NEW HOTEL COLLECTION DOWNTOWN ST PETE
253 2 AVE N, Saint Petersburg FL 33701 · 727-742-5326
Last inspected Oct 23, 2025 · 4 visits since October 2023
OCT 23
NOV 24
SEP 25
▲ GETTING WORSE
3 inspections, one direction. The current grade is the worst on record.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2021056777 | Oct 5, 2021 | Jan 21, 2022 | $400 |
Inspection history
4 visits, newest first
Oct 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority8 Intermediate5 Basic
What the inspector wrote — 14 findingsThe state's own report →
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary sanitizer bucket testing at 500+ PPM. Employee diluted chemical and sanitizer is now testing at 200 PPM.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. No quaternary test kit with a quaternary sanitizer bucket testing at 500+ PPM.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Bottle of heavy cream, half gallon of skim milk, and gallon of 2% milk not date marked in double door cooler in front counter area. Employee does not know when they were open.
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.
Show the remaining 10 findings ▾
Handwash sink used for purposes other than handwashing. Employee used hand sink in front counter area to fill the sanitizer bucket with water.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. The inspector ran the high temperature dish machine at the front counter several times, and the highest recorded dish temperature was 133 degrees.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No soap provided at handwash sink. In front counter area.
Carbon dioxide/helium tanks not adequately secured. Stored under hand sink next to double door reach in cooler in kitchen area.
Current Hotel and Restaurant license not displayed. License posted expired on 2/1/2025.
Cutting board has cut marks and is no longer cleanable. Reach in deli cooler cutting board heavily grooved.
In-use tongs stored on equipment door handle between uses. Stored on Merrychef oven handle.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Merrychef oven interior soiled with burnt food debris.
Sep 11, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 1 high priority.
1 High priority10 Intermediate5 Basic
Show 16 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary sanitizer bucket testing at 500+ PPM. Employee diluted chemical and sanitizer is now testing at 200 PPM.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. No quaternary test kit with a quaternary sanitizer bucket testing at 500+ PPM.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Bottle of heavy cream, half gallon of skim milk, and gallon of 2% milk not date marked in double door cooler in front counter area. Employee does not know when they were open.
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.
Handwash sink used for purposes other than handwashing. Employee used hand sink in front counter area to fill the sanitizer bucket with water.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. The inspector ran the high temperature dish machine at the front counter several times, and the highest recorded dish temperature was 133 degrees.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No employee food safety training could be provided for any staff member or the employee currently on site who is handling food or engaged in food preparation.
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. No Food Employee Reporting Agreement observed for the employee onsite handling food at the time of inspection hired over 60 days ago.
No soap provided at handwash sink. In front counter area.
Carbon dioxide/helium tanks not adequately secured. Stored under hand sink next to double door reach in cooler in kitchen area.
Current Hotel and Restaurant license not displayed. License posted expired on 2/1/2025.
Cutting board has cut marks and is no longer cleanable. Reach in deli cooler cutting board heavily grooved.
In-use tongs stored on equipment door handle between uses. Stored on Merrychef oven handle.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Merrychef oven interior soiled with burnt food debris.
Nov 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate4 Basic
Show 7 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler has built up food debris. Sandwich press has built up food debris.
Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen blocked by trash can and empty soda container.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of bar ice machine has mold like substances.
Cutting board has cut marks and is no longer cleanable. Cutting board on reach in cooler has grooved cut marks and is no longer cleanable.
In-use tongs stored on equipment door handle between uses. Tongs stored on equipment handles.
Single-service articles improperly stored. To go boxes stored in floor of prep kitchen.
Oct 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
Warewashing sanitizing solution exceeding the maximum concentration allowed. Three compartment sink sanitizer solution exceeds 500 ppm quaternary. Employee corrected to 200 ppm quaternary.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer solution exceeds 500 ppm quaternary. Employee corrected to 200 ppm quaternary.
Handwash sink used for purposes other than handwashing. Hand wash sink behind front counter has glass and spoon in it.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test strips available for sanitizer bucket or three compartment sink.
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 behind front counter has mold like substances.
Covered waste receptacle not provided in women's bathroom. No covered receptacle in first floor hall bathroom.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep table behind front counter.
No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand wash sink behind front counter.
Open dumpster lid.
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.