Angelo's

536 1 Ave N, St. Petersburg, FL 33701 · Permanent Food Service · License 6216511

Official report

out of 100

Grade F

Safety score 50 of 100

Latest visit: Aug 5, 2026

What drove the grade

Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.High priority, repeat · fixed on the spot · 26 other violations

How the score was calculated

Starting score100
Violations at the Aug 4 routine inspection
6 high priority (4 fixed by the Aug 5 follow-up, 2 fixed on the spot, 1 repeat), 9 intermediate (4 fixed on the spot, 1 repeat), 12 basic (1 repeat); intermediate violations cost 18 at most; basic violations cost 12 at most
-50
Safety score50

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

Inspection history

1 inspection · 2 visits

Aug42026

Routine inspection

27 violations found · Inspector came back once

Follow-up visitAug 5, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
14 earlier violations still noted, but not enough to need another visit:
- 4 Intermediate
- 10 Basic
What was still cited
Intermediate4
- 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.
  No date marking of pasta in front reach-in-cooler. Discussed importance of date marking on time/temperature control for safety foods.
  More time given
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Hand washing sink next to three compartment sink containing steel scrubber.
  More time given
  No paper towels or mechanical hand drying device provided at handwash sink.
  More time given
  No soap provided at handwash sink.
  More time given
Basic10
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  More time given
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee drinks observed in two door reach-in-cooler across from office.
  More time given
  Opened employee beverage container in a cold holding unit with food to be served to customers.
  Open employee drinks stored in 2 door reach-in-cooler across from office.
  More time given
- Code 21, Wiping cloths and linens: Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  More time given
- Code 25, Single-service items: Reuse of single-service or single-use articles.
  More time given
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  More time given
- Code 32, Restrooms: Self-closing device on bathroom door disconnected/broken.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  More time given
- 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 phone on shelf above reach-in-cooler opposite of fryers.
  More time given
Official report, on the Florida DBPR website
First visitAug 4, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
27 violations found:
- 6 High priority
- 9 Intermediate
- 12 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse. shredded mozzarella cheese (51°F - Cold Holding); house made pizza sauce (56°F - Cold Holding); diced tomatoes (49°F - Cold Holding); cooked sliced sausage (53°F - Cold Holding); spinach (59°F - Cold Holding); diced cooked ham (52°F - Cold Holding); cooked diced chicken (51°F - Cold Holding); sliced meatballs (51°F - Cold Holding); fresh garlic and oil (76°F - Cold Holding)
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Food items items stored inside reach in cooler across from pizza oven: shredded mozzarella cheese (51°F - Cold Holding); house made pizza sauce (56°F - Cold Holding); diced tomatoes (49°F - Cold Holding); cooked sliced sausage (53°F - Cold Holding); spinach (59°F - Cold Holding); diced cooked ham (52°F - Cold Holding); cooked diced chicken (51°F - Cold Holding); sliced meatballs (51°F - Cold Holding) Ambient thermometer on the outside of the cooler reading at 52 degrees. Temperatures had not been taken. Could not determine how long temps have been above 41 degrees. Stop sale will be issued for these items.
  Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
  See stop sale. Stored on shelf above reach in cooler on cook line: fresh garlic and oil (76°F - Cold Holding) Observed item on time as a public health control written procedures. Item time marked for 10:15am.
  Fixed on the spotRepeat violation
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw chicken stored above bucket of chicken soup base.
- Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°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. Employees touching sliced cheese barehanded while portioning it and wrapping it in plastic. Educated employee on proper handwashing and glove wearing practices.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Pesticide-emitting strip present in food prep area.
  Observed hanging on the side of the soda syrup rack in the bar area.
Intermediate9
- 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.
  Portioned bags of cooked pasta stored in reach in deli cooler.
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  Pot of beef lentil soup covered with plastic and stored in double door reach in cooler in back storage area. Item was moved into the double door freezer to speed the cooling process rapidly. Re-temped beef lentil soup at 1:39pm (81°F - Cooling)
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
  Employee washed hands in three compartment sink. Inspector instructed employee to only wash hands in hand washing sink.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  White cutting board stained yellow. Fryer baskets soiled with grease. Can opener blade soiled with dried food debris.
  Repeat violation
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  Water turned off at hand washing sink. Operator turned water back on.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Hand washing sink by gyro cone obstructed by white bucket. Employee removed bucket. Hand washing sink by three compartment sink had metal scrubber stored in it. Employee removed metal scrubber.
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at handwash sink.
  Missing at hand sink in outdoor storage area next to ice machine.
  No soap provided at handwash sink.
  Missing at hand sink in outdoor storage area next to ice machine.
- Code 41, Chemicals and toxic substances: Squeeze bottle containing toxic substance not labeled.
  Squeeze bottle testing 100ppm, stored at hand washing sink next to three compartment sink.
Basic12
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Missing inside interior of reach in cooler next to white deep freezers on the cook line.
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee drink stored on prep table/reach in cooler across hot holding wells.
  Opened employee beverage container in a cold holding unit with food to be served to customers.
  Observed drinks in multiple coolers.
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Deli cooler by soup warmer.
  Repeat violation
- Code 21, Wiping cloths and linens: Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
  Stored on reach in deli cooler and deep freezer.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Outdoor ice machine interior soiled with yellow substance. Soda dispenser ice bin soiled with black mold like substance.
- Code 25, Single-service items: Reuse of single-service or single-use articles.
  Potato salad and tuna salad stored in butter blend container.
- Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
  Hand washing sink outside next to ice machine. Operator fixed pipe connection.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Missing at hand sink in outdoor storage area next to ice machine.
- Code 32, Restrooms: Self-closing device on bathroom door disconnected/broken.
  Men and woman's restroom doors.
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Thought the kitchen.
- 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 cell phone stored on shelf above reach in deli cooler. Item moved.
  Fixed on the spot
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.