BIN 6 SOUTH
330 6 ST S, Saint Petersburg FL 33701 · 727-204-0542
Last inspected Jun 25, 2026 · 8 visits since December 2023
APR 24
NOV 24
APR 25
NOV 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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. Employee garnished desert with mint leaves using bare hands.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2024047272 | Apr 19, 2024 | Oct 16, 2024 | $200 |
Inspection history
8 visits, newest first
Jun 25, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
What the inspector wrote — 2 findings
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is conducting ROP of raw black cod, raw duck, cooked pork, and raw deer.
Apr 14, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded.
0 High priority4 Intermediate1 Basic
Show 5 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary test kit not observed.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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/. During the inspection, kitchen area shown on the OnBase plan dated 5/19/2021 is now being used. The space had cold holding units, freezers, and dry storage areas. A dish machine and a full kitchen setup were also observed.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is conducting ROP of raw black cod, raw duck, cooked pork, and raw deer.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Hanging from ceiling in existing kitchen area. Employee removed item.
Nov 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over or with unwashed produce. Raw shelled eggs stored over unwashed produce in display cooler in front counter. Employee moved item.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary sanitizer bucket testing at 500+ PPM. Employee diluted chemical with water and quaternary sanitizer testing at 400 PPM.
No paper towels or mechanical hand drying device provided at handwash sink. At hand sink in front counter. Employee put roll of paper towels at hand sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior soiled with pink mold like substance.
Apr 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Bowl or other container with no handle used to dispense food. Plastic bowl in flour bin, removed
Current Hotel and Restaurant license not displayed.
Nov 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler behind front counter: butter (52F - Cold Holding); pimento cheese (52F - Cold Holding); crab meat (52F - Cold Holding) Manager put items into reach in freezer. Temperatures taken again: butter (43F - Cold Holding); pimento cheese (43F - Cold Holding); crab meat (39F - Cold Holding)
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth solution over 500 ppm quaternary. Manager corrected to 200 ppm quaternary.
Handwash sink used for purposes other than handwashing. Hand wash sink behind front counter used to dump sanitizing solution.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine behind front counter has mold like substances.
Employee with no hair restraint while engaging in food preparation.
Food stored on floor. Bag of sugar on floor in rear storage area.
Jun 21, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. 20 pounds of red snapper received fresh, vacuum sealed fresh in non 10K OTR bags. 8 pounds of salmon received fresh, vacuum sealed fresh in non 10K OTR bags.
Stop Sale issued due to food not being in a wholesome, sound condition. 20 pounds of red snapper received fresh, vacuum sealed fresh in non 10K OTR bags. 8 pounds of salmon received fresh, vacuum sealed fresh in non 10K OTR bags.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is vacuum sealing multiple foods and holding longer than 48 hours with no HAACP plan on file.
Employee with no hair restraint while engaging in food preparation.
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. Establishment is vacuum sealing raw beef and cooked shrimp and not removing from vacuum sealed packaging within 48 hours. Raw beef dated 3/28 and cooked shrimp dated 4/15.
Apr 19, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 5 high priority.
5 High priority5 Intermediate4 Basic
Show 14 findings ▾
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. Employee garnished desert with mint leaves using bare hands.
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. 20 pounds of red snapper received fresh, vacuum sealed fresh in non 10K OTR bags. 8 pounds of salmon received fresh, vacuum sealed fresh in non 10K OTR bags.
Operating with an expired Division of Hotels and Restaurants license. License expired on 02/01/2024.
Stop Sale issued due to food not being in a wholesome, sound condition. 20 pounds of red snapper received fresh, vacuum sealed fresh in non 10K OTR bags. 8 pounds of salmon received fresh, vacuum sealed fresh in non 10K OTR bags.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep counter behind bar area: butter (62F - Cold Holding) Inspector discussed Time as a Public Health Control.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Handwash sink used for purposes other than handwashing. Hand wash sink in kitchen area used to rinse out wiping cloths.
Manager or person in charge lacking proof of food manager certification.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is vacuum sealing multiple foods and holding longer than 48 hours with no HAACP plan on file.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Raw beef dated 3/28 p, held frozen and thawed with no time tracking.
Employee with no hair restraint while engaging in food preparation.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water of 92 F behind front counter.
Silverware/utensils dried with a towel/cloth.
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. Establishment is vacuum sealing raw beef and cooked shrimp and not removing from vacuum sealed packaging within 48 hours. Raw beef dated 3/28 and cooked shrimp dated 4/15.
Dec 6, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
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. Trout in reach in cooler behind front counter held frozen and thawed under refrigeration on 12/5/23 and not date marked.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table at front counter. Employee stored correctly.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage in cooler underneath front counter with food to be served to the public.
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.