WICKED CANTINA
3650 TYRONE BLVD, Saint Petersburg FL 33710 · 727-287-2794
Last inspected Aug 21, 2026 · 9 visits since February 2024
AUG 24
JAN 25
OCT 25
MAR 26
AUG 26
▲ GETTING WORSE
5 inspections trending down, 16 points off where it started.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. seafood sauce (130F - Hot Holding)
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Aug 21, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority2 Intermediate5 Basic
What the inspector wrote — 9 findingsThe state's own report →
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.
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.
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
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 151F. 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.
Show the remaining 5 findings ▾
Accumulation of black/pink mold-like substance in the interior of the ice machine.
Cutting board has cut marks and is no longer cleanable. -cutting board on cookline prep cooler grooved
Reach-in cooler interior/shelves have accumulation of soil residues. -reach in cooler behind bar with bar glasses, shelves soiled
Standing water in bottom of reach-in-cooler. -prep cooler on cookline -beer cooler behind bar
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.
Mar 6, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -inside of nozzles in soda machine at kitchen entrance are soiled
Floor area(s) covered with standing water. - in storage area to left of kitchen with old smoker
Mar 5, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority4 Intermediate3 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In bar area- Salsa (47F - Cold Holding), had been stored in cold holding unit since 10:30 AM. Operator voluntarily discarded. Cold holding table on cook line- Pico de gallo (48F - Cold Holding, retemped at 42F) Operator put in freezer to cool Salsa station in kitchen- Salsa (56F - Cold Holding, retemped at 46F) Operator put in cooler to chill but it was covered and stacked
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked rice (130F - Hot Holding) Operator reheated to 165F to resume hot holding at 135F or above.
Food-contact surface soiled with food debris, mold-like substance or slime. -inside of nozzles in soda machine at kitchen entrance are soiled
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator was not able to test temperature of high temp dish machine.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Two employees recently hired and engaging in food preparation in kitchen have no food handler training yet and have not signed their employee health reporting agreements. Employees signed health reporting agreements.
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Dishwasher (Temperature 142F) Data plate on dishwasher machine says minimum wash temp 155F and minimum rinse temp 180F Operator will use 3 compartment sink for sanitizing until dish machine has been serviced and is able to reach proper minimum temperature for sanitizing. Operator set up 3 compartment sink.
Current Hotel and Restaurant license not displayed. License displayed expired 2/1/26
Floor area(s) covered with standing water. - in storage area to left of kitchen with old smoker
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Rinse gauge on dish machine says 110F- 115F, but machine temped at 142F.
Oct 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
Non-food grade towel used as liner for food container. Operator removed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes (49F - Cold Holding); cut lettuce (60F - Cold Holding); shredded cheese (54F - Cold Holding) in cold holding unit at beginning of cook line Salsa (47F - Cold Holding) in kitchen across from dry storage room Staff voluntarily discarded tomatoes, other items put in rapid cooler. All items retemped at or below 42F.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on end of cook line deli cooler grooved and stained, no longer cleanable.
Handwash sink not accessible for employee use at all times. Handwash sink in room to left of kitchen with smoker was blocked by employee bikes. Room is leftover from previous restaurant and not used. Discussed that they still may not block this hand wash sink. Operator moved bikes.
Equipment and utensils not properly air-dried - wet nesting. Wet nesting of stacked pans on storage rack across from freezers
Ice buildup in reach-in freezer behind bar.
Missing drain plug at dumpster.
Raw fruits/vegetables not washed prior to preparation. Bell peppers bearing stickers stored in container of washed peppers in walk in cooler.
Unwashed fruits/vegetables stored over washed fruits/vegetables Operator moved to store below washed produce.
Water leaking from pipe under hand wash sink behind bar. Operators have bucket to catch water and work order to fix issue.
Feb 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 29, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 3 high priority.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm chlorine sanitizer. Could be high temp but only reaching 153
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. 845am refried beans (135F - Reheating); 8:45am black beans (119F)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. seafood sauce (130F - Hot Holding)
Aug 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler underneath cook top: raw shrimp (48F - Cold Holding) Manager moved to reach in freezer.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board across from cook top has built up food debris.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has mold like substances.
Accumulation of debris on exterior of warewashing machine.
Floor area covered with standing water in dish machine area.
Standing water in floor drain, floor drain draining very slowly in ware washing area.
Wet wiping cloth not stored in sanitizing solution between uses behind bar.
May 31, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler: grouper (48F - Cold Holding); mahi (48F - Cold Holding) Manager moved items into reach in freezer. Temperature taken again: grouper (42F - Cold Holding); mahi (41F - Cold Holding)
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine nearest the dish washing area has mold like substance.
Feb 12, 2024Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.