DirtyFLRestaurant Inspection Data

CARMELITA'S MEXICAN RESTAIRANT

CARMELITA'S MEXICAN RESTAIRANT located in PINELLAS PARK has undergone 11 health department inspections, achieving a 2.3/5 overall safety rating. Recent inspections show improving food safety practices.

Last inspection: 1 weeks ago · 11 reports on file

6218 N 66 ST

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 11 health inspection reports

All Inspection Reports

4/8/2026· 1w ago

Visit ID: 13547915

Met Inspection Standards

1 high, 5 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food.
  • 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Brown buck tape used for top lid of three compartment flour sugar salt containers
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Bar area inside left reach into cooler with beer mugs.
  • 08B-12-5:Basic - Stored food not covered. Ice cream ball in reach in freezer not covered made two days ago. Employee covered Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour in dry storage with brown lid.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa in small bowls on sheet pan at salsa station in service area temperature is 56 degrees. Employee moved below Discussed time as a public health control. **Corrective Action Taken**

10/13/2025· 6mo ago

Visit ID: 10906118

Met Inspection Standards

1 high, 1 int, 11 basic

  • 24-06-4:Basic - Clean Small bowls used for salsa storage on rack soiled
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl in cheese
  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Near walk in cooler
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at service stations.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Front of walk in cooler
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled deli creamy in cooler over top
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Pork on sheet pan back of house thawing. Employee put in walk in cooler Corrected On-Site
  • 29-03-4:Basic - Water draining onto floor surface. Hole on bottom right side of three compartment sink water leaking onto the floor. Establishment put bucket to catch water
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table. Employee moved Corrected On-Site
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitation bucket at cook line Was 200ppm chlorine added water now at 50 ppm. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of oven soiled Knives holding rack near cook line.
  • 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. Near Back door

2/25/2025· 1y 1mo ago

Visit ID: 10786383

Met Inspection Standards
  • N/A:No Violations Were Observed

2/24/2025· 1y 1mo ago

Visit ID: 10715994

Follow-up Inspection Required

1 high, 2 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Warning
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purses On prep table near coffee maker Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Right deli cooler at cook line cut tomatoes (44F - Cold Holding); cut leafy greens (45F - Cold Holding); cooked chicken (45F - Cold Holding); raw beef (45F - Cold Holding); sour cream (45F - Cold Holding); shredded cheese (45F - Cold Holding) Internal thermometer 44 degrees Called to have tech come look at it. Warning

1/14/2025· 1y 3mo ago

Visit ID: 10720858

Met Inspection Standards

1 high, 1 int, 1 basic

  • 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves and stove top ovens on cook line soiled with food debris. - From follow-up inspection 2024-11-15: **Time Extended** - From follow-up inspection 2025-01-14: **Time Extended**
  • 08B-27-4:High Priority - - From initial inspection : High Priority - Food placed in soiled container/equipment. Hot holding unit storing chips soiled with grease build up. - From follow-up inspection 2024-11-15: **Time Extended** - From follow-up inspection 2025-01-14: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on reach in deli coolers on cook line. - From follow-up inspection 2024-11-15: **Time Extended** - From follow-up inspection 2025-01-14: **Time Extended**

11/15/2024· 1y 5mo ago

Visit ID: 10715491

Follow-up Inspection Required

1 high, 2 int, 1 basic

  • 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves and stove top ovens on cook line soiled with food debris. - From follow-up inspection 2024-11-15: **Time Extended**
  • 08B-27-4:High Priority - - From initial inspection : High Priority - Food placed in soiled container/equipment. Hot holding unit storing chips soiled with grease build up. - From follow-up inspection 2024-11-15: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on reach in deli coolers on cook line. - From follow-up inspection 2024-11-15: **Time Extended**
  • 53B-01-5: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. Observed all employee training certificates expired on 10/09/24. Repeat Violation - From follow-up inspection 2024-11-15: Time extended 60 days from routine inspection on 11/07/2024. **Time Extended**

11/7/2024· 1y 5mo ago

Visit ID: 8786822

Follow-up Inspection Required

5 high, 2 int, 1 basic

  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves and stove top ovens on cook line soiled with food debris.
  • 22-39-4:High Priority - Chlorine sanitizer in spray bottle not at proper minimum strength. Chlorine sanitizer bucket testing at 200+ PPM. Operator replenished chlorine sanitizer bucket and it is now testing at 100 PPM. Repeat Violation
  • 41-07-4:High Priority - Container of medicine improperly stored. Title of Advil stored with spices on shelf above prep table in kitchen area.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 3- 55oz dented cans of sliced ripe olives. 1- 100oz dented can of chiles jalapeños.
  • 22-41-4: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 testing at 0 PPM. Operator set up three compartment sink to manually sanitize dishes. Three compartment sink testing at 50 PPM. Warning
  • 08B-27-4:High Priority - Food placed in soiled container/equipment. Hot holding unit storing chips soiled with grease build up.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on reach in deli coolers on cook line.
  • 53B-01-5: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. Observed all employee training certificates expired on 10/09/24. Repeat Violation

3/21/2024· 2y ago

Visit ID: 8627530

Met Inspection Standards

1 int, 1 basic

  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves soiled inside walk in cooler. Gaskets on reach in cooler soiled with food debris. - From follow-up inspection 2024-03-07: **Time Extended** - From follow-up inspection 2024-03-21: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled cutting boards on reach in coolers. - From follow-up inspection 2024-03-07: **Time Extended** - From follow-up inspection 2024-03-21: **Time Extended**

3/7/2024· 2y 1mo ago

Visit ID: 8624623

Follow-up Inspection Required

2 high, 1 int, 1 basic

  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves soiled inside walk in cooler. Gaskets on reach in cooler soiled with food debris. - From follow-up inspection 2024-03-07: **Time Extended**
  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1 gallon of chicken broth 4 flan 3 gallons of salsa - From follow-up inspection 2024-03-07: **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler: Cold holding temperature at 2:50pm salsa (59 F- cold holding); chicken broth (59 F - Cold Holding); diced tomatoes (59 F - Cold Holding); cooked beans (59 F - Cold Holding); rolled tacos (49F - Cold Holding) Reach in cooler: Sour cream (51 F- Cold Holding); guacamole with tomatoes (51F- Cold Holding); raw beef (51F- Cold Holding) - From follow-up inspection 2024-03-07: Reach in cooler across from flat top on cook line: Sour cream (45F- Cold Holding); guacamole with tomatoes (51F- Cold Holding); raw beef (51F- Cold Holding) Raw chicken (49F- Cold Holding); raw pork (48F- Cold Holding) Shredded cheese (50F- Cold Holding) Cut Lettuce (50F- Cold Holding) Inside walk in cooler: Cooked shredded chicken (38F- cold holding); chicken broth (43F - Cold Holding); salsa (43F - Cold Holding); sliced ham (42F - Cold Holding); rolled tacos (43F - Cold Holding) Operator moved All TCS items out of reach in cooler into walk in cooler and a different reach in cooler on cook line. Time Extended** Admin Complaint
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled cutting boards on reach in coolers. - From follow-up inspection 2024-03-07: **Time Extended**

3/4/2024· 2y 1mo ago

Visit ID: 8622452

Follow-up Inspection Required

5 high, 2 int, 3 basic

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook and employee preparing and engaging in food preparation not wearing a hair restraint.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves soiled inside walk in cooler. Gaskets on reach in cooler soiled with food debris.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Improper cooling method due to walk in cooler is not at a proper cold holding temperature. Ambient temperature at 51 Degrees. Operator moved items into walk in freezer. @ 2:24 pm: 83F shredded chicken, 113F beans, Cheese dip 103F, Ground beef 103F Took temperatures @ 3:35 pm: Ground beef 78F, beans 98F
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef burgers above ready to eat jalapeño poppers inside walk in freezer.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Frozen raw beef over boxes of frozen corn inside walk in freezer.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1 gallon of chicken broth 4 flan 3 gallons of salsa
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler: Cold holding temperature at 2:50pm salsa (59 F- cold holding); chicken broth (59 F - Cold Holding); diced tomatoes (59 F - Cold Holding); cooked beans (59 F - Cold Holding); rolled tacos (49F - Cold Holding) Reach in cooler: Sour cream (51 F- Cold Holding); guacamole with tomatoes (51F- Cold Holding); raw beef (51F- Cold Holding)
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer bucket at 200+ PPM. Operator replenished bucket to 50 PPM. Corrected On-Site
  • 11-27-4: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. Emailed operator vomiting or diarrheal event for in Spanish. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled cutting boards on reach in coolers.

10/5/2023· 2y 6mo ago

Visit ID: 8385613

Met Inspection Standards

5 high, 1 int, 24 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with mold like substance.
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Equipment door handles throughout the kitchen soiled with food debris and residue.
  • 36-07-4:Basic - Carpeting installed in a food preparation, food storage, warewashing or bathroom area. Carpeted mats used in walk in cooler. Repeat Violation
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling has build up of food debris and grease.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 08B-20-4:Basic - Damaged/spoiled/recalled food not properly segregated. Two 6 LB cans of petite tomatoes dented and not segregated.
  • 29-18-4:Basic - Drain cover(s) missing. Drain cover cracked in bar area.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table. Manager moved drinks. Corrected On-Site
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee pastry on top of prep table. Employee removed. Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys above reach in cooler on the kitchen line. Employee removed. Repeat Violation
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee prepping poblanos has no hair restraint. Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Gaskets torn in reach in coolers throughout the kitchen line.
  • 08B-38-4:Basic - Food stored on floor. Bucket of salsa on the floor. Employee stored properly. Corrected On-Site
  • 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Hood system and walls around hood system have build up of grease.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in mini refrigerator behind cook line.
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop being stored on top of ice machine out side.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on handle. Employee stored correctly. Corrected On-Site
  • 10-01-5: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 touching flour inside flour bin.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven on kitchen line has accumulated food debris.
  • 51-18-6:Basic - No copy of latest inspection report available.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign in men's bathroom.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled with food debris. Repeat Violation
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in bottled beer refrigerator next to kitchen door way. Manager removed. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. Multiple food items in walk in cooler not covered.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Two 6 LB cans of petite tomatoes dented and not segregated.
  • 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. Dishwasher rinsed sprayed dirty dishes with gloves, but failed to remove gloves and wash hands before touching clean dishes.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walkin cooler: pulled chicken (44F - Cold Holding); black beans (45F - Cold Holding); beef (45F - Cold Holding); diced tomatoes (51F - Cold Holding) manager moved items to walk in freezer. Beef 41 F, black beans 41F, pulled chicken 41F @ 1:10pm. Corrected On-Site
  • 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In steam well: refried beans (95F - Hot Holding); enchilada sauce (95F - Hot Holding); chimmy changa sauce (131F - Hot Holding); rice (120F - Hot Holding) Heated at 9:30 am temperatures taken at 11:45 am.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam well: refried beans (95F - Hot Holding); enchilada sauce (95F - Hot Holding); chimmy changa sauce (131F - Hot Holding); rice (120F - Hot Holding) Employee reheated all items above 165 F and items are now hot holding above 135 F. Brought up refried beans to 175 at 11:44 am Brought up chimmy changa sauce to 177 F @ 11:25 am , enchilada sauce 173 F @ 11:25 am. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener, bottle opener on wall, knife box soiled with food debris. Repeat Violation