TIJUANA FLATS #114

Name: TIJUANA FLATS #114
Address: 2117 66TH STREET NORTH, ST. PETERSBURG, FL, 33710, US
Rating: 37

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

37 Grade F / 100

Failing Health Score

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Quick take

TIJUANA FLATS #114 in ST. PETERSBURG currently holds an InspectFL Health Score of 37 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 36 total violations — 13 critical, 3 major, 20 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

80%

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.

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•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.

Inspector notes not yet imported — showing violation categories below.

Call Back - Extension given, pending
Non-food-contact surfaces (gaskets, shelves, equipment exteriors, door handles) soiled with grease, debris, dirt, slime, or dust.
Operating with an expired DBPR license, license not displayed, license decals missing on mobile units, or operating without a license.

Specific inspector observations for this inspection are in the official DBPR report at myfloridalicense.com.

Warning Issued
[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.
[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.
[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
[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
[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.
[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.
[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.

Warning Issued
[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
[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.
[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.
[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.
[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
[03B-01-6] 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.
[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
[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.
[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.

Administrative complaint recommended
[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.
[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.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine.
[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.
[41-17-4] Spray bottle containing toxic substance not labeled. Sanitizer spray bottle not labeled, operator labeled.
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-11-5] Equipment in poor repair. Reach in cooler handle at wait station is broken. Reach in cooler at bar door not fully hinged
[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
[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.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked ground beef (120F - Hot Holding); cooked rice (125F - Hot Holding); Mexican rice (117F - Hot Holding); Operator stirred and covered items. Cooked ground beef (140F - Hot Holding); cooked rice (136F - Hot Holding); Mexican rice (140F - Hot Holding)

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