ATHENIAN GARDEN
2220 4 ST N, Saint Petersburg FL 33704 · 727.822.2000
Last inspected Feb 23, 2026 · 8 visits since January 2024
DEC 24
APR 25
MAY 25
SEP 25
FEB 26
— STEADY
5 inspections within 18 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Onions and peppers 97F. Employee reheated onions and peppers to 165F.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $960
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2022024428 | May 5, 2022 | Jul 20, 2022 | $800 |
| 3--2015033528 | Apr 28, 2015 | Sep 10, 2015 | $160 |
Inspection history
8 visits, newest first
Feb 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
What the inspector wrote — 7 findingsThe state's own report →
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. 2 (12oz) portions of commercially packaged ROP fish thawed in standing reach-in cooler located on west wall of kitchen.
Food-contact surface soiled with food debris, mold-like substance or slime. Table mounted can opener soiled across from cook line.
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. 2 (12oz) portions of commercially packaged ROP fish thawed in standing reach-in cooler located on west wall of kitchen. Discussed with kitchen manager proper methods for thawing commercially packaged ROP fish and effective changes 1-1-2026.
Current Hotel and Restaurant license not displayed. License displayed expired 2-1-2026. License is current
Show the remaining 3 findings ▾
Equipment and utensils not properly air-dried - wet nesting. Wet nesting observed on glass shaker pints put away for storage at server wait station.
Food stored on floor. Buckets with mixture of dried herbs and spices on floor in front prep salad station. Discussed with PIC to elevate items from the ground.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of legs on equipment/tables in kitchen soiled with accumulation of old grease.
Sep 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Gyro meat inside reach in cooler right side of cook line not date. Employee dated 9-21 during inspection
Duct tape used to repair nonfood-contact surface. Door of walk in cooler near handle. Handle of microwave at cook line. Ice bin handle front service station.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys stored top of steam table. Employee moved
Interior of microwave at cook line has accumulation of grease.
Standing water in bottom of reach-in-cooler. Deli cooler at cook line
May 12, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 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 washer 10ppm chlorine. Employee primed machine and corrected sanitizer to 50ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.cut tomatoes (48F - Cold Holding). Employee put tomatoes in reach in freezer for quick chill. Retemped tomatoes at 43F.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle of cleaner on buss tray in walk thru area. Labeled sanitizer.
Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Sanitizer not dispensed by dish machine 10ppm. Employee primed machine and 50ppm.
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile damaged by leaking water at front counter.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine sanitizer 0ppm. Corrected to 100ppm
Apr 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate5 Basic
Show 10 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw fish in stand up cooler on cook line. Employee property separated items.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler soiled with food debris
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 8 employees working at time of inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice, gyro meat in stand up cooler on cook line held more than 24 hours no date marking. Employee dated items
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.
Carbon dioxide/helium tanks not adequately secured.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
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. Grouper not removed from vacuum packaging prior to thaw. Employee removed grouper from packaging
Current Hotel and Restaurant license not displayed. License 2-1-2025
Food stored on floor in dry storage area out back.
Dec 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Reading 0ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Employee primed sanitizer system. Rechecked reading 50ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer used more than 4 hours ago soiled with food debris. Cutting board on reach-in cooler soiled with food debris. Employee cleaned and sanitized meat slicer. Discussed with PIC stained cutting board.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Squeeze bottle located in warewashing containing turquoise soap not labeled. PIC labeled bottle by common name.
Accumulation of debris on exterior of warewashing machine.
Carbon dioxide tanks not adequately secured in outdoor shed area.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Cutting board on reach-in cooler on cooks line has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage canister on top of cutting board on reach-in cooler on cooks line. Employee removed canister. Discussed with PIC cleaning and sanitizing area.
Mar 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate6 Basic
Show 8 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained. Can opener blade soiled
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Pastitsio in reach in freezer
Carbon dioxide tanks not adequately secured. In outdoor storage shed
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Dry goods in outdoor storage shed without smooth or easily cleanable walls and ceilings
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. Grouper not removed from vacuum packaging prior to thaw
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Metal rack suspended from ceiling over kitchen soiled with dust
Wet wiping cloth not stored in sanitizing solution between uses. On prep table in kitchen
Jan 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles Above cook line soiled with dust.
Cutting board has cut marks and is no longer cleanable. Multiple cutting boards have cut marks.
Ice buildup in reach-in freezers in kitchen area next to cook line..
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled with food debris in reach in coolers.
Jan 16, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 3 high priority.
3 High priority3 Intermediate11 Basic
Show 17 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (47F - Cold Holding); American cheese (45F - Cold Holding); feta (45F - Cold Holding) Employee placed items in the freezer cut tomatoes 41F- American cheese 42F - Feta cheese 39F*
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Onions and peppers 97F. Employee reheated onions and peppers to 165F.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside mop sink missing vacuum breaker.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Packaged food not labeled as specified by law. Site Package Rice pudding made daily has no Label on a the food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.Manager removed items from front dining room cooler.
Warewashing machine not automatically dispensing the sanitizer. Chlorine reading 0ppm at dish machine. 2 compartment sink was set up with quaternary reading 200ppm.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Plastic cup in tuna fish. Employee removed plastic cup
Carbon dioxide/helium tanks not adequately secured. Co2 tanks by back door not secured properly.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles Above cook line soiled with dust.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Multiple cutting boards have cut marks.
Floor soiled/has accumulation of debris. Floors in salad area soiled with grease.
Ice buildup in reach-in freezers in kitchen area next to cook line..
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled with food debris in reach in coolers.
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.