SOL ST PETE BISTRO
2149 3 AVE S UNIT 6, Saint Petersburg FL 33712 · 727-289-7598
Last inspected Jun 4, 2026 · 5 visits since April 2024
APR 24
APR 25
AUG 25
JUN 26
≈ ERRATIC
4 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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. Emailed the chef on duty a Clean-Up of Vomiting and Diarrheal Events (DBPR HR 5030-104) form during the inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Jun 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
0 High priority5 Intermediate8 Basic
What the inspector wrote — 13 findingsThe state's own report →
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. Emailed the chef on duty a Clean-Up of Vomiting and Diarrheal Events (DBPR HR 5030-104) form during the inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board stained on reach in deli cooler.
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Employee brought Beer Clean chlorine sanitizer packets during the inspection.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For butter, raw meats, and goat cheese being left in room temperature. Discussed with chef on duty.
Show the remaining 9 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. Observed training certificate for Rocio Lopez conducted on 1/22/2026 through SafeStaff FRLA.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Stored on shelf above prep table. Item moved.
Equipment and utensils not properly air-dried - wet nesting. Clean containers on rack on cook line.
Food stored on floor. Water bottles stored on floor of hallway leading to back room.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven soiled with burnt food debris.
No handwashing sign provided at a hand sink used by food employees. Missing at hand sink in front counter.
Opened employee beverage container in a cold holding unit with food to be served to customers. Starbucks drink stored inside reach in cooler.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink next to dish machine.
Aug 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Metal stem-type thermometer soiled.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on top of prep table is soiled with food debris between cracks.
Accumulation of debris on exterior of warewashing machine.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored on shelf with can foods. Operator removed bag.
Apr 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Floors not maintained smooth and durable in kitchen.
Apr 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority2 Intermediate8 Basic
Show 12 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Reading 0ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator setup three-compartment sink. Chlorine sanitizer reading 50ppm.
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. No time mark for butter. Employee time marked butter. Stop sale not warranted.
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.
Squeeze bottle on three-compartment sink containing yellow substance not labeled. Operator labeled squeeze bottle soap.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Located in bar area.
Bathroom door left open other than during cleaning or maintenance.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Cardboard used to line shelf with food cans.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat stored on shelf with food in kitchen.
Floors not maintained smooth and durable in kitchen.
Food stored on floor. 3 gallons of water is stored on floor in bar area.
No handwashing sign provided at a hand sink used by food employees in unisex restroom.
Apr 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
4 High priority7 Intermediate5 Basic
Show 16 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 touch soiled dishes then retrieve clean dishes from dishmachine without removing gloves and washing hands. Discussed with operator proper hand-hygiene techniques.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw package of ground beef stored above cake in upright refrigerator next to prep table. Will email DBPR Form 5030-098. Safe Refrigerator Storage.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From top of reach-n freezer at 5:30pm. Employee placed butter in reach-in freezer. Re temp at 6:00pm a. butter (56F - Cold Holding) 50f Discussed time as a public health control as an option.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Water hose connected to Y-splitter connected at mop sink without vacuum breaker.
Handwash sink does not have enough hot water pressure to properly wash hands at hand wash sink in unisex restroom.
Handwash sink not accessible for employee use at all times. Hand wash sink next to dishmachine is blocked with multiple chemical buckets, trash can and glass rack. Employee removed items.
Handwash sink used for purposes other than handwashing. Bucket stored in bowl of hand wash sink next to dishmachine. Employee removed bucket.
No paper towels or mechanical hand drying device provided at handwash sink next to dishmachin. Employee provided paper towels.
No soap provided at handwash sink next to dishmachine. Employee provided soap.
Spray bottle hanging above mop sink containing toxic substance not labeled. Employee labeled spray bottle by common name.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink in unisex restroom is 75f. Ran hot water for 5 minutes.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Cutting board on reach-in cooler on cooks line has cut marks and is no longer cleanable.
No covered waste receptacle not provided in unisex bathroom.
No handwashing sign provided at a hand sink used by food employees in unisex restroom. Will email DBPR Form 5030-111. Employees must wash hands.
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.