Wicked Cantina
Last inspected: Mar 6, 2026
86
Score
Across the available record, Wicked Cantina has 10 inspections on file, the first dated 2022. Wicked Cantina was last inspected on Mar 6, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Recent inspections have turned up more issues than earlier ones, averaging around seven violations lately compared to roughly three violations before.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged four times.
The city-wide average for St. Petersburg sits at 77, putting Wicked Cantina on the better side of that line. The record is unremarkable in either direction.
10
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Mar 6, 2026
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -inside of nozzles in soda machine at kitchen entrance are soiled **Repeat Violation** **Warning** - From follow-up inspection 2026-03-06: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. - in storage area to left of kitchen with old smoker **Warning** - From follow-up inspection 2026-03-06: **Time Extended**
36-22-4
86
Mar 5, 2026
Routine - Food
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked rice (130F - Hot Holding) Operator reheated to 165F to resume hot holding at 135F or above. **Corrected On-Site** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In bar area- Salsa (47F - Cold Holding), had been stored in cold holding unit since 10:30 AM. Operator voluntarily discarded. Cold holding table on cook line- Pico de gallo (48F - Cold Holding, retemped at 42F) Operator put in freezer to cool Salsa station in kitchen- Salsa (56F - Cold Holding, retemped at 46F) Operator put in cooler to chill but it was covered and stacked **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -inside of nozzles in soda machine at kitchen entrance are soiled **Repeat Violation** **Warning**
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator was not able to test temperature of high temp dish machine. **Warning**
16-62-1
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Two employees recently hired and engaging in food preparation in kitchen have no food handler training yet and have not signed their employee health reporting agreements. Employees signed health reporting agreements. **Corrected On-Site** **Warning**
11-26-1
Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Dishwasher (Temperature 142F) Data plate on dishwasher machine says minimum wash temp 155F and minimum rinse temp 180F Operator will use 3 compartment sink for sanitizing until dish machine has been serviced and is able to reach proper minimum temperature for sanitizing. Operator set up 3 compartment sink. **Corrective Action Taken** **Warning**
16-54-4
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Rinse gauge on dish machine says 110F- 115F, but machine temped at 142F. **Warning**
16-38-5
Basic - Floor area(s) covered with standing water. - in storage area to left of kitchen with old smoker **Warning**
36-22-4
Basic - Current Hotel and Restaurant license not displayed. License displayed expired 2/1/26 **Warning**
50-09-4
43
Oct 29, 2025
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Non-food grade towel used as liner for food container. Operator removed. **Corrected On-Site**
14-86-1
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes (49F - Cold Holding); cut lettuce (60F - Cold Holding); shredded cheese (54F - Cold Holding) in cold holding unit at beginning of cook line Salsa (47F - Cold Holding) in kitchen across from dry storage room Staff voluntarily discarded tomatoes, other items put in rapid cooler. All items retemped at or below 42F. **Corrected On-Site**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on end of cook line deli cooler grooved and stained, no longer cleanable.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink in room to left of kitchen with smoker was blocked by employee bikes. Room is leftover from previous restaurant and not used. Discussed that they still may not block this hand wash sink. Operator moved bikes. **Corrected On-Site**
31A-09-4
Basic - Raw fruits/vegetables not washed prior to preparation. Bell peppers bearing stickers stored in container of washed peppers in walk in cooler.
08B-39-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting of stacked pans on storage rack across from freezers
24-08-4
Basic - Ice buildup in reach-in freezer behind bar.
14-69-4
Basic - Missing drain plug at dumpster.
33-11-4
Basic - Water leaking from pipe under hand wash sink behind bar. Operators have bucket to catch water and work order to fix issue.
29-11-4
Basic - Unwashed fruits/vegetables stored over washed fruits/vegetables Operator moved to store below washed produce. **Corrected On-Site**
08B-17-4
45
Feb 7, 2025
Routine - Food
No violations found.
100
Jan 29, 2025
Routine - Food
3 critical violations.
View 3 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm chlorine sanitizer. Could be high temp but only reaching 153 **Warning**
22-49-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. seafood sauce (130F - Hot Holding) **Warning**
03B-01-6
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. 845am refried beans (135F - Reheating); 8:45am black beans (119F) **Warning**
03E-02-5
64
Aug 22, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler underneath cook top: raw shrimp (48F - Cold Holding) Manager moved to reach in freezer. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board across from cook top has built up food debris.
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has mold like substances. **Repeat Violation**
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Floor area covered with standing water in dish machine area.
36-22-4
Basic - Standing water in floor drain, floor drain draining very slowly in ware washing area.
29-19-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses behind bar.
21-12-4
61
May 31, 2024
Complaint Full
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler: grouper (48F - Cold Holding); mahi (48F - Cold Holding) Manager moved items into reach in freezer. Temperature taken again: grouper (42F - Cold Holding); mahi (41F - Cold Holding) **Corrected On-Site**
03A-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine nearest the dish washing area has mold like substance.
22-20-5
82
Feb 12, 2024
Food-Licensing Inspection
No violations found.
100
Jan 4, 2023
Complaint Full
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
43
Jul 14, 2022
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Milk opened previous day marked by manager **Corrected On-Site**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Bottle with blue liquid on cooks line needs identification
41-17-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes stacked wet on shelf in dish area
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets in prep area soiled
23-03-4
67
Frequently Asked Questions
When was Wicked Cantina last inspected?
The most recent health inspection at Wicked Cantina on file is from Mar 6, 2026. The public record contains 10 inspections in total.
What is the most common violation at Wicked Cantina?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Wicked Cantina.
How does Wicked Cantina compare to other restaurants in St. Petersburg?
Wicked Cantina most recently scored 86 out of 100, which is higher than the St. Petersburg average of 77.
Has Wicked Cantina's inspection record improved over time?
No. Recent inspections at Wicked Cantina have averaged around seven violations per visit, up from roughly three earlier in the record.
What does a low risk rating mean?
A low risk rating at Wicked Cantina means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Wicked Cantina inspected?
Based on the inspection history on file, Wicked Cantina is inspected around three times per year on average.
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