WHO'S ON FIRST
119 1 AVE N, Saint Petersburg FL 33701 · 727.686.5819
Last inspected Feb 20, 2026 · 10 visits since December 2023
DEC 23
MAR 24
JUL 24
SEP 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and F. 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 in kitchen by dry goods storage area not landing on food or food contact surfaces. 3 live flies in rear hallway no landing on food or food contact surfaces. 2 live flies behind bar not landing on food or food contact surfaces.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2024011681 | Dec 5, 2023 | Jun 19, 2024 | $200 |
| 3--2021043042 | Jul 28, 2021 | Nov 17, 2021 | $400 |
Inspection history
10 visits, newest first
Feb 20, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority4 Intermediate1 Basic
What the inspector wrote — 5 findingsThe state's own report →
Equipment drain line draining into handwash sink. Observed in both hand handsink in the bar area.
Food-contact surface soiled with food debris, mold-like substance or slime. Heavily stained cutting boards on reach in deli coolers.
Handwash sink used for purposes other than handwashing. Observed stainless steel baskets with ice stored inside both hand handsink in the bar area.
Spray bottle containing toxic substance not labeled. White spray bottle at the mop sink not labeled.
Show the remaining 1 finding ▾
Equipment in poor repair. Gasket torn on reach in deli cooler at kitchen entrance.
Feb 17, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority4 Intermediate1 Basic
Show 7 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. Chlorine dish machine in the kitchen and in the bar testing at 0 PPM. Dish machine not dispensing chlorine sanitizer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food items stored inside reach in deli cooler in front of expo window: sliced tomatoes (46F - Cold Holding); diced tomatoes (49F - Cold Holding); sour cream (45F - Cold Holding); house made blue cheese made with sour cream (50F - Cold Holding) Food items stored inside reach stand alone reach in cooler at end of cook line: chicken wings (47F - Cold Holding); sliced cheese (46F - Cold Holding) Items not out for more than 4 hours. Employee moved food items to walk in cooler to bring down the temperatures. Re-temped food items at 5:15pm: chicken wings (45 F - Cold Holding) All the other food items were voluntarily discarded.
Equipment drain line draining into handwash sink. Observed in both hand handsink in the bar area.
Food-contact surface soiled with food debris, mold-like substance or slime. Heavily stained cutting boards on reach in deli coolers.
Handwash sink used for purposes other than handwashing. Observed stainless steel baskets with ice stored inside both hand handsink in the bar area.
Spray bottle containing toxic substance not labeled. White spray bottle at the mop sink not labeled.
Equipment in poor repair. Gasket torn on reach in deli cooler at kitchen entrance.
Feb 11, 2026Administrative determination recommendedRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate2 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. Chlorine dish machine in the kitchen and in the bar testing at 0 PPM. Dish machine not dispensing chlorine sanitizer.
Operating with an expired Division of Hotels and Restaurants license. Expired on 2/1/2026. License renewed during the inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food items stored inside reach in deli cooler in front of expo window: sliced tomatoes (46F - Cold Holding); diced tomatoes (49F - Cold Holding); sour cream (45F - Cold Holding); house made blue cheese made with sour cream (50F - Cold Holding) Food items stored inside reach stand alone reach in cooler at end of cook line: chicken wings (47F - Cold Holding); sliced cheese (46F - Cold Holding) Items not out for more than 4 hours. Employee moved food items to walk in cooler to bring down the temperatures. Re-temped food items at 5:15pm: chicken wings (45 F - Cold Holding) All the other food items were voluntarily discarded.
Equipment drain line draining into handwash sink. Observed in both hand handsink in the bar area.
Food-contact surface soiled with food debris, mold-like substance or slime. Heavily stained cutting boards on reach in deli coolers.
Handwash sink used for purposes other than handwashing. Observed stainless steel baskets with ice stored inside both hand handsink in the bar area.
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. Observed training certificate for Shaun H. completion date of 8/22/2024.
Spray bottle containing toxic substance not labeled. White spray bottle at the mop sink not labeled.
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. Observed stored at expo window.
Equipment in poor repair. Gasket torn on reach in deli cooler at kitchen entrance.
Nov 5, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter add to mop sink hose bib.
Equipment drain line draining into handwash sink. Observed two lines draining into hand sink at the end of the bar from glass rinser on counter above hand sink and soda gun nozzle plastic holder.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Control device under counter in bar area.
Accumulation of debris on exterior of warewashing machine.
Sep 11, 2025Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority4 Intermediate2 Basic
Show 7 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter add to mop sink hose bib.
Equipment drain line draining into handwash sink. Observed two lines draining into hand sink at the end of the bar from glass rinser on counter above hand sink and soda gun nozzle plastic holder.
Food-contact surface soiled with food debris, mold-like substance or slime. Deli cooler cutting board stained. Soda gun noodle soiled in bar area.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of employee training could be provided.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For the two employees hired over 60 days that are present at the time of the inspection.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Control device under counter in bar area.
Accumulation of debris on exterior of warewashing machine.
Sep 2, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 18 recorded, 5 high priority.
5 High priority9 Intermediate4 Basic
Show 18 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. Ran the dish machine in the kitchen and the bar area a few times and the chlorine sanitizer is testing at 0 PPM.
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine in bar area and kitchen. Three compartment sink will be used to sanitize dishes with quaternary sanitizer.
Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw ground beef stored above containers of hot dogs and sub bread inside single door stand alone cooler on cook line. Employee moved item.
Stop Sale issued due to food not being in a wholesome, sound condition. 27 vacuumed sealed raw beef steaks stored inside the walk in cooler with a date of 6/25 and 8/29.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter add to mop sink hose bib.
Equipment drain line draining into handwash sink. Observed two lines draining into hand sink at the end of the bar from glass rinser on counter above hand sink and soda gun nozzle plastic holder.
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. Emailed the person in charge the DBPR Clean-Up of Vomiting and Diarrheal Event.
Food-contact surface soiled with food debris, mold-like substance or slime. Deli cooler cutting board stained. Soda gun noodle soiled in bar area.
Handwash sink not accessible for employee use at all times. Dirty container stored on top of hand sink next to three compartment sink. Beer bucket stored inside hand sink in bar area across from dish machine. Employees moved items.
Handwash sink used for purposes other than handwashing. Stainless steel strainer stored in hand sink in bar area, per employee the hand sink is used as a dump sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit observed.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of employee training could be provided.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For the two employees hired over 60 days that are present at the time of the inspection.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. The establishment vacuum seals raw steaks and freezes them. When needed, the steaks are thawed in their original sealed packaging
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Control device under counter in bar area.
Accumulation of debris on exterior of warewashing machine.
Current Hotel and Restaurant license not displayed.
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. Six raw beef steaks vacuumed sealed with the date of 6/25 and twenty one raw beef steaks vacuumed sealed with the date of 8/29.
Jul 17, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Floors not constructed to be easily cleanable.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
Mar 20, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 23 violations recorded, 4 high priority.
4 High priority5 Intermediate14 Basic
Show 23 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in kitchen area not landing on food or food contact surfaces. 1 live fly in bar area not landing on food or food contact surfaces.
Operating with an expired Division of Hotels and Restaurants license. License expired on 02/01/2024.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In beer cooler: butter (58F - Cold Holding); whipped cream (58F - Cold Holding) items left in beer cooler for more than 6 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In beer cooler: butter (58F - Cold Holding); whipped cream (58F - Cold Holding) items left in beer cooler for more than 6 hours.
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 opened on 3/17/2024 not date marked.
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. Can opener on prep table has built up food debris.
Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Panko container has cracked lid.
No paper towels or mechanical hand drying device provided at handwash sink in kitchen.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Macaroni and cheese made on 3/18/2024 not date marked.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has mold like debris.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 16 dead flies in window sills of restaurant. Manager removed and sanitized the area.
Carbon dioxide/helium tanks not adequately secured. CO2 tank behind bar not properly secured.
Covered waste receptacle not provided in either unisex bathroom.
Employee with no beard guard/restraint while engaging in food preparation.
Employee with no hair restraint while engaging in food preparation.
Equipment and utensils not rinsed between washing and sanitizing.
Food stored on floor. Sauce stored on floor of walk in cooler. Cooking oil stored on floor of dry goods storage area.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Kitchen ceiling soiled with food debris and grease.
No handwashing sign provided at a hand sink used by food employees in either unisex restroom.
Single-service articles improperly stored. To go boxes and cups stored in floor of rear hallway.
Stored food not covered. Macaroni and cheese dish not stored covered in walk in cooler. Chips not stored covered in storage area by upright reach in freezer. Sugar and flour containers in dry goods storage area not stored covered.
Wall soiled with accumulated grease, food debris, and/or dust. Kitchen walls soiled with food debris and grease.
Working containers of food removed from original container not identified by common name. Flour removed from its original container and not labeled in dry goods storage area.
Dec 8, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate8 Basic
Show 9 findings ▾
Handwash sink used for purposes other than handwashing. Hand wash sinks behind bar area used as a dump sink. Hand wash sink in kitchen next to three compartment sink used to rinse off kitchen utensils.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine behind bar has mold like substances.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathroom doors are not self closing or tight fitting.
Carbon dioxide/helium tanks not adequately secured. CO2 tanks behind bar are not properly secured.
Covered waste receptacle not provided in women's bathroom. No covered receptacle in either unisex restrooms.
Current Hotel and Restaurant license not displayed.
Floor soiled/has accumulation of debris. Floor, walls and ceiling are soiled with grease and food debris.
No handwashing sign provided at a hand sink used by food employees. No employees must wash hands sign in either unisex restrooms.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving has rust that has pitted the surface.
Dec 5, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 26 violations recorded, 6 high priority.
6 High priority3 Intermediate17 Basic
Show 26 findings ▾
Dented/rusted cans present. See stop sale. Can of white cheddar cheese sauce is dented at the seams. 166 ounces.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee donned gloves to begin working with food with no hand wash.
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. Manager touched stuffing with bare hands and stuffing is not to be heated to 145 F.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in kitchen by dry goods storage area not landing on food or food contact surfaces. 3 live flies in rear hallway no landing on food or food contact surfaces. 2 live flies behind bar not landing on food or food contact surfaces.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked chicken breast not all commercially packaged in upright two door freezer outside of beer cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler just inside kitchen door: cut leafy greens (52F - Cold Holding); cut tomatoes (52F - Cold Holding); shredded cheddar cheese (52F - Cold Holding); bleu cheese crumbles (52F - Cold Holding) In reach in cooler under cooktop: American cheese (52F - Cold Holding); cooked chicken (52F - Cold Holding); raw beef (52F - Cold Holding); raw chicken (52F - Cold Holding) Employees moved all time/temperature controlled for safety food items into upright freezer.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in cooler and prep table have built up food debris.
Handwash sink used for purposes other than handwashing. Hand wash sinks behind bar area used as a dump sink. Hand wash sink in kitchen next to three compartment sink used to rinse off kitchen utensils.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink behind bar next to ice machine. Manager refilled paper towels.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine behind bar has mold like substances.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathroom doors are not self closing or tight fitting.
Carbon dioxide/helium tanks not adequately secured. CO2 tanks behind bar are not properly secured.
Covered waste receptacle not provided in women's bathroom. No covered receptacle in either unisex restrooms.
Current Hotel and Restaurant license not displayed.
Damaged/spoiled/recalled food not properly segregated. Can of white cheddar cheese sauce is dented at the seams. 166 ounces. Not segregated from other dry goods storage cans.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee speaker in kitchen located above a food prep area.
Employee with no hair restraint while engaging in food preparation. Employee engaged in food preparation with no hair restraint.
Floor soiled/has accumulation of debris. Floor, walls and ceiling are soiled with grease and food debris.
Food stored on floor. Eggs stored on floor of walk in cooler.
Ice bucket/shovel stored on floor between uses. Ice buckets behind bar are stored in the floor.
No handwashing sign provided at a hand sink used by food employees. No employees must wash hands sign in either unisex restrooms.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage on bread shelf in walk in cooler.
Single-service articles improperly stored. To go boxes and cup lids stored on floor of rear hallway.
Stored food not covered. Canister of tortilla chips to the left of upright freezer in kitchen not covered.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving has rust that has pitted the surface.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths behind bar not stored in sanitizing solution.
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.