RED MESA

Name: RED MESA
Address: 4912 4 ST N, ST. PETERSBURG, FL, 33703, US
Rating: 93.9

4912 4 ST N, ST. PETERSBURG, FL 33703

License #6213531

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

93.9 Grade B / 100

Solid Health Score

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Quick take

RED MESA in ST. PETERSBURG currently holds an InspectFL Health Score of 93.9 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on November 4, 2025. Across those visits, inspectors documented 15 total violations — 2 critical, 3 major, 10 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.

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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

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

Inspection Completed - No Further Action
[06-09-1] Three commercially processed reduced oxygen packaged tuna fish bearing a label indicating that it is to remain frozen until time of use is partially frozen and not removed from reduced oxygen package. Operator removed fish from packaging.
[10-20-4] In-use tongs stored on oven door handle between uses. Employee removed tongs.
[14-11-5] Equipment in poor repair. Bottom two shelves of prep table on cooks line are rusted with a hole.
[22-20-5] Accumulation of brown substance in the interior of the ice machine/bin. Located in prep area.
[41-17-4] Spray bottle located on shelf warewashing area containing bleach not labeled. Employee labeled spray bottle bleach.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal bag and jacket on prep table in prep area. Employee removed items. Discussed cleaning and sanitizing area.

Inspection Completed - No Further Action
[14-11-5] Equipment in poor repair. Bottom shelf of prep table is rusted with whole.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle of degreaser on bottom shelf of table on cooks line is not labeled. Operator labeled bottle degreaser.
[22-16-4] Reach-in cooler located on front line interior have accumulation of soil residues.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in warewashing area are soiled with dust. Ceiling near camera above three-compartment sink soiled with mold-like substance.
[03G-53-1] Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Three reduced oxygen packaging raw steaks steaks in reach-in cooler near warewashing area are labeled for more than 48 hours. 09-03 through 09-10. Discussed with operator reduced oxygen packaging procedures. Operator created new label and placed on raw steaks.
[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. Observed employee donning gloves touch soiled dishes then retrieve clean dishes without first washing hands. Discussed with operator proper hand-hygiene techniques.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored above raw beef in reach-in freezer near office in warewashing area. Operator placed raw chicken on bottom shelf.
[16-38-5] Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Dishmachine gauge not registering temperature.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observe employee filling sous vide container with water from hand wash sink in prep area. Discussed with operator purpose of hand wash sink. Employee removed container from had wash sink.

Community reaction

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Community pulse