TRIP'S DINER
2339 DR MARTIN LUTHER KING JR ST N, Saint Petersburg FL 33704 · 727-498-8980
Last inspected Jul 30, 2026 · 8 visits since November 2023
SEP 24
MAR 25
AUG 25
OCT 25
JUL 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pasta salad (44F - Cold Holding) cooler at front counter, staff closed lid
★ 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--2022024756 | Mar 31, 2022 | Jun 21, 2022 | $200 |
Inspection history
8 visits, newest first
Jul 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
What the inspector wrote — 3 findings
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Located inside steam well at expo line; French onion soup (119F - Hot Holding) chili (121F - Hot Holding) Manager removed items and had employees reheat food to the following temperatures: French onion soup (166F - Hot Holding) chili (171F - Hot Holding)
Equipment and utensils not properly air-dried - wet nesting. Wet nesting observed on plastic pans above three compartment sink not allowing proper air drying
Standing water in bottom of reach-in-cooler. Standing water inside reach-in cooler located directly across from cook line along the South wall
Oct 28, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate6 Basic
Show 8 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Initial test of dish machine at 0PPM. Manager primed machine and reran. New test at 50 PPM.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At 2:10 PM Cut tomato and shredded cheese at 46F inside reach-in cooler across from cook-line. Manager discovered reach-in cooler was unplugged when employees changed over stations at 1 PM. Manager plugged in unit. Items were rechecked at 2:40 PM as follows: Cut tomato 42F Shredded cheese 42F.
Employee with no hair restraint while engaging in food preparation.
Equipment and utensils not properly air-dried - wet nesting. Wet nesting observed on metal pans above three compartment sink
Equipment in poor repair. Per manager, reach-in cooler across from cook-line is not operating properly. Torn gaskets observed on working reach-in cooler across from cook-line and at server station.
Floor soiled/has accumulation of debris under cook-line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on multiple cold holding units in kitchen
Old labels stuck to food containers after cleaning. Old labels on pans above three compartment sink
Aug 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate6 Basic
Show 10 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 bringing dirty dishes to the dish area. Employee then cleaned a table for a guest and immediately collected clean utensils for a guest. Discussed with manager who spoke to employee regarding washing hands.
Food-contact surface soiled with food debris, mold-like substance or slime. Deli slicer in prep area observed with a build up of old food debris. Manager had employee clean equipment during inspection.
No soap provided at handwash sink. No soap at hand wash sink located at the front counter. Manager provided soap during inspection.
Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Chemical dishmachine highest temp reaching 111F.
Buildup of food debris/soil residue on equipment door handles. Door handles on reach-in coolers in kitchen soiled with grease build up.
Equipment and utensils not properly air-dried - wet nesting. Wet nesting observed on pans above dish machine
Ice buildup in white reach-in freezer located in prep area.
In-use knife/knives stored in cracks between pieces of equipment. Knife between equipment at reach-in cooler located across from the cook-line. Knife was removed during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in cooler's throughout establishment soiled with black mold-like substance. Sprayer handle at dishmachine sink soiled.
Reach-in freezer interior/shelves have accumulation of soil residues. Prep freezer located near the rear exit, across from the cook line, with an accumulation of debris.
Mar 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server touching soiled dishes then touching clean single-serve items without washing hands. Discussed with operator proper hand-hygiene techniques.
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 raw shell eggs on cooks line. Operator time marked item.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in reach-in cooler opened more than 24 hours ago. Operator date marked items.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors.
Sep 20, 2024□ Call Back - CompliedRoutine Inspection
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.
Sep 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 5 high priority.
5 High priority2 Intermediate5 Basic
Show 12 findings ▾
Dented/rusted cans present. See stop sale. Two #10 cans hash dented
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. 0 ppm 3 compartment sink set up 400 ppm quat
Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked blueberries (48F - Cold Holding); cooked chicken fingers (48F - Cold Holding); 1# Swiss cheese (48F - Cold Holding); 1/2 qt buttermilk (48F - Cold Holding); 1/2 qt liquid eggs (48F - Cold Holding); cut spinach (48F - Cold Holding); 10# cooked potatoes (48F - Cold Holding); 1 sliced tomato (48F - Cold Holding); 1 sliced green tomato (48F - Cold Holding) All food in reach in cooler placed on line previous day.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked blueberries (48F - Cold Holding); cooked chicken fingers (48F - Cold Holding); 1# Swiss cheese (48F - Cold Holding); 1/2 qt buttermilk (48F - Cold Holding); 1/2 qt liquid eggs (48F - Cold Holding); cut spinach (48F - Cold Holding); 10# cooked potatoes (48F - Cold Holding); 1 sliced tomato (48F - Cold Holding); 1 sliced green tomato (48F - Cold Holding)
Toxic substance/chemical improperly stored. Gallon of degreaser next to slicer in kitchen. Removed
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for dish machine
Employee with no hair restraint while engaging in food preparation. One cook
Equipment and utensils not properly air-dried - wet nesting.
Food stored on floor. Cases of oil on floor in dry storage
In-use knife/knives stored in cracks between pieces of equipment.
Open dumpster lid.
Mar 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pasta salad (44F - Cold Holding) cooler at front counter, staff closed lid
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cook line Can opener blade soiled
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. Grouper not removed from vacuum packaging before thaw, operator opened bags
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on shelf next to microwave
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket and vape on shelf over prep area, removed
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 in sugar bin, removed
Open dumpster lid.
Nov 3, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
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.