Carmelitas Mexican Rest

5211 Park St, St Petersburg, FL 33709 · Permanent Food Service · License 6208379

Official report

out of 100

Grade D

Safety score 68 of 100

Latest visit: Aug 25, 2026

What drove the grade

Live, small flying insects found.High priority, repeat · fixed by the Aug 25 follow-up · 9 other violations

How the score was calculated

Starting score100
Violations at the Aug 24 routine inspection
3 high priority (2 fixed by the Aug 25 follow-up, 1 fixed on the spot, 1 repeat), 1 intermediate, 6 basic
-20
Administrative complaint on Aug 24, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score68

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Aug242026

Routine inspection

10 violations found · Inspector came back once

Follow-up visitAug 25, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
6 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 5 Basic
What was still cited
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Cutting board replaced
  More time givenFixed on the spot
Basic5
- Code 08, Food protection and cross-contamination: Food stored on floor.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
  More time given
- Code 33, Garbage and refuse: Walking or driving surfaces not maintained.
  More time given
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  More time given
Official report, on the Florida DBPR website
First visitAug 24, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
- 3 High priority
- 1 Intermediate
- 6 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Reach in prep cooler on cookline line- cut lettuce (45°F - Cold Holding); cheeses (45°F - Cold Holding); diced tomatoes (43°F - Cold Holding); salsa (45°F - Cold Holding); sour cream (45°F - Cold Holding); enchiladas (46°F - Cold Holding); guacamole (45°F - Cold Holding) Cooler was stocked around 9:30 or 10 AM, no temperature monitoring was done.ambient temperature was reading 43°F. Because operator could not determine how long foods had been out of temperature, stop sale issued.
- Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
  Establishment has no approved Alternative Operating Procedure. Cook handled shredded lettuce with bare hands to "check temperature." Lettuce was discarded with stop sale. Discussed importance of glove use with operator.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  3 lives flies in bar area 1 live fly in kitchen
  Repeat violationAdministrative complaint
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  -cutting board on prep cooler stained -can opener blade soiled
Basic6
- Code 08, Food protection and cross-contamination: Food stored on floor.
  -containers of food and bags of onions stored on walk in cooler floor.
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  -cutting board on prep cooler grooved
  Walk-in cooler shelves with rust that has pitted the surface.
- Code 33, Garbage and refuse: Walking or driving surfaces not maintained.
  -outside area near walk in cooler has standing water causing accumulation of flies
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  -kitchen back doors have gaps, live flies present
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  -in walk in cooler
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.