Red Mesa
Last inspected: Nov 4, 2025
70
Score
The health department has logged eight inspections at Red Mesa, the earliest from 2022. The most recent report on file is from Nov 4, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Violation counts have held steady across recent visits, averaging around eight violations each.
Looking across the full record, “spray bottle located” is the recurring theme, flagged four times.
Restaurants in St. Petersburg average 77, so Red Mesa trails the local norm. The inspection history reads as standard for a restaurant of this size.
8
Inspections
0
Critical latest
1
Major latest
5
Minor latest
Inspection History
Nov 4, 2025
Complaint Full
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Spray bottle located on shelf warewashing area containing bleach not labeled. Employee labeled spray bottle bleach. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Accumulation of brown substance in the interior of the ice machine/bin. Located in prep area.
22-20-5
Basic - 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.
40-06-5
Basic - Equipment in poor repair. Bottom two shelves of prep table on cooks line are rusted with a hole. **Repeat Violation**
14-11-5
Basic - In-use tongs stored on oven door handle between uses. Employee removed tongs. **Corrected On-Site**
10-20-4
Basic - 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. **Corrected On-Site**
06-09-1
70
Sep 4, 2025
Complaint Full
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
High Priority - 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.
12A-13-4
High Priority - 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.
08A-17-6
Intermediate - 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. **Corrected On-Site**
31A-11-4
Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Unable to read some of the writing on label on in-house reduced oxygen packaged raw steak in reach-in cooler on cooks line. Operator voluntarily discarded steak. **Corrective Action Taken**
03G-06-5
Intermediate - 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. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - 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.
36-34-5
Basic - Equipment in poor repair. Bottom shelf of prep table is rusted with whole.
14-11-5
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Dishmachine gauge not registering temperature.
16-38-5
Basic - Old labels stuck to food containers after cleaning stored on shelf in warewashing area.
16-46-4
Basic - Reach-in cooler located on front line interior have accumulation of soil residues.
22-16-4
Basic - 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. **Corrected On-Site**
03G-53-1
Basic - Unsealed concrete floor on cooks line.
36-02-5
39
Mar 31, 2025
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. From cooks line at 3:00pm. Operator reheated items on flat-top grill. Rechecked temp at 3:07pm a. cooked bell peppers and onions (71F - Hot Holding) 173f. Discussed utilizing Time As A Public Health Control as an option. **Corrected On-Site**
03B-01-6
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch apron while donning gloves then touch clean plates without removing gloves and washing hands. Discussed with operator proper hand-hygiene techniques. **Corrective Action Taken**
12A-28-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler on cooks line and front counter at 2:56pm. Operator placed items in ice bath. Rechecked temps at 3:26pm a. tamales (47F - Cold Holding); 41f b. chorizo (47F - Cold Holding) 41f c. cut tomatoes (51F - Cold Holding) 43f **Corrected On-Site** **Repeat Violation**
03A-02-5
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. No chlorine test kit to test chlorine dishmachine sanitizer.
16-32-5
Intermediate - Spray bottle in warewashing area containing toxic degreaser substance not labeled. Operator labeled spray bottle degreaser. **Corrected On-Site** **Repeat Violation**
41-17-4
Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Max dishmachine temp 109f.
16-53-4
Basic - In-use tongs stored on equipment door handle between uses. Operator removed tongs. **Corrected On-Site**
10-20-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on top of reach-in cooler on cooks line. Employee removed phone. Discussed with operator r cleaning and sanitizing area.
40-06-5
43
Nov 18, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Wiping Cloths Properly Used and Stored
FL-41
35
Apr 12, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Food with mold-like growth. See stop sale. Three reduced oxygen packaging Romano cheese in walk in cooler. Has mold like substance. No time mark of date prep. Manager discarded.
01B-07-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Braising rib made yesterday in walk in cooler no date mark .
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing bleach not labeled next to three compartment sink. Employee put label on bottle during inspection **Corrected On-Site**
41-17-4
Basic - No Heimlich maneuver/choking sign posted. Choking Poster -DBPR form HR 5030-105 sent to operator **Corrected On-Site**
51-13-4
Basic - Water draining onto floor surface. Water drainage on floor from pipes from ice machine back of house near prep sink.
29-03-4
64
Dec 18, 2023
Routine - Food
2 major violations. 8 minor violations.
View 10 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Personal Cleanliness
FL-40
Plumbing Maintained; Sewage Disposal
FL-51
47
Jun 19, 2023
Routine - Food
1 major violation. 8 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
58
Dec 15, 2022
Routine - Food
6 critical violations. 6 major violations. 11 minor violations.
View 23 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Grouper and salmon received fresh on ice, filleted and vacuum sealed, not held frozen before during and after being packaged. **Warning**
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Open top reach in cooler across from stove: butter (51F - Cold Holding); cut tomatoes (50F - Cold Holding); cut lettuce (54F - Cold Holding), items moved to cooler at 11am. items moved to other reach cooler. Retemp - butter 42F; cut tomatoes 41F; cut lettuce 42F **Corrected On-Site** **Warning**
03A-02-5
High Priority - Container of medicine improperly stored. Tube of antibiotic ointment on shelf above prep table in rear hallway **Warning**
41-07-4
High Priority - Dented/rusted cans present. See stop sale. Three rusted #10 cans of pumpkin puree in dry storage **Warning**
01B-01-4
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Grouper and salmon received fresh on ice, filleted and vacuum sealed, not held frozen before during and after being packaged. **Warning**
03G-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked chicken in reach in cooler across from burners, employee corrected order **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Soda gun nozzles soiled at bar and servers station. Cutting boards stained in kitchen. **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink bloodied by trash can in kitchen **Warning**
31A-09-4
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand sink removed from dishwashing area, per plans on file, hand sink should be installed to the left of dish machine **Warning**
31A-04-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in middle pass-through prep area has plastic container inside of it. **Warning**
31A-11-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. A hand sink that was next to dish machine has been removed but hand sink in adjacent prep area is close by, countertop has been added to right side of bar that now has an ice bin under it meant for server's and beverage service. Soda fountain with ice bin added in wait station near bar In middle pass-through prep area across what used to be a three compartment sink is now a two compartment sink **Warning**
51-16-7
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork and guarillo peppers in walk-in cooler not date mark, prepared on 12/14, operator added date **Corrected On-Site** **Warning**
02C-02-5
Basic - Condensation or other drainage not disposed of according to law. Ceiling leak from rain water in rear prep room next to managers office **Warning**
28-02-4
Basic - Cutting board has cut marks and is no longer cleanable. On cook line in kitchen **Warning**
14-09-4
Basic - Damaged/spoiled/recalled food not properly segregated. Three rusted #10 cans of pumpkin puree in dry storage. Operator segregated **Corrective Action Taken** **Warning**
08B-20-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on top of cooler at at bar and on counter at server's station **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on top of cooler at bar, item moved during inspection **Corrected On-Site** **Warning**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic storage bins on shelf near dish machine, operator unstated bins **Corrective Action Taken** **Warning**
24-08-4
Basic - Equipment in poor repair. Metal shelves above prep sink with accumulation of rust **Warning**
14-11-5
Basic - Standing water in bottom of reach-in-cooler. Tall double door cooler in prep hallway **Warning**
29-49-6
Basic - Water draining onto floor surface. From ice machine n food prep hallway **Warning**
29-03-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at servers station quaternary 0ppm, operator corrected concentration 200ppm **Warning**
21-07-4
Basic - Bowl or other container with no handle used to dispense food. Portion cup used as scoop in Parmesan cheese, employee removed cup during inspection. **Corrected On-Site** **Warning**
14-01-5
13
Frequently Asked Questions
When was Red Mesa last inspected?
The most recent health inspection at Red Mesa on file is from Nov 4, 2025. The public record contains eight inspections in total.
What is the most common violation at Red Mesa?
Across the inspection record, “spray bottle located” has been cited four times, more than any other issue at Red Mesa.
How does Red Mesa compare to other restaurants in St. Petersburg?
Red Mesa most recently scored 70 out of 100, which is lower than the St. Petersburg average of 77.
Has Red Mesa's inspection record improved over time?
Results have been roughly steady. Inspections at Red Mesa have averaged around eight violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Red Mesa means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Red Mesa inspected?
Based on the inspection history on file, Red Mesa is inspected around three times per year on average.
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