Mair West Indian Rest
2230 Dr MLK Jr St S, St Petersburg, FL 33705 · Permanent Food Service · License 6214373
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Jul 22 complaint inspection1 high priority (fixed on the spot), 1 intermediate, 3 basic-9
- Safety score91
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitJul 22, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Oxtail hot holding at 115. Operator has taken action to bring temperature back up to 180 to restart hot holding process.
Fixed on the spot
Intermediate1
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.
Operator was made aware and I will be sending an info packet to provide proper documentation to operator.
Basic3
Code 06, Food properly thawed: Time/temperature control for safety food thawed under water that was barely running/dripping.
Raw chicken under a small stream of liquid not completely engulfed in water. Temperature lead to the need to work with the food in a faster manner.
Code 08, Food protection and cross-contamination: Unpackaged food in an unprotected holding unit in a customer/nonsecure area.
Freezer was placed in customer seating area with a lack of any means to secure it from customer contamination.
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Operator was made aware and I will be sending an info packet to provide proper documentation to operator.
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.