OLIVIA
211 1 AVE N, Saint Petersburg FL 33701 · 813-943-2634
Last inspected Mar 25, 2026 · 4 visits since January 2025
JAN 25
JUL 25
MAR 26
≈ ERRATIC
3 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. truffle Marsala (102F - Hot Holding), placed on stove to reheat
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
4 visits, newest first
Mar 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
What the inspector wrote — 6 findingsThe state's own report →
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items stored inside the walk in cooler: lemon butter (51F - Cold Holding); meatball sauce (53F - Cold Holding); polenta (44F - Cold Holding); Pamodoro (48F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored inside the walk in cooler: lemon butter (51F - Cold Holding); meatball sauce (53F - Cold Holding); polenta (44F - Cold Holding); Pamodoro (48F - Cold Holding) Per kitchen employee, these food items are hot held during service and it is possible they did not properly cool at the end of service or reach the cooling parameters. Because we cannot verify whether the product met the required cooling parameters or ever reached 41 degrees or below, the items will be issued a stop sale.
Current Hotel and Restaurant license not displayed. License observed expired on 2/1/2026.
Cutting board has cut marks and is no longer cleanable. White cutting boards on cook line are grooved.
Show the remaining 2 findings ▾
No handwashing sign provided at a hand sink used by food employees. Missing at hand handsink in bar area. Provided handwashing sign and sign was posted at the time of the inspection.
Standing water in bottom of reach-in-cooler. At bottom of reach in cooler next to pizza oven.
Sep 11, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 9, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 14 recorded, 2 high priority.
2 High priority7 Intermediate5 Basic
Show 14 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Lobster vacuum sealed on site, thawed in cooler on cook line, not removed from packaging
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. truffle Marsala (102F - Hot Holding), placed on stove to reheat
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. Oyster and mussel tags
Clams/mussels/oysters tag removed from original container prior to container being emptied. Fresh mussels in cooler on cook line
Handwash sink not accessible for employee use at all times. Cooling rack in front of hand sink on cook line
Handwash sink used for purposes other than handwashing. Ice in hand sink at bar, used as dump sink
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.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
Ice scoop handle in contact with ice. Ice well at bar, removed
In-use tongs stored on equipment door handle between uses. Along cook line, removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Pizza cutter in 79F water, removed
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Short ribs, short rib filling, raw chicken, speck ham, blueberry compote, compound butter vacuum sealed on site with date marks indicating more than 48 hours
Waste line missing at soda gun holster. Behind bar
Jan 6, 2025Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.