WHEELHOUSE
7220 CENTRAL AVE, Saint Petersburg FL 33707 · 727-482-9302
Last inspected Aug 12, 2026 · 8 visits since November 2023
SEP 24
FEB 25
OCT 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies at bar
★ 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--2016004050 | Jan 6, 2016 | Mar 8, 2016 | $200 |
Inspection history
8 visits, newest first
Aug 12, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 1 high priority.
1 High priority3 Intermediate9 Basic
What the inspector wrote — 13 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on left side on makeline tuna salad (48F - Cold Holding, retemped at 46F); raw beef (49F - Cold Holding, retemped at 46F) Operator says cooler was temping at 38F when he arrived at 11AM. Ambient temperature was 50F, Operator closed cooler and ambient temperature only dropped to 45F during my inspection. Operator moved items to different unit to cool. Operator will discontinue use of this cooler until it is serviced and can hold foods at 41F and below
Food-contact surface soiled with food debris, mold-like substance or slime. -Soda gun behind bar nozzle soiled -cutting boards on cookline stained
Handwash sink not accessible for employee use at all times. -sole hand wash sink in kitchen blocked by dish rack Operator moved dish rack to unblock sink
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. Bartender Carissa does not have proof of food handler training. Discussed training requirements with operator.
Show the remaining 9 findings ▾
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. In reach in cooler on left side on makeline tuna salad (48F - Cold Holding, retemped at 46F); raw beef (49F - Cold Holding, retemped at 46F) Operator says cooler was temping at 38F when he arrived at 11AM. Ambient temperature was 50F, Operator closed cooler and ambient temperature only dropped to 45F during my inspection. Operator moved items to different unit to cool. Operator will discontinue use of this cooler until it is serviced and can hold foods at 41F and below.
Cutting board has cut marks and is no longer cleanable. -cutting boards on cookline grooved
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee beverage cup above makeline and prep table Operator removed cup
Equipment in poor repair. -reach in freezer gaskets are torn
Ice buildup in reach-in freezer near kitchen entrance
In-use tongs stored on equipment door handle between uses. -oven door handle
Reach-in cooler and freezer interior/shelves have accumulation of soil residues.
Standing water in bottom of reach-in-cooler. -reach in beer cooler behind bar
Wiping cloth chlorine sanitizing solution not at proper minimum strength. -Sanitizer Bucket (Chlorine 0ppm) Operator remade bucket, tested at 50PPM
Mar 10, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on prep coolers in kitchen are stained
Buildup of food debris/soil residue on equipment door handles. -cooler door gaskets soiled on reach in coolers on cook line
Carbon dioxide near ice machine tanks not adequately secured.
Floor soiled/has accumulation of debris. -under cook line and bar equipment -walls soiled in kitchen -swinging doors to kitchen soiled with food debris
Grease on the ground and/or pad around grease receptacle.
Hole wall by kitchen exit.
Ice buildup in reach-in freezer in kitchen.
Interior of oven has accumulation of black substance/grease/food debris.
Mar 6, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 1 high priority.
1 High priority4 Intermediate9 Basic
Show 14 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes (54F - Cooling); cooked garbanzo beans (52F - Cold Holding); feta cheese (47F - Cold Holding); shredded cheese (55F - Cold Holding) Operator voluntarily discarded all items because the cold holding unit wasn't working properly.
Food being cooled by nonapproved method -grilled chicken cooling in walk in cooler stored in deep container with lid Operator transferred to shallow container with no lid.
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on prep coolers in kitchen are stained
Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen blocked by rack. Operator moved rack to unblock sink.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in kitchen. Operator restocked with paper towels.
Buildup of food debris/soil residue on equipment door handles. -cooler door gaskets soiled on reach in coolers on cook line
Carbon dioxide near ice machine tanks not adequately secured.
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 prep cooler on left on the cook line not keeping foods cold, ambient temp at 61F. Operator voluntarily discarded all TCS foods stored in cooler because they'd been in there about 3 hours and 40 hours and he didn't want to risk trying to cool them in the final 20 minutes. Cut tomatoes (54F - Cooling); cooked garbanzo beans (52F - Cold Holding); feta cheese (47F - Cold Holding); shredded cheese (55F - Cold Holding).
Floor soiled/has accumulation of debris. -under cook line and bar equipment -walls soiled in kitchen -swinging doors to kitchen soiled with food debris
Grease on the ground and/or pad around grease receptacle.
Hole wall by kitchen exit.
Ice buildup in reach-in freezer in kitchen.
Interior of oven has accumulation of black substance/grease/food debris.
No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometers being used in cold holding units to monitor temperature.
Oct 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach-in cooler soiled with food debris between cracks.
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.
Carbon dioxide tanks not adequately secured. Located in kitchen near carbonated soda boxes.
Equipment in poor repair. Torn gasket on reach-in cooler door on cooks line.
Ice buildup in reach-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors.
Feb 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards stained with food debris.
Carbon dioxide/helium tanks not adequately secured.
Ice buildup in reach-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets soiled with food debris.
Standing water in bottom of reach-in-cooler.
Sep 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate12 Basic
Show 18 findings ▾
Dented/rusted cans present. See stop sale. 1 dented can of tuna, 4 pounds. 1 dented can of ketchup, 10 pounds.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In pan to the left of fryers: egg wash (68F - Cold Holding)
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in coolers have built up food debris.
Spray bottle containing toxic substance not labeled. Unlabeled bottle of sanitizer next to point of sale system. Employee labeled.
Carbon dioxide/helium tanks not adequately secured. CO2 tanks in dry storage not properly secured.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen.
Employee eating in a food preparation or other restricted area.
Employee with no beard guard/restraint while engaging in food preparation.
Employee with no hair restraint while engaging in food preparation.
Floor tiles missing and or in disrepair in kitchen
Food stored on floor. Cooking oil stored on floor of kitchen.
Ice buildup in reach-in freezer.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave oven has built up food debris.
No handwashing sign provided at a hand sink used by food employees. Unisex bathroom to the right missing employees must wash hands sign.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on walk in cooler has built up food debris.
Wiping cloth sanitizing solution stored on the floor.
Apr 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 22 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate16 Basic
Show 24 findings ▾
Dented/rusted cans present. See stop sale. 10 oz can of beans. 4 lbs can of tuna 10oz can ketchup. Manager removed and marked items to return
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee drank from cup with gloves on and then continued to prepare food. Inspector educated management on hand washing.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live flies bar area not landing on any food or food contact surfaces.
Operating with an expired Division of Hotels and Restaurants license. License Expired 2-1-2024. Management updated license.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 11:45 cut leafy greens (65F - Cold Holding); employee moved item in freezer,12:30 cut leafy greens 38 F
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris
Bowl or other container with no handle used to dispense food. Plastic cups with no handle in season bins Employee removed cup.
Carbon dioxide/helium tanks not adequately secured.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. In front of 3 compartment sink. Manager removed cardboard.
Ceiling tile missing in kitchen area.
Cloth used as a food-contact surface in reach in and on shelves with plates.
Cutting board has cut marks and is no longer cleanable.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees bag in dry storage area on shelves with food.
Equipment in poor repair. Gaskets torn reach-in coolers in kitchen area
Exterior door has a gap at the threshold that opens to the outside.
Floor tiles missing and/or in disrepair.
Food stored on floor. Food cans on floor in dry storage area.
Hole in or other damage to wall next to hand sink in kitchen area
Interior of oven/microwave has accumulation of black substance/grease/food debris.
No conspicuously located ambient air temperature thermometer in holding unit in kitchen area.
Standing water in bottom of reach-in-cooler on cook line.
Working containers of food removed from original container not identified by common name. Clear container has white substance not identified. Employee label container sugar
Portable fire extinguisher gauge in red zone. For reporting purposes only. Hallway in kitchen area and dining room area fire extinguisher in the red zone.
Portable fire extinguisher missing from its designated location. For reporting purposes only.
Nov 6, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate12 Basic
Show 18 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies at bar
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pesto (68F - Cold Holding), held less than 4 hrs, moved to cooler. half and half dredge (49F - Cold Holding) on cook line, ice added
Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple sink kitchen chlorine 200ppm, corrected 100ppm
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained
Handwash sink not accessible for employee use at all times. Dirty equipment in hand sink on cook line, removed
Spray bottle containing toxic substance not labeled. In kitchen
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Carbon dioxide tanks not adequately secured. In dry storage
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over dry storage
Current Hotel and Restaurant license not displayed. Posted during inspection
Cutting board has cut marks and is no longer cleanable. Cook line
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cutting board on cook line, removed
Floor soiled/has accumulation of debris. Under equipment at bar. Accumulation of grease under cook line
Floor tiles missing and/or in disrepair. Kitchen
Food stored on floor. Cooking oil next to cook line, moved to dry storage
Ice buildup in reach-in freezer
In-use wet wiping cloth/towel used under cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled
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.