PORTILLO'S
2302 TYRONE BLVD N, Saint Petersburg FL 33710 · 727.390.6626
Last inspected Aug 5, 2026 · 8 visits since July 2023
JUL 24
JAN 25
AUG 25
FEB 26
AUG 26
— STEADY
5 inspections within 27 points of each other. Whatever this kitchen does, it does consistently.
No water with a temperature provided/shut off at employee handwash sink in food preps. Manager replaced batteries
★ 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--2026014107 | Feb 12, 2026 | Mar 19, 2026 | $200 |
Inspection history
8 visits, newest first
Aug 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
What the inspector wrote — 3 findings
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. Corporate has changed their training to all online, however the operator is unsure how to find the proof of training online. Operator provided 15 paper certificates that are up to date, they have over 40 employees.
Accumulation of black mold-like substance in the interior of the ice machine. Operator cleaned and sanitized.
Interior of oven has accumulation of black substance/grease/food debris.
Feb 17, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 12, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked sausages (50F - Cold Holding, retemped at 41F); hot dogs (50F - Cold Holding, retemped at 42F); raw sausage (50F - Cold Holding, retemped at 41F); cooked peppers (53F - Cold Holding, retemped at 43F) Reach in cooler under grill on drive thru window wall had accidentally been turned off. Operator stated that no food had been stored in that unit overnight, and it had been stocked at 10 AM, I took my temps at 11:30AM. Operator moved all food to walk in cooler and turned on reach in cooler. All retemped 43F and below at 11:50AM. Operator will not restock reach in cooler until it reaches 40F.
Food-contact surface soiled with food debris, mold-like substance or slime. -soda machine nozzles soiled with accumulated debris -can opener blade is soiled
No soap provided at handwash sink on service window wall. Operator restocked with soap.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hand wash sink near kitchen entrance temping at 68F, operator turned hot water on and retemped at 93F.
Accumulation of black mold-like substance in the interior of the ice machine.
Equipment and utensils not properly air-dried - wet nesting.
Standing water or very slow draining water in handwash sink next to kitchen entrance. Operator unclogged sink drain and it's now draining properly.
Aug 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate7 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes (46F - Cold Holding) in reach in cooler on cook line. Operator removed and placed in walk in cooler to cool. Retemped at 42F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked onions top of steam table(122F - Hot Holding), staff stirred onions
Food-contact surface soiled with food debris, mold-like substance or slime. Tea dispenser nozzles soiled with accumulation of debris. Can opener blade soiled with debris.
Accumulation of black/pink mold-like substance in the interior of the ice machine/bin.
Clean utensils or equipment stored in dirty drawer or rack. Ice paddle stored on top of ice machine on wet shelf
Current Hotel and Restaurant license not displayed. Operator printed new license and posted.
Cutting board has cut marks and is no longer cleanable. Cutting board at end of cook line for slicing bread grooved with black substance in grooves. Operator replaced with new cutting board.
Dead roaches on premises. 1 dead roach on floor inside kitchen entrance next to order line. Operator cleaned and sanitized the area.
Equipment and utensils not properly air-dried - wet nesting. On storage rack at end of dish wash line.
Ice bucket stored on floor between uses. Operator removed and took to dish wash area to clean and sanitize.
Jan 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hard boiled eggs (50F - Cold Holding); cooked pasta (48F - Cold Holding) Items moved into walk in freezer to bring down the temperature.
Cutting board has cut marks and is no longer cleanable. Cutting board at bread station heavily grooved. Manager removed and put a new cutting board.
Equipment and utensils not properly air-dried - wet nesting. Clean containers wet nesting on rack across from 3cs.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs touching sliced roast beef stored inside reach in cooler. Employee removed.
Jul 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
Handwash sink not accessible for employee use at all times. Water turned off at hand wash sink behind toaster and food prep area. Manager changed battery. Hand wash sinks in good working order
No water with a temperature provided/shut off at employee handwash sink in food preps. Manager replaced batteries
Accumulation of black mold-like substance in the interior of the ice machine. Reviewed with manager.
Cutting board has cut marks and is no longer cleanable in bread station. Reviewed with manager.
Employee personal food not properly identified and segregated from food to be served to the public in walk in freezer. Reviewed with manager. Manager discarded food
Floor soiled/has accumulation of debris in walk in freezer. Reviewed with manager
Tongs stored on the end of the storage shelf in the dishwashing area not stored in a protected manner on the walk through area. Reviewed with manager.
Jan 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Equipment and utensils not properly air-dried - wet nesting. Pans in dish area wet nesting.
Jul 25, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate8 Basic
Show 12 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee changed tasks no glove change. Employee educated.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shedder cheese (53F - Cooling); butter package (46F - Cold Holding); shedder cheese (40F - Cooling); butter package (40 - Cold Holding);
Toxic substance/chemical improperly stored. Sanit bucket in prep area storage above food
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple gaskets soiled Shake mixer nozzle soiled Soda nozzles soiled
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine black mold like substance
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Cook line cutting board cut marks by grill area
Equipment and utensils not properly air-dried - wet nesting. Clean pans in dish wet nesting on dish rack
Floor area(s) covered with standing water. In mop and ice machine area
Ice scoop handle in contact with ice. On line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line and prep line oven soiled
Working containers of food removed from original container not identified by common name. Container of oil in prep not labeled.
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.