RED MESA
4912 4 ST N, Saint Petersburg FL 33703 · 727-527-8728
Last inspected Jul 16, 2026 · 7 visits since December 2023
NOV 24
MAR 25
SEP 25
NOV 25
JUL 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Food with mold-like growth. See stop sale. Three reduced oxygen packaging Romano cheese in walk in cooler. Has mold like substance. No time mark of date prep. Manager discarded.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jul 16, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
What the inspector wrote — 4 findings
Failure to maintain freezing records on nonexempt fish for 90 days. Menu indicates salmon can be ordered under temperature, discussed requirements with Chef. Chef contacted distributor during inspection and acquired correct parasite destruction disclosure.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cords above clean dishes had a small amount of dust accumulation.
Old labels stuck to food containers after cleaning. Clean metal pans on storage rack contain old date marking labels in back prep area near dishwasher.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor had wear in areas along the prep line and front line stations. This includes cracks and seal missing in different areas.
Nov 4, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Spray bottle located on shelf warewashing area containing bleach not labeled. Employee labeled spray bottle bleach.
Accumulation of brown substance in the interior of the ice machine/bin. Located in prep area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal bag and jacket on prep table in prep area. Employee removed items. Discussed cleaning and sanitizing area.
Equipment in poor repair. Bottom two shelves of prep table on cooks line are rusted with a hole.
In-use tongs stored on oven door handle between uses. Employee removed tongs.
Three commercially processed reduced oxygen packaged tuna fish bearing a label indicating that it is to remain frozen until time of use is partially frozen and not removed from reduced oxygen package. Operator removed fish from packaging.
Sep 4, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate7 Basic
Show 12 findings ▾
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. Observed employee donning gloves touch soiled dishes then retrieve clean dishes without first washing hands. Discussed with operator proper hand-hygiene techniques.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored above raw beef in reach-in freezer near office in warewashing area. Operator placed raw chicken on bottom shelf.
Handwash sink used for purposes other than handwashing. Observe employee filling sous vide container with water from hand wash sink in prep area. Discussed with operator purpose of hand wash sink. Employee removed container from had wash sink.
Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Unable to read some of the writing on label on in-house reduced oxygen packaged raw steak in reach-in cooler on cooks line. Operator voluntarily discarded steak.
Spray bottle containing toxic substance not labeled. Spray bottle of degreaser on bottom shelf of table on cooks line is not labeled. Operator labeled bottle degreaser.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in warewashing area are soiled with dust. Ceiling near camera above three-compartment sink soiled with mold-like substance.
Equipment in poor repair. Bottom shelf of prep table is rusted with whole.
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Dishmachine gauge not registering temperature.
Old labels stuck to food containers after cleaning stored on shelf in warewashing area.
Reach-in cooler located on front line interior have accumulation of soil residues.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Three reduced oxygen packaging raw steaks steaks in reach-in cooler near warewashing area are labeled for more than 48 hours. 09-03 through 09-10. Discussed with operator reduced oxygen packaging procedures. Operator created new label and placed on raw steaks.
Unsealed concrete floor on cooks line.
Mar 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch apron while donning gloves then touch clean plates without removing gloves and washing hands. Discussed with operator proper hand-hygiene techniques.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler on cooks line and front counter at 2:56pm. Operator placed items in ice bath. Rechecked temps at 3:26pm a. tamales (47F - Cold Holding); 41f b. chorizo (47F - Cold Holding) 41f c. cut tomatoes (51F - Cold Holding) 43f
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. From cooks line at 3:00pm. Operator reheated items on flat-top grill. Rechecked temp at 3:07pm a. cooked bell peppers and onions (71F - Hot Holding) 173f. Discussed utilizing Time As A Public Health Control as an option.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. No chlorine test kit to test chlorine dishmachine sanitizer.
Spray bottle in warewashing area containing toxic degreaser substance not labeled. Operator labeled spray bottle degreaser.
Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Max dishmachine temp 109f.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on top of reach-in cooler on cooks line. Employee removed phone. Discussed with operator r cleaning and sanitizing area.
In-use tongs stored on equipment door handle between uses. Operator removed tongs.
Nov 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate6 Basic
Show 12 findings ▾
Shell eggs in use or stored with cracks or broken shells. See stop sale. 2 eggs on flat in walk in cooler are broken.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler in cook line nearest the window: butter (48F - Cold Holding); cut leafy greens (48F - Cold Holding); cut tomatoes (48F - Cold Holding); beef (48F - Cold Holding); pork (48F - Cold Holding); chicken (48F - Cold Holding) Chef moved items to reach in freezer. Temperatures taken again: butter (43F - Cold Holding); cut leafy greens (40F - Cold Holding); cut tomatoes (43F - Cold Holding); beef (42F - Cold Holding); pork (42F - Cold Holding); chicken (43F - Cold Holding)
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bib underneath dish machine lacks a vacuum breaker.
Cheese packaged in the establishment using a reduced packaging method and held for more than 48 hours not labeled or with a label lacking the 'use by' date, or labeled with a 'use by' date that exceeds 30 days from its packaging or the original manufacturer's 'sell by' or 'use by' date, whichever occurs first
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on rear prep table has built up food debris.
Spray bottle containing toxic substance not labeled. Unlabeled bottles of sanitizers by rear hand wash sink.
Accumulation of debris on exterior of warewashing machine.
Cutting board has cut marks and is no longer cleanable. Green cutting boards at front reach in coolers have grooved cut marks and are no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table next to window. Manager removed.
Old labels stuck to food containers after cleaning.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Ham in reduced oxygen packaging from 11/17/2024 not labeled with date and time stamp.
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. Cooked onions with date mark and time stamp not removed from packaging within 48 hours.
Apr 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Food with mold-like growth. See stop sale. Three reduced oxygen packaging Romano cheese in walk in cooler. Has mold like substance. No time mark of date prep. Manager discarded.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Braising rib made yesterday in walk in cooler no date mark.
Spray bottle containing toxic substance not labeled. Spray bottle containing bleach not labeled next to three compartment sink. Employee put label on bottle during inspection
No Heimlich maneuver/choking sign posted. Choking Poster -DBPR form HR 5030-105 sent to operator
Water draining onto floor surface. Water drainage on floor from pipes from ice machine back of house near prep sink.
Dec 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate9 Basic
Show 12 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Soda machine near bar area soda nozzles soiled with mold-like substance.
Handwash sink not accessible for employee use at all times. Hand wash sink at bar area blocked with severing tray on top and stack clean dishes. Manager moved items.
Handwash sink used for purposes other than handwashing. Hand washing sink near prep area being used to dump ice.
Buildup of food debris/soil residue on equipment door handles. Reach in cooler door handle soiled with food debris next to reach in freezer and dish machine area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drink on prep table near three compartment sink. Employee moved drink.
Employee with no beard guard/restraint while engaging in food preparation. Cook on cook line without beard guard.
Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting in clean dish rack near three compartment sink.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching sugar inside container stored in dry storage area. Manager removed scoop.
No Heimlich maneuver/choking sign posted. Emailed poster to manager. Manager printed and posted poster.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled with mold-like substance on walk in cooler near prep area and kitchen line.
Old labels stuck to food containers after cleaning. Old labels on clean containers on dish rack near dish machine.
Open dumpster lid. Employee closed.
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.