GOOD EATING LLC
146 49 ST S, Saint Petersburg FL 33711
Last inspected May 6, 2024 · 2 visits since January 2024
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
JAN 24
MAY 24
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies next to microwave in kitchen
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
2 visits, newest first
May 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
6 High priority3 Intermediate2 Basic
What the inspector wrote — 11 findingsThe state's own report →
Container of medicine improperly stored. Medicine stored in reach in cooler behind front counter. Manager removed.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put in gloves to serve food without first washing hands.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly behind front counter not landing on food or food contact surfaces. 2 live flies in kitchen not landing on food or food contact surfaces.
Operating with an expired Division of Hotels and Restaurants license. License expired on 02/01/2024.
Show the remaining 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In upright black refrigerator along wall in kitchen: raw beef (50F - Cold Holding)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On steam table: cooked chicken (113F - Hot Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen have built up food debris.
No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Manager replaced.
No soap provided at handwash sink in kitchen. Manager replaced.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Juices in self serve cooler lacks proper labeling information.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employees beverages in reach in cooler behind front counter.
Jan 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
6 High priority5 Intermediate9 Basic
Show 20 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. rice 9:30 (70F - Cooling from 6:00); sausage gray 9:30 (76F - Cooling from 6:00) on stove. Instructed operator to reheat items to 165F
Dented/rusted cans present. See stop sale. Damaged/spoiled/recalled food not properly segregated. Dented cans on dry storage racks
Employee failed to wash hands before putting on gloves to initiate a task working with food. Staff put on gloves and began handling food without washing hands
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies next to microwave in kitchen
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (50F - Cold Holding) cooler behind front counter
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage (125F - Hot Holding); cooked chicken (120F - Hot Holding) front counter. Staff increased temperature of steam table
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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/. Employee with valid CFM arrived during inspection
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in kitchen and restroom
No soap provided at handwash sink. Hand sink in kitchen and restroom
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.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Over kitchen
Covered waste receptacle not provided in women's bathroom.
Cutting board has cut marks and is no longer cleanable.
Damaged/spoiled/recalled food not properly segregated. Dented cans on dry storage racks
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over kitchen
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverages in cooler behind front counter
Single-service articles not stored inverted or protected from contamination. To go containers behind front counter not inverted
Time/temperature control for safety food thawed in an improper manner. Crawfish thawing at room temperatures
Wet mop not stored in a manner to allow the mop to dry.
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.