STIR FRY 88
6901 22 AVE N VC0-5, Saint Petersburg FL 33710 · 7273387182
Last inspected Apr 13, 2026 · 7 visits since December 2023
DEC 23
NOV 24
FEB 25
DEC 25
APR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken -30lbs. Noodles -50lbs Rices - 30lbs
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Apr 13, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
What the inspector wrote — 4 findings
Food-contact surface soiled with food debris, mold-like substance or slime. -soda machine nozzles soiled with debris
Accumulation of black/green mold-like substance in the interior of the ice machine.
Current Hotel and Restaurant license not displayed.
Interior of oven has accumulation of black substance/grease/food debris.
Apr 8, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 7 high priority.
7 High priority6 Intermediate8 Basic
Show 21 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 10ppm) Operator added more bleach and retested at 50PPM.
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. -employee handled phone charger and proceeded to engage in food preparation with no hand wash. I told him he needed to wash his hands but he does not understand English language nor do any operators on duty at the moment. -employee used cellphone and then proceeded to engage in food preparation on cook line. -employee used cellphone phone and proceeded to engage in food preparation behind front counter. I emailed operator the handwashing poster.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Operator touched cooked noodles in walk in cooler with bare hands. Discussed importance of glove use with ready to eat food with operator.
Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Bleach being used as sanitizer is not approved for food contact surfaces. Operator will buy proper bleach today, I advised them that they may not engage in ware washing and may only use disposable dishes until proper sanitizer is available.
Raw animal food stored over or with unwashed produce. -raw shell eggs stored over unwashed produce in walk in cooler Operator moved eggs to proper storage.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cooked meats in walk in cooler. Operator moved raw meat to store beside cooked meats.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked noodles (46F - Cold Holding) cooked yesterday stored in reach in cooler on cook line. Operator moved to walk in cooler to cool. Retemped at 43F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Grilled chicken (80F - Cooling, retemped at 64F) stacked high in pan and covered prior to cooling. Operator divided between two pans and uncovered for proper cooling.
Food-contact surface soiled with food debris, mold-like substance or slime. -soda machine nozzles soiled with debris
Handwash sink used for purposes other than handwashing. -empty can being stored in hand wash sink near ice machine Operator removed
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.
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.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels at hand wash sink on cook line. Operator fixed dispenser.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Carbon dioxide tanks not adequately secured. Operator chained down tanks.
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee cell phone and charger stored on meat grinder on prep table across from walk in cooler. Operator removed.
Food stored on floor. Open container of sauce stored on floor under hand wash sink on cook line. Operator moved off floor.
Interior of oven has accumulation of black substance/grease/food debris.
Uncovered food stored near sink exposed to splash. Open container of sauce stored on floor under hand wash sink on cook line. Operator moved.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Operator added bleach and retested at 50PPM.
Dec 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate8 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw beef stored over peeled onions in walk-in cooler. Operator placed peeled onions above raw beef.
Employee washed hands in a sink other than an approved handwash sink. Reviewed with manager.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table in kitchen is soiled with food buildup and grease. Operator cleaned can opener.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Backflow device not located for convenient service or maintenance access.
Bowl or other container with no handle used to dispense food. Spoon handle touching in container of granulated garlic on dry-storage shelf. Operator removed spoon.
Current Hotel and Restaurant license not displayed.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Standing water in bottom of reach-in-cooler on cooks line.
Stored food not covered. Three containers of cut cabbage not covered in walk-in cooler.
Walk-in cooler shelves with rust that has pitted the surface.
Feb 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate14 Basic
Show 19 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked chicken. Manager separated items.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (50F - Cold Holding). Manager placed items in walk-in cooler
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked chicken on cook line.
Food-contact surface soiled with food debris, mold-like substance or slime. Fry baskets heavy soiled with grease. Can opener soiled with food debris. Cutting boards soiled with food debris.
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. 3 new employees started less then 60 days. Total of 6
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Bowl with no handle in sugar. Employee removed bowl.
Buildup of food debris/soil residue on equipment door handles.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee removed beverage.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food in walk-in cooler. Employee personal items on shelves in dry storage. Manager removed items.
Equipment in poor repair. Reach in cooler top broken
Food stored on floor. Gallons of soy sauce on floor. Bag of food
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at 70F.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled with food debris
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled reach in coolers
Reach-in cooler interior/shelves have accumulation of soil residues.
Working containers of food removed from original container not identified by common name. White powered substance in pan not identified on cook line.
Nov 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate7 Basic
Show 13 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee washed dishes then went to cook chicken on cook line. Inspector educated employee on hand washing.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in reach-in cooler on cook line. Employee properly separated items.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. fried chicken (90F - Cooling) on cook line. Employee placed items in walk-in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Fry baskets heavy soiled with grease. Can opener soiled with food debris.
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/ Manager arrived during inspection.
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.
Bowl or other container with no handle used to dispense food. Bowl with no handle in sugar. Employee removed bowl.
Carbon dioxide/helium tanks not adequately secured.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food in walk-in cooler above chicken.
Food stored on floor gallons of soy sauce on the floor in kitchen.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at 70F. Employee removed water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in reach-in cooler soiled with food debris.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employees drinks in walk-in cooler over raw chicken.
Jan 11, 2024□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven soiled with food debris.
Dec 20, 2023Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 5 high priority.
5 High priority2 Intermediate3 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken,Noodles and rice cooked on 12-19-2023 around 9:00pm and placed in walk-in cooler over night.
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over ready to eat food in walk-in cooler. Manager moved eggs to bottom shelf.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken -30lbs. Noodles -50lbs Rices - 30lbs
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. steak (45F - Cold Holding) in reach in cooler on cook line. Manager placed item in freezer.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Steak,shrimp,chicken made on 12-19-23 no date mark. Manager date marked food
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees food in walk-in cooler next to raw chicken.
Food stored on floor. Gallons of soy sauce on the floor back storage area. Manager moved gallons off the floor. Gallons of duck sauce on floor in walk-in cooler.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven soiled with food debris.
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.