Taco Miendo ST Pete

4747 66 St N, St Petersburg, FL 33709 · Permanent Food Service · License 6217841

Official report

out of 100

Grade F

Safety score 36 of 100

Latest visit: Aug 17, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · 15 other violations

How the score was calculated

Starting score100
Violations at the Jul 14 routine inspection
3 high priority (1 fixed on the spot, 2 repeats), 4 intermediate (2 fixed on the spot, 3 repeats), 9 basic (6 repeats); basic violations cost 12 at most
-44
Administrative complaint on Jul 14, now complaint after follow-up
Counts in full until a follow-up finds the problems fixed
-20
Safety score36

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

Inspection history

1 inspection · 4 visits

Jul142026

Routine inspection

16 violations found · Inspector came back 3 times

3rd follow-up visitAug 17, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
9 violations still not corrected:
- 2 Intermediate
- 7 Basic
What was still cited
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  More time given
Basic7
- Code 08, Food protection and cross-contamination: Stored food not covered.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
  Buildup of food debris/soil residue on equipment door handles.
  More time given
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  1 dead roach on cookline floor 1 dead roach in crevasse of flat top grill Operator cleaned both areas.
  Administrative complaintFixed on the spot
- Code 38, Lighting: Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.
  More time given
- Code 51, Other sanitary and safe operation: Carbon dioxide tanks behind bar not adequately secured.
  More time given
Official report, on the Florida DBPR website
2nd follow-up visitJul 23, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
11 violations still not corrected:
- 1 High priority
- 2 Intermediate
- 8 Basic
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  More time given
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  More time given
Basic8
- Code 08, Food protection and cross-contamination: Stored food not covered.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
  Cold holding equipment not maintained in good repair.
  Operator has discontinued use of this cooler for TCS foods.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
  Buildup of food debris/soil residue on equipment door handles.
  More time given
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  1 live roach on floor in kitchen near door to bathrooms 1 live roach on its back in mop bucket 1 dead roach on floor in kitchen near door to bathrooms 1 dead roach under prep tables near cookline 1 dead roach under soda lines Operator killed live roaches, cleaned all areas.
  Administrative complaint
- Code 38, Lighting: Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.
  More time given
- Code 51, Other sanitary and safe operation: Carbon dioxide tanks behind bar not adequately secured.
  More time given
Official report, on the Florida DBPR website
1st follow-up visitJul 15, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
11 violations still not corrected:
- 1 High priority
- 2 Intermediate
- 8 Basic
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Operator has discontinued use of this cooler for temperature control for safety foods until it can be repaired and hold rods at 41°F and below.
  More time given
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  More time given
Basic8
- Code 08, Food protection and cross-contamination: Stored food not covered.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
  Cold holding equipment not maintained in good repair.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
  Buildup of food debris/soil residue on equipment door handles.
  More time given
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  1 live roach under prep table near dish storage area 1 dead roach on floor next to cooler at end of cookline 1 dead roach under prep cooler on cookline
  Administrative complaint
- Code 38, Lighting: Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.
  More time given
- Code 51, Other sanitary and safe operation: Carbon dioxide tanks behind bar not adequately secured.
  More time given
Official report, on the Florida DBPR website
First visitJul 14, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
16 violations found:
- 3 High priority
- 4 Intermediate
- 9 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  raw chicken (51°F - Cold Holding); cooked beef (56°F - Cold Holding); milk (54°F - Cold Holding); salsa (51°F - Cold Holding); tomato mixture for rice (48°F - Cold Holding) horchata (54°F - Cold Holding)
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  raw chicken (51°F - Cold Holding); cooked beef (56°F - Cold Holding); milk (54°F - Cold Holding); salsa (51°F - Cold Holding); tomato mixture for rice (48°F - Cold Holding) horchata (54°F - Cold Holding) Reach in cooler on left when entering kitchen has ambient temperature of 55°F, operator stated that all items had been stored in unit overnight and were not made today, so not cooling. He also said he did not conduct any temperature monitoring on this unit today. Stop sale issued since length of time out of temperature could not be determined.
  Repeat violationAdministrative complaint
- Code 35, Insects, rodents, pests and animals: Roach excrement and/or droppings present.
  -roach egg sac on floor near kitchen exit Operator cleaned it off floor.
  Fixed on the spotRepeat violationAdministrative complaint
Intermediate4
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  -cutting boards on cook line stained -soda nozzles soiled
  Repeat violation
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  -in dish pit area Operator put out paper towels
  Fixed on the spotRepeat violation
  No soap provided at handwash sink
  -in dish pit area -on cookline Operator put out soap.
  Fixed on the spot
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Food prep employee hired two years ago training expired 10/10/25.
  Repeat violation
Basic9
- Code 08, Food protection and cross-contamination: Stored food not covered.
  -foods in hot holding unit not covered
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  -walk in cooler out of order, not in use
  Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler on left when entering kitchen has ambient temperature of 55°F, operator stated that all items had been stored in unit overnight and were not made today, so not cooling. He also said he did not conduct any temperature monitoring on this unit today. raw chicken (51°F - Cold Holding); cooked beef (56°F - Cold Holding); milk (54°F - Cold Holding); salsa (51°F - Cold Holding); tomato mixture for rice (48°F - Cold Holding)
  Repeat violation
- Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
  Sanitizer Bucket (Chlorine 0ppm, retested at 50PPM) Operator remade with bleach.
  Fixed on the spotRepeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -reach in coolers throughout kitchen have soiled gaskets
  Repeat violation
  Buildup of food debris/soil residue on equipment door handles.
  -microwave door handles on cookline soiled
  Repeat violation
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  -1 dead roach in trap behind ice machine -4 dead roaches under 2 compartment sink -1 dead roach on drainboard of 2 compartment sink -1 dead roach near mop sink -1 dead roach under reach in cooler on cookline -1 dead roach in trap under hand wash sink in kitchen near cookline -1 dead roach behind bar area -1 dead roach under hand wash sink in dish pit area Operator cleaned up all and sanitized areas.
  Fixed on the spotRepeat violation
- Code 38, Lighting: Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.
  Kitchen is very dimly lit
- Code 51, Other sanitary and safe operation: Carbon dioxide tanks behind bar not adequately secured.
  Repeat violation
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.