Derby Club 5 and 6 Floors
10490 Gandy Blvd, St. Petersburg, FL 33702 · Permanent Food Service · License 6200729
What drove the grade
Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined.
How the score was calculated
- Starting score100
- Violations at the Oct 21 complaint inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 1 intermediate, 3 basic-12
- Safety score88
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Complaint inspection
- First visitOct 21, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined.
See stop sale. Date white rice stand along reach in cooler near prep sink. Dated 10-13
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Inside deli cooler at cook line Put in fridge at 9:00am Above fill line shredded cheese (48°F - Cold Holding) Moved to freezer shredded cheese (42°F - Cold Holding)
Fixed on the spot
Intermediate1
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.
Date white rice stand along reach in cooler near prep sink. Dated 10-13
Basic3
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Leaking on floor MB Master Built
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with dirt deli cooler near microwave table top.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Near ice cream cooler
Earlier inspections 1
C78Routine inspection4 violations, 2 high priority · 1 follow-up visit Fixed at follow-up
- Follow-up visitJul 28, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer with ice paddles
More time given
Code 22, Food-contact surfaces clean and sanitized: Interior of microwave has accumulation of black substance/grease/food debris.
More time given
- First visitJul 27, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Package of 4 packages beef and barley soup.
Code 35, Insects, rodents, pests and animals: 3 Live, small flying insects found
Trash can near reach in removed trash can killed all flies
Fixed on the spotRepeat violationAdministrative complaint
Basic2
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer with ice paddles
Code 22, Food-contact surfaces clean and sanitized: Interior of microwave has accumulation of black substance/grease/food debris.
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.