WICKED CANTINA

WICKED CANTINA in ST PETERSBURG has 8 health inspections on record with an overall food safety rating of 2.8/5. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 8 reports on file

3650 Tyrone Boulevard North

Saint Petersburg, Florida, 33710

Jungle Terrace

Pinellas County County

Overall Food Safety Rating

★★½☆☆ (2.8/5)

Based on 8 health inspection reports

All Inspection Reports

3/6/2026· 1mo ago

Visit ID: 13645595

Met Inspection Standards

1 int, 1 basic

36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. - in storage area to left of kitchen with old smoker Warning - From follow-up inspection 2026-03-06: **Time Extended**
22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -inside of nozzles in soda machine at kitchen entrance are soiled Repeat Violation Warning - From follow-up inspection 2026-03-06: **Time Extended**

3/5/2026· 1mo ago

Visit ID: 13563179

Follow-up Inspection Required

2 high, 4 int, 3 basic

50-09-4:Basic - Current Hotel and Restaurant license not displayed. License displayed expired 2/1/26 Warning
36-22-4:Basic - Floor area(s) covered with standing water. - in storage area to left of kitchen with old smoker Warning
16-38-5:Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Rinse gauge on dish machine says 110F- 115F, but machine temped at 142F. Warning
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In bar area- Salsa (47F - Cold Holding), had been stored in cold holding unit since 10:30 AM. Operator voluntarily discarded. Cold holding table on cook line- Pico de gallo (48F - Cold Holding, retemped at 42F) Operator put in freezer to cool Salsa station in kitchen- Salsa (56F - Cold Holding, retemped at 46F) Operator put in cooler to chill but it was covered and stacked Repeat Violation Admin Complaint
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 rice (130F - Hot Holding) Operator reheated to 165F to resume hot holding at 135F or above. Corrected On-Site Warning
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -inside of nozzles in soda machine at kitchen entrance are soiled Repeat Violation Warning
16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator was not able to test temperature of high temp dish machine. Warning
11-26-1: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. Two employees recently hired and engaging in food preparation in kitchen have no food handler training yet and have not signed their employee health reporting agreements. Employees signed health reporting agreements. Corrected On-Site Warning
16-54-4:Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Dishwasher (Temperature 142F) Data plate on dishwasher machine says minimum wash temp 155F and minimum rinse temp 180F Operator will use 3 compartment sink for sanitizing until dish machine has been serviced and is able to reach proper minimum temperature for sanitizing. Operator set up 3 compartment sink. **Corrective Action Taken** Warning

10/29/2025· 5mo ago

Visit ID: 10893691

Met Inspection Standards

2 high, 2 int, 6 basic

24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting of stacked pans on storage rack across from freezers
14-69-4:Basic - Ice buildup in reach-in freezer behind bar.
33-11-4:Basic - Missing drain plug at dumpster.
08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Bell peppers bearing stickers stored in container of washed peppers in walk in cooler.
08B-17-4:Basic - Unwashed fruits/vegetables stored over washed fruits/vegetables Operator moved to store below washed produce. Corrected On-Site
29-11-4:Basic - Water leaking from pipe under hand wash sink behind bar. Operators have bucket to catch water and work order to fix issue.
14-86-1:High Priority - Non-food grade towel used as liner for food container. Operator removed. Corrected On-Site
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes (49F - Cold Holding); cut lettuce (60F - Cold Holding); shredded cheese (54F - Cold Holding) in cold holding unit at beginning of cook line Salsa (47F - Cold Holding) in kitchen across from dry storage room Staff voluntarily discarded tomatoes, other items put in rapid cooler. All items retemped at or below 42F. Corrected On-Site
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on end of cook line deli cooler grooved and stained, no longer cleanable.
31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink in room to left of kitchen with smoker was blocked by employee bikes. Room is leftover from previous restaurant and not used. Discussed that they still may not block this hand wash sink. Operator moved bikes. Corrected On-Site

2/7/2025· 1y 2mo ago

Visit ID: 10768512

Met Inspection Standards

N/A:No Violations Were Observed

1/29/2025· 1y 2mo ago

Visit ID: 8868729

Follow-up Inspection Required

3 high

22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm chlorine sanitizer. Could be high temp but only reaching 153 Warning
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. 845am refried beans (135F - Reheating); 8:45am black beans (119F) Warning
03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. seafood sauce (130F - Hot Holding) Warning

8/22/2024· 1y 7mo ago

Visit ID: 8735539

Met Inspection Standards

1 high, 1 int, 5 basic

22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has mold like substances. Repeat Violation
16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
36-22-4:Basic - Floor area covered with standing water in dish machine area.
29-19-4:Basic - Standing water in floor drain, floor drain draining very slowly in ware washing area.
21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses behind bar.
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler underneath cook top: raw shrimp (48F - Cold Holding) Manager moved to reach in freezer. **Corrective Action Taken** Repeat Violation
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board across from cook top has built up food debris.

5/31/2024· 1y 10mo ago

Visit ID: 8683052

Met Inspection Standards

1 high, 1 basic

22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine nearest the dish washing area has mold like substance.
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler: grouper (48F - Cold Holding); mahi (48F - Cold Holding) Manager moved items into reach in freezer. Temperature taken again: grouper (42F - Cold Holding); mahi (41F - Cold Holding) Corrected On-Site

2/12/2024· 2y 2mo ago

Visit ID: 8590345

Met Inspection Standards

N/A:No Violations Were Observed