Poppo's Taqueria
1033 Central Ave, St. Petersburg, FL 33705 · Permanent Food Service · License 6217918
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 7 routine 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 · 2 visitsRoutine inspection
- Follow-up visitJul 9, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
More time given
- First visitJul 7, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
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 cold held at greater than 41°F.
Food items stored in deli cooler at front counter: pico (50°F - Cold Holding); guacamole with diced tomatoes (45°F - Cold Holding); cut lettuce (50°F - Cold Holding) Food items haven't been out of temperature for more than 4 hours. Employee iced items to bring down the temperature rapidly. Re-temp items: pico (50°F - Cold Holding); guacamole with diced tomatoes (38°F - Cold Holding); cut lettuce (43°F - Cold Holding) Container with salsa in portion cups stored on top of reach in cooler/prep counter next to fryers: chip salsa (83°F - Cold Holding) Re-Temped: chip salsa (70°F - Cold Holding) Discussed with operator food items must be held at 41 degrees or below or they may utilize Time as a Public Health Control.
Fixed on the spot
Intermediate1
Code 03, Food out of temperature: Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
Observed raw chorizo, raw steak, raw chicken, cooked black beans, cooked pinto beans, cooked carnitas, pickles cabbage in bags, pickled onions and jalapeños in jars stored in room temperature in front counter area. Establishment is receiving food items from commissary. Discussed with operator to add this location to the HACCP plan.
Basic3
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Soda machine Ice chute soiled with black and green substance.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
At bottom of cooler closest to the cash register.
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.