CARMELITA'S MEXICAN RESTAURANT
8526 OLD CR 54, New Port Richey FL 34653 · 727-376-4800
Last inspected May 26, 2026 · 6 visits since November 2023
APR 24
JAN 25
MAY 25
MAR 26
MAY 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In lift top cooler on cook line - spinach (46F - Cold Holding);, moved to walk in cooler recheck 45F.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2023015633 | Jan 9, 2023 | Apr 5, 2023 | $160 |
Inspection history
6 visits, newest first
May 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Dead roaches on premises. 1 dead roach, under the hand sink by the cook line. The operator swept up the dead roach and sanitized the area.
Food stored on floor. 2 boxes of shredded cheese on the floor in the walk in cooler. The operator placed off the floor.
Mar 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Sydnee S. expired 10/5/2025.
Food-contact surface soiled with food debris, mold-like substance or slime. The can opener is soiled.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips expired.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hood filters are soiled with grease, and the tray under the stone holders on the stove is soiled with grease and food debris.
May 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked onions and peppers (118F - Hot Holding) made approximately 1 hour ago, operator put back on griil to heat, 170 f.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bucket on cook line > 200ppm, operator added water, 50 ppm,
Wet wiping cloth not stored in sanitizing solution between uses. On cutting board on cook line, moved to bucket
Jan 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. On cook line > 200 ppm, corrected to 50 pm
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at lift top on cook line stained
Food stored on floor. In walk in cooler - bucket of sour cream, operator moved to shelf
Reach-in cooler interior/shelves have accumulation of soil residues. Beer cooler in bar.
Apr 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate3 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In lift top cooler on cook line - spinach (46F - Cold Holding);, moved to walk in cooler recheck 45F.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Buckets on cook line and by soda machine > 200 ppm, corrected to 50 ppm
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained, on cook line Interior of reach in cooler at wait station
Handwash sink used for purposes other than handwashing. Ice in hand wash sink by soda station
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine
Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. National Registry for one employee, others expired.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage next to tea urn.
No handwashing sign provided at a hand sink used by food employees. In bar, inspector provided sign.
Wet wiping cloth not stored in sanitizing solution between uses. Too many towels in bucket, not in sanitizer, stored over clean water pitchers at wait station
Nov 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate2 Basic
Show 9 findings ▾
Dented/rusted cans present. See stop sale. One 6 lb 6 oz can salsa ready tomatoes, dented on seam
Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook left kitchen, went back to cook line, put on gloves to prepare food. No hand wash.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook took dirty dishes to triple sink, went back to kitchen and put on gloves, moved stack of clean plates. Discussed with manager on duty.
Handwash sink used for purposes other than handwashing. Host rinsed towel in sink, discussed with manager on duty.
Manager or person in charge lacking proof of food manager certification. Jose S. expired 11/1/23
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for dish machine, manager order during inspection
Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Gauge reads 98F, thermoworks thermometer reds high temperature of 91F. Operator called repair company
Damaged/spoiled/recalled food not properly segregated. One 6 lb 6 oz can salsa ready tomatoes, dented on seam
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Frame around doors of 2 door cooler
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.