The Barbacoa Boyz

2390 5 Ave S, St. Petersburg, FL 33712 · Mobile Food Dispensing Vehicle · License 6252774

A
Grade A
Safety score 94 of 100
Latest visit: Nov 3, 2026 (4 days ago)

What drove the grade

No hot running water at three-compartment sink.Intermediate · fixed on the spot · 3 other violations

How the score was calculated

  • Starting score100
  • Violations at the Nov 3 routine inspection
    2 intermediate (fixed on the spot), 2 basic
    -6
  • Safety score94

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

Inspection history

1 inspection · 1 visit

Routine inspection

4 violations found
  1. First visitNov 3, 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.

    4 violations found:

    • 2 Intermediate
    • 2 Basic
    What the inspector cited

    Intermediate2

    • Code 27, Water source: No hot running water at three-compartment sink.

      Water at three compartment sink temped at 95°F. Manager refilled water tank and Water retemped at 110°F.

      Fixed on the spot

      Water with a temperature of least 85°F not provided/shut off at employee handwash sink.

      Hand wash sink temped at 75°F. Manager refilled tank and turned on heat. Hand wash sink retemped at 85°F.

      Fixed on the spot

    Basic2

    • Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.

      Observed on prep table shelf on right side of truck holding breads.

    • Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.

      Provided manager choking poster.

    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.

Most cited

Water source2
Food-contact surfaces designed and maintained1
Other sanitary and safe operation1