IN BETWEEN DAYS
2340 1ST AVE S, Saint Petersburg FL 33712 · 727.709.4604
Last inspected Jun 9, 2026 · 6 visits since February 2024
JUN 24
DEC 24
APR 25
JAN 26
JUN 26
▼ IMPROVING
5 inspections trending up, 19 points better than where it started.
Operating with an expired Division of Hotels and Restaurants license. 02-01-2024. Operator updated license during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2024044987 | Jun 12, 2024 | Sep 25, 2024 | $160 |
Inspection history
6 visits, newest first
Jun 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
What the inspector wrote — 4 findings
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Discussed with chef on duty.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior spiked with black substance on left side.
Hole in or other damage to wall. Wall behind hand sink next to dish machine in front counter area.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of Winco oven soiled with burnt food debris and grease.
Jan 7, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Bathroom door left open other than during cleaning or maintenance.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee watch on shelf with seasonings in kitchen. Operator removed items. Discussed cleaning and sanitizing area.
Apr 17, 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 ▾
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Floor area(s) covered with standing water on cooks line.
Dec 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 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. Observed employee bare hand touching limes without washing hands and donning gloves. Limes were not being heat treated to 145f. Discussed with PIC proper hand-hygiene techniques. Operator discarded limes.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored above cooked pork in reach-in cooler. Operator placed eggs on bottom shelf.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open beverage on shelf with clean dishes in warewashing area. Employee removed drink.
Jun 12, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded.
0 High priority4 Intermediate1 Basic
Show 5 findings ▾
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1. Viet Nguyen hired more than 60 days ago.
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. Provided operator with DBPR Form 5025-531. Consumer Advisory for Raw Oysters. Operator posted sign.
Floor area(s) covered with standing water near three-compartment sink.
Feb 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate3 Basic
Show 9 findings ▾
Operating with an expired Division of Hotels and Restaurants license. 02-01-2024. Operator updated license during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler in kitchen at 5:10pm. Employee placed item reach-in freezer. Re temp at 5:50pm a. boiled eggs (47F - Cold Holding) 43f
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Will email DBPR Form 5030-104. Cleanup Of Vomit and Diarrheal Events.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used for dishmachine in bar area. Quat strips used to sanitizer. Dishmachine uses chlorine sanitizer.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1. Veit Nguyen
Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink in restroom.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Grater and peeler stored on side of cabinet exposed to splash from hand wash sink in bar area. Employee removed items.
Reach-in cooler interior/shelves have accumulation of soil residues.
Working containers of food removed from original container not identified by common name. Container of seasoning stored on shelf in kitchen not labeled.
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.