DirtyFLRestaurant Inspection Data

RED MESA MERCADO

1100 1st Avenue North
Saint Petersburg, Florida, 33712
Methodist Town
Pinellas County County

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 1/27/2025

Inspection #: Visit ID: 8841767

  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Reduced oxygen packaging fish is thawing in ROP packaging in walk-in cooler. ROP fish is partially frozen. Operator cut package. Corrected On-Site
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 6lb can of whole tomatoes are dented at seam on dry-storage rack. Repeat Violation
  • 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. Observed employee touching soiled dishes while donning gloves then retrieve clean dishes without removing gloves and washing hands. Discussed with operator proper hand-hygiene techniques. **Corrective Action Taken**
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Water hose connected water faucet without vacuum breaker in warewashing area.
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water at hand wash sink at front counter is 72f. Operator hot water for five minutes.

Inspection Date: 7/26/2024

Inspection #: Visit ID: 8780990

  • 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 personal bag stored on flour in dry-storage room. Employee removed bag. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Bottom shelf of prep on cooks line has some rust.
  • 08B-38-4:Basic - Food stored on floor. Two containers of lime juice stored on floor in walk-in cooler. Operator removed items from floor. Corrected On-Site
  • 21-10-4:Basic - Soiled dry wiping cloth stored on top of cutting board on reach-in cooler on cooks line.
  • 21-05-5:Basic - Tortilla shells stored on top of cloth on cooks line. Employee removed shells from cloth. Corrected On-Site
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. From dry-storage room. a. Two 6lb cans of Chipotle Chiles dented at seam. Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler on cooks line. a. cooked shrimp (50F - Cold Holding). Operator discarded item. Corrected On-Site Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda diffusers at front counter are soiled.
  • 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Chlorine test strips used in place of quat strips.

Inspection Date: 3/25/2024

Inspection #: Visit ID: 8638333

  • 08B-20-4:Basic - Damaged/spoiled/recalled food not properly segregated. From dry-storage rack in prep area. a. #10 can of whole tomatoes dented at seam b. #10 can of green chile dented at seam c. Six #10 cans of pinto beans dented at seam.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on shelf above clean pans in ware washing area. Operator removed drinks. Employees in the process of cleaning and re sanitizing shelf. **Corrective Action Taken**
  • 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 bag hanging on shelf with above flour in prep area. Employee phones on shelf above prep table in prep area.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers wet-nesting on shelf in warewashing area.
  • 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 with handle touching flour in dry-storage area. Operator removed scoop. Corrected On-Site
  • 22-16-4:Basic - Reach-in cooler on cooks line interior have accumulation of soil residues.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. From dry-storage rack in prep area. a. #10 can of whole tomatoes dented at seam b. #10 can of green chile dented at seam c. Six #10 cans of pinto beans dented at seam.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at 1:07pm operator placed in freezer. Re temp at 2:10pm a. shredded cheese (52F - Cold Holding) 40f Walk-in cooler at 1:25pm a. cooked refried beans (44F - Cold Holding) 36f Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Three containers of paint stored on top of upright freezer with food stored inside. Operator removed paint. Corrected On-Site
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breakers missing from water hoses connected to faucet in warewashing area and rear outside of establishment.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer soiled with food debris buildup near walk-in cooler.

Inspection Date: 2/9/2024

Inspection #: Visit ID: 8585210

  • N/A:No Violations Were Observed

Inspection Date: 1/5/2024

Inspection #: Visit ID: 8563282

  • 03G-43-1:Intermediate - - From initial inspection : Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Establishment holds cooked time/temperature controlled for safety reduced oxygen packaged food for up to 7 days as such the label bears the expiration as 7 days. Needs variance. Warning - From follow-up inspection 2023-12-01: **Time Extended** - From follow-up inspection 2024-01-05: **Time Extended**
  • 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Establishment holds cooked time/temperature controlled for safety reduced oxygen packaged food for up to 7 days as such the label bears the expiration as 7 days. Needs variance. ROP of raw chorizo no haccp plan. Label bears 7 day expiration. Warning - From follow-up inspection 2023-12-01: **Time Extended** - From follow-up inspection 2024-01-05: **Time Extended**

Inspection Date: 12/1/2023

Inspection #: Visit ID: 8510405

  • 03G-43-1:Intermediate - - From initial inspection : Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Establishment holds cooked time/temperature controlled for safety reduced oxygen packaged food for up to 7 days as such the label bears the expiration as 7 days. Needs variance. Warning - From follow-up inspection 2023-12-01: **Time Extended**
  • 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Establishment holds cooked time/temperature controlled for safety reduced oxygen packaged food for up to 7 days as such the label bears the expiration as 7 days. Needs variance. ROP of raw chorizo no haccp plan. Label bears 7 day expiration. Warning - From follow-up inspection 2023-12-01: **Time Extended**

Inspection Date: 9/27/2023

Inspection #: Visit ID: 8379978

  • 03G-52-1:High Priority - Operator is not properly tracking the number of days time/temperature control for safety food packaged using a reduced oxygen method was maintained frozen in order to properly date mark the food when thawed and held at refrigerated temperatures again. ROP raw chorizo thawed with no time tracking. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 45 degrees Fahrenheit, item was placed in walk in cooler for chill. Drawer was too full. Warning
  • 03G-43-1:Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Establishment holds cooked time/temperature controlled for safety reduced oxygen packaged food for up to 7 days as such the label bears the expiration as 7 days. Needs variance. Warning
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Establishment holds cooked time/temperature controlled for safety reduced oxygen packaged food for up to 7 days as such the label bears the expiration as 7 days. Needs variance. ROP of raw chorizo no haccp plan. Label bears 7 day expiration. Warning
  • 03G-55-1:Intermediate - Reduced oxygen packaged sous vide or cook-chill food transported to a satellite location of the same business entity without being equipped with electronic monitoring devices. No electronic monitoring of transported foods to Cantina and Red Mesa. Warning