TEAK RESTAURANT
840 2 AVE NE FLR 4, Saint Petersburg FL 33701 · 727-896-1080
Last inspected Jul 21, 2026 · 12 visits since December 2023
DEC 24
MAR 25
DEC 25
APR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found 2 live flies observed flying above dish machine drain board.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2022005366 | Jan 4, 2022 | Feb 16, 2022 | $200 |
Inspection history
12 visits, newest first
Jul 21, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink splitter has no hose bib.
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on cook line cooler were seafood is battered.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Accumulation of debris on exterior of warewashing machine. Top of dish machine.
Show the remaining 1 finding ▾
Cutting board has cut marks and is no longer cleanable. White and red cutting boards thru out kitchen.
Jul 20, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 15 recorded, 4 high priority.
4 High priority4 Intermediate7 Basic
Show 15 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Marinara sauce temped 2:55,117F container labeled 10:10 am. Garlic infused oil on cook line stored for day and a half out of refrigeration. Oil with fresh garlic infused oil with rosemary sprigs stored on shelf for day and half held out of refrigeration.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomato (46F - Cold Holding); hummus (45F - Cold Holding); mango pico (46F - Cold Holding); fish spread (48F - Cold Holding); house made lime aoli (58F - Cold Holding) - Cold Holding) sliced tomato (46F - Cold Holding); hummus (45F - Cold Holding); mango pico (46F - Cold Holding); fish spread (48F - Cold Holding); house made lime aoli (58F - Cold Holding) Employees iced down above items.
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. See stop sale. Melted butter on prep table by sandwich press not time stamped. Butter was discarded.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink splitter has no hose bib.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Marinara in 16 quart plastic container in ice bath on cook line.
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on cook line cooler were seafood is battered.
Handwash sink not accessible for employee use at all times. Hand washing sink in ice machine room blocked by ice bucket. Employee removed bucket. Hand washing sink next to three compartment sink blocked by garbage can. Operator removed trash can.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Accumulation of debris on exterior of warewashing machine. Top of dish machine.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. White and red cutting boards thru out kitchen.
Employee eating in a food preparation or other restricted area. Employee was drinking from container without fitted lid on cook line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table next to stand mixer.
Equipment and utensils not properly air-dried - wet nesting. Metal pans on shelf in back kitchen stored with water drops on pans.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cucumbers stored washed prep lettuce and green onions in walk-in-cooler.
Apr 1, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food items stored in double door cooler next to kitchen door: cooked yellow beets (50F - Cold Holding); heavy cream (50F - Cold Holding); cream brûlée (50F) Could not determine how long temperatures have been out of temperature. The chef voluntary discarded items. Food items stored in reach in cooler next to hot holding unit: hummus (46F - Cold Holding); hummus (47F - Cold Holding); raw tuna (48F - Cold Holding); fish salad (48F - Cold Holding) Items were moved into walk in freezer to bring down the temperatures. Re-temped items at 3:57pm: hummus (43F - Cold Holding); hummus (32 F - Cold Holding); raw tuna (34 F - Cold Holding) Chef put in service request for the cooler during the inspection.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed expired training certificate for Indigo A. completion date of 6/20/2022 through SafeStaff. Per chef, food safety trainings are conducted quarterly.
Cutting board has cut marks and is no longer cleanable. Red cutting boards grooved. White cutting boards grooved.
Dec 2, 2025Inspection 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 ▾
Live, small flying insects found 2 live flies observed flying above dish machine drain board.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags not in order for fresh oysters, clams, and mussel.
Clam/mussel/oyster tags not marked with last date served. Missing on tags for fresh oysters, clams, and mussel.
Establishment not maintaining clam/mussel/oyster tags for 90 days. Could not verify any tags for November.
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on reach in deli coolers on cook line. Can opener blade soiled with dried food debris.
Accumulation of debris on exterior of warewashing machine.
Cutting board has cut marks and is no longer cleanable. Grooved cutting boards on reach in deli coolers on cook line.
Ice buildup in reach-in freezer and/or walk-in freezer. At the bottom of reach in single and double door freezer across from fryers on cook line.
May 27, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled on prep table in rear of kitchen.
Cutting board has cut marks and is no longer cleanable. Grooved red cutting boards soiled in prep area.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven soiled on cook line.
Mar 27, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 9 recorded.
0 High priority3 Intermediate6 Basic
Show 9 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled on prep table in rear of kitchen.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw shrimp in ceviche not identified on the menu.
No soap provided at handwash sink. No soap at hand sink on front cook line.
Clams/mussels/oysters removed from original container for long-term storage. Clam tags returned to the container until last clam used and dated to store in book.
Current Hotel and Restaurant license not displayed. License displayed 2-1-2025.
Cutting board has cut marks and is no longer cleanable. Grooved red cutting boards soiled in prep area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to clean equipment in rear of kitchen.
Equipment and utensils not properly air-dried - wet nesting. Wet nesting of plastic pans on drying rack.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven soiled on cook line.
Dec 10, 2024□ 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 ▾
Accumulation of debris on exterior of warewashing machine.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Double door ovens on cook line have built up food debris.
Dec 3, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 5 high priority.
5 High priority3 Intermediate7 Basic
Show 15 findings ▾
Dented/rusted cans present. See stop sale. 1 dented can of coconut milk, 98 ounces, in dry storage of first floor.
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. 5th floor dishwasher sanitizing at 0 ppm chlorine. Rear bar dishwasher machine sanitizing at 0 ppm chlorine. Sanitization will occur in kitchen dish machine at 100 ppm chlorine.
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 touched cell phone and put on gloves without first washing hands and working with food.
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. Employee touched salt with bare hands and sprinkled on top of fries.
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Salmon, 2 pounds, vacuum sealed fresh in non 10k OTR bags and then frozen.
Handwash sink not accessible for employee use at all times. Hand wash sink in ware washing area blocked by glass racks.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand wash sink inside kitchen door is broken and not in use.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink in rear of kitchen only reached 70 F after running for more than two minutes.
Accumulation of debris on exterior of warewashing machine.
Current Hotel and Restaurant license not displayed.
Employee eating in a food preparation or other restricted area. Employee eating food on cook line.
In-use tongs stored on equipment door handle between uses. Tongs stored in oven handle of grill.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Double door ovens on cook line have built up food debris.
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 meats with no date mark and time stamp and not removing from packaging within 48 hours.
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. Establishment is vacuum sealing meats with no date mark and time stamp and not removing from packaging within 48 hours.
May 23, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in main kitchen has built up food debris.
Current Hotel and Restaurant license not displayed.
Employee with no beard guard/restraint while engaging in food preparation.
Employee with no hair restraint while engaging in food preparation.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Double door oven on cook line has built up food debris.
May 20, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority3 Intermediate5 Basic
Show 10 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 is reading 0 ppm chlorine. Sanitization will occur in three compartment sink at 200 ppm quaternary.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in dish washing area not landing on food or food contact surfaces. 1 live fly in rear bar not landing on food or food contact surfaces.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in main kitchen has built up food debris.
Handwash sink not accessible for employee use at all times. Hand wash sink in ware washing area blocked by dish racks. Employee removed.
Handwash sink used for purposes other than handwashing. Hand wash sink just inside kitchen door used to rinse off utensils.
Current Hotel and Restaurant license not displayed.
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.
Employee with no beard guard/restraint while engaging in food preparation.
Employee with no hair restraint while engaging in food preparation.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Double door oven on cook line has built up food debris.
Dec 8, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Employee with no beard guard/restraint while engaging in food preparation. Employee on cook line with no beard guard.
Dec 4, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temperature dish machine only reaches 155.5 after running 6 times. Sanitization will occur in three compartment sink at 200 ppm quaternary.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table behind upright cooktop: butter (79F - Cold Holding) On prep table on opposite side of upright cooktop: Swiss cheese (64F); butter (64F - Cold Holding) In reach in cooler underneath cooktop on rear side: rice (55F - Cold Holding); scallops (55F - Cold Holding); mahi (55F - Cold Holding)
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on dry goods storage rack above food to be served to the public. Manager discarded.
Employee with no beard guard/restraint while engaging in food preparation. Employee on cook line with no beard guard.
In-use tongs stored on equipment door handle between uses. Tongs stored on oven handles of cooktop grill in kitchen.
No handwashing sign provided at a hand sink used by food employees. No employees must wash hands sign at right hand wash sink in server station area outside of kitchen. No employees must wash hands sign at hand wash sinks in rear bar area.
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.