Qdoba Mexican Eats

1330 4 St N, St. Petersburg, FL 33701 · Permanent Food Service · License 6218304

Official report

out of 100

Grade B

Safety score 88 of 100

Latest visit: Oct 28, 2026 (10 days ago)

What drove the grade

Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.High priority · fixed on the spot · 6 other violations

How the score was calculated

Starting score100
Violations at the Oct 28 routine inspection
1 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 5 basic (2 repeats)
-12
Safety score88

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

Inspection history

1 inspection · 1 visit

Oct282026

Routine inspection

7 violations found

First visitOct 28, 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.
7 violations found:
- 1 High priority
- 1 Intermediate
- 5 Basic
What the inspector cited
High priority1
- Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Line cook employee was sweeping with a dust pan and broom and then went to prepare food. Inspector intervened and asked line cookemployee to remove gloves and wash hands before putting on new gloves. Inspector discussed good handwashing practices with general manager.
  Fixed on the spot
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Sandwich press by door to back kitchen soiled with food debris. Stored cutting boards on green rack over prep sink soiled with grease. Manager removed cutting boards to be rewashed.
  Fixed on the spot
Basic5
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored over ready-to-eat food.
  Unwashed green peppers stored over washed romaine in walk-in-cooler. Manager moved green peppers to bottom shelf.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Interior of oven on back cook line soiled with dried food debris.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
  Handle on taco shell warmer at end of cook line soiled. Six burner grates on back line soiled with food debris.
  Repeat violation
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Metal pans on small rack opposite of three compartment sink.
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Standing water on floor by back door.
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

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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.