Eat Art Love
2209 6 Ave S, St. Petersburg, FL 33712 · Permanent Food Service · License 6218530
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Oct 1 routine inspection2 high priority (fixed on the spot, 1 repeat), 3 intermediate (1 fixed on the spot), 7 basic (2 repeats)-25
- Administrative complaint on Oct 1Counts 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 visitOct 1, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Shell eggs in use or stored with cracks or broken shells.
See stop sale. (1) Shell egg cracked seen on cook line in reach-in cooler. Employee was informed and discarded egg immediately.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Shell eggs observed over top mushrooms in reach-in coolerA observed. Employee was made aware of proper storage methods and moved eggs to proper shelf.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting board stained on cook line.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Handwashing sink in back bathroom blocked by speed rack. Operator was informed of the necessity to access all hand sinks on premise.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Spray bottle with unknown liquid observed hanging off of mop sink in back storage area. Employee was informed of proper labeling methods and labeled sanitizer bottle.
Fixed on the spot
Basic7
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
Employee food found in reach-in freezer and reach-in coolerA not segregated from other food. Employee was informed and moved food to proper bin labeled employee food.
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Utensils seen on standing water on hot line. Water temped at 91°F. Employee was informed and removed water from hot line container.
Fixed on the spotRepeat violation
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink found on dry storage shelf. Employee was informed of proper storage and moved drink to proper area. Employee drink found on reach-in coolerA shelf. Employee was informed of proper storage and moved drink to proper area.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Old food stuck to clean dishware/utensils.
Observed dirty bench scraper stored in drawer on main cook line. Employee was informed and put bench scraper in three compartment sinkA to be cleaned.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Buildup of food debris observed in both ovens on main cook line.
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Bathroom door in main dining area lacked the ability to self close properly.
Repeat violation
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Mop not stored in manner to allow proper drying. Employee was informed of proper drying methods and moved mop to drying position.
Fixed on the spot
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
- 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.
- Stop sale
- An order that the food can’t be sold or served.