Neighbourhood
Saint Petersburg33704
Restaurants52
Spotless inspections8%
Ordered shut17
Fines$24k
A 24B 13C 4D 3F 5Not rated 3
Grades describe each kitchen's last twelve months. The spotless figure above counts every inspection ever recorded here that ended with the inspector writing nothing down at all — a much harder bar than an A.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Located on shelves above the cookline: yellow rice (110F - Hot Holding) cooked black beans (126F - Hot Holding) Chef discarded the yellow rice, however placed the chicken back on the flat top and reheated to 165F.
High priorityCALI ST PETE →Aug 25, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored in fron reach-in cooler above dressings. Operator relocated sauces for safe storage. Raw chicken stored above cooked potato's and cooked corn in walk-in cooler. Operator relocated chicken to a lower shelf also holding chicken.
High priorityCRABBY VILLAGE →Aug 25, 2026
Dishmachine chlorine sanitizer not at proper minimum strength. Front bar chlorine dish machine testing at 0 ppm. Employee replaced chemical and retested unit. Unit testing at 50 ppm.
High priorityTHREE BIRDS TAVERN →Aug 19, 2026
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. (15) portions of salmon (11) portions of mahi (4) portions of grouper
High priorityTHREE BIRDS TAVERN →Aug 19, 2026
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Located inside lowboy reach-in cooler at cook line: raw shrimp (58F - Cold Holding) raw chicken (53F - Cold Holding) comminuted beef (60F - Cold Holding) cheese slices (62F - Cold Holding) Items were held in unit overnight.
High priorityTHREE BIRDS TAVERN →Aug 19, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Located inside lowboy reach-in cooler at cook line: raw shrimp (58F - Cold Holding) raw chicken (53F - Cold Holding) comminuted beef (60F - Cold Holding) cheese slices (62F - Cold Holding) Items were held in unit overnight. See Stop Sale.
High priorityTHREE BIRDS TAVERN →Aug 19, 2026
Stop Sale issued. Fish reduced oxygen packaged on premises, or commercially processed reduced oxygen packaged fish labeled with instructions to remain frozen until time of use, not held frozen. (7) portions of commercially processed ROP grouper observed fully thawed, while still in packaging, inside the walk-in cooler.
High priorityCASUAL CLAM →Aug 3, 2026
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. QAC wiping cloth solution testing at 500 ppm. Manager instructed employee to prepare new sanitizer bucket. Retested at 200 ppm
High priorityCASUAL CLAM →Aug 3, 2026
Operating with an expired Division of Hotels and Restaurants license. Establishment is open and operating serving food to the public. License expired 2-1-2026. Operator renewed license during inspection.
High priorityGRAIN & BERRY →Aug 3, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Located inside steam well at expo line; French onion soup (119F - Hot Holding) chili (121F - Hot Holding) Manager removed items and had employees reheat food to the following temperatures: French onion soup (166F - Hot Holding) chili (171F - Hot Holding)
High priorityTRIP'S DINER →Jul 30, 2026
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket located at front counter tested at Quaternary 500ppm. Manager instructed employees to dump bucket and make a new one. Inspector suggested utilizing sanitizer set up in the three compartment sink.
High priorityKARMA JUICE BAR →Jul 30, 2026
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine dish machine testing at 0ppm. Data plate indicated machine should be testing at 50 ppm. Upon further inspection, sanitizer has been completely depleted. Instructed operator to set up 3 compartment sink for ware washing until the unit is repaired.
High priorityVIOLET STONE →Jul 30, 2026