BEAU N MO LLC
2924 5 AVE N, Saint Petersburg FL 33713 · 727-771-3690
Last inspected May 29, 2026 · 7 visits since February 2024
MAY 24
DEC 24
JUN 25
DEC 25
MAY 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomato (45F - Cold Holding); retemp - 43F raw chicken (45F - Cold Holding); retemp - 43F cowboy butter (49F - Cold Holding) retemp - 43F
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
May 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate0 Basic
What the inspector wrote — 3 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 tested at 0PPM. Manager instructed employees to replace sanitizer and prime unit. Retested at 50PPM
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Dish machine at 0 PPM (chlorine). Test kit not used to check machine
Handwash sink used for purposes other than handwashing. Hand wash sink next to dish machine used to thaw chicken. Chicken was removed during inspection.
Dec 10, 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 ▾
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 primed unit and retested at 50 PPM.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Dish machine tested at 0PPM, employee advised test kit not used to check sanitizer
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine at front bar with black/brown slimy mold like substance
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling above the cook line with exposed wood, not smooth and easily cleanable.
Open dumpster lid. Discussed with manager who instructed employees to close.
Oct 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Dish machine tested at 107 degrees F. Per data plate machine should reach 120 degrees F.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Restroom door not self closing/left open.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom shelf of prep tables observed with surface rust.
Jun 4, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 4 high priority.
4 High priority5 Intermediate9 Basic
Show 18 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee seen putting on gloves with no hand wash on cook line. Discussed with management.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken observed in freezer over ice cubes for bar service. Manager removed and corrected
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomato (45F - Cold Holding); retemp - 43F raw chicken (45F - Cold Holding); retemp - 43F cowboy butter (49F - Cold Holding) retemp - 43F
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot butter (129F - Hot Holding) observed held for service for hot holding. Employees corrected and reheat item to 135F
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards observed stained and stored under rear prep table.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Wrong test strips for dishwashing machine on premises. Employees only have QAC test strips available.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Wait staff prep area outside of kitchen has no hand wash sink. Function as an area to cut bread, dress salads, and dump dirty dishes. Informed operator to cease using the area for prep or talk to plan review to add a handwashing sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta, butter, prepared and held for more than 24 hours not properly date marked. Employees corrected during inspection.
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Dish machine tested at 107 degrees F. Per data plate machine should reach 120 degrees F.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Restroom door not self closing/left open.
Buildup of food debris/soil residue on equipment door handles. Door handles on reach in coolers soiled.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks observed on prep tables around kitchen.
Employee eating in a food preparation or other restricted area. Employee eating on cook line upon arrival for inspection.
Employee with no hair restraint while engaging in food preparation. Expediter observed with no hair restraint.
Food stored on floor. Cooking oil for fryer observed on floor. Employee removed from floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom shelf of prep tables observed with surface rust.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler on the East side of the kitchen reach in cooler soiled with water.
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Exposed wood observed in wait area for servers. Discussed with manager to have wood sealed.
Dec 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Container of medicine improperly stored. Above cooks line
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 0 ppm chlorine
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.
Condensation or other drainage not disposed of according to law. Ice machine draining into bar hand sink
Equipment in poor repair. Reach in cooler handles near dish machine covered with duct tape
Food stored on floor. Fryer oil on floor in kitchen
May 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate6 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 dishmachine. Re checked reading 50ppm.
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. Observed employee touch soiled dishes then retrieve clean dishes from dishmachine. Discussed with operator proper hand-hygiene techniques.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee bare hand touching bread in wait station area with no approved AOP. Discussed with operator proper hand-hygiene techniques.
Accumulation of debris on exterior of warewashing machine.
Cutting board on reach-in cooler on cooks line has cut marks and is no longer cleanable.
Duct tape used to repair upright refrigerator door in kitchen.
Equipment in poor repair. Gasket on reach-in cooler door across from oven is torn.
Hole in or other damage to wall in kitchen near hand wash sink in cooks line.
No handwashing sign provided at a hand sink used by food employees in bar area. Will email DBPR Form 5030-111. Employees must wash hands.
Feb 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate5 Basic
Show 11 findings ▾
Dented/rusted cans present. See stop sale. Dented cans of Cannelli beans and roasted peppers on dry storage shelf with foods to be served to the public.
Raw animal food stored over or with unwashed produce. Raw beef over unwashed produce. Employee removed mushrooms.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy whipping cream opened 2-20 no date mark. Employee dated cream.
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 3 compartment sink. Educated employee.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on prep area prep table stained.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink. Employee replaced paper towels
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with mold like debris.
Damaged/spoiled/recalled food not properly segregated. Dented cans of Cannelli beans and roasted peppers on dry storage shelf with foods to be served to the public.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in kitchen. Employee removed drink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone over prep table in kitchen. Employee removed phone.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior soiled with food debris.
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.