MI CARRETA RESTAURANT & BAKERY
2705 54 AVE N · ST. PETERSBURG · Pinellas County · FL 33714
Inspection 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 11
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. Dish washer went from dirty to clean dishes with no hand wash.
22-45-4High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish washer washing dishes with no sanitizer. Set up 3 compartment sink with 400ppm quat. **Corrective Action Taken**
14-03-4High Priority – Galvanized metal in contact with acidic foods. Salsa prepared and portioned for guests from a metal beer bucket in reach in cooler of server station. Approximately 1/2 gallons discarded.
14-15-4High Priority – Nonfood-grade containers used for food storage – direct contact with food. Plastic storage bins used for food storage in kitchen
41-05-4High Priority – Pesticide/insecticide labeled for household use only present in establishment. Can of raid roach spray by back door of server area
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked ribs in walk in cooler. Raw ground beef patties over cheese in walk in cooler
35A-05-4High Priority – Roach activity present as evidenced by live roaches found. 2 live roaches in front service bar. One roach is carrying an egg sac.
01B-13-4High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Galvanized metal in contact with acidic foods. Salsa prepared and portioned for guests from a metal beer bucket in reach in cooler of server station. Approximately 1/2 gallons discarded.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Steak in low boy cooler under grill 50f
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Potatoes 109f, pork 112f in warmer. Employee turned warmer up
41-10-4High Priority – Toxic substance/chemical improperly stored. Bottle of drain cleaner stored with clean dishes above 3 compartment sink in kitchen
Intermediate 7
53B-15-4Intermediate – Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Dish washer washing dishes with no sanitizer. Does not know which sanitizer to use or how to test sanitizing solution.
31A-10-4Intermediate – Equipment drain line draining into handwash sink. Walk in cooler drain line drains into cooks line hand wash sink
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Food mixer heads soiled with old debris
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. Cooking equipment stored in cooks line hand wash sink
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink.
05-08-4Intermediate – No probe thermometer provided to measure temperature of food products.
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Meats in freezer and reach in coolers prepared previous day
Basic 13
22-20-5Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Rear server area
14-01-5Basic – Bowl or other container with no handle used to dispense food. Portion cup used as a scoop in bucket of salsa in reach in cooler in server station
28-02-4Basic – Condensation or other drainage not disposed of according to law. Walk in cooler condensation draining into cooks line hand wash sink
14-09-4Basic – Cutting board has cut marks and is no longer cleanable.
24-08-4Basic – Equipment and utensils not properly air-dried – wet nesting.
14-11-5Basic – Equipment in poor repair. Reach in cooler gaskets on cooks line torn
08B-36-4Basic – Food stored in a location that is exposed to splash/dust. Prep table and food storage directly under an unsecured condensation pump from the walk in cooler. Contamination from grey water possible.
08B-38-4Basic – Food stored on floor. Buckets with bananas on floor in walk in cooler
10-02-4Basic – In-use utensil not stored on a clean portion of food preparation or cooking equipment. Cooking ladles hung on rear kitchen door and are visibly soiled
25-06-4Basic – Single-service articles not stored inverted or protected from contamination.
08B-17-4Basic – Unwashed fruits/vegetables stored with ready-to-eat food. Cases of unwashed produce over all foods in walk in cooler. The top shelves in the rear of cooler are all filled with unwashed produce.
42-01-4Basic – Wet mop not stored in a manner to allow the mop to dry.
02D-01-5Basic – Working containers of food removed from original container not identified by common name. Several white trash cans used as food bins not identified in storage area
Inspector observations synchronized from DBPR on September 20, 2026 12:17 PM.
Violation category totals
1 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
4 observation(s)
1 observation(s)
1 observation(s)
5 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
2 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.