Cocktail

2355 Central Ave, St. Petersburg, FL 33713 · Permanent Food Service · License 6218520

Official report

out of 100

Grade F

Safety score 56 of 100

Latest visit: Oct 27, 2026 (11 days ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 24 other violations

How the score was calculated

Starting score100
Violations at the Oct 27 routine inspection
5 high priority (no follow-up needed), 7 intermediate (4 fixed on the spot), 13 basic; basic violations cost 12 at most
-44
Safety score56

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

Inspection history

1 inspection · 1 visit

Oct272026

Routine inspection

25 violations found

First visitOct 27, 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.
25 violations found:
- 5 High priority
- 7 Intermediate
- 13 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  House-made with fresh garlic aioli time taken 12:40 (45°F - ambient cooling); garlic aioli temped at 4:15 at 46f ambient cooling. Employee stated that the 2 1/2 bottles were filled days prior and they haven't been used today and the last time they were used was last night. No temperatures were taken of this item today. Employee discarded items and has been educated. Stop sale issued.
  Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  See stop sale. Observed house-made strawberry cream cheese in reach in cooler across from prep table in front area with a date mark from 10/19/2026. Stop sale issued.
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
  Observed house-made strawberry cream cheese in reach in cooler across from prep table in front area with a date mark from 10/19/2026. Stop sale issued.
- Code 03, Food out of temperature: Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
  House-made with fresh garlic aioli time taken 12:40 (45°F - ambient cooling); garlic aioli temped at 4:15 at 46f ambient cooling. Employee stated that the 2 1/2 bottles were filled days prior and they haven't been used today and the last time they were used was last night. No temperatures were taken of this item today. Employee discarded items and has been educated. Stop sale issued.
- Code 08, Food protection and cross-contamination: Displayed food not properly protected from contamination.
  No coverage on bar garnishes at indoor bar area and outdoor bar area. Both garnish holders are accessible to customers, since it is on the counter. Indoor bar area is exposed to open air. Educated operator.
Intermediate7
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  1 food handling employee started 2 weeks ago with no signed health reporting agreement. Provided operator with form and employee signed during time of inspection.
  Fixed on the spot
  Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  Manager could not locate the poster, but was able to locate it before the end of the inspection.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  No chlorine chemical test strips for dish washing machines in kitchen and bar areas.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed fryer baskets at fryer station with build up in handle and basket. Employee started cleaning baskets. Rapid rinser at the Ball bar area left side soiled with build up.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Chest freezer blocking hand sink in storing room in the Ball bar area. Sanitizer bucket stored in hand sink in storing room in Ball bar area. Metal pan and all purpose cleaner stored in right side hand sink in bar area at the Ball. Home Depot bucket in hand sink in left side of bar area at the Ball. Operator moved items.
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at handwash sink at hand wash sink across from pool at outdoor bar.
  No soap provided at handwash sink.
  No soap at hand wash sink in customer bathroom furthest to the right and closest to the Ball.
Basic13
- Code 14, Food-contact surfaces designed and maintained: Wood food-contact surface not properly sealed.
  Wood not sealed in storage room across from bathroom in the Ball area.
  Cutting board has cut marks and is no longer cleanable.
  Observed at cutting board in front of fryer station.
  Reach-in cooler shelves with rust that has pitted the surface.
  Observed rust on surface of bottom shelf on prep table to the left of hand wash sink and underneath prep table holding steam table. Shelves in reach in 4 door cooler across from freezers with rust pitted shelves.
- Code 21, Wiping cloths and linens: Clean linens stored in improper location.
  Observed clean linens stored on floor in outside bar area. Manager moved off of floor.
  Fixed on the spot
  Wiping cloth sanitizing solution stored on the floor.
  Sani bucket on floor stored underneath hand wash sink in indoor bar area.
  Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
  Sani bucket in kitchen area stored next Oreos and oil on prep table shelf across from fryers. Employee properly stored bucket.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Exterior sides of fryer had build of grease and food debris.
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  Not inverted single use silverware intended for customer use at the Ball bar area.
  Single-service items for customer self-service not properly protected to prevent contamination.
  Not pre packaged straws stored on bar counter observed in the Ball bar area. Manager moved behind bar.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
  Hand wash sink to the left of dry storage area in kitchen with slow drain. Plumbing line from glass rapid rinser causing standing water in back area of the bar at the Ball.
  Standing water in bottom of reach-in-cooler.
  Standing water observed on bottom left shelf in 4 door reach in cooler across from freezer in kitchen.
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  Current license kept on file is expired from 2025. Owner found current printed copy of license.
  Fixed on the spot
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
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.