WILLIAMS SUBMARINE SHOP
3801 TYRONE BLVD N ST, Saint Petersburg FL 33709
Last inspected Nov 17, 2025 · 6 visits since October 2023
5 inspections within 14 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. meatballs (129F - Hot Holding). Manager reheated meatballs to 165F.
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside of back door
Non-pitting surface rust on food-contact equipment. Glass cooler front
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Top shelf glass cooler. Employee food over top boiled eggs to be served to customers.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
Show 4 findings ▾
Dented/rusted cans present. See stop sale. Sliced olives 3lbs can dented.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. No plans on file. Prep area has no hand sink.
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. 8 employees no employee training provided.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers over feta cheese in reach-in. Manager stored items properly.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
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.
Spray bottle containing toxic substance not labeled. Spray bottle next to hand sink in prep area not labeled. Employee labeled spray bottles chemicals.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. meatballs (129F - Hot Holding). Manager reheated meatballs to 165F.
Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line.
Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Stand up cooler in dining room area not secured
Working containers of food removed from original container not identified by common name. White powdered substance in plastic container. Manager labeled container sugar.
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Show 6 findings ▾
Cardboard used to line food-contact shelves. Cooked bacon being prepped on top of cardboard, staff replaced with clean cutting boards
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over prep area at front counter
Duct tape used to repair nonfood-contact surface. White reach in cooler in prep room
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Discussed proper order with staff
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In prep room over triple sink
No copy of latest inspection report available.
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.