LA NUEVA CANTINA
1625 4 ST S · ST. PETERSBURG · Pinellas County · FL 33701
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
31 full violation description(s) documented by the inspector during this visit.
High Priority 8
03A-01-4High Priority – Clams/mussels/oysters cold held at a temperature greater than 41 degrees Fahrenheit. Cooked pork 46°f, milk 45°f, enchiladas 45°f, cooked pork 44°f, cheese 49°f in double door reach in cooler at end of cooks line. Upper drawer cooler roasted corn 46°f, cooked peppers 46°f. . Reach in cooler in server area salsa 47°f half and half 48°f. **Repeat Violation**
22-41-4High 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. 0 ppm at dish machine in bar area.
35A-02-5High Priority – Live, small flying insects in kitchen, food preparation area, or food storage area. Approximately 5 flies around white container of onions. Approximately 50 flies in bar area.
50-17-2High Priority – Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/19
08A-05-4High Priority – Raw animal food stored over ready-to-eat food. Raw beef over fish and peppers in small reach in cooler on cooks line.
35A-05-4High Priority – Roach activity present as evidenced by live roaches found. 8 live roaches on electrical box next to hand wash sink in server area. 4 live roaches in office door frame. 3 live roaches in cove molding under hand wash sink near 2 bay sink.
35A-04-4High Priority – Rodent activity present as evidenced by rodent droppings found. 1 rodent dropping in bar area.
01B-13-4High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Bag of onions exposed to splash and leakage from a box of raw fish.
Intermediate 6
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Used to rinse wet wiping cloth.
22-28-4Intermediate – Interior of reach-in cooler soiled with accumulation of food residue. The majority of reach in coolers and freezers.
53A-01-6Intermediate – Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at any hand wash sink. **Corrected On-Site**
53B-01-5Intermediate – 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.
03D-19-4Intermediate – Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Chicken at 83°f left on rack to cool. Put into cooler.
Basic 17
35A-06-4Basic – Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Bug control device over mixer.
35A-03-4Basic – Dead roaches on premises. One dead on wall near hand wash sink on cooks line 10 dead roaches stuck in duct tape in workers comp poster.
40-06-4Basic – Employee personal items stored in or above a food preparation area. Cell phones, backpacks
35B-01-4Basic – Exterior door has a gap at the threshold that opens to the outside. Back kitchen door
36-22-4Basic – Floor area(s) covered with standing water. Throughout kitchen.
08B-30-4Basic – Food stored in dry storage area not covered. Taco salad shells and fried tortilla strips on shelf on cooks line. **Corrected On-Site**
08B-38-4Basic – Food stored on floor. Onions, lettuce.
36-14-4Basic – Grease accumulated on kitchen floor and/or under cooking equipment
36-24-5Basic – Hole in or other damage to wall. Multiple locations.
35B-02-4Basic – Insect control device installed over food preparation area. Near back door over mixer.
22-19-4Basic – Interior of microwave soiled with encrusted food debris. Cooks line.
14-52-4Basic – Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Wood around electrical box, wood support under hand washing sink near electrical box, wine glass storage, wooden flat where lime juice is stored behind bar.
29-49-5Basic – Observed standing water in bottom of reach-in cooler. In bot reach in coolers on cooks line. **Repeat Violation**
08A-26-4Basic – Raw animal food stored above unwashed produce. Raw fish on top of raw onions and liquid from the raw fish got on whole bag of onions.
38-08-4Basic – Twenty (20) foot-candles of light not provided inside equipment where food is stored. Walk in cooler dark.
14-06-4Basic – Wood food-contact surface not properly sealed. Shelving in prep area.
02D-01-5Basic – Working containers of food removed from original container not identified by common name. Bulk bin in prep area
Inspector observations synchronized from DBPR on August 11, 2026 1:42 AM.
Violation category totals
1 observation(s)
1 observation(s)
2 observation(s)
4 observation(s)
2 observation(s)
3 observation(s)
1 observation(s)
2 observation(s)
7 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.