TIJUANA FLATS #114

Name: TIJUANA FLATS #114
Address: 2117 66TH STREET NORTH, ST. PETERSBURG, FL, 33710, US
Rating: 36.7

2117 66TH STREET NORTH, ST. PETERSBURG, FL 33710

License #6215703

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

36.7 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

TIJUANA FLATS #114 in ST. PETERSBURG currently holds an InspectFL Health Score of 36.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on February 25, 2026. Across those visits, inspectors documented 35 total violations — 12 critical, 3 major, 20 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open 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

None on file yet

The latest inspection on February 25, 2026 included 1 critical violation, 0 major, and 1 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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

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

Call Back - Extension given, pending
[23-24-4] Observed: Buildup of food debris/soil residue on equipment door handles. -gaskets on reach in freezer door next to ice machine are soiled
[50-08-7] Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https:// www2.myfloridalicense.com/hotels-restaurants/ Recent change of ownership, but no record of any license applications from new ownership.

Warning Issued
[14-11-5] Observed: Equipment in poor repair. Sanitizer dispenser in 3 compartment sink not properly diluting sanitizer, tested at 500PPM Operator will dilute solution until it has been repaired. Discussed importance of testing sanitize solution with operator.
[23-24-4] Observed: Buildup of food debris/soil residue on equipment door handles. -gaskets on reach in freezer door next to ice machine are soiled
[03B-01-6] Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table on cook line- Cooked rice (92F - Hot Holding); queso (125F - Hot Holding); black beans (120F - Hot Holding) Operator added water to steam table and covered foods to allow to reheat Operator voluntarily discarded cooked rice. Reheated queso to 165F and black beans retemped at 161F.
[21-08-4] Observed: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Operator restocked sanitizer and retested at 200PPM.
[50-08-7] Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https:// www2.myfloridalicense.com/hotels-restaurants/ Recent change of ownership, but no record of any license applications from new ownership.
[31A-11-4] Observed: Handwash sink used for purposes other than handwashing. -pitchers stored in hand wash sink by ware washing area -employee washing bar equipment in hand wash sink at kitchen entrance Operator removed pitcher and employee moved equipment to warewash sink
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw shrimp stored over cooked rice in cooler Operator moved rice to proper storage.
[22-43-4] Observed: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm) Operator restocked sanitizer and retested at 500PPM. Operator diluted solution and retested at 200PM

Warning Issued
[14-11-5] Equipment in poor repair. Sanitizer dispenser in 3 compartment sink not properly diluting sanitizer, tested at 500PPM. Operator will dilute solution until it has been repaired. Discussed importance of testing sanitize solution with operator.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. -gaskets on reach in freezer door next to ice machine are soiled
[31A-11-4] Handwash sink used for purposes other than handwashing. -pitchers stored in hand wash sink by ware washing area -employee washing bar equipment in hand wash sink at kitchen entrance Operator removed pitcher and employee moved equipment to warewash sink
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm) Operator restocked sanitizer and retested at 500PPM. Operator diluted solution and retested at 200PM
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line Sour cream (45F - Cold Holding); shredded cheese (44F - Cold Holding) Operator stored items in bottom compartment of cooler to allow to cool. Sour cream retemped at 44F and cheese at 45F. Operator moved sour cream to freezer to cool and voluntarily discarded cheese.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Operator restocked sanitizer and retested at 200PPM.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw shrimp stored over cooked rice in cooler Operator moved rice to proper storage.
[50-08-7] Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/ Recent change of ownership, but no record of any license applications from new ownership.

Administrative complaint recommended
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cojita cheese (46F - Cold Holding); salsa (44F - Cold Holding); cut tomatoes (45F - Cold Holding); shredded lettuce (45F - Cold Holding); shredded cheese (44F - Cold Holding); Operator placed items in walk in to cool and on ice Retemped at Salsa (39F - Cold Holding); cojita cheese (36F - Cold Holding); cut tomatoes (41F - Cold Holding); shredded cheese (43F - Cold Holding); shredded lettuce (43F - Cold Holding)
[14-09-4] Cutting boards on cook line have cut marks and are no longer cleanable.
[33-09-4] Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. Trash compactor not working; bagged trash is being piled in plazas communal back hallway attracting bugs and causing objectionable odor.
[41-17-4] Spray bottle containing toxic substance not labeled. Sanitizer spray bottle not labeled, operator labeled.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine.
[50-09-4] Current Hotel and Restaurant license not displayed.
[36-22-4] Floor area(s) covered with standing water. Between 3 compartment sink and food prep area.
[45-02-4] Portable fire extinguisher gauge in red zone. For reporting purposes only.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in reach in freezer soiled with grease and debris. Operator cleaned and sanitized. Ice machine filters soiled with accumulation of dust. pink and black substance on walk in cooler wall near door and plastic curtain panels
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce stored above ready to eat food . Unwashed peppers over ready to eat food. Unwashed tomatoes above ready to eat food. Operator moved all items in correct order.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Pans on dish rack near 3 compartment sink wet nesting
[35A-02-7] Live, small flying insects found. 6 live flies in dry storage area near 3 compartment sink 1 live fly under 3 compartment sink Flies killed, areas cleaned and sanitized.

Community reaction

What do locals think?

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

Community pulse