Wicked Cantina
3650 Tyrone Blvd, St Petersburg, FL 33710 · Permanent Food Service · License 6215128
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Aug 21 routine inspection2 high priority (1 fixed on the spot), 2 intermediate (1 fixed on the spot, 1 repeat), 5 basic-20
- Complaint after follow-up on Oct 27Counts in full until a follow-up finds the problems fixed-20
- Safety score60
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 visitOct 27, 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.
6 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
-raw ground beef stored over smoked brisket in walk in cooler Operator moved brisket to store separately from raw meats.
Administrative complaintFixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
Basic4
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
More time given
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
More time given
Accumulation of black/pink mold-like substance in the interior of the ice machine .
More time given
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
More time given
- First visitAug 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Cooked chorizo vacuum packaged and dated 7/30 kept frozen and thawed in batches 8/14, 8/18, and 8/19. Bacon wrapped shrimp vacuum packaged 8/7, frozen, and thawed 8/18.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
-raw fish stored over french fries in reach in freezer, neither commercially packaged. Operator moved fish to store below ready to eat foods.
Fixed on the spot
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-cutting board on cookline prep cooler stained -soda gun nozzle behind bar soiled
Repeat violation
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. -high temp dish machine temping at 151°F. Operator tried switching it to chemical sanitize mode but it tested 0PPM chlorine. Operator set up triple sink and will sanitize dishes manually until dish machine is repaired and able to sanitize dishes properly.
Fixed on the spot
Basic5
Code 03, Food out of temperature: Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging.
In reach in coolers on cookline- -Bacon wrapped shrimp vacuum packaged 8/7, frozen, and thawed 8/18. -Cooked chorizo vacuum packaged and dated 7/30 kept frozen and thawed in batches 8/14, 8/18, and 8/19. Observed Vacmaster machine in dry storage room. Stop Sale issued.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
-cutting board on cookline prep cooler grooved
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
-reach in cooler behind bar with bar glasses, shelves soiled
Accumulation of black/pink mold-like substance in the interior of the ice machine .
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
-prep cooler on cookline -beer cooler behind bar
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.
- 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.
- Stop sale
- An order that the food can’t be sold or served.