BASIL LEAF LLC
6395 GULF BLVD, St.Pete Beach FL 33706 · 727-360-4000
Last inspected Apr 27, 2026 · 9 visits since December 2023
APR 24
DEC 24
APR 25
SEP 25
APR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Accumulation of dead flies in UV traps, cleaned during inspection
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2020042653 | Aug 20, 2020 | Nov 19, 2020 | $800 |
| 3--2020029423 | Jun 23, 2020 | Sep 29, 2020 | $400 |
Inspection history
9 visits, newest first
Apr 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate7 Basic
What the inspector wrote — 12 findingsThe state's own report →
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 tested at 0 ppm. Employee ran unit to prime lines. Retested at 50PPM
Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops stored above ready to eat sauces in walk-in cooler. Raw chicken in standing reach-in freezer above rice paper. Both items were relocated for proper safe storage.
Handwash sink not accessible for employee use at all times. Hand wash sink blocked by equipment next to ice machine. Items were relocated for access to sink.
Handwash sink used for purposes other than handwashing. Hand wash sink next to the ice machine used to store ice scoop and utensils. Items were removed from sink.
Show the remaining 8 findings ▾
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plans for establishment utilizing time to hold sushi rice.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine heavily soiled with black, red, and brown mold like substance. Discuss with operator who had the unit cleaned during inspection.
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. Commercially packaged ROP fish stored to thaw in reach-in coolers in rear storage and at sushi counter. Fish was still frozen. Inspector discussed with employees who began to remove fish from plastic to resume thawing.
Floors not constructed to be easily cleanable. Floors in walk-in cooler not easily cleanable
In-use tongs stored on equipment door handle between uses. Tongs were relocated.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Machine used to apply sealed lids to boba cups soiled with a build up of debris.
Opened employee beverage container in a cold holding unit with food to be served to customers. Two Starbucks cups stored in standing reach-in cooler at employee wait station.
Stored food not covered. Sprouts, cut and washed broccoli, ready-to eat sauces stored in the walk-in cooler stored uncovered.
Sep 17, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Floor soiled/has accumulation of debris. Under work tables.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop.
Sep 10, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
1 High priority1 Intermediate7 Basic
Show 9 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. 0 ppm.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Red sauce no date mark, fried tofu no date mark.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Cup no handle used for scoop in rice
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Not sanitizing.
Floor soiled/has accumulation of debris. Under work tables.
Food stored on floor. 3 sauce bucket stored on floor.
In-use tongs stored on equipment door handle between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop.
Apr 9, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Floor soiled/has accumulation of debris. Floor on cook line and kitchen soiled with food debris.
Outer openings not protected with self-closing doors. Rear door open to kitchen.
Apr 8, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate4 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 machine 0ppm chlorine.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained and soiled on cook line.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine 0ppm chlorine.
Floor soiled/has accumulation of debris. Floor on cook line and kitchen soiled with food debris.
Open dumpster lid.
Outer openings not protected with self-closing doors. Rear door open to kitchen.
Apr 7, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 5 high priority.
5 High priority3 Intermediate9 Basic
Show 17 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 0ppm chlorine.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in reach in freezer in storage room. Employee moved raw chicken to lower shelf.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee working with food not changing gloves from raw to ready to eat. Educated employee and she washed hands and changed gloves.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked rice (70F - Cold Holding); cut leafy greens (68F - Cold Holding); rice noodles (68F - Cold Holding); cooked noodles (69F - Cold Holding); curry sauce (68F - Cold Holding) walk in cooler not working since 4-6-2025. Repair called and onsite during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked rice (70F - Cold Holding); cut leafy greens (68F - Cold Holding); rice noodles (68F - Cold Holding); cooked noodles (69F - Cold Holding); curry sauce (68F - Cold Holding) walk in cooler not working since 4-6-2025. Repair called and onsite during inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained and soiled on cook line.
Handwash sink not accessible for employee use at all times. Scoops in hand sink in prep / storage room. Employee removed scoops.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink in dish area. Employee placed paper towels at hand sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with black mold like debris. Employee cleaning ice machine.
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. Tuna thawed in vacuum sealed packaging in sushi bar that has instructions to remove from packaging before thawing.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine 0ppm chlorine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to sauces and ginger dressing go in wait station. Employee removed drink.
Equipment in poor repair. cooked rice (70F - Cold Holding); cut leafy greens (68F - Cold Holding); rice noodles (68F - Cold Holding); cooked noodles (69F - Cold Holding); curry sauce (68F - Cold Holding) walk in cooler not working since 4-6-2025. Repair called and onsite during inspection.
Floor soiled/has accumulation of debris. Floor on cook line and kitchen soiled with food debris.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 80F water in kitchen. Employee removed utensils from water.
Open dumpster lid.
Outer openings not protected with self-closing doors. Rear door open to kitchen.
Dec 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate5 Basic
Show 9 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled on deli reach in cooler,
Handwash sink not accessible for employee use at all times. Hand wash sink in storage ice machine room blocked with buckets and floor dryer. Employee removed items.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at sushi bar hand sink. Employee replaced paper towels.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Red roe in reach in cooler in storage area no date mark. Red roe dated 12-10.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with black mold like debris. Employee cleaning ice machine during inspection.
Floor soiled/has accumulation of debris. Floors soiled in kitchen with food debris.
In-use knife/knives stored in cracks between pieces of equipment. Knives in crack behind pipe in ice machine room.
Stored food not covered. Noodles and sauces in walk in cooler not covered.
Working containers of food removed from original container not identified by common name. Foods in walk in cooler no labels.
Apr 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate7 Basic
Show 12 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on gloves in server station no hand wash. Educated employee and he washed his hands and put on clean gloves.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time as public health control rice not discarded at 3pm when 4 hours was up.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Sushi rice made at 11pm not discarded at 3pm.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on sushi bar prep area.
Handwash sink not accessible for employee use at all times. Hand wash sink in ice machine storage room blocked with lids and machinery. Employee removed items.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with black mold like debris. Employee cleaning area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over cutting board while preparing food. Employee drink on counter of sushi bar while cutting tuna.
Food stored on floor. Container of oil on floor in kitchen. Employee removed oil to shelf.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave in kitchen soiled with food debris. Employee cleaned area.
Reach-in cooler interior/shelves have accumulation of soil residues.
Stored food not covered. Stored foods in walk in cooler not covered. Employee covered all foods.
Wet wiping cloth not stored in sanitizing solution between uses.wet cloth out on cutting boards. Employee moved to sanitizer bucket.
Dec 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate16 Basic
Show 18 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained in kitchen
Handwash sink used for purposes other than handwashing. Hand sink at sushi bar used as dump sink
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Accumulation of dead flies in UV traps, cleaned during inspection
Bowl or other container with no handle used to dispense food. Plastic bowl in rice bin, removed
Buildup of food debris/soil residue on equipment door handles. Cooler handles
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Accumulation of dust on ceiling fans in kitchen
Cleaned and sanitized equipment or utensils not properly stored. Clean pots stored outside on shelf, moved to dish area for cleaning and proper storage
Cutting board has cut marks and is no longer cleanable. Cook line
Duct tape used to repair nonfood-contact surface. Tape used to adhere plastic to prep counters
Insect control device installed over food preparation area. Electric control device on prep counter in kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Rear door to kitchen left open with no protective barrier
Reach-in cooler interior/shelves have accumulation of soil residues.
Stored food not covered. Multiple containers of food in walk-in cooler
Unclean building components, attachments or fixtures. Fan covers soiled in walk-in cooler
Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Walk-in cooler outside not locked, operator secured
Unwashed fruits/vegetables stored with ready-to-eat food. Nwashed onions over prepared sauces in walk-in cooler
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200ppm, corrected 50ppm
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.