to bottom shelf. **Corrected On-Site**
12B-13-4
64
Jun 2, 2023
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
43
Feb 22, 2023
Routine - Food
3 critical violations. 3 major violations. 1 minor violation.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cut tomato and cut onion in reach-in cooler. Provided proper storage handout.
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 food container, then dipped in chlorine sanitizer for less than 7 seconds. Discussed with operator, employee re sanitized all food containers properly at time of inspection. **Corrected On-Site** **Repeat Violation**
22-45-4
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Tested 200+ppm with chlorine. Operator diluted with water, tested 100ppm. **Corrected On-Site**
41-18-4
Intermediate - Spray bottle containing toxic substance not labeled. 2 unlabeled spray bottle with purple liquid at bar. 1 spray bottle at dish washing area. Operator labeled all spray bottles. **Corrected On-Site**
41-17-4
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.
11-27-4
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.
11-26-1
Basic - Equipment in poor repair. Reach-in cooler door handles disrepair.
14-11-5
45
Oct 26, 2022
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
Lighting Adequate; Required Shields in Place
FL-36
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Hot and Cold Holding Temperatures
FL-21
37
Jul 20, 2022
Routine - Food
4 major violations. 4 minor violations.
View 8 violations
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Einar Barrientos, expired on 04-11-2022. **Warning** - From follow-up inspection 2022-07-20: Operator stated that exam was taken on 07/14/2022. **Admin Complaint**
53A-03-7
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained. **Repeat Violation** **Warning** - From follow-up inspection 2022-07-20: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Establishment added an enclosure in the back with reach in coolers/freezers. Observed potatoes, onions, tomatoes, cooking oil and various other food items stored on shelves. The walls and ceiling are smooth and easily clean, doors and window screen added to prevent vermin. Floor is not smooth and easily to clean. Operator submitted application but denied due to lack of communication. Operator stated that she will re-submit Plan Review application. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2022-07-20: No approved new plan per OnBase. Operator stated that it's in process. **Admin Complaint**
51-16-7
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. 5 of 9 employees has no proof of training. 1 employee expired. **Warning** - From follow-up inspection 2022-07-20: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Duct tape used to repair nonfood-contact surface. Glass top coolers. **Warning** - From follow-up inspection 2022-07-20: **Time Extended**
14-71-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sinks in kitchen and bar. **Warning** - From follow-up inspection 2022-07-20: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets soiled. **Repeat Violation** **Warning** - From follow-up inspection 2022-07-20: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning** - From follow-up inspection 2022-07-20: **Time Extended**
21-12-4
55
Frequently Asked Questions
When was Senor Rocoto last inspected?
The most recent health inspection at Senor Rocoto on file is from Mar 12, 2026. The public record contains nine inspections in total.
What is the most common violation at Senor Rocoto?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited four times, more than any other issue at Senor Rocoto.
How does Senor Rocoto compare to other restaurants in Tampa?
Senor Rocoto most recently scored 17 out of 100, which is lower than the Tampa average of 79.
Has Senor Rocoto's inspection record improved over time?
No. Recent inspections at Senor Rocoto have averaged around 14 violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Senor Rocoto 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 Senor Rocoto inspected?
Based on the inspection history on file, Senor Rocoto is inspected around two times per year on average.
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