SAUVIGNON
241 CENTRAL AVE, Saint Petersburg FL 33701 · 727-827-7896
Last inspected Feb 24, 2026 · 9 visits since December 2023
MAY 24
SEP 24
MAY 25
SEP 25
FEB 26
— STEADY
5 inspections within 23 points of each other. Whatever this kitchen does, it does consistently.
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 →
Inspection history
9 visits, newest first
Feb 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate2 Basic
What the inspector wrote — 6 findingsThe state's own report →
Equipment drain line draining into handwash sink. Hand handsink next to ice machine.
Food-contact surface soiled with food debris, mold-like substance or slime. White stained cutting boar on reach in deli cooler.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. Missing at handsink in bar area. Employee brought out a roll of paper towels.
Show the remaining 2 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior soiled with brown colored substance.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Conventional oven interior soiled with burnt food debris.
Sep 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Reach in deli cooler cutting board on cook line stained.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior soiled with pink and black mold like substance.
Current Hotel and Restaurant license not displayed. Licensed displayed expired on 2/1/2025.
Sep 24, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority4 Intermediate2 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food items in reach in cooler across from cook line: cooked potatoes (48F - Cold Holding); butter (46F - Cold Holding); raw chicken (44F - Cold Holding) Employee put ice on food items to bring down the temperatures.
Food-contact surface soiled with food debris, mold-like substance or slime. Reach in deli cooler cutting board on cook line stained.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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. Observed employee training certificate for Arquasia Jones dated 11/09/2022 through 360 Training Learn 2 Serve. No other employee training could be provided.
Spray bottle containing toxic substance not labeled. With clear liquid substance stored at hand sink next mop sink. Chef labeled as sanitizer.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior soiled with pink and black mold like substance.
Current Hotel and Restaurant license not displayed. Licensed displayed expired on 2/1/2025.
May 1, 2025Inspection 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 manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Manager Chris Malone has an expired CFM.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand sink on cook line
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.
Current Hotel and Restaurant license not displayed.
Food stored in a location that is exposed to splash/dust. Food stored next to hand sink at service window, relocated
Single-service articles not stored inverted or protected from contamination. Plastic tasting spoons on cook line on inverted
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Raw beef vacuum sealed on site with no HACCP not labeled with time mark
Sep 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate6 Basic
Show 11 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee working with cheese donned gloves without washing hands first.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler to the left of stove: cooked mushrooms (48F - Cold Holding); cooked rice (48F - Cold Holding) Manager put items on ice. Temperatures taken again: cooked mushrooms (43F - Cold Holding); cooked rice (42F - Cold Holding) In reach in cooler across from stove: butter (49F - Cold Holding); cooked onions (49F - Cold Holding) Manager put items on ice. Temperatures taken again: butter (42F - Cold Holding); cooked onions (43F - Cold Holding)
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Bleu cheese crumbles, cut melons, cream sauce and meat sauce held on time with no time stamp. Manager put time stamp on items.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler has built up food debris.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand wash sink by mop sink unable to dispense paper towels.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table by pass through window.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven in kitchen has built up food debris.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverages in reach in cooler across from three compartment sink.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Establishment is vacuum sealing raw beef and removing from vacuum sealing within 48 hours, but not date marking or time stamping.
Wet mop not stored in a manner to allow the mop to dry.
May 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate3 Basic
Show 8 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam well: meatballs (107F - Hot Holding) Employee reheated to 172 F.
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.
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. HAACP and process waiver submitted.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line have built up food debris.
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. HAACP plan submitted.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine had mold like substance.
Current Hotel and Restaurant license not displayed.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Double door oven in kitchen has built up food debris,
Mar 29, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded.
0 High priority4 Intermediate2 Basic
Show 6 findings ▾
Clam tags not maintained in chronological order according to the last date they were served in the establishment.
Clam tags not marked with last date served.
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 vacuum seals cooked meats with no haacp plan or variance.
Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Establishment vacuum seals chicken, duck and beef with no labeling.
Employee with no beard guard/restraint while engaging in food preparation. Employees in kitchen engaged in food preparation with no beard guard.
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. Cooked beef vacuumed sealed with a date of 11/29/23.
Feb 26, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority4 Intermediate2 Basic
Show 6 findings ▾
Clam tags not maintained in chronological order according to the last date they were served in the establishment.
Clam tags not marked with last date served.
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 vacuum seals cooked meats with no haacp plan or variance.
Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Establishment vacuum seals chicken, duck and beef with no labeling.
Employee with no beard guard/restraint while engaging in food preparation. Employees in kitchen engaged in food preparation with no beard guard.
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. Cooked beef vacuumed sealed with a date of 11/29/23.
Dec 7, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
1 High priority6 Intermediate2 Basic
Show 9 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee came into kitchen and put on gloves to start working with food but did not wash hands first.
Clam tags not maintained in chronological order according to the last date they were served in the establishment.
Clam tags not marked with last date served.
Handwash sink used for purposes other than handwashing. Hand wash sink in kitchen nearest the pass through window used to rinse off kitchen utensils.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Cheeses held on time in kitchen but no written plan.
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 vacuum seals cooked meats with no haacp plan or variance.
Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Establishment vacuum seals chicken, duck and beef with no labeling.
Employee with no beard guard/restraint while engaging in food preparation. Employees in kitchen engaged in food preparation with no beard guard.
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. Cooked beef vacuumed sealed with a date of 11/29/23.
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.