RED MESA CANTINA
128 3 ST S · ST. PETERSBURG · Pinellas County · FL 33701
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
24 full violation description(s) documented by the inspector during this visit.
High Priority 8
12A-07-5High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-13-4High 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 goes from scraping dirty dishes to putting away clean dishes with no hand wash.
22-57-6High Priority – Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. High temperature dishwasher machine only reaches 154.7 F. Maintenance fixed booster and temperature taken again reached 159.3 F. **Corrected On-Site**
35A-02-6High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in kitchen by server expo line not landing on food or food contact surfaces.
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Employee on cook line was working with raw beef with the spatula and dipped the spatula in the salt container to add salt. Inspector discussed with Certified Food Manager.
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw beef, ham, and refried beans vacuum sealed and stored in walk in freezer without a HAACP plan for more than 48 hours. 17 packages of flan marked more than 7 days.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler underneath cook top: cooked beef (48F – Cold Holding); raw beef (48F – Cold Holding); raw shrimp (48F – Cold Holding) temperatures taken at 2:00 pm. Temperatures taken again at 2:40 pm: cooked beef (42F – Cold Holding); raw beef (42F – Cold Holding); raw shrimp (43F – Cold Holding) **Corrected On-Site**
41-15-5High 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. Wiping cloth solution over 400 ppm quaternary. Corrected to 200 ppm quaternary. **Corrected On-Site**
Intermediate 5
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line have built up food debris. Can opener in prep table behind cook line has built up food debris. **Repeat Violation**
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Hand wash sink on cook line used to fill pan. Hand wash sink in outdoor bar used to dump straws.
16-62-1Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink in bar area. Manager replaced. **Corrected On-Site**
16-54-4Intermediate – Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications.
Basic 11
22-20-5Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has mold like substance.
50-09-4Basic – Current Hotel and Restaurant license not displayed.
12B-12-5Basic – Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open container of water above dish machine. Employee removed. **Corrected On-Site**
13-04-4Basic – Employee with no beard guard/restraint while engaging in food preparation. **Repeat Violation**
10-17-4Basic – In-use knife/knives stored in cracks between pieces of equipment. Knives stored in between reach in cooler and door.
22-08-4Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave oven on cook line has built up food debris.
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Light fixtures over bar have dust and other debris.
24-18-4Basic – Silverware/utensils stored upright with the food-contact surface up. Spoons in cook line stored with food contact surfaces upright.
25-06-4Basic – Single-service articles not stored inverted or protected from contamination. Coffee filters in kitchen not covered for protection. Manager stored correctly. **Corrected On-Site**
03G-53-1Basic – Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Raw beef vacuum sealed and held under refrigeration in walk in cooler with no date, time or product information.
03G-54-1Basic – Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Raw beef, ham, and refried beans vacuum sealed and stored in walk in freezer without a HAACP plan for more than 48 hours.
Inspector observations synchronized from DBPR on October 5, 2026 3:20 PM.
Violation category totals
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
2 observation(s)
4 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.