Buona Ristorante

4705 Gulf Blvd, St.Pete Beach, FL 33706 · Permanent Food Service · License 6215845

Official report

out of 100

Grade F

Safety score 45 of 100

Latest visit: Oct 12, 2026 (4 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · 16 other violations

How the score was calculated

Starting score100
Violations at the Aug 12 routine inspection
2 high priority (1 fixed on the spot), 7 intermediate (2 fixed on the spot), 8 basic; intermediate violations cost 18 at most
-35
Complaint after follow-up on Oct 12
Counts in full until a follow-up finds the problems fixed
-20
Safety score45

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 4 visits

Aug122026

Routine inspection

17 violations found · Inspector came back 3 times

3rd follow-up visitOct 12, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
9 violations still not corrected:
- 4 Intermediate
- 5 Basic
What was still cited
Intermediate4
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  No quaternary test kit observed during the callback inspection.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
  Observed expired CFM certificate for kitchen manager who is present at the time of the inspection. No evidence /proof of any other Certified Food Manager for the establishment.
  Administrative complaint
  Food manager certification expired.
  During the callback inspection observed expired CFM certificate for Kitchen manager James Broderick with a completion date of 6/1/2021 through ServSafe.
  Administrative complaint
Basic5
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
  Buildup of food debris/soil residue on equipment door handles.
  More time given
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  More time given
Official report, on the Florida DBPR website
2nd follow-up visitAug 19, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
10 violations still not corrected:
- 4 Intermediate
- 6 Basic
What was still cited
Intermediate4
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  No quaternary sanitizer test kit observed.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
  More time given
  Food manager certification expired.
  More time given
Basic6
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
  Buildup of food debris/soil residue on equipment door handles.
  More time given
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  More time given
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  More time given
Official report, on the Florida DBPR website
1st follow-up visitAug 13, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
11 violations still not corrected:
- 1 High priority
- 4 Intermediate
- 6 Basic
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Food items stored inside walk in cooler during the callback inspection: Butter (43°F - Cold Holding); Cooked noddles (45°F - Cold Holding); Cooked risotto (45°F - Cold Holding); slices of cooked lasagna (47°F - Cold Holding); Sliced Cherry tomatoes (46°F - Cold Holding); Raw Chicken (47°F - Cold Holding) The ambient thermometer, which initially read at 39 degrees during the beginning of the callback inspection, was moved from the furthest storage rack of the cooler to the warmest area and hung on the storage rack closest to the walk in door. Hanging from the rack closest to the walk in cooler door, the thermometer is now reading 44 degrees. Stop sale was issued. Pepsi Display cooler: After the inspection, all TCS foods were moved to a separate Pepsi display cooler next to the display cooler where the food items were originally observed during the initial inspection. Food items stored inside Pepsi display cooler during the callback inspection: bag of cannoli cream (40°F - Cold Holding); tiramisus (37°F - Cold Holding) Ambient thermometer inside this Pepsi display cooler is reading at 40 degrees.
  More time given
Intermediate4
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Discussed with kitchen manager during callback inspection.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
  Time extended violation 60 days from initial inspection.
  More time given
  Food manager certification expired.
  Time extended violation 60 days from initial inspection.
  More time given
Basic6
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
  Buildup of food debris/soil residue on equipment door handles.
  More time given
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  More time given
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  Discussed with kitchen manager during the callback inspection.
  More time given
Official report, on the Florida DBPR website
First visitAug 12, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
17 violations found:
- 2 High priority
- 7 Intermediate
- 8 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Food items stored inside walk in cooler: Cooked noddles dated 8/9 (47°F - Cold Holding); Cooked noddles dated 8/11 (46°F - Cold Holding); Cooked rissoto dated 8/9 (49°F - Cold Holding); Raw Chicken dated 8/11 (55°F - Cold Holding) Ambient thermometer inside walk in cooler reading at 55. Cooked lasagna and cooked meatballs were observed cooling in stainless steel containers stored on the bottom racks inside the walkin cooler. Discussed hot food items cooling could raise the ambient temperature of the unit and cause temperatures for other stored TCS foods to rise. Establishment does not have a walk in freezer and only one double door reach in freezer on the cook line. Re-temped food items in the walk in cooler at 4:59pm: Cooked noddles dated 8/9 (46°F - Cold Holding); Cooked noddles dated 8/11 (46°F - Cold Holding); Cooked rissoto dated 8/9 (47°F - Cold Holding); Raw Chicken dated 8/11 (55°F - Cold Holding) Inspection visit was brief, not enough time to get temperatures to go down. Ambient thermometer inside walk in cooler reading at 39 degrees during the re-temp. Food items stored inside Pepsi display cooler: bag of cannoli cream (46°F - Cold Holding); tiramisus (47°F - Cold Holding) Ambient thermometer inside display cooler reading at 50 degrees. Discussed moving any TCS food items to cooler that maintains at 41 degrees or below.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Container stored on stove burners: chicken broth (113°F - Hot Holding) Kitchen manager reheated chicken broth in a pan on the stove burner. Re-temped chicken broth (189°F - Reheating)
  Fixed on the spot
Intermediate7
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Container of Cooked ground beef stored in walk in cooler not date marked.
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  Container of cooked lasagna covered with plastic wrap and foil observed stored at bottom of storage racks in walk in cooler. Lasagna was uncovered and placed inside the reach in freezer on the cook line to bring down the temperature rapidly. re-temped Cooked lasagna at 4:52pm (64°F - Cooling)
  Fixed on the spot
- Code 11, Employee health: 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 kitchen manager Clean-Up of Vomiting and Diarrheal Events (DBPR HR 5030-104) form. Confirmed establishment carries chemical (Chlorine) associated with written procedures. Discussed printing the form out.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Observed Lactic Acid test kit. Chemical dispenser at the compartment sink is dispensing quaternary sanitizer. No quaternary test kit observed.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  White cutting board on reach in deli cooler stained light yellow.
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
  Observed expired CFM certificate for kitchen manager who is present at the time of the inspection. Establishment has no other CFM.
  Food manager certification expired.
  A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed expired CFM certificate for kitchen manager James Broderick completion date of 6/1/2021 through ServSafe.
Basic8
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Stainless steel ramekin stored in goat cheese crumbles. Item removed.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Interior of double door reach in cooler soiled with dried food debris.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Gaskets soiled with white powder observed on triple door cooler across from pizza oven.
  Buildup of food debris/soil residue on equipment door handles.
  Double door reach in deli cooler handles soiled with dried food debris.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Clear cups stacked on racks across from ice machine.
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Observed in interior of single door deli cooler across fryer on the cook line.
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  Observed underneath three compartment sink drain board next to rack storing soda syrup boxes.
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.