Driftwood Cafe
840 2 Avenue NE, St. Petersburg, FL 33701 · Permanent Food Service · License 6218066
What drove the grade
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
How the score was calculated
- Starting score100
- Violations at the Jul 16 routine inspection2 intermediate (fixed on the spot), 7 basic-11
- Safety score89
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 visitJul 16, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Scrambled eggs stored in wrapped plastic bags temped 80°F. scrambled eggs cooked at 11:00 am portion at 11:40-12:00pm. (80°F - Cooling)re-temped at 12:49 Cold Holding 38°F
Fixed on the spot
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.
Both employees within 60 days of being hired. For the wo employees present engaging with food or in food preparation during the inspection. Employees filled out food employee reporting agreement during time of inspection.
Fixed on the spot
Basic7
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Container of sugar next to front hand washing sink. Manager labeled container.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Scoop handle in sugar container by front hand wash sink not above sugar. Scoop was removed from sugar.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Employee eating on table where waffle cones are stored. Also area next to hand sink. Discussed with manager.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Drink on counter next to front hand sink. Item moved.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
White and red cutting boards on deli cooler.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
At front counter hand washing sink. Inspector emailed handwashing sign to manager.
Fixed on the spot
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.