TRYST
240 BEACH DR NE, Saint Petersburg FL 33701 · 727.821.4567
Last inspected Mar 5, 2026 · 8 visits since September 2023
FEB 24
NOV 24
APR 25
NOV 25
MAR 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 27 dead flies trapped in light control device in kitchen. Employee removed.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $760
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2019063429 | Oct 23, 2019 | Feb 3, 2020 | $200 |
| 3--2017029316 | Feb 21, 2017 | Jul 12, 2017 | $560 |
Inspection history
8 visits, newest first
Mar 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate1 Basic
What the inspector wrote — 6 findingsThe state's own report →
Stop Sale issued due to food not being in a wholesome, sound condition. Container of garlic oil (made in house with fresh garlic and oil) temping at 76 degrees stored at the end of flat top grill.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food items stored inside walk in cooler: butter (45F - Cold Holding); meatballs (46F - Cold Holding); cooked pork (46F - Cold Holding) Items were iced down and put in the freezer to bring down the temperature. Ambient thermometer observed inside walk in cooler reading at 41 degrees. Re-temped items at 5:12pm: butter (45F - Cold Holding); meatballs (42F - Cold Holding); cooked pork (46F - Cold Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with dried food debris. White cutting boards on reach in deli coolers stained.
No paper towels or mechanical hand drying device provided at handwash sink. Missing at handsink in bar.
Show the remaining 2 findings ▾
Soap dispenser at handwash sink not working/unable to dispense soap. Dispenser at handsink in at bar entrance.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior soiled with black mold like substance.
Nov 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
Warewashing sanitizing solution exceeding the maximum concentration allowed. Quaternary sanitizer testing at 500+ PPM. Chemical dispenser is dispensing too much quaternary sanitizer. Operator will have the chemical dispenser checked. Discussed diluting the chemical with water in the mean time and also testing it to ensure the chemical is the proper strength.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary sanitizer bucket in kitchen area testing at 500+ PPM. Employee diluted chemical with water and quaternary sanitizer is now testing at 200 PPM.
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on reach in deli coolers on cook line. Slicer next to ice machine soiled with dried food debris build up. Soda gun nozzles soiled with red substance in bar area.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Dispenser batteries dead. Operator placed roll of paper towels at hand sink.
Soap dispenser at handwash sink not working/unable to dispense soap. At hand sink next to dish machine. Operator placed a bottle of soap at the hand sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior soiled with black mold like substance.
No handwashing sign provided at a hand sink used by food employees. Missing at hand sink across from cook line.
Apr 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate8 Basic
Show 12 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Renewed during inspection
Stop Sale issued due to adulteration of food product. Raw tuna in walk in cooler not for over from vacuum packaging prior to thawing.
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/ 4 employees present at time of inspection, no one with a CFM
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. One certificate expired
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Wall mounted trap in kitchen
Bowl or other container with no handle used to dispense food. Metal bowl in bread crumb bin
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 tuna in walk in cooler not for over from vacuum packaging prior to thawing.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled
Open dumpster lid.
Stored food not covered. Bread crumbs bin not covered in storage area
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Nov 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate8 Basic
Show 13 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee in kitchen touched dirty apron with gloves on and did not remove g,ovens and wash hands.
Non-food grade paper/paper towel used as liner for food container. Cloth towels used as food contact surface in walk in cooler.
Toxic substance/chemical improperly stored. Wiping cloth solution stored on prep table with food.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in coolers in kitchen have built up food debris.
Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen blocked by trash can.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has mold like substances.
Employee beverage container in ice machine/ice bin. Employee water bottle stored in ice bin. Employee removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and speaker on prep table in kitchen.
Employee with no hair restraint while engaging in food preparation.
In-use tongs stored on equipment door handle between uses. Tongs stored on oven handles in kitchen.
Missing drain plug at dumpster.
No handwashing sign provided at a hand sink used by food employees at hand wash sink in kitchen.
Open dumpster lid.
Feb 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
Establishment not maintaining clam/mussel/oyster tags for 90 days.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer in rear prep area has built up food debris. Can opener on prep table has built up 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.
Carbon dioxide/helium tanks not adequately secured behind bar.
Open dumpster lid.
Feb 9, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 3 high priority.
3 High priority7 Intermediate4 Basic
Show 14 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 sanitizing at 0 ppm chlorine. Set up three compartment sink at 200 ppm quaternary.
Operating with an expired Division of Hotels and Restaurants license. License expired on 02/01/2024.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler underneath pass through window: tzatziki (45F - Cold Holding); butter (45F - Cold Holding); tuna (45F - Cold Holding); cooked chicken wings (45F - Cold Holding) Employee put items in freezer. Temperatures taken again: tzatziki (38F - Cold Holding); butter (38F - Cold Holding); tuna (39F - Cold Holding); cooked chicken wings (40F - Cold Holding)
Clam/mussel/oyster tags not marked with last date served.
Establishment not maintaining clam/mussel/oyster tags for 90 days.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer in rear prep area has built up food debris. Can opener on prep table has built up food debris.
Handwash sink used for purposes other than handwashing. Hand wash sink in kitchen used to dump water.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict not listed as undercooked item on menu. Cold smoked salmon not identified as raw or undercooked.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths for quaternary.
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.
Carbon dioxide/helium tanks not adequately secured behind bar.
Clean silverware/utensils stored upright with the food-contact surface up in rear ware washing area.
Establishment advertised homemade food items, but used food items received already prepared. Menu advertising home made Caesar dressing when it is commercially processed.
Open dumpster lid.
Nov 27, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded.
0 High priority6 Intermediate2 Basic
Show 8 findings ▾
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener just outside kitchen area has built up food debris.
Manager or person in charge lacking proof of food manager certification.
Mussel tags not maintained in chronological order according to the last date they were served in the establishment.
Mussel tags not marked with last date served.
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.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets in rear dish washing area not inverted for protection.
Open dumpster lid.
Sep 19, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 3 high priority.
3 High priority8 Intermediate6 Basic
Show 17 findings ▾
Copper or copper alloys in contact with foods with a pH below 6. Copper lined mugs behind the bar are used to serve Moscow mules with a ph level below 6.
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 heated bread to be served with bare hands. Employee washed hands put in gloves and heated bread to 169 F.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw unpasteurized eggs or fresh mussels in walk in cooler.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener just outside kitchen area has built up food debris.
Handwash sink not accessible for employee use at all times. Hand wash sink by dishwasher is blocked by ice buckets. Employee removed ice buckets.
Handwash sink used for purposes other than handwashing. Hand wash sink in kitchen used to rinse off cooking equipment.
Manager or person in charge lacking proof of food manager certification.
Mussel tags not maintained in chronological order according to the last date they were served in the establishment.
Mussel tags not marked with last date served.
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.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 27 dead flies trapped in light control device in kitchen. Employee removed.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets in rear dish washing area not inverted for protection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table in kitchen. Employee removed.
Employee with no beard guard/restraint while engaging in food preparation. Cook preparing food in kitchen with no beard guard.
No copy of latest inspection report available.
Open dumpster lid.
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.