TACO MIENDO ST PETE

Name: TACO MIENDO ST PETE
Address: 4747 66 ST N, ST PETERSBURG, FL, 33709, US
Rating: 26.7

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

26.7 Grade F / 100

Failing Health Score

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Latest inspection

August 17, 2026 · 9 findings · 0 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 26.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on August 17, 2026. Across those visits, DBPR recorded 47 total findings; InspectFL has detailed violation rows for 39 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 August 17, 2026 shows 8 observation rows: no critical rows, 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

Community reaction

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Community pulse

Would you eat here?

TACO MIENDO ST PETE 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.

Official DBPR inspection report ↗

Disposition: Call Back - Admin. complaint recommended
[08B-12-5] Stored food not covered. -foods in hot holding unit not covered
[14-11-5] Equipment in poor repair. -walk in cooler out of order, not in use
[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.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach in coolers throughout kitchen have soiled gaskets
[35A-03-4] 1 dead roach on cookline floor 1 dead roach in crevasse of flat top grill Operator cleaned both areas.

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
[51-11-4] Carbon dioxide tanks behind bar not adequately secured.
[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.
[08B-12-5] Stored food not covered. -foods in hot holding unit not covered
[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
[23-24-4] Buildup of food debris/soil residue on equipment door handles. -microwave door handles on cookline soiled
[14-11-5] Equipment in poor repair. -walk in cooler out of order, not in use
[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.
[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.

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
[14-11-5] Equipment in poor repair. -walk in cooler out of order, not in use
[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
[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
[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.
[14-74-7] 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)
[51-11-4] Carbon dioxide tanks behind bar not adequately secured.
[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: Administrative complaint recommended
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm, retested at 50PPM) Operator remade with bleach.
[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.
[08B-12-5] Stored food not covered. -foods in hot holding unit not covered
[23-24-4] Buildup of food debris/soil residue on equipment door handles. -microwave door handles on cookline soiled
[14-11-5] Equipment in poor repair. -walk in cooler out of order, not in use
[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.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -in dish pit area Operator put out paper towels
[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)
[35A-03-4] Dead roaches on premises. -1 dead roach in trap behind ice machine -4 dead roaches under 2 compartment sink -1 dead roach on drainboard of 2 compartment sink -1 dead roach near mop sink -1 dead roach under reach in cooler on cookline -1 dead roach in trap under hand wash sink in kitchen near cookline -1 dead roach behind bar area -1 dead roach under hand wash sink in dish pit area Operator cleaned up all and sanitized areas.