NUEVO VALLARTA PINELLAS PARK

Name: NUEVO VALLARTA PINELLAS PARK
Address: 9359 US HWY 19 N, PINELLAS PARK, FL, 33782, US
Rating: 13.5

9359 US HWY 19 N, PINELLAS PARK, FL 33782

License #6216065

🌮 Mexican/Latin ℹ️

13.5 Grade F / 100

Failing Health Score

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Latest inspection

October 14, 2026 · 11 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

NUEVO VALLARTA PINELLAS PARK in PINELLAS PARK currently holds an InspectFL Health Score of 13.5 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 October 14, 2026. Across those visits, inspectors documented 129 total violations — 19 critical, 11 major, 99 minor.

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Record snapshot

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Inspections on file

Clean inspections

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Latest clean pass

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The latest inspection on October 14, 2026 shows 11 observation rows: 1 critical, 0 major, and 10 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

129

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

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NUEVO VALLARTA PINELLAS PARK 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: Inspection Completed - No Further Action
[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 in bins of rice and beans in dry storage
[13-03-4] Employee with no hair restraint while engaging in food preparation. Operator working on cook line with no hair restraint, no other kitchen staff present
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease in between stove and fryer Hood filters soiled
[36-22-4] Floor area(s) covered with standing water. Under cooler on cook line
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. Household pest spray cans in kitchen
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Lean forks and spoons at service window not inverted
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Deli cooler on cook line
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs hanging under flat top on cook line

Disposition: Met Inspection Standards
[51-11-4] Carbon dioxide tanks not adequately secured.
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Clean equipment stored on soiled shelves in rear prep room
[50-09-4] Current Hotel and Restaurant license not displayed.
[35A-03-4] Dead roaches on premises. 1 dead roach in rear hallway of kitchen Area cleaned and sanitized
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep tables in kitchen, removed
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee food on top shelf of cooler across from service window
[36-73-4] Floor soiled/has accumulation of debris. Dry storage room
[36-17-5] Floor tiles missing and/or in disrepair.
[14-69-4] Ice buildup in walk-in freezer.
[10-20-4] In-use tongs stored on equipment door handle between uses. On oven door handle
[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 in rice bin
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils in 105F water on stove, reheated water to 160F
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan over wait station soiled
[33-16-4] Open dumpster lid. Shared dumpster with other businesses
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Glass cooler at service window
[29-49-6] Standing water in bottom of reach-in-cooler. Beer cooler
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. At entrance to kitchen
[41-07-4] Container of medicine improperly stored. Employee medicine on cooler door across from service window
[08B-56-4] Food stored in ice used for drinks. See stop sale. Soda bottle in drink ice at wait station, operator removed and burned ice.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Shell eggs over raw beef in walk-in cooler
[01B-03-5] Stop Sale issued due to adulteration of food product. Food stored in ice used for drinks. See stop sale. Soda bottle in drink ice at wait station, operator removed and burned ice.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cook line
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Horchata prepared on 8/27/24, date added

Disposition: Warning Issued
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Plastic cups over soda machine
[14-11-5] Equipment in poor repair. Broken cooler handle on beer cooler
[36-22-4] Floor area(s) covered with standing water. Under ice machine
[36-17-5] Floor tiles missing and/or in disrepair. Rear prep room
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system. Cook line
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer.
[10-20-4] In-use tongs stored on equipment door handle between uses. Under grill
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[51-11-4] Carbon dioxide tanks not adequately secured. Next to beer cooler
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over cook line
[36-03-4] Cove molding at floor/wall juncture broken/missing. Cook line
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cook line
[35A-03-4] Dead roaches on premises. 1 dead roach next to rear exit door of kitchen 1 dead roach on wall in dish room 1 dead roach on floor next to bottled beer cooler at register Operator cleaned and sanitized all areas
[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 in frijol beans
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Cook line and wait ststion
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled
[08B-12-5] Stored food not covered. Multiple items in walk cooler
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw shrimp thawing on counter at room temperature
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[35A-09-4] Presence of insects, rodents, or other pests. Accumulation of termite wings on wall above side cit door
[35A-05-4] Roach activity present as evidenced by live roaches found. 1 live roach under ice machine
[41-10-4] Toxic substance/chemical improperly stored. WD-40 on storage shelf above food
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line. Accumulation of grease on grill surface
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.