FORTU
97 CENTRAL AVE, Saint Petersburg FL 33701
Last inspected Jul 30, 2026 · 10 visits since November 2023
NOV 24
FEB 25
NOV 25
JAN 26
JUL 26
▼ IMPROVING
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. 2 live flies in kitchen 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
Jul 30, 2026Inspection Completed - No Further ActionComplaint Investigation
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
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Cup with water located on prep table. Chef discarded.
Jan 14, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Cutting board has cut marks and is no longer cleanable. Grooved cutting boards on reach in coolers on cook line.
Jan 6, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 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. Chlorine dish machine testing at 0 PPM.
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Three compartment sink set up with quaternary sanitizer testing at 200 PPM.
Cutting board has cut marks and is no longer cleanable. Grooved cutting boards on reach in coolers on cook line.
Nov 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Current Hotel and Restaurant license not displayed. License posted expired 2/1/2025.
Equipment and utensils not properly air-dried - wet nesting. Clean containers wet nesting on shelf above prep table.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior soiled with burnt food debris.
Old labels stuck to food containers after cleaning. Old labeled on clean containers stored on shelf over prep table.
Nov 5, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 1 high priority.
1 High priority4 Intermediate5 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food items inside walk in cooler: cooked pork (49F - Cold Holding); cooked beef (47F - Cold Holding); raw cod (49F - Cold Holding); raw beef steak (49F - Cold Holding) Observed ambient thermometer inside walk in cooler reading at 46 degrees. Employees iced down items in walk in cooler to bring temperatures down and maintain them at 41 degrees or below. Food items stored inside read in deli coolers across from stove top burners on cook line: raw chicken (60F - Cold Holding); raw beef (60F - Cold Holding); cut cabbage (60F - Cold Holding) Temperatures were not taken today, and there was no way to determine how long the food items had been out of temperature. The chef on duty voluntarily discarded the food items. The inspector discussed the importance of not storing Time/Temperature Control for Safety food items in the unit.
Food-contact surface soiled with food debris, mold-like substance or slime. Stained reach in deli coolers cutting boards on cook line. Can opener blade soiled with dried food debris.
Handwash sink used for purposes other than handwashing. Plastic container stored inside hand sink in bar area. Item removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit observed.
No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand sink in bar area. Employee stocked hand sink with paper towels.
Current Hotel and Restaurant license not displayed. License posted expired 2/1/2025.
Equipment and utensils not properly air-dried - wet nesting. Clean containers wet nesting on shelf above prep table.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior soiled with burnt food debris.
No handwashing sign provided at a hand sink used by food employees. Missing at hand sink in bar area. Chef on duty printed hand washing sign and posted it.
Old labels stuck to food containers after cleaning. Old labeled on clean containers stored on shelf over prep table.
Feb 24, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Toxic substance/chemical improperly stored. Chemicals stored over gloves in dry storage
No paper towels or mechanical hand drying device provided at handwash sink.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Food stored on floor. Walk in cooler and sweet potatoes near walk in cooler
Nov 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate9 Basic
Show 12 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 touched red pepper flakes with bare hand. Item not to be heated to 145 F.
Handwash sink not accessible for employee use at all times. Hand wash sink behind bar inaccessible due to equipment in sink. Manager removed.
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.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on top of dish machine. Manager removed.
Employee with no beard guard/restraint while engaging in food preparation.
Employee with no hair restraint while engaging in food preparation.
Food stored on floor. Potatoes on floor of walk in cooler. Manager stored correctly.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop in flour bin touching g flour. Manager removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in standing water of 75 F. Manager removed from water.
Single-service articles improperly stored. To go cups on floor of dry goods storage area.
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. Raw beef and cooked pork reduced oxygen packaging on site and not labeled with production date and time.
Working containers of food removed from original container not identified by common name. Flour removed from its original container and not labeled. Manager labeled.
Jun 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table in kitchen soiled with food debris.
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.
Jun 4, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 5 high priority.
5 High priority4 Intermediate11 Basic
Show 20 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine reads 0 ppm chlorine and temperature only reached 134.6 F. Sanitization will occur in three compartment sink at 200 ppm quaternary.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on gloves after entering the kitchen without first washing hands.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in kitchen not landing on food or food contact surfaces.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line: salmon (52F - Cold Holding); hibachi fish (52F - Cold Holding); raw beef (52F - Cold Holding) temperatures taken at 4:40 pm. Manager moved items to reach in freezer. Temperatures taken again at 5:15 pm: salmon (42F - Cold Holding); hibachi fish (40F - Cold Holding); raw beef (43F - Cold Holding)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam oven: potatoes (106F - Hot Holding) Tempe taken at 4:40 pm. Manager reheated to 188 F.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table in kitchen soiled with food debris.
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/
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. Manager posted.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table in kitchen. Manager removed.
Employee with no beard guard/restraint while engaging in food preparation.
Employee with no hair restraint while engaging in food preparation.
Food stored on floor. Coconut cream stored on floor in dry goods storage area.
Handwashing sign provided at a hand sink used by food employees in kitchen covered up by papers. Manager removed papers.
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. Establishment is vacuum sealing steaks and holding longer than 48 hours with no time or date stamp.
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 steaks and holding longer than 48 hours.
Wet mop not stored in a manner to allow the mop to dry.
Wiping cloth sanitizing solution stored on the floor. Employee stored properly.
Working containers of food removed from original container not identified by common name. Flour removed from its original container and not labeled.
Nov 6, 2023Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.