4th Street Shrimp Store
1006 4 St N, St. Petersburg, FL 33701 · Permanent Food Service · License 6208359
What drove the grade
Spray bottle containing toxic substance not labeled.
How the score was calculated
- Starting score100
- Violations at the Aug 24 complaint inspection1 intermediate, 7 basic-10
- Safety score90
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Complaint inspection
- First visitAug 24, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Multiple bottles of an unlabeled blue cleaning liquid found in back of kitchen near back door to dining room.
Basic7
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Vacuum packed fish found in walk in cooler. Fish was still frozen and in the packaging. Discussed proper thawing method with owner and fish was removed from packaging.
Fixed on the spot
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Unwashed onions stored above cook crab in walk-in cooler. Employee moved onions to proper storage area.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Interior of refrigerator or freezer in disrepair/has exposed insulation.
Inside of door of reach-in freezer in the dish pit area missing cover over insulation on inside of door.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Label residue on clean containers for food near walk-in coolerA on shelves along the opposite wall.
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
Multiple handles throughout kitchen had build up of debris on inside of handles.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee belongings on shelf over service window.
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Tank in back of restaurant near the water heater lacked proper security.
Earlier inspections 1
Follow-up to an earlier complaint checkFirst visit not on file · 2 follow-up visits Fixed at follow-up
- 2nd follow-up visitJul 8, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - 1st follow-up visitJul 1, 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.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 35, Insects, rodents, pests and animals: Presence of insects, rodents, or other pests.
Presents bed bugs and excrement of bed bugs observed. Establishment had pest control. Establishment removed all chairs in back dining room area.
More time given
At the first visitAdministrative complaint
Observed 2 live bed bugs, confirmed by seeing them visibly moving in the corner of a wicker chair. 3 bed bugs observed in same corner of wicker chair. 2 bed bugs observed in corner of a separate wicker chair. Both chairs were thrown away in the dumpster. The operator also called Ecolab emergency service to come by to treat the areas.
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.