COURTSIDE GRILLE
110 FOUNTAIN PKWY N, Saint Petersburg FL 33716 · 7275617433
Last inspected Mar 2, 2026 · 7 visits since January 2024
APR 24
DEC 24
APR 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
1 live fly insect near prep area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Mar 2, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 3 high priority.
3 High priority3 Intermediate7 Basic
What the inspector wrote — 13 findingsThe state's own report →
1 live fly insect near prep area.
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. Was 0 ppm ran machine 3 different times. Now 50 ppm
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Mushroom sauce two door reach in cooler dated 2-23 at prep area.
No soap provided at handwash sink. Near ice machine at prep area. Employee replaced
Show the remaining 9 findings ▾
Non-pitting surface rust on food-contact equipment. Observed large rust interior of dishwasher
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Mushroom sauce reach in cooler dated 2-23 two door prep area.
Accumulation of black mold-like substance in the interior of the ice machine. Employee cleaned
Floor area(s) covered with standing water. Front of salsas cook cooler expo area.
Food storage container cracked on dry storage rack plastic containers
Ice buildup in reach-in freezer at left bar used for cups
In-use knife/knives stored in cracks between pieces of equipment. Two black handles knives used for cutting in between Deli cooler at prep at cook line.
In-use tongs stored on equipment door handle between uses.
Reach-in cooler shelves with rust that has pitted the surface. Two door reach in cooler at prep area.
Oct 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate9 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi deli cooler cooked asparagus (55F - Cold Holding) On plate above fill line. Discarded during inspection
Handwash sink not accessible for employee use at all times. Brillo pad inside sushi hand wash sink. Employee moved
Clean linens stored on floor. Dry storage
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle. Next to rice cooker at prep area. Employee discarded
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone at dishwasher above pans used for customers.
Equipment and utensils not properly air-dried - wet nesting. Plastic Cups at service station expo area stacked before drying visible water in cups. Employee brought back to dry during inspection
In-use knife/knives stored in cracks between pieces of equipment. At cook line
In-use tongs stored on equipment door handle between uses.
Stored food not covered. Fruit at bar area not covered covered during inspection
Wet wiping cloth not stored in sanitizing solution between uses. On cutting board at salad expo area dry storage.
Wiping cloth sanitizing solution stored on the floor at bar area.
Apr 24, 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 ▾
Equipment in poor repair. Door for walk in cooler
Reach-in cooler shelves with rust that has pitted the surface.
Apr 23, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 32 recorded, 6 high priority.
6 High priority8 Intermediate18 Basic
Show 32 findings ▾
Dented/rusted cans present. See stop sale. 10 can on dry storage
Raw animal food stored over/not properly separated from ready-to-eat food. Raw sushi rolls stored over ready to eat tomatoes
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. 4-11 horseradish made with cream Employee discarded.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tuna inside fully thawed inside reach in cooler at sushi station. 4-11 horseradish made with cream
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lettuce shoot cut leafy greens (50F - Cold Holding) Employee moved to reach in cooler. Reach in cooler at service station Cole slaw (50F - Cold Holding); cut tomatoes (47F - Cold Holding); Cole slaw (47F - Cold Holding); guacamole (47F - Cold Holding) At cook line garlic in oil (79F - Cold Holding) will add to time as a public health control
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. Rice, butter, mushroom. Repeat ViolationRepeat ViolationWarning**
Employee washed hands in a sink other than an approved handwash sink. At cook line
Food-contact surface soiled with food debris, mold-like substance or slime. Oven at sushi station
Handwash sink not accessible for employee use at all times. Both bars
Handwash sink used for purposes other than handwashing. Spatula rinsed in hand wash sink. Prep sink at cook line. At cook line
No paper towels or mechanical hand drying device provided at handwash sink. Small near service star outside bar
No soap provided at handwash sink. Small near service star outside bar
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. Unable to provide prof
handwash sink at service station at hand wash sink small outside bar.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Under dishwasher area of outside bar.
Ambient air thermometer not located in the coolest part of the hot holding unit.
Bowl or other container with no handle used to dispense food.
Carbon dioxide/helium tanks not adequately secured. Chained during inspection
Clean linens stored on floor.
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 inside fully thawed inside reach in cooler at sushi station.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee moved
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food in reach in freezer
Equipment and utensils not properly air-dried - wet nesting. At bar
Equipment in poor repair. Door for walk in cooler
Food stored on floor.
Ice scoop handle in contact with ice. At bar
Reach-in cooler shelves with rust that has pitted the surface.
Single-service articles improperly stored. Dry storage
Stored food not covered. Cooked smashed Potato Stand alone reach in cooler back of house. Onion soup in walk in cooler not covered
Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloths at cook line on cutting boards
Wiping cloth sanitizing solution stored on the floor. At bar. Employee moved
Dec 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate1 Basic
Show 6 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly landing on prep table next to cutting board where employee is prepping raw chicken. 1 live fly landing on cutting board on reach in deli cooler in sushi area. 2 live flying landing on boxes on shelf above prep area.
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. Lemon butter and Butter blend on cook line not time stamped. Kitchen Manager time stamped items for 11:15am.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener heavily soiled. Cutting boards on reach in deli coolers in sushi area and cook line stained. Outer areas of soda nozzle soiled with mold like substance on expo line.
No soap provided at handwash sink. On cook line. Employee stocked soap.
Soap dispenser at handwash sink not working/unable to dispense soap. At hand sink in prep area. Employee fixed dispenser and soap now dispenses.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice chute in ice machine interior soiled with build up. Soda machine ice bin interior soiled with black build up.
Apr 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Medicine not labeled properly. Diet pills at sushi station above deli cooler. Employee moved
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line under grill unit. shredded cheese (47F - Cold Holding); sliced cheese (50F - Cold Holding); sliced beef (50F - Cold Holding); raw-chicken (47F - Cold Holding) Moved all TCS products to walk in cooler. shredded cheese (43F - Cold Holding); sliced cheese (42F - Cold Holding); sliced beef (40F - Cold Holding); raw-chicken (40F - Cold Holding)
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. Cooked Chicken at cook line no time mark. Queso cheese at cook line no time mark.
Food-contact surface soiled with food debris. Can opener soiled
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone at cook line on cutting boards used for saucing of wings. Employee moved. Employee cell phone on back slicer prep table employee moved.
Old labels stuck to food containers after cleaning bucket on shelves dry storage rack.
Small Bowl with no handle used to dispense food throughout restaurant. Moved all small bowls.
Stored food not covered. Box of open rolls in walk in freezer. Employee covered.
Jan 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 23 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate16 Basic
Show 23 findings ▾
Copper or copper alloys in contact with foods with a pH below 6. Copper mugs at bar not lined in interior
Raw animal food stored over/not properly separated from ready-to-eat food. Raw sushi rolls over produce in walk-in cooler, removed
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic cream (47F - Cold Holding) on prep line, staff added ice
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. Sushi rice in prep area, time mark added
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked mushrooms (109F - Hot Holding) on cook line, reheated to 171F
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained. Can opener blade soiled Soda gun nozzle at main bar soiled
Spray bottle containing toxic substance not labeled. Peroxide bottle at wait station
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Portioning cups in seasoning bins
Cove molding at floor/wall juncture broken/missing. Dish washing area
Cutting board has cut marks and is no longer cleanable. Cook line
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cutting boards on prep line
Employee with no hair restraint while engaging in food preparation. Male employee at service line with no hair restraint
Equipment in poor repair. Broken sliding door to sushi cooler
Food storage container/container lid cracked or broken. Plastic containers on storage racks
Ice buildup in walk-in freezer.
In-use knife/knives stored in cracks between pieces of equipment. On cook line, removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled. Accumulation of grease on sides of grill
Open dumpster lid.
Reach-in cooler interior/shelves have accumulation of soil residues. Chest cooler at main bar with broken glass
Soiled dry wiping cloth in use. Cook line
Standing water in bottom of reach-in-cooler. At main bar
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.