LURE
661 CENTRAL AVE UNIT A, Saint Petersburg FL 33701 · 727-914-8000
Last inspected Oct 15, 2025 · 8 visits since October 2023
MAR 24
OCT 24
DEC 24
JUL 25
OCT 25
— STEADY
5 inspections within 26 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in kitchen not landing on food or food contact surfaces. 2 live flies in dining room by entrance door not landing on food or food contact surfaces.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2019063640 | Oct 24, 2019 | Feb 12, 2020 | $400 |
| 3--2018059716 | Nov 19, 2018 | Jan 24, 2019 | $400 |
Inspection history
8 visits, newest first
Oct 15, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate2 Basic
What the inspector wrote — 4 findings
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. Emailed manager DBPR Clean-Up of Vomiting and Diarrheal Events form.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzles soiled with black substance in bar area.
Accumulation of debris on exterior of warewashing machine.
Equipment and utensils not properly air-dried - wet nesting. Clean classes wet nesting apron shelf above soda dispenser in server wait station. Kitchen manager had employee take back all the glasses to be washed and sanitizer to allow air drying.
Oct 9, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food items in sushi bar: salmon (48F - Cold Holding); hamachi (45F - Cold Holding); Krab (48F - Cold Holding); cooked shrimp (48F - Cold Holding); raw ahi (48F - Cold Holding); salmon (48F - Cold Holding); hamachi (48F - Cold Holding) It's stored inside freezer to bring down the temperature.
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. Emailed manager DBPR Clean-Up of Vomiting and Diarrheal Events form.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzles soiled with black substance in bar area.
Handwash sink used for purposes other than handwashing. Sliced equipment stored in sushi bar hand sink. Employee moved item.
Accumulation of debris on exterior of warewashing machine.
Equipment and utensils not properly air-dried - wet nesting. Clean classes wet nesting apron shelf above soda dispenser in server wait station. Kitchen manager had employee take back all the glasses to be washed and sanitizer to allow air drying.
Jul 9, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate8 Basic
Show 11 findings ▾
Container of medicine improperly stored. Medicine bottle on shelf with dry seasonings
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink on cook line, restocked
Soap dispenser at handwash sink not working/unable to dispense soap. Hand sink on cook line, staff corrected
Accumulation of debris inside warewashing machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered beverage on cutting board in kitchen
Equipment and utensils not properly air-dried - wet nesting. Glasses at wait station
In-use knife/knives stored in cracks between pieces of equipment. Between cooler and prep table in kitchen
In-use wet wiping cloth/towel used under cutting board.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven behind sushi counter
Standing water in bottom of reach-in-cooler. On cook line
Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Outdoor walk in cooler in customer accessible area not secured, per staff, just received a delivery, locked during inspection
Dec 10, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Handwash sink used for purposes other than handwashing. Hand wash sink in kitchen used to rinse off kitchen utensils.
Accumulation of debris on exterior of warewashing machine.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees cell phone stored in prep table in kitchen.
Open dumpster lid.
Single-service articles not stored inverted or protected from contamination. To go containers on cook line not inverted for protection.
Oct 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate6 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. Dish machine current,y sanitizing at 0 ppm chlorine. Manager changed out empty bucket and dish machine is now sanitizing at 100 ppm chlorine.
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. Dish washer goes from scraping dirty dishes, loading in dishwasher, and putting away clean dishes with no hand wash in between.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in kitchen not landing on food or food contact surfaces. 2 live flies in dining room by entrance door not landing on food or food contact surfaces.
Handwash sink used for purposes other than handwashing. Hand wash sink on cook line used to store utensils. Manager removed.
Accumulation of debris on exterior of warewashing machine.
Carbon dioxide/helium tanks not adequately secured. CO2 tanks in rear storage area are not properly secured.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table in kitchen.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven behind sushi counter has food debris buildup.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Front door is open and live flies are in dining room.
Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Outside walk in cooler not locked and not under employee supervision.
Mar 26, 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 on food or food contact surfaces. 1 live fly behind bar not landing on food or food contact surfaces.
No paper towels or mechanical hand drying device provided at handwash sink behind bar. Manager replaced.
Bowl or other container with no handle used to dispense food. Bowl with no handle used to scoop pasta. Manager removed.
Carbon dioxide/helium tanks not adequately secured. CO2 tanks in rear storage area by ice machine not properly secured.
Current Hotel and Restaurant license not displayed.
Employee with no beard guard/restraint while engaging in food preparation. Employee rolling sushi with no beard guard.
Food stored on floor. Soy sauce stored on floor of dry goods storage closet.
Open dumpster lid.
Single-service articles not stored inverted or protected from contamination. To go containers not inverted on cook line for protection.
Nov 2, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 25, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority1 Intermediate9 Basic
Show 13 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. Dish machine in kitchen is currently sanitizing at 0 ppm chlorine.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In sliding door reach in cooler of sushi bar area: salmon (45F - Cold Holding); tuna (45F - Cold Holding); raw shrimp (45F - Cold Holding) @ 2:10 pm. Sushi manager moved items to reach in freezer. Temperatures taken again at 2:45 pm: salmon 39 F, tuna 38 F, raw shrimp 42 F.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler in kitchen across from cook top has built up food debris.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine outside rear door of kitchen has mold like substance.
Carbon dioxide/helium tanks not adequately secured. CO2 outside rear door of kitchen not properly secured.
Cutting board has cut marks and is no longer cleanable. Green cutting board used to cut vegetables has grooved cut marks and is no longer cleanable.
Employee with no hair restraint while engaging in food preparation. Employee in kitchen slicing open and portioning reduced oxygen packaging fish filets with no hair restraint.
In-use knife/knives stored in cracks between pieces of equipment. Spatulas stored under hot well and on top of reach in cooler.
Open dumpster lid.
Silverware/utensils stored upright with the food-contact surface up. Clean forks stored at bar area with food contact surfaces upright.
Single-service articles not stored inverted or protected from contamination. To go boxes on cook line not stored inverted for protection.
Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Walk in cooler located outside back door in alleyway not locked when not in use.
Portable fire extinguisher missing from its designated location. For reporting purposes only. Fire extinguisher on floor outside rear door of kitchen by stairwell.
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.