Buttermilk Eatery
10316 Roosevelt Blvd N, St. Petersburg, FL 33716 · Permanent Food Service · License 6217917
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 13 routine inspection3 high priority (2 fixed on the spot, 2 repeats), 8 basic (1 repeat)-25
- Administrative complaint on Aug 13Counts in full until a follow-up finds the problems fixed-20
- Safety score55
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 13, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Inside deli reach in cooler right side cut leafy greens (51°F - Cold Holding) Voluntarily discarded before corrective action could be determined. Request to half pan due to temp log.
Fixed on the spotRepeat violationAdministrative complaint
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.
Pallet of Eggs left side of cook line no time stamp Large tub of whipped butter taken out in the morning no time stamp Grass feed cow butter in gold wrapper no time stamp Educated establishment regarding time as a public health control. Observed time as public health control paperwork states time stamp on containers. Marked all containers with time stamp
Fixed on the spotRepeat violationAdministrative complaint
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
1 live flying insect near prep area
Basic8
Code 08, Food protection and cross-contamination: Raw onion not washed prior to preparation.
During inspection observed large red bag of cold onions on sheet pan at cook line. Cook was cutting onions during inspection. Educated, had chef wash onions before cutting.
Fixed on the spot
Code 10, In-use utensils properly stored: Multiple In-use knife/knives stored in cracks between pieces of equipment at cook line
Code 12, Handwashing and hygienic practices: Multiple Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Was 0 ppm at service station. Changed bucket under three compartment sink. Now 200 ppm
Fixed on the spot
Wet wiping cloth not stored in sanitizing solution between uses.
On cutting board at cook line
Fixed on the spotRepeat violation
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Blue plastic cups at front counter
Code 29, Plumbing and backflow prevention: Water draining onto floor surface.
Water leaking from underneath hand wash sink in dry storage area from pipe connected to bottom of hand wash sink to plumbing.
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.