TCHOTCHKE
3920 6TH ST S, Saint Petersburg FL 33705 · 727-202-8833
Last inspected Dec 11, 2025 · 11 visits since February 2024
FEB 24
AUG 24
APR 25
OCT 25
DEC 25
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects found 10 live flies in liquor storage area near ice machine 4 live flies in dry storage near restroom 2 live flies behind bar area 3 live flies near soda lines and ice machine 2 live flies in employee locker area 11 live flies behind 2nd bar
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $2,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2025074995 | Oct 7, 2025 | Dec 1, 2025 | $400 |
| 3--2021042203 | Jul 8, 2021 | Oct 13, 2021 | $200 |
| 3--2019032039 | Jun 6, 2019 | Jul 22, 2019 | $800 |
| 3--2017031833 | Mar 24, 2017 | Aug 3, 2017 | $400 |
| 3--2016017243 | Apr 5, 2016 | Apr 28, 2016 | $400 |
Inspection history
11 visits, newest first
Dec 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
Metal stem-type thermometer soiled.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach-in coolers on cooks line soiled with food buildup.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
Show the remaining 1 finding ▾
Reach-in cooler on cooks line interior/shelves have accumulation of soil residues.
Oct 10, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Temped at 102F
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Dumpster not on proper pad/nonabsorbent surface. Dumpster on grass.
Water dripping over ware wash areas from accumulation of condensation on A/C ducts in kitchen
Oct 9, 2025■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 7 violations recorded, 2 high priority.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Live, small flying insects found 10 live flies in liquor storage area near ice machine 4 live flies in dry storage near restroom 2 live flies behind bar area 3 live flies near soda lines and ice machine 2 live flies in employee locker area 11 live flies behind 2nd bar
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding deli unit was unplugged, all items temping 60F and above. Pimento cheese, sour cream, garlic aioli, shredded cheese, cut tomatoes, cut lettuce Items stop saled. Milk (50F - Cooling); cooked potatoes (53F - Cold Holding); raw chicken breast (45F - Cold Holding); raw fish (44F - Cold Holding) Items put in freezer to rapid cool. Establishment now closed.
Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Temped at 102F
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Dumpster not on proper pad/nonabsorbent surface. Dumpster on grass.
Equipment in poor repair. Gaskets on walk in cooler door torn
Water dripping over ware wash areas from accumulation of condensation on A/C ducts in kitchen
Oct 8, 2025■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 8 violations recorded, 2 high priority.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Live, small flying insects found 10 live flies in liquor storage area near ice machine 4 live flies in dry storage near restroom 2 live flies behind bar area 3 live flies near soda lines and ice machine 2 live flies in employee locker area 11 live flies behind 2nd bar
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding deli unit was unplugged, all items temping 60F and above. Pimento cheese, sour cream, garlic aioli, shredded cheese, cut tomatoes, cut lettuce Items stop saled. Milk (50F - Cooling); cooked potatoes (53F - Cold Holding); raw chicken breast (45F - Cold Holding); raw fish (44F - Cold Holding) Items put in freezer to rapid cool. Establishment now closed.
Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Temped at 102F
Accumulation of debris on exterior of warewashing machine.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Dumpster not on proper pad/nonabsorbent surface. Dumpster on grass.
Equipment in poor repair. Gaskets on walk in cooler door torn
Water dripping over ware wash areas from accumulation of condensation on A/C ducts in kitchen
Oct 8, 2025■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 12 violations recorded, 3 high priority.
3 High priority1 Intermediate8 Basic
Show 12 findings ▾
Live, small flying insects found 10 live flies in liquor storage area near ice machine 4 live flies in dry storage near restroom 2 live flies behind bar area 3 live flies near soda lines and ice machine 2 live flies in employee locker area 11 live flies behind 2nd bar
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked potatoes cooked last night (45F - Cooling) Potatoes packed too high and covered before cooled. Cold holding deli unit was unplugged, all items temping 60F and above. Pimento cheese, sour cream, garlic aioli, cut tomatoes, cut lettuce
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding deli unit was unplugged, all items temping 60F and above. Pimento cheese, sour cream, garlic aioli, shredded cheese, cut tomatoes, cut lettuce Items stop saled. Milk (50F - Cooling); cooked potatoes (53F - Cold Holding); raw chicken breast (45F - Cold Holding); raw fish (44F - Cold Holding) Items put in freezer to rapid cool. Establishment now closed.
Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Temped at 102F
Accumulation of black/pink mold-like substance in the interior of the ice machine.
Accumulation of debris on exterior of warewashing machine.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Carbon dioxide tanks not adequately secured in dry storage area by restrooms.
Dead roaches on premises. 1 dead roach behind ice machine 3 dead roaches in soda line area next to ice machine
Dumpster not on proper pad/nonabsorbent surface. Dumpster on grass.
Equipment in poor repair. Gaskets on walk in cooler door torn
Water dripping over ware wash areas from accumulation of condensation on A/C ducts in kitchen
Oct 7, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 23 violations recorded, 7 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
7 High priority5 Intermediate11 Basic
Show 23 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked potatoes cooked last night (45F - Cooling) Potatoes packed too high and covered before cooled. Stop sale issued.
Food with mold-like growth. See stop sale. 2 packages of blackberries in unplugged cooler had mold like substance covering the berries.
Live, small flying insects found 10 live flies in liquor storage area near ice machine 4 live flies in dry storage near restroom 2 live flies behind bar area 3 live flies near soda lines and ice machine 2 live flies in employee locker area 11 live flies behind 2nd bar
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Brisket in walk in cooler date marked 9/17. Stop sale issued. Operator discarded.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Brisket in walk in cooler date marked 9/17
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked potatoes cooked last night (45F - Cooling) Potatoes packed too high and covered before cooled. Cold holding deli unit was unplugged, all items temping 60F and above. Pimento cheese, sour cream, garlic aioli, cut tomatoes, cut lettuce
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding deli unit was unplugged, all items temping 60F and above. Pimento cheese, sour cream, garlic aioli, shredded cheese, cut tomatoes, cut lettuce Items stop saled. Milk (50F - Cooling); cooked potatoes (53F - Cold Holding); raw chicken breast (45F - Cold Holding); raw fish (44F - Cold Holding) Items put in freezer to rapid cool. Establishment now closed.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda machine nozzles at bar have accumulation of debris
Handwash sink not accessible for employee use at all times. Hand wash sink at end of cook line in kitchen blocked by cooling tray. Operator moved tray.
Handwash sink used for purposes other than handwashing. Hand wash sink at second bar has strainer in it.
No soap provided at handwash sink at second bar
Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Temped at 102F
Accumulation of black/pink mold-like substance in the interior of the ice machine.
Accumulation of debris on exterior of warewashing machine.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Carbon dioxide tanks not adequately secured in dry storage area by restrooms.
Dead roaches on premises. 1 dead roach behind ice machine 3 dead roaches in soda line area next to ice machine
Dumpster not on proper pad/nonabsorbent surface. Dumpster on grass.
Equipment in poor repair. Gaskets on walk in cooler door torn
In-use ice scoop stored on soiled surface between uses. Ice scoops stored on top of ice machine
No handwashing sign provided at a hand sink used by food employees. Hand wash sink at second bar and in kitchen at end of cook line lack hand wash signs
Unwashed fruits/vegetables stored over ready-to-eat food in walk in cooler.
Water dripping over ware wash areas from accumulation of condensation on A/C ducts in kitchen
Apr 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate7 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 primed dishmachine. Rechecked reading 50ppm.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee operating dishmachine retrieving pans and glasses from dishmachine without sanitizing. Dishmachine chlorine sanitizing solution not sanitizing dishes, pots, pans and utensils. Employee rewashed and sanitized items.
Operating with an expired Division of Hotels and Restaurants license. Establishment is open and operating. License expired on 02-01-2025. Operator updated license during inspection. Verified through DBPR Licensing Portal. 02-01-2026.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler across from fat-fryers at 11:00am. Employee placed items in ice bath. Rechecked reading at 1151am a. sliced ham (67F - Cold Holding); 52f b. cooked sausage (67F - Cold Holding); 50f c. milk batter (67F - Cold Holding); 52f d. cooked chicken wings (65F - Cold Holding) 50f e. sour cream (65F - Cold Holding); 48f f. diced tomatoes (67F - Cold Holding) 51f
Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Dishmachine max temp 109f.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler across from fat-Fryers are not keeping TCS foods below 41f. Employee removed items from reach-in cooler and placed in ice baths and another reach-in cooler on cooks line.
Floor tiles cracks along cooks line.
Food stored on floor. Container of potatoes stored on floor in walk-in cooler. Employee placed item on shelf in walk-in cooler.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching grits in container on bottom shelf of prep table on cooks line.
In-use utensil near gas stove stored in standing water less than 135 degrees Fahrenheit. Reading 89f.
No conspicuously located ambient air temperature thermometer in reach-in cooler across from fat-fryers on cooks line.
Standing water in bottom of reach-in-cooler across from fat-fryers.
Nov 5, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 6 high priority.
6 High priority1 Intermediate5 Basic
Show 12 findings ▾
Dented/rusted cans present. See stop sale. #10 can of whole tomatillo is dent at seam on shelf in dry-storage area. Observed operator discard whole tomatillo. Stop-sale not warranted.
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 and load soiled dishes into dishmachine, then retrieve clean dishes without washing hands. Discussed with operator proper hand-hygiene techniques. Will email DBPR Form 5030-157. Washing Hands Method.
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. Observed employee touching two tomatoes and begin slicing to place on sandwich with bare hands. Tomatoes was not being heated to 145f. Discussed with operator and employee proper hand-hygiene practices. Employee discarded tomatoes. Stop-sale not warranted.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored above water and short ribs in reach-in freezer in dry-storage area. Operator placed chicken on bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler on cooks line at 12:15pm. Operator placed items in ice bath. Re temp at 1300 a. prosciutto (59F - Cold Holding); 50f b. cut lettuce (56F - Cold Holding); 48f c. sliced cheese (59F - Cold Holding) 51f From front counter at 12:35pm a. butter (69F - Cold Holding) 62f Discussed time as a public health control as an option. Will email DBPR Form 5022-090. Time As A Public Health Control.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Water hose connected to faucet at mop sink without vacuum breaker.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Cold-smoked salmon is not identified on menu as undercooked or raw.
Bowl or other container with no handle used to dispense food. Bowl without handle used as scoop in a container of hash browns in reach-in cooler on cooks line.
Old label stuck to food container after cleaning on bottom shelf of prep table.
Reach-in cooler across from flat-top grill on cooks line interior have accumulation of soil residues.
Standing water in bottom of reach-in-cooler across from flat-top grill.
Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Walk-in cooler located outside in rear of establishment in alley way used by the public is not secured.
Apr 30, 2024□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 29, 2024Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority2 Intermediate2 Basic
Show 5 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/
Handwash sink missing in warewashing area.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. No plans on file. Hand wash sink missing in warewashing area. No mop sink.
No mop sink or curbed cleaning facility provided at establishment.
Working containers of food removed from original container not identified by common name. Pan of seasoning stored on bottom shelf of prep table on cooks line removed from original packaging not labeled. Operator labeled item.
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.