MAIN KITCHEN
1 TROPICANA DR, Saint Petersburg FL 33705 · 727-342-5709
Last inspected Aug 20, 2026 · 6 visits since August 2023
5 inspections within 4 points of each other. Whatever this kitchen does, it does consistently.
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2015030007 | May 28, 2015 | Nov 20, 2015 | $200 |
Inspection history
6 visits, newest first
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Covered waste receptacle not provided in women's bathroom.
Equipment and utensils not properly air-dried - wet nesting. Some pans showed signs of wet nesting. Employee separated containers to promote proper drying.
Floor area(s) covered with standing water. Standing water on floor near ovens in prep area.
Old labels stuck to food containers after cleaning. Employee removed old labels from clean containers.
Nothing was found. The inspector recorded no violations at all.
Nothing was found. The inspector recorded no violations at all.
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Accumulation of debris on exterior of warewashing machine.
Ceiling/ceiling tile shows damage or is in disrepair in warewashing area.
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
Show 11 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Hot water sanitizing machine final rinse only 144.0 degrees Fahrenheit. Several tries later water temp final rinse 160.5 degrees Fahrenheit.
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 handles soiled dishes then put away clean dishes with no hand wash. Employee was corrected by certified food manager. Hands were washed and dishes were re-washed.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board staining.
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Main cook line. Drink was moved.
Equipment and utensils not properly air-dried - wet nesting. At drying rack.
Equipment in poor repair. Cooler 1 gasket walk in cooler
Interior of oven/microwave has accumulation of black substance/grease/food debris. Ovens on main cook line. Rational oven.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket cooler 1 walk in cooler
Unclean building components, attachments or fixtures. Walk in cooler fan.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed carrots over ready to eat carrot sticks. Carrots were moved.
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.