MI CARRETA RESTAURANT & BAKERY

Name: MI CARRETA RESTAURANT & BAKERY
Address: 2705 54 AVE N, ST. PETERSBURG, FL, 33714, US
Rating: 8.9

2705 54 AVE N, ST. PETERSBURG, FL 33714

License #6217560

☕ Café/Breakfast ℹ️

8.9 Grade F / 100

Failing Health Score

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Latest inspection

February 26, 2026 · 11 findings · 1 critical

Routine - Food

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Quick take

MI CARRETA RESTAURANT & BAKERY in ST. PETERSBURG currently holds an InspectFL Health Score of 8.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on February 26, 2026. Across those visits, inspectors documented 144 total violations — 30 critical, 36 major, 78 minor.

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The latest inspection on February 26, 2026 shows 11 observation rows: 1 critical, 3 major, and 7 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

144

Coverage note

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MI CARRETA RESTAURANT & BAKERY has a rough inspection history. Would you risk it?

F record

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*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. Plastic cup used to scoop ice at rear wait station ice machine. Cup was removed.
[14-05-4] Cardboard used to line food-contact shelves. Cardboard used to line shelves in walk-in cooler on shelf containing raw packaged pork.
[50-09-4] Current Hotel and Restaurant license not displayed. License displayed expired 2-1-2026. Discussed with operator to print and display new current license.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach-in coolers
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in cooler shelves soiled
[08B-12-5] Stored food not covered. Stored food (cut lettuce, raw pork, raw fish, raw chicken, raw beef) in walk-in cooler not covered after reaching proper cooling parameters. Discussed with operator to cover items. Manager instructed employees to begin covering items.
[02D-01-5] Working containers of food removed from original container not identified by common name. Working containers with white granular substance not labeled. Manager identified items as sugar and flower and instructed employees to label containers.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw comminuted beef stored above cooked chicken in walk-in cooler. Operator relocated items by swapping their locations for proper storage.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink at front counter manager provided.
[31B-03-4] No soap provided at handwash sink. No soap at hand wash sink at front counter, manager provided.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, cooked beans, cut lettuce observed not date marked in walk-in cooler. Discussed date marking requirements for items held over 24 hours.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used at scoop inside hot held rice and inside sugar container. Manager removed.
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Heavily soiled cardboard used on floor in front of three compartment sink.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tile in wait station area, located at the rear of the establishment, tiles not smooth and easily cleanable.employee observed cutting produce and preparing ice.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered employee drink observed above prep area on cook-line
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Metals plans stored wet above three compartment sink
[14-11-5] Equipment in poor repair. Reach-in cooler under grill top not cooling properly.
[36-17-5] Floor tiles missing and/or in disrepair. Floor tiles broken and missing inside kitchen
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup inside standing reach-in freezer in kitchen.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs on equipment door handle to oven located on cook-line. Employee removed.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of ovens soiled in kitchen.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled inside various reach-in coolers.
[33-16-4] Open dumpster lid.
[21-10-4] Soiled dry wiping cloth in use. Soiled dry wiping cloth located on cutting board on reach-in cooler across from cook-line.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw comminuted beef over hot dogs inside reach-in cooler located within the walk in. Items were relocated.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler under grill top. pork (61F - Cold Holding) chicken (63F - Cold Holding) raw beef (63F) Items were voluntarily discarded by employee. New items were replaced at 41F from walk-in cooler. Employee educated on temperature logs and calibrated probe thermometer.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled on prep reach-in cooler across from cook line.
[31A-11-4] Handwash sink used for purposes other than handwashing. Served dumped ice into handwash sink next to ice machine. Discussed to use the sink only for washing hands.

Disposition: Warning Issued
[50-09-4] Current Hotel and Restaurant license not displayed. During walk through verbally verified license. Spoke with owner on phone. Verified two separate licenses. One for bakery and one for Bakery and Restaurant. 6218502 Rank: SEAT MI CARRETA LOUNGE LLC 6217560 Rank: SEAT MI CARRETA RESTAURANT AND BAKERY
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drink on prep during active prep. Employee moved
[12B-02-4] Employee eating in a food preparation or other restricted area. During inspection observed half eaten pudding back of bakery counter. Employee moved
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven at cook line
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. At cook line
[08B-02-4] Displayed food not properly protected from contamination. Extra on sheet pan at bakery counter
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef stored over ready to eat burrito in reach in freezer. Employee moved
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli cooler cook line shrimp from raw (179F - Cooking); strip steak (160F - Cooking); fish (189F - Cooking) Employee moved all items to walk in cooler.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Used. Prep sink to wash hands
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled at cook line
[31A-09-4] Handwash sink not accessible for employee use at all times. Multiple hand wash sink blocked with banana leaves and utensils during walk through
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee rinse banana leaves in hand wash sink
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 3 cooks 2 prep 3 front counter employee all handling food. No certified food manager.
[22-31-4] Non-pitting surface rust on food-contact equipment. Deli cooler at cook line.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Rear server area
[14-01-5] Styrofoam cup used as a scoop in salsa in walk in cooler
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[14-11-5] Equipment in poor repair. Reach in cooler gaskets on cooks line torn
[08B-36-4] Observed food being prepared on table which was moved back to the previous location where condensation from the walk in cooler was observed dripping on to the prep table.
[08B-38-4] Food stored on floor. Buckets with bananas on floor in walk in cooler
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Cases of unwashed produce over all foods in walk in cooler. The top shelves in the rear of cooler are all filled with unwashed produce.
[02D-01-5] Working containers of food removed from original container not identified by common name. Several white trash cans used as food bins not identified in storage area
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Plastic storage bins used for food storage in kitchen
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. Can of raid roach spray by back door of server area
[08A-05-6] Raw ground beef patties on a serving tray unwrapped sitting over open container of ready to eat salsa in same reach in cooler from previous inspection
[03B-01-6] Cooked chicken 119f. Reheated on grill 175f
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Food mixer heads soiled with old debris
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink.
[05-08-4] No probe thermometer provided to measure temperature of food products.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Rear server area
[14-01-5] Bowl or other container with no handle used to dispense food. Portion cup used as a scoop in bucket of salsa in reach in cooler in server station
[28-02-4] Condensation or other drainage not disposed of according to law. Walk in cooler condensation draining into cooks line hand wash sink
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[14-11-5] Equipment in poor repair. Reach in cooler gaskets on cooks line torn
[08B-36-4] Food stored in a location that is exposed to splash/dust. Prep table and food storage directly under an unsecured condensation pump from the walk in cooler. Contamination from grey water possible.
[08B-38-4] Food stored on floor. Buckets with bananas on floor in walk in cooler
[10-02-4] In-use utensil not stored on a clean portion of food preparation or cooking equipment. Cooking ladles hung on rear kitchen door and are visibly soiled
[25-06-4] Single-service articles not stored inverted or protected from contamination.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Cases of unwashed produce over all foods in walk in cooler. The top shelves in the rear of cooler are all filled with unwashed produce.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[02D-01-5] Working containers of food removed from original container not identified by common name. Several white trash cans used as food bins not identified in storage area
[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. Dish washer went from dirty to clean dishes with no hand wash.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish washer washing dishes with no sanitizer. Set up 3 compartment sink with 400ppm quat.
[14-03-4] Galvanized metal in contact with acidic foods. Salsa prepared and portioned for guests from a metal beer bucket in reach in cooler of server station. Approximately 1/2 gallons discarded.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Plastic storage bins used for food storage in kitchen
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. Can of raid roach spray by back door of server area
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked ribs in walk in cooler. Raw ground beef patties over cheese in walk in cooler
[35A-05-4] Roach activity present as evidenced by live roaches found. 2 live roaches in front service bar. One roach is carrying an egg sac.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Galvanized metal in contact with acidic foods. Salsa prepared and portioned for guests from a metal beer bucket in reach in cooler of server station. Approximately 1/2 gallons discarded.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Steak in low boy cooler under grill 50f
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Potatoes 109f, pork 112f in warmer. Employee turned warmer up
[41-10-4] Toxic substance/chemical improperly stored. Bottle of drain cleaner stored with clean dishes above 3 compartment sink in kitchen
[53B-15-4] Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Dish washer washing dishes with no sanitizer. Does not know which sanitizer to use or how to test sanitizing solution.
[31A-10-4] Equipment drain line draining into handwash sink. Walk in cooler drain line drains into cooks line hand wash sink
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Food mixer heads soiled with old debris
[31A-09-4] Handwash sink not accessible for employee use at all times. Cooking equipment stored in cooks line hand wash sink
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Meats in freezer and reach in coolers prepared previous day

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has mold like substance.
[32-04-4] Bathrooms located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling in kitchen is soiled with food, grease and dust debris.
[32-12-5] Covered waste receptacle not provided in womens bathroom.
[50-09-4] Current Hotel and Restaurant license not displayed.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table in server station area. Manager removed.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation.
[16-16-4] Equipment and utensils not rinsed between washing and sanitizing.
[36-73-4] Floor in kitchen is soiled with an accumulation of debris.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knives stored in between reach in cooler and steam well on cook line.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven and microwave ovens on cook line have built up food debris.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees at hand wash sink in soda server station area, behind front counter and all hand wash sinks in kitchen.
[33-16-4] Open dumpster lid.
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go boxes behind front counter not inverted for protection.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall in kitchen is soiled with food, grease and dust debris.
[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 goes from scraping dirty dishes to putting away clean dishes with no hand wash in between.
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale. 3 raw shelled eggs cracked in reach in cooler on cook line.
[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.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Potatoes cooling in large pan with lid covered at 80 F.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen have built up food debris.
[11-26-1] 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.
[31B-03-4] No soap provided at handwash sink at bar server station area. Manager replaced.

Disposition: Met Inspection Standards
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs on oven handle
[29-08-4] Plumbing system in disrepair. Hot water nozzle does not work at hand wash sink on cooks line
[14-01-5] Bowl or other container with no handle used to dispense food. Portion cups used to scoop sugar. Broken styrofoam cups used in walk in cooler to scoop food
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone above steam well
[13-03-4] Employee with no hair restraint while engaging in food preparation. Beginning of inspection none of the kitchen staff had hair protection on. Some put on hair nets as inspection progressed
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[08B-38-4] Food stored on floor. Cases of fryer oil on floor in kitchen
[25-18-4] Single-service articles stored in toilet room/locker room/garbage room/mechanical room. Paper towels stored in employee bathroom along with clean aprons.
[41-07-4] Container of medicine improperly stored. Antibiotic cream stored with food on cooks line
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. chicken and rice prepared 1/7 (55F - Cold Holding); cooked beef prepared 1/7 (48F - Cold Holding)
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk in cooler Chicken was moved
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee tie shoes, brush hair, bus dirty dishes, and then bag up a customer order with the same gloves on. No glove change or hand wash. Inspector informed person in charge.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken and rice prepared 1/7 (55F - Cold Holding); cooked beef prepared 1/7 (48F - Cold Holding)
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. 3 compartment sink 200+ chlorine. Staff made new sink 100 ppm
[31A-09-4] Handwash sink not accessible for employee use at all times. Cooks line
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Cooks line
[05-08-4] No probe thermometer provided to measure temperature of food products.
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Several bags of prepared frozen meat in reach in freezers, and frozen meat slack thawing in reach in coolers needs date marking