QDOBA MEXICAN EATS

Name: QDOBA MEXICAN EATS
Address: 1330 4 ST N, ST. PETERSBURG, FL, 33701, US
Rating: 83

1330 4 ST N, ST. PETERSBURG, FL 33701

License #6218304

🌮 Mexican/Latin ℹ️

83 Grade C / 100

Mixed Health Record

How is this score calculated? →

Latest inspection

October 28, 2026 · 7 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

QDOBA MEXICAN EATS in ST. PETERSBURG currently holds an InspectFL Health Score of 83 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on October 28, 2026. Across those visits, inspectors documented 24 total violations — 3 critical, 6 major, 15 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

April 20, 2026

The latest inspection on October 28, 2026 shows 7 observation rows: 1 critical, 1 major, and 5 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

QDOBA MEXICAN EATS has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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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: Inspection Completed - No Further Action
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Handle on taco shell warmer at end of cook line soiled. Six burner grates on back line soiled with food debris.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Metal pans on small rack opposite of three compartment sink.
[36-22-4] Floor area(s) covered with standing water. Standing water on floor by back door.
[08B-17-4] Unwashed fruits/vegetables stored over ready-to-eat food. Unwashed green peppers stored over washed romaine in walk-in-cooler. Manager moved green peppers to bottom shelf.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Line cook employee was sweeping with a dust pan and broom and then went to prepare food. Inspector intervened and asked line cookemployee to remove gloves and wash hands before putting on new gloves. Inspector discussed good handwashing practices with general manager.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven on back cook line soiled with dried food debris.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Sandwich press by door to back kitchen soiled with food debris. Stored cutting boards on green rack over prep sink soiled with grease. Manager removed cutting boards to be rewashed.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior ice machine soiled with yellow substance.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Quesadilla press handle soiled with grease and built up dried food debris.
[10-20-4] In-use tongs stored on equipment door handle between uses. Multiple tongs stored on oven handle. Items moved.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Beige plastic scooper handle observed stored on top of shredded cheese mix in single door cooler in front counter. Item moved and discussed with person in charge.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Hot holding unit interior soiled with dried food debris.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Double door cooler next to grill on cook line heavily soiled with splattered dried food debris.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Expired on 2/1/2026. Discussed with person in charge.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Food items stored inside hot holding unit at end of cook line: queso (105F - Hot Holding); queso (114F - Hot Holding) Items were put back into clear plastic bag, sealed, and put back into the steamer unit to bring up the temperatures. Re-temped at 12:35pm: queso (165F - Reheating) Discussed with the person in charge to educate and monitor the team is verify that any commercially processed food product is heated to 135 degrees or above before being placed into the hot holding unit.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Bag sealer soiled with dried food debris.
[31A-09-4] Handwash sink not accessible for employee use at all times. Trash can stored in front of handsink next to walk in cooler. Item moved.
[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. Employee Reporting Agreements for all employees are being done during the on boarding process, but cannot be accessed. Discussed with District Manager.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Red light flashing indicating batteries are low. Discussed with person in charge.