CALIDA
2909 DR MARTIN LUTHER KING STREET N, Saint Petersburg FL 33704 · 727-202-0263
Last inspected May 19, 2026 · 7 visits since May 2024
5 inspections, climbing. The current grade is the best on record.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in kitchen not landing on food or food contact surfaces.
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Clam/mussel/oyster tags not marked with last date served. Oyster tags not properly date marked with date last oyster was sold. Discussed with operator properly dating tags when last is sold.
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. Operator properly dated chorizo. Held not over 48 hours.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). Discussed big six food borne illnesses with operator. Will provide big six handout after inspection.
Sink compartments of three-compartment sink too small to accommodate utensils or equipment. Pans are larger than sinks capacity to clean. Cannot be fully submerged.
Current Hotel and Restaurant license not displayed. Operator holds current license, however has not posted a new one at the business.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler on cooks line stained with black substance.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in kitchen not landing on food or food contact surfaces.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen have built up food debris.
Spray bottle containing toxic substance not labeled. Unlabeled sanitizer bottle. Manager labeled.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over basil in upright reach in cooler in storage area. Manager stored correctly.
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 chicken and beef and sometimes holding longer than 48 hours. All items witnessed today are less than 48 hours in vacuum packaging.
Oyster tags not marked with last date served.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Inspector printed Oyster Advisory.
No handwashing sign provided at a hand sink used by food employees at hand wash sink in kitchen.
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.