HOT SPOT DINER
4045 N TYRONE BLVD #204, Saint Petersburg FL 33709 · 727-202-7054
Last inspected Jul 30, 2026 · 9 visits since September 2023
MAR 24
AUG 24
JAN 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found 4 flies in mop sink area outside walk in cooler 7 live flies under dish machine area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jul 30, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 2 high priority.
2 High priority3 Intermediate10 Basic
What the inspector wrote — 15 findingsThe state's own report →
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. Dishwasher (Chlorine 0ppm) Priming machine did not work, line is dry. Operator set up 3 compartment sink to manual warewash until repairs are completed, and he called eco lab and scheduled service.
Lactic Acid sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Lactic Acid 415ppm, retested at 725 PPM) Operator added more product and retested at level indicated as effective on manufacturer's label.
Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener blade soiled -Cutting boards on cookline stained
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Two new employees do not have food handler training and no proof of employee health reporting agreement.
Show the remaining 11 findings ▾
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. No proof of food handler training for cook Paul hazakis
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Buildup of food debris/soil residue on equipment door handles. -reach in freezer and oven on cookline handles
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. -clean glasses stored next to hand wash sink near soda machine, inadequate splash guard to reasonably prevent splash contamination. Operator moved glasses to other side of soda machine
Cloth used as a food-contact surface. Operator wiped down cutting board with clean dry wiping cloth and made contact with raw pork.
Current Hotel and Restaurant license not displayed. Operator does not have license displayed.
Cutting board has cut marks and is no longer cleanable. -Cutting boards on cookline grooved
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm) Priming machine did not work, line is dry. Operator set up 3 compartment sink to manual warewash until repairs are completed, and he called eco lab and scheduled service.
Ice buildup in reach-in freezer on cookline.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Reach in freezer gaskets soiled on cookline
Jul 21, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 30 recorded, 8 high priority.
8 High priority8 Intermediate14 Basic
Show 30 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. Dishwasher (Chlorine 0ppm) Priming machine did not work, line is dry. Operator set up 3 compartment sink to manual warewash until repairs are completed, and he called eco lab and scheduled service.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook removed bucket from hand wash sink, handled sanitizer bucket, and then engaged in food preparation. Cook washed hands and changed gloves.
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. Operators handled sliced American cheese with bare hands Stop Sale issued
Lactic Acid sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Lactic Acid 415ppm, retested at 725 PPM) Operator added more product and retested at level indicated as effective on manufacturer's label.
Live, small flying insects found 4 flies in mop sink area outside walk in cooler 7 live flies under dish machine area
Stop Sale issued due to food not being in a wholesome, sound condition. Operator handled sliced American cheese with bare hands
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. American cheese (51F - Cold Holding, retemped at 41F); roast beef (58F - Cold Holding, retemped at 43F); sliced ham (59F - Cold Holding, retemped at 42F); raw sausage (48F - Cold Holding, retemped at 38F) Items stacked high in reach in coolers on cookline. Operator moved to walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Gravy (118F - Hot Holding) Operator reheated to 165F for continued hot holding.
Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener blade soiled -Cutting boards on cookline stained
Handwash sink in warewashing area has no running water, no soap or paper towels.
Handwash sink not accessible for employee use at all times. -bucket stored in hand wash sink on cookline blocking sink -sheet pan and food stored on top of handwash sink near kitchen entrance completely blocking it. Operator removed items to unblock sink.
Handwash sink used for purposes other than handwashing. Drain line from reach in cooler draining into hand wash sink on cookline. Operator removed drain line.
No paper towels or mechanical hand drying device provided at handwash sink -near kitchen entrance -near soda machine Operator does not have any paper towels to provide at this time.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Two new employees do not have food handler training and no proof of employee health reporting agreement.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operators using 4 hour time hold on items such as eggs on cookline and butter packets at wait station, but lack Time as a Public Health Control paperwork. Emailed operator paperwork, but he does not have access to a printer at this time.
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. No proof of food handler training for cook Paul hazakis
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Buildup of food debris/soil residue on equipment door handles. -reach in freezer and oven on cookline handles
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. -clean glasses stored next to hand wash sink near soda machine, inadequate splash guard to reasonably prevent splash contamination. Operator moved glasses to other side of soda machine
Cloth used as a food-contact surface. Operator wiped down cutting board with clean dry wiping cloth and made contact with raw pork.
Current Hotel and Restaurant license not displayed. Operator does not have license displayed.
Cutting board has cut marks and is no longer cleanable. -Cutting boards on cookline grooved
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm) Priming machine did not work, line is dry. Operator set up 3 compartment sink to manual warewash until repairs are completed, and he called eco lab and scheduled service.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Employee cellphone and keys on shelf above cookline prep table Operator removed personal items
Food stored on floor. Bags of potatoes stored on floor outside walk in cooler. Boxes and buckets of food stored on floor in walk in freezer. Operator removed food items from floor.
Ice buildup in reach-in freezer on cookline.
In-use tongs stored on equipment door handle between uses. -Tongs stored on oven handle
No handwashing sign provided at a hand sink used by food employees -sink near kitchen entrance. Provided operator with hand wash sign and he posted at sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Reach in freezer gaskets soiled on cookline
Jan 30, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No probe thermometer provided to measure temperature of food products. I provided probe thermometers to operator.
Jan 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. White Cutting boards stained and soiled on cook line.
Single-service articles not stored inverted or protected from contamination. Silverware not inverted at server station in kitchen.
Aug 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate7 Basic
Show 9 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in kitchen not landing.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained and soiled on cook line.
Accumulation of debris on exterior of warewashing machine. Exterior top of dish machine soiled with debris. Employee cleaned during inspection.
Condensation or other drainage not disposed of according to law. Cook line fans dripping condensation water on employees.
Equipment and utensils not properly air-dried - wet nesting. Wet nesting of plastic pans on drying rack. Employee moved to dry.
Garbage on the ground and/or pad around dumpster. Food debris and garbage on pad around dumpster.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of ovens on cook line soiled with burnt on food debris.
Single-service articles not stored inverted or protected from contamination. Silverware not inverted at server station in kitchen.
Water leaking from pipe and/or faucet/handle. Leaking faucet at hand sink on cook line.
Mar 22, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
Non-pitting surface rust on food-contact equipment. Clean dishes shelves and Dry storage shelves rusted.
Condensation or other drainage not disposed of according to law. Dripping water on cook line from vents.
Cutting board has cut marks and is no longer cleanable.
Dishmachine has no data plate/operating specifications.
Equipment in poor repair. Gaskets torn reach in cooler cook line.
Floor tiles missing and/or in disrepair. Cracked tiles in front of ice machine
Missing drain plug at dumpster shared dumpster in complex.
Mar 18, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 4 high priority.
4 High priority2 Intermediate9 Basic
Show 15 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touch pants to pull pants up with gloves on and continue preparing food. Inspector educated manager
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Inspector educated manager
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 9:14am ricotta whip (46F - Cold Holding). Manager moved item to walk-in cooler. 10:41am Ricotta Cheese 41f
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Cold Smoke salmon not identified on menu.
Non-pitting surface rust on food-contact equipment. Clean dishes shelves and Dry storage shelves rusted.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 100 dead flies in sticky trap next to back door exit. Manager removed, sanitized area and contacted pest company.
Carbon dioxide/helium tanks not adequately secured. Manager secured tanks.
Condensation or other drainage not disposed of according to law. Dripping water on cook line from vents.
Cutting board has cut marks and is no longer cleanable.
Dishmachine has no data plate/operating specifications.
Equipment and utensils not properly air-dried - wet nesting.
Equipment in poor repair. Gaskets torn reach in cooler cook line.
Floor tiles missing and/or in disrepair. Cracked tiles in front of ice machine
Missing drain plug at dumpster shared dumpster in complex.
Oct 2, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled with food debris waitress area.
Condensation or other drainage not disposed of according to law. Fan on cook line dipping condensation water.
Dishmachine has no data plate/operating specifications. Dish machine has no data plate available to read.
Sep 28, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 2 high priority.
2 High priority3 Intermediate10 Basic
Show 15 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly waitress area by tea counter.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salmon 9:19 (52F - Cold Holding); @10:20 42F -cut leafy greens (49F - Cold Holding); @10:20 41F ham 925 (53F - Cold Holding); @10:20 41f cut brussels sprouts (46F - Cold Holding); 41f @10:23 cooked onions 920 (47F - Cold Holding); 42F shedded cheese 920 (47F - Cold Holding); @10:30 42F. In reach in cooler on line. Manager placed ice bags on items. pancake mix (54F - Cold Holding) pooled eggs@645 (54F - Cooling)@11:54 33F @49f @959
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled with food debris waitress area.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees
Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Dish machine reaching 80 degrees Fahrenheit.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Condensation or other drainage not disposed of according to law. Fan on cook line dipping condensation water.
Dishmachine has no data plate/operating specifications. Dish machine has no data plate available to read.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on table next to bread.
Equipment and utensils not properly air-dried - wet nesting. Clean pans and neck bottles in prep area on shelving.
Floor soiled/has accumulation of debris. Walk-in floor edges soiled with food like debris
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cook line and walk-in door soiled with food debris. Spray nozzle in dish area heavily soiled. Walk-in cooler shelf has soiled food debris
Single-service articles improperly stored. Coffee filter not cover. Manager placed cover on filter
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed pineapples over ready to eat potatoes in walk-in
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.