PULPO KITCHEN + LOUNGE
2147 CENTRAL AVE, Saint Petersburg FL 33713
Last inspected Jun 8, 2026 · 6 visits since November 2024
NOV 24
MAY 25
NOV 25
APR 26
≈ ERRATIC
4 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. 2 live flies observed in kitchen near trash can and in front of cook line. None observed landing on food. Manager sanitized food contact surfaces during inspection. Call made to supervisor Christine Craig. Educated management on pest prevention.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Jun 8, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained/soiled on cook line
Apr 7, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority4 Intermediate0 Basic
Show 5 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 tested at 0 ppm. Operator replaced so,union and primed unit. Retested at 50 ppm
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Dish machine tested at 0 ppm. Test kits not used to check solution strength.
Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Cooked chicken in walk-in cooler missing labeling. Discussed with operator 48 hour exception and labeling requirements for compliance.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained/soiled on cook line
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.
Nov 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate2 Basic
Show 8 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 at front bar tested at 0PPM. Employee replaced sanitizer and reprised unit. Tested at 50 PPM
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment sells ceviche and utilizes nonexempt fish -wahoo, snapper and grouper- discussed with operator who advised he will obtain parasite destruction and cook fish fully.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Discussed with operator to keep tags in chronological order for muscles for 90 days.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener and cutting board stained/soiled in kitchen. Discussed maintenance on cutting board and employee cleaned can opener.
Handwash sink used for purposes other than handwashing. At front bar hand wash sink observed with slotted pan for dumping liquids. Employee removed and relocated pan to dump sink.
Spray bottle containing toxic substance not labeled. Spray bottle at front bar unlabeled with sanitizer. Employee labeled.
In-use tongs stored on equipment door handle between uses. Tong on handle at cook line. Item was relocated.
Time/temperature control for safety food thawed in an improper manner. Observed chicken in standing water thawing in kitchen. Discussed with employee to thaw utilizing cold running water.
Jul 31, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Water hose connected to y-splitter at mop sink without vacuum breaker.
May 30, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 23 recorded, 5 high priority.
5 High priority7 Intermediate11 Basic
Show 23 findings ▾
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. Observed employee touching soiled dishes then retrieving clean dishes from dishmachine without first washing hands.
Live, small flying insects found. 2 live flies observed in kitchen near trash can and in front of cook line. None observed landing on food. Manager sanitized food contact surfaces during inspection. Call made to supervisor Christine Craig. Educated management on pest prevention.
Stop Sale issued due to food not being in a wholesome, sound condition. ROP fish improperly thawed. (4) 1lb bags of Tuna
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items on tops of reach in cooler, in front of cook line, held at temperature greater than 41 degrees Fahrenheit. pico (52F - Cold Holding) queso fresco (52F - Cold Holding) cut tomato (48F - Cold Holding) raw shrimp (48F - Cold Holding) Retemp: pico- (37F- Cold Holding) queso fresco - (37F- Cold Holding) cut tomato - discarded voluntarily by management raw shrimp (43F - Cold Holding)
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Water hose connected to y-splitter at mop sink without vacuum breaker.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in reach-in coolers on cooks line are soiled with food debris between cracks.
Handwash sink used for purposes other than handwashing. Lid for bucket stored on top of hand wash sink in the rear dish room and front bar. Employees removed from sink.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna tar tar and ceviche printed on menu. Not indicated on menu as a raw product. Educated management to make changes to the menu
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at front bar not stocked with paper towels. Manager provided at time of inspection.
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. Management advised they were waiting on books to arrive to provide training.
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 employee health agreement. Multiple employees observed handing food.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No advisory observed. Manager printed and posted during the inspection.
Bathroom door left open other than during cleaning or maintenance.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna in walk in cooler improperly thawed. Not per printed instructions.
Current Hotel and Restaurant license not displayed.
Employee personal food not properly identified and segregated from food to be served to the public. Employee drinks observed in reach in cooler in front of cook lines.
Equipment and utensils not properly air-dried - wet nesting. In dish room, mixing bowls observed with moisture during storage.
In-use tongs stored on equipment door handle between uses. Tongs observed on stove in cook line. Employee removed from handle.
No Heimlich maneuver/choking sign posted.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving used for dry storage on the opposite side of the cook line observed with surface rust/dust.
Old labels stuck to food containers after cleaning. Located on shelf in warewashing area.
Open dumpster lid. Manager closed dumpster lids during inspection.
Stored food not covered. Garnishes at front bar not covered. Manager covered items.
Nov 25, 2024Inspection 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.