RENZO'S
104 2 ST S, Saint Petersburg FL 33701 · 727-851-9983
Last inspected May 6, 2026 · 8 visits since August 2023
JAN 24
AUG 24
APR 25
OCT 25
MAY 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in rear dry goods storage area not landing on food or food contact surfaces.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
May 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Pesticide-emitting strip present in food prep area. Observed on wall near slicer in preparation area. Item removed.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with dried food debris. Reach in deli cooler cutting board stained black and light yellow.
Spray bottle containing toxic substance not labeled. Of light green liquid substance. Employee labeled as house cleaner.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior soiled with yellow substance.
Show the remaining 1 finding ▾
Cutting board has cut marks and is no longer cleanable.
Jan 6, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Double door reach in deli cooler cutting board stained. Soda gun nozzles in bar soiled with brown substance.
Oct 31, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 3 high priority.
3 High priority6 Intermediate12 Basic
Show 21 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. Ran the chlorine dish machine a few times and the chlorine is testing at 0 PPM.
Raw animal food stored over or with unwashed produce. Raw shelled eggs stored above uncovered container of parsley inside walk in cooler. Employee stored item at bottom shelf.
Stop Sale issued due to food not being in a wholesome, sound condition. Reduced oxygen packaging of par cooked beef dated for 10/27 on cook line.
Food-contact surface soiled with food debris, mold-like substance or slime. Double door reach in deli cooler cutting board stained. Soda gun nozzles in bar soiled with brown substance.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. The operator present during the inspection, who was engaged in food preparation, is not a certified food manager, and no other employee on site holds certification.
Manager or person in charge lacking proof of food manager certification. No proof of certified food manager (CFM) on site. Operator provided a CFM certificate for William Tarleton, dated 6/5/2024 through ServSafe. The operator stated that William is no longer employed.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Eight employees present at the time of the inspection who are engaging with food or in food preparation.
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. Establishment conducting reduced oxygen packaging of par cooked beef.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soda machine ice bin soiled with black mold like substance.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Deli container stored inside container of ceviche on cook line.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Stored on prep table across three compartment sink. Item moved.
Equipment and utensils not properly air-dried - wet nesting. Clean containers wet nesting on shelf above prep table next to dish machine.
Food stored on floor. Box of fryer oil stored on floor next to dry storage rack storing soda syrup boxes.
In-use tongs stored on equipment door handle between uses. Stored on oven handle on cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in deli coolers on cook line soiled with food debris and a mold like substance.
Old labels stuck to food containers after cleaning. On clean containers stored under prep table next to dish machine.
Soiled dry wiping cloth in use. Stored on top of reach in deli cooler cutting board.
Standing water in bottom of reach-in-cooler. Inside double door reach in deli cooler on cook line.
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. Observed reduced oxygen packaging par cooked beef dated for 10/27.
Apr 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Pimento Aioli sauce in walk in cooler date 4-1 cooked peppers
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pimento Aioli sauce in walk in cooler date 4-1 cooked peppers - stop sale issued
Handwash sink not accessible for employee use at all times. During walk through observed top of small metal pan inside front hand wash sink next to table to hot holding unit. Employee moved.
Non-pitting surface rust on food-contact equipment. Stand alone reach in cooler next to grill
Bowl or other container with no handle used to dispense food. Inside bread crumbs
Nonfood-contact surface soiled with grease, food debris gaskets at reach in deli cooler at cook line right side. Most gaskets at cook line.
Old labels stuck to food containers after cleaning. On metal pans on drying rack.
Stored food not covered. Scapes but used for soups inside three door reach in freezer. Chef Bill covered.
Walk-in cooler with rust that has pitted the surface.
Aug 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Walk-in cooler shelves with rust that has pitted the surface.
Aug 27, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 4 high priority.
4 High priority3 Intermediate7 Basic
Show 14 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 behind bar area sanitizing at 0 ppm chlorine.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef not commercially packaged above string beans in reach in freezer in rear of kitchen. Employee stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler: cooked potatoes (51F - Cold Holding); butter (51F - Cold Holding); raw better (51F - Cold Holding); cooked shrimp (51F - Cold Holding) Manager put items into reach in freezer. In reach in cooler underneath grill: raw beef (47F - Cold Holding) Manager put items on ice.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth solution exceeds 500 ppm quaternary. Manager diluted with water to 400 ppm quaternary.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table across from ice machine has food debris buildup.
Handwash sink used for purposes other than handwashing. Hand wash sink in prep area had wiping cloth stored in it. Manager removed. Hand wash sink at bar area used to dump ice.
Spray bottle containing toxic substance not labeled. Unlabeled bottle of sanitizer behind bar. Manager labeled.
Accumulation of debris on exterior of warewashing machine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on ice machine not inverted for protection.
In-use tongs stored on equipment door handle between uses. Tongs stored on oven handles in kitchen. Manager removed.
Old labels stuck to food containers after cleaning.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage in reach in cooler on cook line. Manager removed.
Silverware/utensils stored upright with the food-contact surface up. Clean utensils next to dish machine stored with food contact surfaces upright.
Walk-in cooler shelves with rust that has pitted the surface.
Jan 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate7 Basic
Show 14 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee donned gloves to portion meat without first washing hands.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly by hand wash sink next to three compartment sink not landing on food or food contact surfaces.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot box at end of cook line: empanadas (97F - Hot Holding) Inspector advised of proper holding temperatures.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen have built up food debris. Can opener on prep table across from ice machine has built up food debris.
Handwash sink not accessible for employee use at all times. Hand wash sink across from ice machine is blocked by trash can. Employee removed.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink by three compartment sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has mold like substances.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on ice machine not inverted for protection.
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. Manager removed frozen fish to haw in walk in cooler without removing from reduced oxygen packaging environment. Inspector advised of proper thawing.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven and microwave oven across from ice machine have built up food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in coolers on cook line have food debris buildup.
Silverware/utensils stored upright with the food-contact surface up. Clean utensils stored next to dish machine with food contact surfaces upright.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving has rust that has pitted the surface.
Aug 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate11 Basic
Show 15 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in rear dry goods storage area not landing on food or food contact surfaces.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line: cut leafy greens (48F - Cold Holding); mozzarella cheese (48F - Cold Holding); feta cheese (48F - Cold Holding); raw steak (48F - Cold Holding) Temperatures taken at 12:30 pm. Manager moved items to reach in freezer. Temperatures taken again at 1:00 pm: cut leafy greens 42 F, mozzarella cheese 43 F, feta cheese 41 F, raw steak 43 F.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer and meat cutter in kitchen have built up food debris.
Handwash sink not accessible for employee use at all times. Hand wash sink across from ice machine blocked by equipment. Manager removed equipment.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has mold like substance.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on top of ice machine not inverted for protection. Manager inverted.
Employee with no hair restraint while engaging in food preparation. Employee on cook line with no hair restraint.
Ice scoop handle in contact with ice. In bar area ice scoop handle touching ice. Bar manager stored correctly.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave ovens across from ice machine have food debris buildup.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in coolers on cook line are soiled with food debris.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottle in reach in cooler on cook line. Manager removed.
Silverware/utensils stored upright with the food-contact surface up. Silverware stored with food contact surface upright in rear of kitchen. Manager inverted.
Single-service articles not stored inverted or protected from contamination. To go containers in rear of kitchen not inverted for protection. Manager stored inverted.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves have rust that has pitted the surface.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cook line not stored in sanitizing solution. Manager stored in solution.
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.