RED MESA MERCADO
1100 1 AVE N, Saint Petersburg FL 33705 · 727-424-9425
Last inspected Jul 22, 2026 · 10 visits since September 2023
JUL 24
JAN 25
JUL 25
JAN 26
JUL 26
▼ IMPROVING
5 inspections trending up, 16 points better than where it started.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 45 degrees Fahrenheit, item was placed in walk in cooler for chill. Drawer was too full.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2018052236 | Sep 13, 2018 | Nov 2, 2018 | $400 |
| 3--2015020355 | Mar 27, 2015 | May 20, 2015 | $200 |
Inspection history
10 visits, newest first
Jul 22, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
What the inspector wrote — 4 findings
Dented/rusted cans present. See stop sale. Can of beans on top shelf of can holder had large dent on the outward side of the can. Operator voluntarily discarded can as a corrective action
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Both the soda machine ice well and the ice maker had small amounts of black residue around inside finish.
Cloth used as a food-contact surface. Towels were seen being used to line tortillas in tortilla warmer on the front hot line facing the south side of the kitchen.
Old labels stuck to food containers after cleaning. Remnants of old labels on containers on the shelf opposite of the dish area right above the door way to dish pit.
Jan 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Handwash sink used for purposes other than handwashing. Plastic cambro stored in hand wash sink next to three compartment sink in rear kitchen. Item removed.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser at three compartment sink unable to dispense paper towels. Manager provided paper towels at sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine next to hand wash sink in kitchen with red/black mold-like substance along ceiling of unit.
Cloth used as a food-contact surface. White and orange wiping cloth used as food contact surface in warmer with tortillas. Used to line bottom of warmer. Manager removed cloth from warming unit.
Equipment in poor repair. Torn gaskets on two reach-in coolers at cook-line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach-in cooler next to flat top grill on cook-line. Gasket soiled across from flat top grill on cook-line.
Jul 25, 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 cold held at greater than 41 degrees Fahrenheit. From reach-in cooler on cooks line. Employee placed items in ice bath. Rechecked temps a. pico de gallo (45F - Cold Holding); 43f b. diced tomatoes (47F - Cold Holding); 45f c. guacamole (45F - Cold Holding) 43f
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. From steam table on cooks line. Operator reheated beans. Rechecked temp a. cooked refried beans (114F - Hot Holding) 167f
Cardboard used to line food-contact shelves in dry-storage room. Operator removed cardboard.
Jan 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Dented/rusted cans present. See stop sale. 6lb can of whole tomatoes are dented at seam on dry-storage rack.
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 touching soiled dishes while donning gloves then retrieve clean dishes without removing gloves and washing hands. Discussed with operator proper hand-hygiene techniques.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Water hose connected water faucet without vacuum breaker in warewashing area.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water at hand wash sink at front counter is 72f. Operator hot water for five minutes.
Time/temperature control for safety food thawed in an improper manner. Reduced oxygen packaging fish is thawing in ROP packaging in walk-in cooler. ROP fish is partially frozen. Operator cut package.
Jul 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Dented/rusted cans present. See stop sale. From dry-storage room. a. Two 6lb cans of Chipotle Chiles dented at seam.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler on cooks line. a. cooked shrimp (50F - Cold Holding). Operator discarded item.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda diffusers at front counter are soiled.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Chlorine test strips used in place of quat strips.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal bag stored on flour in dry-storage room. Employee removed bag.
Equipment in poor repair. Bottom shelf of prep on cooks line has some rust.
Food stored on floor. Two containers of lime juice stored on floor in walk-in cooler. Operator removed items from floor.
Soiled dry wiping cloth stored on top of cutting board on reach-in cooler on cooks line.
Tortilla shells stored on top of cloth on cooks line. Employee removed shells from cloth.
Mar 25, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate6 Basic
Show 11 findings ▾
Dented/rusted cans present. See stop sale. From dry-storage rack in prep area. a. #10 can of whole tomatoes dented at seam b. #10 can of green chile dented at seam c. Six #10 cans of pinto beans dented at seam.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at 1:07pm operator placed in freezer. Re temp at 2:10pm a. shredded cheese (52F - Cold Holding) 40f Walk-in cooler at 1:25pm a. cooked refried beans (44F - Cold Holding) 36f
Toxic substance/chemical improperly stored. Three containers of paint stored on top of upright freezer with food stored inside. Operator removed paint.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breakers missing from water hoses connected to faucet in warewashing area and rear outside of establishment.
Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer soiled with food debris buildup near walk-in cooler.
Damaged/spoiled/recalled food not properly segregated. From dry-storage rack in prep area. a. #10 can of whole tomatoes dented at seam b. #10 can of green chile dented at seam c. Six #10 cans of pinto beans dented at seam.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on shelf above clean pans in ware washing area. Operator removed drinks. Employees in the process of cleaning and re sanitizing shelf.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag hanging on shelf with above flour in prep area. Employee phones on shelf above prep table in prep area.
Equipment and utensils not properly air-dried - wet nesting. Plastic containers wet-nesting on shelf in warewashing area.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop with handle touching flour in dry-storage area. Operator removed scoop.
Reach-in cooler on cooks line interior have accumulation of soil residues.
Feb 9, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 5, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Establishment holds cooked time/temperature controlled for safety reduced oxygen packaged food for up to 7 days as such the label bears the expiration as 7 days. Needs variance.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Establishment holds cooked time/temperature controlled for safety reduced oxygen packaged food for up to 7 days as such the label bears the expiration as 7 days. Needs variance. ROP of raw chorizo no haccp plan. Label bears 7 day expiration.
Dec 1, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Establishment holds cooked time/temperature controlled for safety reduced oxygen packaged food for up to 7 days as such the label bears the expiration as 7 days. Needs variance.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Establishment holds cooked time/temperature controlled for safety reduced oxygen packaged food for up to 7 days as such the label bears the expiration as 7 days. Needs variance. ROP of raw chorizo no haccp plan. Label bears 7 day expiration.
Sep 27, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority3 Intermediate0 Basic
Show 5 findings ▾
Operator is not properly tracking the number of days time/temperature control for safety food packaged using a reduced oxygen method was maintained frozen in order to properly date mark the food when thawed and held at refrigerated temperatures again. ROP raw chorizo thawed with no time tracking.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 45 degrees Fahrenheit, item was placed in walk in cooler for chill. Drawer was too full.
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Establishment holds cooked time/temperature controlled for safety reduced oxygen packaged food for up to 7 days as such the label bears the expiration as 7 days. Needs variance.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Establishment holds cooked time/temperature controlled for safety reduced oxygen packaged food for up to 7 days as such the label bears the expiration as 7 days. Needs variance. ROP of raw chorizo no haccp plan. Label bears 7 day expiration.
Reduced oxygen packaged sous vide or cook-chill food transported to a satellite location of the same business entity without being equipped with electronic monitoring devices. No electronic monitoring of transported foods to Cantina and Red Mesa.
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.