Abc Seafood Restaurant
4175 66 St N, St. Petersburg, FL 33709 · Permanent Food Service · License 6206874
What drove the grade
Non-food grade paper/paper towel used as liner for food container.
How the score was calculated
- Starting score100
- Violations at the Sep 30 routine inspection3 high priority (2 fixed on the spot, 2 repeats), 1 intermediate (1 repeat), 5 basic (1 repeat)-26
- Administrative complaint on Sep 30Counts in full until a follow-up finds the problems fixed-20
- Safety score54
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Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 30, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
-Raw oysters above cooked noodles and other ready to eat foods in walk in cooler -Raw chicken above vegetables in walk in cooler -Raw flounder over onions in walk in cooler -Raw chicken over raw shrimp, cooked rice, and raw beef in walk in freezer Operator moved all foods for safe cooler storage
Fixed on the spotRepeat violationAdministrative complaint
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
-News paper in contact with fried noodles on cookline -newspaper in contact with clams in walk in cooler Operator removed newspaper
Code 22, Food-contact surfaces clean and sanitized: 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. Dishwasher (Chlorine 0ppm) Machine was hooked up to rinse additive instead of sanitizer. Operator hooked up sanitizer and tested at 50PPM.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-cutting boards on cookline stained
Repeat violation
Basic5
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
-knives stored in cracks between equipment on cookline. Operator removed knives
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
-cutting boards on cookline grooved
Repeat violation
Ice buildup in reach-in freezer outside walk in freezer, and in walk-in freezer.
Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
Code 21, Wiping cloths and linens: Wet wiping cloths stored in detergent and sanitizer mixed together.
Operator remade bucket with no soap.
Fixed on the spot
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
- 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.