Bayside Grille

6000 Sun Blvd, St Petersburg, FL 33715 · Permanent Food Service · License 6215355

Official report

out of 100

Grade C

Safety score 74 of 100

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

What drove the grade

Quaternary ammonium sanitizer used to sanitize clean in place equipment not at proper minimum strength.High priority · fixed on the spot · 17 other violations

How the score was calculated

Starting score100
Violations at the Oct 12 routine inspection
1 high priority (fixed on the spot), 4 intermediate (1 fixed on the spot), 13 basic; basic violations cost 12 at most
-26
Safety score74

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

Inspection history

1 inspection · 1 visit

Oct122026

Routine inspection

18 violations found

First visitOct 12, 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.
18 violations found:
- 1 High priority
- 4 Intermediate
- 13 Basic
What the inspector cited
High priority1
- Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer used to sanitize clean in place equipment not at proper minimum strength.
  Do not use equipment not properly sanitized. Quaternary PPM in sanitizer buckets reads at 500PPM. Employee was informed and replaced all sanitizer buckets throughout kitchen reading at 200PPM.
  Fixed on the spot
Intermediate4
- Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
  Chef seen washing hands in two compartment sink. Inspector relayed proper handwashing techniques to chef.
- Code 16, Dishwashing facilities and test kits: Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
  All sanitizer buckets throughout kitchen read at 500 PPM. No evidence of proper testing done by kitchen staff.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed sanitizer bucket inside handwashing sink in outside bar. Employee removed bucket.
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at handwash sink.
  No paper towels seen at handwashing sink in back storage area near ice machine. Employee brought paper towels to hand-sink.
Basic13
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Box of unknown white powder (Flour). Seen unlabeled in container stored in dry storage area.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Box of new oil stored on floor in dry storage area.
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee drinks in multiple reach-in coolers throughout main kitchen.
- Code 14, Food-contact surfaces designed and maintained: Uncleanable knife block in use to store knives.
  Knife block in use on prep table closest to order window.
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Ice buildup seen in reach-in freezer in back storage area near water heaters.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Soda gun holster seen with buildup of mold like substance. Operator removed and cleaned holster.
  Fixed on the spot
  Buildup of food debris/soil residue on equipment door handles.
  Buildup of food debris and grease on handles throughout kitchen.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Signs of wet nesting seen on clean dishes stored on shelf in dry storage area.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  No handwashing sign at handwashing sink in back storage area near ice machine.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Large buildup of dust and grease on vent over main entrance to kitchen.
  Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
  Buildup of grease on hood vents along main cook line.
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  Current license not displayed on premise. Operator has hung license during inspection.
  Fixed on the spot
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
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

Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.