BRICK & MORTAR
539 CENTRAL AVE, Saint Petersburg FL 33701 · 727-822-6540
Last inspected Jun 17, 2026 · 10 visits since July 2023
JAN 24
JUL 24
JUN 25
DEC 25
JUN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in rear prep area 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
10 visits, newest first
Jun 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior soiled with burnt food debris.
Apr 7, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards of reach in deli coolers. Can opener blade soiled with dried food debris. Food dicer mounted on wall in prep area soiled.
Current Hotel and Restaurant license not displayed. License posted at kitchen entrance expired on 2/1/2023.
Cutting board has cut marks and is no longer cleanable. Grooved cutting boards on reach in deli cooler.
Standing water in bottom of reach-in-cooler. At bottom of reach in cooler across from fryers.
Feb 20, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards of reach in deli coolers. Can opener blade soiled with dried food debris. Food dicer mounted on wall in prep area soiled.
Current Hotel and Restaurant license not displayed. License posted at kitchen entrance expired on 2/1/2023.
Cutting board has cut marks and is no longer cleanable. Grooved cutting boards on reach in deli cooler.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of convection oven soiled with burnt food debris.
Standing water in bottom of reach-in-cooler. At bottom of reach in cooler across from fryers.
Dec 5, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 1 high priority.
1 High priority6 Intermediate8 Basic
Show 15 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Vacuumed sealed food items in package more than 48 hours: 1-4 Lbs Cooked pulled pork dated 10/14 1-2 Lbs Cooked octopus dated 11/11 3- 08 oz Cooked cherry tomatoes dated 11/13, 11/13, 11/21
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards of reach in deli coolers. Can opener blade soiled with dried food debris. Food dicer mounted on wall in prep area soiled.
Handwash sink used for purposes other than handwashing. Green dish pad and class cup stored in hand sink in prep area next to walk in cooler. Items moved.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided manager in duty Written Procedures to fill out.
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 vacuums sealing raw and cooked meats.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle of light yellow liquid substance stored in hand sink of dish machine room. Employee labeled the spray bottle as Bleach.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink at kitchen entrance by reach in deep freezer. Manager turned in hot water at hand sink.
Current Hotel and Restaurant license not displayed. License posted at kitchen entrance expired on 2/1/2023.
Cutting board has cut marks and is no longer cleanable. Grooved cutting boards on reach in deli cooler.
In-use tongs stored on equipment door handle between uses. Two tongs stored on oven handle. Items moved.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop on top of beans in reach in deli cooler on the cook line. Item moved.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of convection oven soiled with burnt food debris.
Standing water in bottom of reach-in-cooler. At bottom of reach in cooler across from fryers.
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. Observed unlabeled raw chicken. Manager stated it was vacuum sealed on 12/4 and will be removed from the package at the end of the night.
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. Stop sale issued for vacuumed sealed food items in package more than 48 hours: 1-4 Lbs Cooked pulled pork dated 10/14 1-2 Lbs Cooked octopus dated 11/11 3- 08 oz Cooked cherry tomatoes dated 11/13, 11/13, 11/21
Jun 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
1 High priority7 Intermediate7 Basic
Show 15 findings ▾
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. Multiple items on prep line held on time, no time mark
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Food-contact surface soiled with food debris, mold-like substance or slime. can opener blade soiled
Handwash sink not accessible for employee use at all times. Equipment in hand sink in dish room
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quat test kit
No paper towels or mechanical hand drying device provided at handwash sink. And sink in dis room, restocked
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator
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.
Current Hotel and Restaurant license not displayed.
Floor tiles missing and/or in disrepair. Wall and cove molding tiles in disrepair
Food stored on floor. Cooking oil on floor in hallway, relocated
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in 90f water on cook line, moved to flat top to reheat
In-use wet wiping cloth/towel used under cutting board.
Plumbing system in disrepair. Hand sink not completely attached to wall in dish room
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Jul 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 27 violations recorded, none serious enough to require a return visit.
3 High priority7 Intermediate17 Basic
Show 27 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in ware washing area not landing on food or food contact surfaces.
Stop Sale issued due to food not being in a wholesome, sound condition. Cut melons vacuum sealed in reduced oxygen packaging and not removed from packaging in 48 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from fryer: kimchi (48F - Cold Holding); tuna (48F - Cold Holding); octopus (48F - Cold Holding) at 5:15 pm Manager moved items into reach in freezer temperatures taken again at 6:00 pm: kimchi (40F - Cold Holding); tuna (42F - Cold Holding); octopus (43F - Cold Holding)
Establishment not maintaining mussel tags for 90 days.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in coolers in kitchen have built up food debris.
Handwash sink not accessible for employee use at all times. Hand wash sink along wall in kitchen blocked by napkins and carts. Employee moved items.
Handwash sink used for purposes other than handwashing. Hand wash sink in ware washing used to store towels. Manager removed item.
Mussel tags not maintained in chronological order according to the last date they were served in the establishment.
Mussel tags not marked with last date served.
No paper towels or mechanical hand drying device provided at handwash sink in ware washing area. Manager replaced.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in kitchen has mold like substances.
Cove molding at floor/wall juncture broken/missing. Cove molding broken by hand wash sink in kitchen along wall.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table across from ice machine. Manager removed.
Food stored on floor. Cooking oil stored on floor in rear hallway. Manager stored off the floor.
Hole in or other damage to wall. Hole in wall behind dish machine.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in chest freezer in kitchen.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water of 88 F in kitchen. Manager put utensils on cook top.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Ovens on cook line have built up food debris.
Missing drain plug at dumpster.
Mussels removed from original container for long-term storage without tag. Manager found tag and replaced.
Open dumpster lid.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Rear door in ware washing area propped open.
Plumbing system in disrepair. Hand wash sink in ware washing are hanging off the wall.
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. Cut melons vacuum sealed in reduced oxygen packaging and not removed from packaging in 48 hours.
Water leaking from faucet of hand wash sink in kitchen along the wall.
Wet mop not stored in a manner to allow the mop to dry outside ware washing area. Employee removed.
Mar 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority4 Intermediate5 Basic
Show 9 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table at end of cook line has built up food debris.
Fresh mussel tags not maintained in chronological order according to the last date they were served in the establishment.
Mussel tags not marked with last date served.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in kitchen has mold like substance.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in rear prep area is not smooth and easily cleanable.
Current Hotel and Restaurant license not displayed.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven on cook line has built up food debris.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler and walk in freezer shelves are pitted with rust.
Jan 17, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 31 recorded, 3 high priority.
3 High priority9 Intermediate19 Basic
Show 31 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in rear prep area not landing on food or food contact surfaces.
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. Butter on cook line held on time with no time stamp. Manager put time stamp on as of 5:00 pm.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter in prep area at end of cook line at 100 F. Employee turned up heating element.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table at end of cook line has built up food debris.
Fresh mussel tags not maintained in chronological order according to the last date they were served in the establishment.
Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen blocked by bus tubs.
Mussel tags not marked with last date served.
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/
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No soap provided at handwash sink. No soap at hand wash sink on cook line.
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 using reduced oxygen packaging on meats and holding longer than 48 hours with no approved HAACP plan.
Reduced oxygen packaged food lacking bold type on contrasting background, or other required information.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in kitchen has mold like substance.
Bowl or other container with no handle used to dispense food. Scoop with no handle used for flour in rear prep area.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in rear prep area is not smooth and easily cleanable.
Cloth used as a food-contact surface. Cloth used to cover rinsed scallops in walk in cooler.
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 thawing in reduced oxygen packaging for less than 1 hour. Inspector advised of proper thawing and employee removed from reduced oxygen packaging environment.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on rear prep table in kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep table next to coffee machine in kitchen. Employee cell phone on table above reach in cooler at end of cook line.
Employee with no hair restraint while engaging in food preparation. Employee on cook line engaged in food preparation with no hair restraint.
Fresh mussels removed from original container for long-term storage on cook line with no tag.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In reach in cooler across from stove scoop handle touching beans. Employee stored correctly.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven on cook line has built up food debris.
Open dumpster lid.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage in chest freezer in kitchen along with food to be served to the public.
Silverware/utensils stored upright with the food-contact surface up. Forks in clean silverware storage container stored with food contact surfaces upright.
Time/temperature control for safety food thawed in an improper manner. Frozen beef patties thawing in sink in kitchen. Employee turned on cold running water.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler and walk in freezer shelves are pitted with rust.
Water leaking from pipe and/or faucet/handle. Water line for hand wash sink in ware washing area is leaking.
Wet mop not stored in a manner to allow the mop to dry. Wet mop in ware washing area snot stored in a manner to allow it to dry.
Sep 19, 2023Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 9 violations recorded, 1 high priority.
1 High priority6 Intermediate2 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In first reach in cooler on cook line: whipped butter (45F - Cold Holding); kimchi (45F - Cold Holding); tuna (45F - Cold Holding) Manager put items on ice. Temperatures taken again at 6:15 pm: whipped butter 42 F, kimchi 40 F, and tuna 42 F.
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table in kitchen has built up food debris.
Handwash sink used for purposes other than handwashing. Hand wash sink on cook line used to fill water pitcher.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in rear prep area. Manager replaced paper towels.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.
Current Hotel and Restaurant license not displayed.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Bottom oven of double oven has built up food debris.
Jul 19, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 20 recorded, 2 high priority.
2 High priority9 Intermediate9 Basic
Show 20 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In first reach in cooler on cook line: whipped butter (45F - Cold Holding); kimchi (45F - Cold Holding); tuna (45F - Cold Holding) Manager put items on ice. Temperatures taken again at 6:15 pm: whipped butter 42 F, kimchi 40 F, and tuna 42 F.
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. Manager put time stamps on food items being held on time.
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table in kitchen has built up food debris.
Handwash sink used for purposes other than handwashing. Hand wash sink on cook line used to fill water pitcher.
Manager or person in charge lacking proof of food manager certification.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in rear prep area. Manager replaced paper towels.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. In reach in cooler on cook line: fresh mussels without tag. Manager made copy of tag and placed in reach in cooler.
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.
Spray bottle containing toxic substance not labeled. Bottle of chlorine sanitizer in ware washing area not properly labeled. Manager labeled bottle.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in kitchen has mold like debris.
Accumulation of debris on exterior of warewashing machine.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on dry goods storage shelf in rear prep area. Manager removed.
Food stored on floor. Cooking oil stored on the floor in rear of kitchen. Manager stored correctly.
In-use knife/knives stored in cracks between pieces of equipment. Knives stored between reach in coolers on cook line. Employee removed and washed and sanitized knives.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on cook line in clean water of 93 F.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Bottom oven of double oven has built up food debris.
Wet wiping cloth not stored in sanitizing solution between uses. On cook line, wet wipes cloth not stored in sanitizing solution.
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.