TACO MIENDO ST PETE

Name: TACO MIENDO ST PETE
Address: 4747 66 ST N, ST PETERSBURG, FL, 33709, US
Rating: 43.9

4747 66 ST N, ST PETERSBURG, FL 33709

License #6217841

🌮 Mexican/Latin ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

43.9 Grade F / 100

Failing Health Score

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Latest inspection

July 23, 2026 · 11 findings · 1 critical

Routine - Food (follow-up)

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

TACO MIENDO ST PETE in ST PETERSBURG currently holds an InspectFL Health Score of 43.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on July 23, 2026. Across those visits, DBPR recorded 38 total findings; InspectFL has detailed violation rows for 30 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on July 23, 2026 shows 9 observation rows: 1 critical, 2 major, and 6 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

*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

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Official DBPR inspection report ↗

Disposition: Call Back - Admin. complaint recommended
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach in coolers throughout kitchen have soiled gaskets
[08B-12-5] Stored food not covered. -foods in hot holding unit not covered
[51-11-4] Carbon dioxide tanks behind bar not adequately secured.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cook line stained -soda nozzles soiled
[38-11-4] Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Kitchen is very dimly lit
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Food prep employee hired two years ago training expired 10/10/25.
[14-11-5] Equipment in poor repair. -walk in cooler out of order, not in use
[35A-03-4] 1 live roach on floor in kitchen near door to bathrooms 1 live roach on its back in mop bucket 1 dead roach on floor in kitchen near door to bathrooms 1 dead roach under prep tables near cookline 1 dead roach under soda lines Operator killed live roaches, cleaned all areas.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (51F - Cold Holding); cooked beef (56F - Cold Holding); milk (54F - Cold Holding); salsa (51F - Cold Holding); tomato mixture for rice (48F - Cold Holding) horchata (54F - Cold Holding) Reach in cooler on left when entering kitchen has ambient temperature of 55F, operator stated that all items had been stored in unit overnight and were not made today, so not cooling. He also said he did not conduct any temperature monitoring on this unit today. Stop sale issued since length of time out of temperature could not be determined.

Official DBPR inspection report ↗

Disposition: Call Back - Admin. complaint recommended
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cook line stained -soda nozzles soiled
[38-11-4] Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Kitchen is very dimly lit
[51-11-4] Carbon dioxide tanks behind bar not adequately secured.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Food prep employee hired two years ago training expired 10/10/25.
[35A-03-4] 1 live roach under prep table near dish storage area 1 dead roach on floor next to cooler at end of cookline 1 dead roach under prep cooler on cookline
[08B-12-5] Stored food not covered. -foods in hot holding unit not covered
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach in coolers throughout kitchen have soiled gaskets
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (51F - Cold Holding); cooked beef (56F - Cold Holding); milk (54F - Cold Holding); salsa (51F - Cold Holding); tomato mixture for rice (48F - Cold Holding) horchata (54F - Cold Holding) Reach in cooler on left when entering kitchen has ambient temperature of 55F, operator stated that all items had been stored in unit overnight and were not made today, so not cooling. He also said he did not conduct any temperature monitoring on this unit today. Stop sale issued since length of time out of temperature could not be determined.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler on left when entering kitchen has ambient temperature of 55F, operator stated that all items had been stored in unit overnight and were not made today, so not cooling. He also said he did not conduct any temperature monitoring on this unit today. raw chicken (51F - Cold Holding); cooked beef (56F - Cold Holding); milk (54F - Cold Holding); salsa (51F - Cold Holding); tomato mixture for rice (48F - Cold Holding)

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw chicken (51F - Cold Holding); cooked beef (56F - Cold Holding); milk (54F - Cold Holding); salsa (51F - Cold Holding); tomato mixture for rice (48F - Cold Holding) horchata (54F - Cold Holding)
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach in coolers throughout kitchen have soiled gaskets
[31B-03-4] No soap provided at handwash sink -in dish pit area -on cookline Operator put out soap.
[38-11-4] Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Kitchen is very dimly lit
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Food prep employee hired two years ago training expired 10/10/25.
[08B-12-5] Stored food not covered. -foods in hot holding unit not covered
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (51F - Cold Holding); cooked beef (56F - Cold Holding); milk (54F - Cold Holding); salsa (51F - Cold Holding); tomato mixture for rice (48F - Cold Holding) horchata (54F - Cold Holding) Reach in cooler on left when entering kitchen has ambient temperature of 55F, operator stated that all items had been stored in unit overnight and were not made today, so not cooling. He also said he did not conduct any temperature monitoring on this unit today. Stop sale issued since length of time out of temperature could not be determined.
[14-11-5] Equipment in poor repair. -walk in cooler out of order, not in use
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm, retested at 50PPM) Operator remade with bleach.
[35A-23-4] Roach excrement and/or droppings present. -roach egg sac on floor near kitchen exit Operator cleaned it off floor.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cook line stained -soda nozzles soiled
[51-11-4] Carbon dioxide tanks behind bar not adequately secured.

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