THREE BIRDS TAVERN
1492 4 ST N, Saint Petersburg FL 33704 · 727-895-2049
Last inspected Aug 21, 2026 · 14 visits since November 2023
MAR 25
JUL 25
SEP 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by (2) live roaches found. (1) live roach in dry storage area in basement (1) live roach underneath drink fountain at server station.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
6 cases · $2,800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2025059819 | Jul 23, 2025 | Nov 3, 2025 | $400 |
| 3--2025005226 | Jan 21, 2025 | Mar 17, 2025 | $800 |
| 3--2023011806 | Feb 13, 2023 | May 24, 2023 | $400 |
| 3--2022060007 | Dec 12, 2022 | Mar 15, 2023 | $400 |
| 3--2021035509 | Jul 7, 2021 | Sep 9, 2021 | $400 |
| 3--2018052276 | Sep 14, 2018 | Nov 2, 2018 | $400 |
Inspection history
14 visits, newest first
Aug 21, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 19, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Front bar chlorine dish machine testing at 0 ppm. Employee replaced chemical and retested unit. Unit testing at 50 ppm.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. (15) portions of salmon (11) portions of mahi (4) portions of grouper
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Located inside lowboy reach-in cooler at cook line: raw shrimp (58F - Cold Holding) raw chicken (53F - Cold Holding) comminuted beef (60F - Cold Holding) cheese slices (62F - Cold Holding) Items were held in unit overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Located inside lowboy reach-in cooler at cook line: raw shrimp (58F - Cold Holding) raw chicken (53F - Cold Holding) comminuted beef (60F - Cold Holding) cheese slices (62F - Cold Holding) Items were held in unit overnight. See Stop Sale.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Sanitizer at front bar testing at 0 ppm. Test kit not used to check unit.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. (15) portions of salmon (11) portions of mahi (4) portions of grouper See stop sale.
In-use knife/knives stored in cracks between pieces of equipment. Knives stored between reach-in coolers at salad expo
Mar 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler across from fryers at 1:45 PM. cooked broccoli (50F - Cold Holding) cut tomato (51F - Cold Holding) cooked chicken wings (51F - Cold Holding) Managers placed items on baking sheet and placed into walk-in cooler to bring down temperature. Rechecked temperature at 2:25PM: cooked broccoli (46F - Cold Holding) cut tomato (46F - Cold Holding) cooked chicken wings (43F - Cold Holding)
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked shredded pork in walk-in cooler not date marked. Operator properly dated.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employees expired. Manager advised 3-10-26 all employees scheduled for training.
Equipment in poor repair. Torn gasket on reach-in cooler at salad prep area.
Floor soiled/has accumulation of debris. Floors soiled under cook line and at front bar.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk-in freezer
Sep 26, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate6 Basic
Show 6 findings ▾
Buildup of food debris/soil residue on equipment door handles. Equipment door handles on reach-in coolers on East side of kitchen soiled.
Equipment in poor repair. Reach-in cooler gasket across from cook-line and walk-in cooler gasket torn in poor repair
Floor soiled/has accumulation of debris. Floor soiled under cook-line.
Floors not maintained smooth and durable. Exploded uneven concrete floor inside walk-in cooler
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of double stacked oven in West side of kitchen soiled with burnt debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on stand alone reach-in cooler soiled. Soda dispenser exterior soiled.
Sep 25, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 24 recorded, 7 high priority.
7 High priority3 Intermediate14 Basic
Show 24 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Inside stand alone reach-in cooler on West side of kitchen: Mashed potato - 56F Shredded pork - 56F Items were prepared 9-22 where they remained after production.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Inside stand alone reach-in cooler on West side of kitchen: Mashed potato - 56F Shredded pork - 56F Items were prepared 9-22 where they remained after production.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw comminuted beef stored in same hotel pan as commercially packaged ham. Manager relocated items.
Rodent activity present as evidenced by rodent droppings found. (1) rodent dropping in basement dry storage along West wall. Employee cleaned and sanitized area.
Stop Sale issued due to food not being in a wholesome, sound condition. (8) 6oz portions of grouper thawed inside ROP packaging inside walk-in cooler. Instructions to removed from packaging not followed.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Chicken salad prepared 9-24 did not reach 41F in 4 hours. Temperature recorded was 52F. Located inside stand alone reach-in cooler in center of East side of kitchen.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Chicken salad prepared 9-24 did not reach 41F in 4 hours. Temperature recorded was 52F. Located inside stand alone reach-in cooler in center of East side of kitchen.
Food-contact surface soiled with food debris, mold-like substance or slime. Table mounted can opener soiled on East side of kitchen. Manager removed and placed to dishwasher area for cleaning.
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. Discussed with manager a CFM needs to be present with four or more employees working.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at front bar handwash sink
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine with black mold like substance and hair.
Buildup of food debris/soil residue on equipment door handles. Equipment door handles on reach-in coolers on East side of kitchen soiled.
Dead roaches on premises. (1) dead roach in basement dry storage along West wall. Employee cleaned and sanitized area.
Equipment and utensils not properly air-dried - wet nesting. Wet nesting on plastic and metal pans next to drink wait station.
Equipment in poor repair. Reach-in cooler gasket across from cook-line and walk-in cooler gasket torn in poor repair
Floor soiled/has accumulation of debris. Floor soiled under cook-line.
Floors not maintained smooth and durable. Exploded uneven concrete floor inside walk-in cooler
Food stored on floor. Cooking oil stored on floor. Manager corrected
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of double stacked oven in West side of kitchen soiled with burnt debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on stand alone reach-in cooler soiled. Soda dispenser exterior soiled.
Old labels stuck to food containers after cleaning next to drink wait station.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Rear basement door left open upon arrival. Employee closed during inspection.
Water leaking from pipe and/or faucet/handle. Water leaking at outside front hand-wash sink.
Working containers of food removed from original container not identified by common name. Container with white granular substance stored unlabled. Manager corrected and labeled with "flour"
Jul 24, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Buildup of food debris/soil residue on equipment door handles. Handles to reach-in cooler in kitchen with build up of debris.
Equipment and utensils not properly air-dried - wet nesting. Wet nesting observed on plastic cups in drink station.
Floor soiled/has accumulation of debris. Heavy accumulation of grease underneath fryers on cook-line.
Floors not constructed to be easily cleanable. Walk-in cooler has concrete floor that is not smooth and easily cleanable.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of prep table in wait area/drink station with visible debris. Gaskets on reach-in coolers in kitchen soiled with mold like debris.
Jul 23, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 25 violations recorded, 9 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
9 High priority5 Intermediate11 Basic
Show 25 findings ▾
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Cooked chicken observed coming off the cook-line at 132F. Manager advised employees to discard and recook new chicken. New chicken at 165F.
Roach activity present as evidenced by (2) live roaches found. (1) live roach in dry storage area in basement (1) live roach underneath drink fountain at server station.
Rodent activity present as evidenced by (9) rodent droppings found. (6) rodent droppings in dry storage area in basement. (3) rodent droppings under ice bin at front bar
Shell eggs in use or stored with cracks or broken shells. See stop sale. (3) cracked eggs in walk-in cooler
Stop Sale issued due to food not being in a wholesome, sound condition. (8) portions of commercial packaged salmon thawed inside ROP packaging.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler underneath flat top grill: raw chicken (45F - Cold Holding) raw shrimp (45F - Cold Holding) raw fish (45F - Cold Holding) Inside small reach-in cooler in front of dry storage prep table in kitchen. hummus (47F - Cold Holding) raw chicken wings (47F) Manager had items placed on ice. Retemps taken as follows: raw chicken (43F - Cold Holding) raw shrimp (41F - Cold Holding) raw fish (41F - Cold Holding)
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Hummus and chicken wings stored in small reach-in cooler at 47F in kitchen. Prepared the previous evening.
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Hummus and chicken wings stored in small reach-in cooler at 47F in kitchen. Prepared the previous evening.
Toxic substance/chemical improperly stored. Bleach stored in front of heavy cream inside walk-in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Table mounted can opener observed soiled.
No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Employee provided during inspection.
Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food. Chicken on cook-line observed not reaching minimum cooking temperature. Item not checked using thermometer.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Jalapeño cheese sauce not date marked in reach-in cooler on cook-line.
Spray bottle containing toxic substance not labeled. Unlabeled bottle of sanitizer stored at front bar. Employee corrected and wrote common name.
(11) Dead roaches on premises. (6) dead roaches on sticky trap in basement liquor storage, located on trap under air handler. (2) dead roaches in liquor dry storage. (1) dead roach in dry storage area in basement, on shelf across from walk-in cooler. (1) dead roach next to cooking oil containment units in basement (1) dead roach under dump sink at front bar
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with black mold like substance and hair.
Buildup of food debris/soil residue on equipment door handles. Handles to reach-in cooler in kitchen with build up of debris.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. (8) portions of commercial packaged salmon thawed inside ROP packaging.
Equipment and utensils not properly air-dried - wet nesting. Wet nesting observed on plastic cups in drink station.
Floor area(s) covered with standing water. Walk-in cooler with standing water.
Floor soiled/has accumulation of debris. Heavy accumulation of grease underneath fryers on cook-line.
Floors not constructed to be easily cleanable. Walk-in cooler has concrete floor that is not smooth and easily cleanable.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of prep table in wait area/drink station with visible debris. Gaskets on reach-in coolers in kitchen soiled with mold like debris.
Old labels stuck to food containers after cleaning. Old labels on metal pans after cleaning.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Rear door to the basement left open during operating hours. Evidence of vermin present.
Mar 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate9 Basic
Show 17 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked pork roast at 9:00pm on 03-26-2025. cooked pork roast (73F - Cooling) did not reach 41f within 6 hours in walk-in cooler.
Dented/rusted cans present. See stop sale. Two 5lb cans of artichokes are dented at seam.
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 pick up soiled food from the floor then touch single-serve gloves without washing hands. Discussed with operator proper hand-hygiene techniques.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked pork roast at 9:00pm on 03-26-2025. cooked pork roast (73F - Cooling) did not reach 41f within 6 hours in walk-in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From sliding door cooler and cooler next to steam table on cooks line at 11:26am. Operator placed ice on items. Rechecked at 12:20pm a. raw grouper (50F - Cold Holding) 40f b. sliced ham (51F - Cold Holding) 40f c. cooked beans (47F - Cold Holding); 38f d. raw beef patty (47F - Cold Holding) 40f e. chicken salad (49F - Cold Holding) 43f
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked pork roast at 9:00pm on 03-26-2025. Cooked pork roast (73F - Cooling) did not reach 41f within 6 hours in walk-in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler on cooks line stained with red substance. Can opener soiled with debris buildup.
Spray bottle above three-compartment sink containing sanitizer toxic substance not labeled. Employee labeled spray bottle sanitizer.
Accumulation of debris on exterior of warewashing machine.
Employee personal phone stored on shelf with clean plates in prep area. Employee removed phone.
Floor tile cracked on cooks line.
Food stored on floor. Bag of ice stored on floor in walk-in freezer. Operator removed ice from floor.
Ice scoop handle in contact with ice in ice bin in warewashing area. Operator removed scoop.
In-use tongs stored on equipment door handle between uses. Tongs food contact surfaces stored on shelf on cooks line is exposed to contamination. Operator removed tongs.
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Gauge needle did not move from 80f during operation.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors in kitchen.
Standing water in bottom of reach-in-cooler in expo area.
Jan 22, 2025□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Equipment and utensils not properly air-dried - wet nesting.
Jan 21, 2025■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 9 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority2 Intermediate2 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Open bag of raw meat hanging over shelf above pan with bread on speed rack in walk in cooler Smoked ham in same container as raw beef in walk in cooler
Rodent activity present as evidenced by rodent droppings found. Approximately 40 rodent droppings behind oven on cooks line 50 rodent droppings in corner of kitchen under prep table 10 rodent droppings on sheets trays used to store food in dry storage 2 rodent droppings on chemical shelf in dry storage 1 dropping on bag in box shelf in dry storage 2 droppings under soda station in server area of kitchen 5 droppings behind cabinet near pos station by dish area 35 rodent droppings under inside bar 5 droppings under outside bar
Rodent bait not contained in a covered, tamper-resistant bait station. Bait on a to go container lid under prep table in kitchen. Bait on a to go container lid under liquor cabinet at inside bar
Stop Sale issued on time/temperature control for safety food due to temperature abuse. mahi online from 10 am temped at 2pm (47F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mahi online from 10 am temped at 2pm (47F - Cold Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Bags of bleu cheese stored in a plastic lexan covered in a mold like substance
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Cooks line
Equipment and utensils not properly air-dried - wet nesting.
In-use knife/knives stored in cracks between pieces of equipment.
Nov 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 12# cod and 7# mahi 53f in cooks line drawer from previous night
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
In-use knife/knives stored in cracks between pieces of equipment.
May 21, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Cutting boards stained on cook line Soda nozzle soiled at outside bar.
Spray bottle containing toxic substance not labeled. Spray bottles on service cart on deck not labeled
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Overkitchen
Current Hotel and Restaurant license not displayed.
Floor soiled/has accumulation of debris. Under equipment at bars
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled
Wet mop not stored in a manner to allow the mop to dry. In mop bucket, staff hung
Mar 21, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 1 high priority.
1 High priority3 Intermediate14 Basic
Show 18 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over beyond Burger in walk-in cooler, order corrected
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Cutting boards stained on cook line Soda nozzle soiled at outside bar.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Caesar dressing contains raw egg, not disclosed on menu as a raw product
Spray bottle containing toxic substance not labeled. Spray bottles on service cart on deck not labeled
Carbon dioxide tanks not adequately secured. At outside bar
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Overkitchen
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw salmon, mahi and grouper on cook line thawed without opening vacuum packaging, staff opened
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Cook line
Floor soiled/has accumulation of debris. Under equipment at bars
Food stored on floor. Bag of carrots on floor in walk-in cooler, moved to shelf
In-use wet wiping cloth/towel used under cutting board. Cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled
Old labels stuck to food containers after cleaning. Plastic bins on storage racks
Raw fruits/vegetables not washed prior to preparation. Staff in kitchen observed prepping onions without prior washing
Soiled dry wiping cloth in use at grill
Standing water in bottom of reach-in-cooler. On cook line
Wet mop not stored in a manner to allow the mop to dry. In mop bucket, staff hung
Nov 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Dented/rusted cans present. See stop sale. One #10 can tomato chunks, and one #can coconut milk dented on shelf with undamaged food
Raw animal food stored over or with unwashed produce.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Damaged/spoiled/recalled food not properly segregated. One #10 can tomato chunks, and one #can coconut milk dented on shelf with undamaged food
Equipment and utensils not properly air-dried - wet nesting.
Old labels stuck to food containers after cleaning.
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.