Crafted Plate
12600 Roosevelt Blvd N, St. Petersburg, FL 33716 · Permanent Food Service · License 6215237
What drove the grade
Dishmachine chlorine sanitizer not at proper minimum strength.
How the score was calculated
- Starting score100
- Violations at the Oct 2 routine inspection5 high priority (3 fixed on the spot, 1 repeat), 3 basic-26
- Administrative complaint on Oct 2, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score54
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 26, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Inside valcan hot holding transport system Made 10/25 reheated 9:00am Mashed potatoes 120 degrees hot holding Made 10/26 made at 9:00am White rice 112 degrees hot holding Put on stove Retemp White rice 167 degrees Mashed potatoes 167 degrees
Fixed on the spot
- First visitOct 2, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
Official report, on the Florida DBPR websiteWhat 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.
One beef patty reach cooler above fill line.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Reach in cooler small deli middle of cook line raw beef (49°F - Cold Holding) Due to Over filling Voluntarily discarded
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Inside valcan hot holding transport system ; cheese sauce (109°F - Hot Holding); Put on stove Retemp 166
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored in same container as ready-to-eat food.
Raw shelled eggs in same container as ready to eat butter employee moved
Fixed on the spot
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. 0 ppm ran machine 3 times
Repeat violationAdministrative complaint
Basic3
Code 08, Food protection and cross-contamination: Food stored under dripping water line.
Code 21, Wiping cloths and linens: Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Cleaning grill with towel on top shelf of grill.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Near dishwasher
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.
- 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.