ALLELO
300 BEACH DR NE #128, Saint Petersburg FL 33701 · 727-851-9582
Last inspected Apr 21, 2026 · 7 visits since November 2023
MAR 24
NOV 24
MAY 25
NOV 25
APR 26
▼ IMPROVING
5 inspections trending up, 37 points better than where it started.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live in bar area not landing on food or food contact surfaces. 1 live fly in kitchen not landing on food or food contact surfaces.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Apr 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Employee was actively using the dishwasher machine during the inspection. Ran high temp dish machine a few times and the high temperature recorded was 151.6. The chef on duty call the service technician. Technician turned up the setting on the heat element and the temperature recorded was 163.9 degrees.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed the chef on duty an oyster consumer advisory. The chef printed and posted the sign during the inspection.
Bowl or other container with no handle used to dispense food. Observed deli cup inside container of diced cooked potatoes. Chef removed item.
Equipment and utensils not properly air-dried - wet nesting. Clean containers stored on shelf above dish machine drain board.
Show the remaining 1 finding ▾
Old labels stuck to food containers after cleaning. On clean containers stored on shelf above dish machine drain board.
Nov 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
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. Dish machine at front bar tested at 0 ppm. Chef discovered chemical solution was empty and refilled unit. Retested at 50 ppm
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on reach-in cooler across from cook line soiled.
Ripped/worn tin foil used as shelf cover. Discussed with chef to replace foil as needed when visible tears are observed.
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. Chef dated items with proper labeling.
Working containers of food removed from original container not identified by common name. Container of white granular substance observed with no label. Chef identified item as flour and labeled during inspection.
May 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Renewed during inspection
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to Chef. Discussed adding blue cheese olives at bar to time as a public health control
Equipment and utensils not properly air-dried - wet nesting. Deli containers above dish machine
Food stored on floor. Container of eggs on floor in walk in cooler, relocated
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. ROP meats in walk in cooler held less than 48 hours, no time mark
Nov 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Clams/mussels/oysters tag removed from original container prior to container being emptied. Fresh mussels in reach in cooler in kitchen with no tag. Tag with mussels in walk in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on top of dish machine.
Employee with no hair restraint while engaging in food preparation.
Equipment and utensils not properly air-dried - wet nesting. Wet nesting on sauce cups in ware washing area.
Floor area(s) covered with standing water underneath fryers.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Lamb shanks and chicken in reduced oxygen packaging with dates of 11/3/24 and 11/9/24.
Mar 28, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Clam, mussel and oyster tags not marked with last date served.
Mar 26, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority3 Intermediate5 Basic
Show 13 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temperature dish machine only reaches 136.4 F. Manager set up three compartment sink at 200 ppm quaternary for sanitization.
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. Dish washer goes from scraping dirty dishes to putting away clean dishes with no hand wash in between.
Operating with an expired Division of Hotels and Restaurants license. License expired on 02/01/2024.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over vegetables in walk in cooler. Manager stored correctly.
Clam, mussel and oyster tags not marked with last date served.
Handwash sink used for purposes other than handwashing. Hand wash sink on cook line used to store water. Manager removed.
Reduced oxygen packaged food lacking bold type on contrasting background, or other required information.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets on ice machine not inverted for protection.
Equipment and utensils not properly air-dried - wet nesting. Wet nesting on clean pans in ware washing area.
Food stored on floor. Mussels stored on floor of walk in cooler. Manager stored correctly.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage in reach in cooler on cook line. Manager removed.
Working containers of food removed from original container not identified by common name. Flour removed from original container in kitchen prep area and not labeled. Manager labeled.
Portable fire extinguisher missing from its designated location. For reporting purposes only. Fire extinguisher in kitchen is on floor underneath prep table.
Nov 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate4 Basic
Show 10 findings ▾
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. Dish washer went from dirty dishes to clean dishes with no hand wash sink in between.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live in bar area not landing on food or food contact surfaces. 1 live fly in kitchen not landing on food or food contact surfaces.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table by kitchen door entrance: garlic butter (71F - Cold Holding) Inspector discussed and emailed Tine as a Public Health Control paperwork.
Clams/mussels/oysters tag removed from original container prior to container being emptied. Fresh clams removed from original container and stored on cook line with no tag.
Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Reduced oxygen packaging of cooked beef, pork chops and poultry lacking date marking and description in walk in cooler.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages stored above a prep table with the espresso machines near the ice machines. Manager relocated employee drinks away from prep table.
In-use tongs stored on equipment door handle between uses. Tongs stored on oven handles on cook line. Chef stored correctly.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven on cook line has built up food debris.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on food prep table near kitchen door entrance. Manager stored properly.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.