Jimmys Tacos Stp

2534 Central Ave, St Petersburg, FL 33712 · Permanent Food Service · License 6218835

Official report

out of 100

Grade D

Safety score 68 of 100

Latest visit: Jul 29, 2026

What drove the grade

Live, small flying insects foundHigh priority · no follow-up needed · 13 other violations

How the score was calculated

Starting score100
Violations at the Jul 29 routine inspection
4 high priority (2 no follow-up needed, 2 fixed on the spot), 4 intermediate (1 repeat), 6 basic (1 repeat)
-32
Safety score68

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

Inspection history

1 inspection · 1 visit

Jul292026

Routine inspection

14 violations found

First visitJul 29, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
14 violations found:
- 4 High priority
- 4 Intermediate
- 6 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  sour cream (68°F - Cold Holding); pico (68°F - Cold Holding) Operator took action by placing pico and sour cream containers inside of reach in to decrease initial temperature. Items were re-temped at: sour cream (50°F - Cold Holding); pico (51°F - Cold Holding)
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Shelled eggs stored over ready to eat food.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found
  (2) Flies near dish pit area. Operator has been educated on the issues with vermin and has been informed how to prevent further issue.
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Bug spray was kept on top of reach in cooler near back of kitchen.
  Fixed on the spot
Intermediate4
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
- Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
- Code 16, Dishwashing facilities and test kits: Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.
  Operator had only chlorine sanitizing strips but not quaternary. For triple sink.
  Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
  Operator had test kits sealed in original packaging.
  Repeat violation
Basic6
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Tortillas stored in cooler on the floor on the far end of cook line nearest to the wall.
- Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
  Spoon handle in guacamole container in reach in under hot line.
- Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
  Dry wiping clots used to wipe down surfaces with no sign of sanitation bucket.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  The two sinks in the kitchen lacked proper handwashing signs at hand sink. The sink at the bar lacked a proper handwashing signs sign. Inspector sent over education packet in order to provide proper handwashing signage.
  Fixed on the spotRepeat violation
- Code 35, Insects, rodents, pests and animals: Outer openings not protected during operation and vermin and/or environmental cross contamination present.
  Back door to walk in was propped open allowing possible vermin to enter premises.
  Fixed on the spot
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
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.