DirtyFLRestaurant Inspection Data

CARMELITA'S MEXICAN RESTAURANT

Based on 5 health inspections, CARMELITA'S MEXICAN RESTAURANT in NEW PORT RICHEY has earned a 1.9/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 5 reports on file

6218 66th Street North
Florida, 33781
Pinellas County County

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 5 health inspection reports

All Inspection Reports

3/4/2026· 1mo ago

Visit ID: 10916712

Met Inspection Standards

3 int, 1 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hood filters are soiled with grease, and the tray under the stone holders on the stove is soiled with grease and food debris.
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Sydnee S. expired 10/5/2025.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. The can opener is soiled.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips expired.

5/5/2025· 11mo ago

Visit ID: 10753359

Met Inspection Standards

2 high, 1 basic

  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board on cook line, moved to bucket Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked onions and peppers (118F - Hot Holding) made approximately 1 hour ago, operator put back on griil to heat, 170 f. Corrected On-Site
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bucket on cook line > 200ppm, operator added water, 50 ppm, Corrected On-Site Repeat Violation

1/3/2025· 1y 3mo ago

Visit ID: 8746358

Met Inspection Standards

1 high, 1 int, 2 basic

  • 08B-38-4:Basic - Food stored on floor. In walk in cooler - bucket of sour cream, operator moved to shelf Corrected On-Site
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Beer cooler in bar.
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. On cook line > 200 ppm, corrected to 50 pm Corrected On-Site Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at lift top on cook line stained Repeat Violation

4/22/2024· 1y 11mo ago

Visit ID: 8559065

Met Inspection Standards

2 high, 4 int, 3 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage next to tea urn. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. In bar, inspector provided sign.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Too many towels in bucket, not in sanitizer, stored over clean water pitchers at wait station Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In lift top cooler on cook line - spinach (46F - Cold Holding); , moved to walk in cooler recheck 45F. **Corrective Action Taken**
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Buckets on cook line and by soda machine > 200 ppm, corrected to 50 ppm Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained, on cook line Interior of reach in cooler at wait station
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand wash sink by soda station Repeat Violation
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine Repeat Violation
  • 53B-03-5:Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. National Registry for one employee, others expired.

11/27/2023· 2y 4mo ago

Visit ID: 8363693

Met Inspection Standards

3 high, 4 int, 2 basic

  • 08B-20-4:Basic - Damaged/spoiled/recalled food not properly segregated. One 6 lb 6 oz can salsa ready tomatoes, dented on seam Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Frame around doors of 2 door cooler
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. One 6 lb 6 oz can salsa ready tomatoes, dented on seam Repeat Violation
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook left kitchen, went back to cook line, put on gloves to prepare food. No hand wash.
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook took dirty dishes to triple sink, went back to kitchen and put on gloves, moved stack of clean plates. Discussed with manager on duty .
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Host rinsed towel in sink, discussed with manager on duty . Repeat Violation
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Jose S. expired 11/1/23
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for dish machine, manager order during inspection **Corrective Action Taken**
  • 16-53-4:Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Gauge reads 98F, thermoworks thermometer reds high temperature of 91F. Operator called repair company **Corrective Action Taken**