Mr Empanada
860 3 Ave S, St. Petersburg, FL 33701 · Permanent Food Service · License 6217375
What drove the grade
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
How the score was calculated
- Starting score100
- Violations at the Oct 12 routine inspection2 high priority (fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot, 1 repeat), 4 basic (1 repeat)-16
- Administrative complaint on Oct 12Counts in full until a follow-up finds the problems fixed-20
- Safety score64
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 12, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
Cuban sandwiches help out temperature on counter not time marked. Employee stated the Cuban sandwiches came out of refrigeration at 2:00pm. Employee marked time on Cuban sandwiches. Inspector verified time as a public health control. And was filled out properly. Paperwork states that Cubans are being held on time for 4 hours.
Fixed on the spotRepeat violationAdministrative complaint
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Employee medicine on counter next to hand sink. Operator removed medicine from hand sink area.
Fixed on the spot
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Spray bottle containing degreaser hanging three compartment sink not labeled. Operator labeled spray bottle.
Fixed on the spotRepeat violation
Basic4
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
Employee food in front deli cooler and in walk-in-cooler with food to be sold to the customers. Operator placed items in a container label employee food and put in walk-in-cooler.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drinks on counter next handwashing sink. Operator removed drinks from counter.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
White cutting board on front deli cooler has large deep grooves.
Repeat violation
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Carbon dioxide tanks by bags of soda not secured. Operator secured tanks with a chain.
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.