CARMELITA'S MEXICAN RESTAIRANT

Name: CARMELITA'S MEXICAN RESTAIRANT
Address: 6218 N 66 ST, PINELLAS PARK, FL, 33781, US
Rating: 52.1

6218 N 66 ST, PINELLAS PARK, FL 33781

License #6215296

🌮 Mexican/Latin ℹ️

52.1 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

April 8, 2026 · 6 findings · 1 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CARMELITA'S MEXICAN RESTAIRANT in PINELLAS PARK currently holds an InspectFL Health Score of 52.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on April 8, 2026. Across those visits, inspectors documented 84 total violations — 22 critical, 11 major, 51 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

February 25, 2025

The latest inspection on April 8, 2026 shows 6 observation rows: 1 critical, 0 major, and 5 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

91%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

CARMELITA'S MEXICAN RESTAIRANT has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food.
[14-71-4] Duct tape used to repair nonfood-contact surface. Brown buck tape used for top lid of three compartment flour sugar salt containers
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Bar area inside left reach into cooler with beer mugs.
[08B-12-5] Stored food not covered. Ice cream ball in reach in freezer not covered made two days ago. Employee covered
[02D-01-5] Working containers of food removed from original container not identified by common name. Flour in dry storage with brown lid.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa in small bowls on sheet pan at salsa station in service area temperature is 56 degrees. Employee moved below Discussed time as a public health control.

Disposition: Warning Issued
[13-03-4] Employee with no hair restraint while engaging in food preparation. Cook and employee preparing and engaging in food preparation not wearing a hair restraint.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves soiled inside walk in cooler. Gaskets on reach in cooler soiled with food debris.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Improper cooling method due to walk in cooler is not at a proper cold holding temperature. Ambient temperature at 51 Degrees. Operator moved items into walk in freezer. @ 2:24 pm: 83F shredded chicken, 113F beans, Cheese dip 103F, Ground beef 103F Took temperatures @ 3:35 pm: Ground beef 78F, beans 98F
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef burgers above ready to eat jalapeño poppers inside walk in freezer.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Frozen raw beef over boxes of frozen corn inside walk in freezer.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1 gallon of chicken broth 4 flan 3 gallons of salsa
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler: Cold holding temperature at 2:50pm salsa (59 F- cold holding); chicken broth (59 F - Cold Holding); diced tomatoes (59 F - Cold Holding); cooked beans (59 F - Cold Holding); rolled tacos (49F - Cold Holding) Reach in cooler: Sour cream (51 F- Cold Holding); guacamole with tomatoes (51F- Cold Holding); raw beef (51F- Cold Holding)
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer bucket at 200+ PPM. Operator replenished bucket to 50 PPM.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed operator vomiting or diarrheal event for in Spanish.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soiled cutting boards on reach in coolers.

Disposition: Met Inspection Standards
[51-18-6] No copy of latest inspection report available.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No hand washing sign in mens bathroom.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with mold like substance.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Equipment door handles throughout the kitchen soiled with food debris and residue.
[36-07-4] Carpeting installed in a food preparation, food storage, warewashing or bathroom area. Carpeted mats used in walk in cooler.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling has build up of food debris and grease.
[50-09-4] Current Hotel and Restaurant license not displayed.
[08B-20-4] Damaged/spoiled/recalled food not properly segregated. Two 6 LB cans of petite tomatoes dented and not segregated.
[29-18-4] Drain cover(s) missing. Drain cover cracked in bar area.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table. Manager moved drinks.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee pastry on top of prep table. Employee removed.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys above reach in cooler on the kitchen line. Employee removed.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee prepping poblanos has no hair restraint.
[14-11-5] Equipment in poor repair. Gaskets torn in reach in coolers throughout the kitchen line.
[08B-38-4] Food stored on floor. Bucket of salsa on the floor. Employee stored properly.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Hood system and walls around hood system have build up of grease.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in mini refrigerator behind cook line.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Ice scoop being stored on top of ice machine out side.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs stored on handle. Employee stored correctly.
[10-01-5] 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 flour inside flour bin.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven on kitchen line has accumulated food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled with food debris.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in bottled beer refrigerator next to kitchen door way. Manager removed.
[08B-12-5] Stored food not covered. Multiple food items in walk in cooler not covered.
[01B-01-4] Dented/rusted cans present. See stop sale. Two 6 LB cans of petite tomatoes dented and not segregated.
[12A-13-4] 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. Dishwasher rinsed sprayed dirty dishes with gloves, but failed to remove gloves and wash hands before touching clean dishes.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walkin cooler: pulled chicken (44F - Cold Holding); black beans (45F - Cold Holding); beef (45F - Cold Holding); diced tomatoes (51F - Cold Holding) manager moved items to walk in freezer. Beef 41 F, black beans 41F, pulled chicken 41F @ 1:10pm.
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In steam well: refried beans (95F - Hot Holding); enchilada sauce (95F - Hot Holding); chimmy changa sauce (131F - Hot Holding); rice (120F - Hot Holding) Heated at 9:30 am temperatures taken at 11:45 am.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam well: refried beans (95F - Hot Holding); enchilada sauce (95F - Hot Holding); chimmy changa sauce (131F - Hot Holding); rice (120F - Hot Holding) Employee reheated all items above 165 F and items are now hot holding above 135 F. Brought up refried beans to 175 at 11:44 am Brought up chimmy changa sauce to 177 F @ 11:25 am , enchilada sauce 173 F @ 11:25 am.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener, bottle opener on wall, knife box soiled with food debris.