LA V
441 CENTRAL AVENUE, Saint Petersburg FL 33701 · 727-820-3500
Last inspected Feb 24, 2026 · 8 visits since December 2023
MAR 24
JUL 24
FEB 25
SEP 25
FEB 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. License expired on 2/1/2026. Discussed with person in charge.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2019030085 | Apr 23, 2019 | Jun 27, 2019 | $200 |
Inspection history
8 visits, newest first
Feb 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
What the inspector wrote — 6 findingsThe state's own report →
Operating with an expired Division of Hotels and Restaurants license. License expired on 2/1/2026. Discussed with person in charge.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with black, pink, and yellow substance.
Accumulation of debris on exterior of warewashing machine.
Floor soiled/has accumulation of debris. Floors heavily soiled with food debris and trash accumulation under stove burners and fryers on cook line.
Show the remaining 2 findings ▾
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Hanging from rack storing clean dishes next to mop handsink. Item removed.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior soiled with dried food debris.
Sep 8, 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 ▾
Accumulation of debris on exterior of warewashing machine.
Food stored on floor. Pot of food stored on the floor inside the walk in freezer and box of fryer oil on floor on cook line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven above double door reach in deli cooler on cook line soiled with food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach in deli coolers on cook line.
Sep 5, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority2 Intermediate4 Basic
Show 10 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. The employee ran the dishwasher machine a few times and the chlorine is 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. The employee set up the three compartment sink with chlorine sanitizer testing at 50 PPM.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils in 79 F stand in water in table near microwave. Employees dumped water. Clean utensils area now being stored without water and will be changed every four hours or as needed.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary spray bottle in bar area testing at 500+ PPM. Operator diluted chemical with water and quaternary chemical is now testing at 200 PPM.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine or quaternary test kit.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with pink liquid substance stored at soda syrup box rack in bar area. Operator labeled as cleaning solution.
Accumulation of debris on exterior of warewashing machine.
Food stored on floor. Pot of food stored on the floor inside the walk in freezer and box of fryer oil on floor on cook line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven above double door reach in deli cooler on cook line soiled with food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach in deli coolers on cook line.
Feb 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate1 Basic
Show 5 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. 0ppm Changed sanitation solution
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.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs moved under sliver beef in reach in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp sauce 55 placed in freezer
Opened employee beverage container in a cold holding unit with food to be served to customers.
Aug 1, 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 ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in storage reach in cooler prepared on site with no date marks.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen has mold like substances.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Floor soiled has accumulation of food grease and food debris.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven on cook line has built up food debris. Microwave behind bar area has built up food debris.
Wall soiled with accumulated grease, food debris, and/or dust. Wall behind three compartment sink soiled with mold like substance.
Jul 31, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 3 high priority.
3 High priority5 Intermediate10 Basic
Show 18 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cook line answered cell phone with gloves on and went back to working with food without removing gloves and washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler next to burners: cabbage (48F - Cold Holding); raw pork (48F - Cold Holding); raw beef (48F - Cold Holding) In prep table above reach in cooler next to burners: raw shelled eggs ambient (72F - Cold Holding)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In pan to left of burners: cooked beef (90F - Hot Holding)
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Handwash sink not accessible for employee use at all times. Cooking oil stored on floor by hand wash sink along back wall of kitchen. Employee moved off the floor away from hand wash sink.
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/
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in storage reach in cooler prepared on site with no date marks.
Spray bottle containing toxic substance not labeled. Bottle of sanitizer at hostess stand not properly labeled. Employee labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen has mold like substances.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on reach in cooler in kitchen.
Floor soiled has accumulation of food grease and food debris.
Floor tiles in disrepair in kitchen.
Food stored on floor. Cooking oil stored on floor by hand wash sink along back wall of kitchen. Employee moved off the floor away from hand wash sink.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven on cook line has built up food debris. Microwave behind bar area has built up food debris.
Open dumpster lid.
Wall soiled with accumulated grease, food debris, and/or dust. Wall behind three compartment sink soiled with mold like substance.
Mar 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate9 Basic
Show 13 findings ▾
Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee in kitchen coughed and failed to wash hands afterwards.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen and donned gloves to be working with food without first washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In stand up reach in cooler behind bar: half and half (52F - Cold Holding); cut leafy greens (52F - Cold Holding) Manager moved items to another cooler.
Handwash sink used for purposes other than handwashing. Hand wash sink behind bar used to wash glasses.
Covered waste receptacle not provided in women's bathroom.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on reach in cooler next to ice machine. Employee removed.
Employee with no hair restraint while engaging in food preparation.
Food stored on floor. Cooking oil stored on floor by rear door in kitchen.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave ovens on cook line have built up food debris.
Missing drain plug at dumpster.
Open dumpster lid. Manager closed lid.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage in 2 door upright reach in cooler. Employee removed.
Dec 6, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate6 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef, not all commercially packaged, over ready-to-eat vegetables in upright freezer near rear kitchen door. Employee arranged correctly.
Handwash sink used for purposes other than handwashing. Hand wash sink behind bar area used to dump ice.
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/
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has mold like substance.
Carbon dioxide/helium tanks not adequately secured. CO2 tank behind bar not properly secured.
Covered waste receptacle not provided in women's bathroom. No covered receptacle in women's restroom.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on prep table in kitchen just to the right of the ice machine. Employee stored correctly.
Food stored on floor. Cooking oil stored on floor near rear hand wash sink in kitchen.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverages in reach in cooler next to wok station.
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.