Red Mesa Mercado
Last inspected: Jan 15, 2026
67
Score
Red Mesa Mercado has been inspected 10 times since 2022. The most recent visit was on Jan 15, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Performance has remained roughly level over recent inspections, averaging near five violations each time.
Across the inspection history, “accumulation of black/green mold-like substance” is the issue that surfaces most often, recorded two times.
Compared to other St. Petersburg restaurants (averaging 77), there's room to close the gap. On the whole, the file is mixed but not concerning.
10
Inspections
0
Critical latest
2
Major latest
4
Minor latest
Inspection History
Jan 15, 2026
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Handwash sink used for purposes other than handwashing. Plastic cambro stored in hand wash sink next to three compartment sink in rear kitchen. Item removed. **Corrected On-Site**
31A-11-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser at three compartment sink unable to dispense paper towels. Manager provided paper towels at sink. **Corrected On-Site**
31B-05-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine next to hand wash sink in kitchen with red/black mold-like substance along ceiling of unit.
22-20-5
Basic - Cloth used as a food-contact surface. White and orange wiping cloth used as food contact surface in warmer with tortillas. Used to line bottom of warmer. Manager removed cloth from warming unit. **Corrected On-Site**
21-05-5
Basic - Equipment in poor repair. Torn gaskets on two reach-in coolers at cook-line
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach-in cooler next to flat top grill on cook-line. Gasket soiled across from flat top grill on cook-line.
23-03-4
67
Jul 25, 2025
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. From steam table on cooks line. Operator reheated beans. Rechecked temp a. cooked refried beans (114F - Hot Holding) 167f **Corrected On-Site**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler on cooks line. Employee placed items in ice bath. Rechecked temps a. pico de gallo (45F - Cold Holding); 43f b. diced tomatoes (47F - Cold Holding); 45f c. guacamole (45F - Cold Holding) 43f **Corrective Action Taken**
03A-02-5
Basic - Cardboard used to line food-contact shelves in dry-storage room. Operator removed cardboard. **Corrected On-Site**
14-05-4
70
Jan 27, 2025
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Water hose connected water faucet without vacuum breaker in warewashing area.
29-34-4
High Priority - Dented/rusted cans present. See stop sale. 6lb can of whole tomatoes are dented at seam on dry-storage rack. **Repeat Violation**
01B-01-4
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 touching soiled dishes while donning gloves then retrieve clean dishes without removing gloves and washing hands. Discussed with operator proper hand-hygiene techniques. **Corrective Action Taken**
12A-13-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water at hand wash sink at front counter is 72f. Operator hot water for five minutes.
27-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Reduced oxygen packaging fish is thawing in ROP packaging in walk-in cooler. ROP fish is partially frozen. Operator cut package. **Corrected On-Site**
06-01-5
55
Jul 26, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
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
Food Contact Surfaces Clean and Sanitized
FL-22
Personal Cleanliness
FL-40
47
Mar 25, 2024
Complaint Full
4 critical violations. 1 major violation. 5 minor violations.
View 10 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
37
Feb 9, 2024
Routine - Food
No violations found.
100
Jan 5, 2024
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Establishment holds cooked time/temperature controlled for safety reduced oxygen packaged food for up to 7 days as such the label bears the expiration as 7 days. Needs variance. **Warning** - From follow-up inspection 2023-12-01: **Time Extended** - From follow-up inspection 2024-01-05: **Time Extended**
03G-43-1
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Establishment holds cooked time/temperature controlled for safety reduced oxygen packaged food for up to 7 days as such the label bears the expiration as 7 days. Needs variance. ROP of raw chorizo no haccp plan. Label bears 7 day expiration. **Warning** - From follow-up inspection 2023-12-01: **Time Extended** - From follow-up inspection 2024-01-05: **Time Extended**
03G-50-1
82
Dec 1, 2023
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Establishment holds cooked time/temperature controlled for safety reduced oxygen packaged food for up to 7 days as such the label bears the expiration as 7 days. Needs variance. ROP of raw chorizo no haccp plan. Label bears 7 day expiration. **Warning** - From follow-up inspection 2023-12-01: **Time Extended**
03G-50-1
Intermediate - - From initial inspection : Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Establishment holds cooked time/temperature controlled for safety reduced oxygen packaged food for up to 7 days as such the label bears the expiration as 7 days. Needs variance. **Warning** - From follow-up inspection 2023-12-01: **Time Extended**
03G-43-1
82
Sep 27, 2023
Routine - Food
2 critical violations. 3 major violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 45 degrees Fahrenheit, item was placed in walk in cooler for chill. Drawer was too full. **Warning**
03A-02-5
High Priority - Operator is not properly tracking the number of days time/temperature control for safety food packaged using a reduced oxygen method was maintained frozen in order to properly date mark the food when thawed and held at refrigerated temperatures again. ROP raw chorizo thawed with no time tracking. **Warning**
03G-52-1
Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Establishment holds cooked time/temperature controlled for safety reduced oxygen packaged food for up to 7 days as such the label bears the expiration as 7 days. Needs variance. **Warning**
03G-43-1
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Establishment holds cooked time/temperature controlled for safety reduced oxygen packaged food for up to 7 days as such the label bears the expiration as 7 days. Needs variance. ROP of raw chorizo no haccp plan. Label bears 7 day expiration. **Warning**
03G-50-1
Intermediate - Reduced oxygen packaged sous vide or cook-chill food transported to a satellite location of the same business entity without being equipped with electronic monitoring devices. No electronic monitoring of transported foods to Cantina and Red Mesa. **Warning**
03G-55-1
55
Dec 28, 2022
Routine - Food
2 major violations. 8 minor violations.
View 10 violations
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by glass. Glass was removed. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in dish area. Inspector informed employee and paper towels were placed in dispenser. **Corrected On-Site**
31B-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee thermos on clean dish rack in dish washing area.
12B-07-4
Basic - Cutting board has cut marks and is no longer cleanable. Prep cutting boards heavily scratched and no longer cleanable
14-09-4
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink found in reach in freezer double door next to the dry storage area. Inspector informed employee and drink was moved to designated area.
12B-13-4
Basic - Old labels stuck to food containers after cleaning. Old food labels on containers on clean dish rack. Inspector educated employee on leaving labels on.
16-46-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of multiple reach in coolers soiled with food debris and mold like substance.
23-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket and book bag hanging on dry storage rack. Inspector informed employee and and items were removed. **Corrected On-Site**
40-06-5
55
Frequently Asked Questions
When was Red Mesa Mercado last inspected?
The most recent health inspection at Red Mesa Mercado on file is from Jan 15, 2026. The public record contains 10 inspections in total.
What is the most common violation at Red Mesa Mercado?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited two times, more than any other issue at Red Mesa Mercado.
How does Red Mesa Mercado compare to other restaurants in St. Petersburg?
Red Mesa Mercado most recently scored 67 out of 100, which is lower than the St. Petersburg average of 77.
Has Red Mesa Mercado's inspection record improved over time?
Results have been roughly steady. Inspections at Red Mesa Mercado have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Red Mesa Mercado 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 Mercado inspected?
Based on the inspection history on file, Red Mesa Mercado is inspected around three times per year on average.
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