Engine NO.9
56 Dr MLK Jr Blvd, St. Petersburg, FL 33705 · Permanent Food Service · License 6216893
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 31 routine inspection3 high priority (1 repeat), 8 intermediate (1 fixed on the spot, 1 repeat), 21 basic (3 repeats); intermediate violations cost 18 at most; basic violations cost 12 at most-50
- Administrative complaint on Jul 31Counts in full until a follow-up finds the problems fixed-20
- Safety score30
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 31, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
32 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. 1- 7 Lbs. 3 Oz dented can of Catsup. 2- 50 oz. dented can of Roasted Beef Gravy.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Food items observed in interior of oven on cook line: cooked chicken wings (73°F - Cold Holding) Oven not turned on and plastic container being stored in the interior. Discussed holding the food items at 41 degrees or below or they may also use Time as a Public Health Control.
Repeat violationAdministrative complaint
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Bottle of Flex Seal stored next to Boxes of fryer oil near the back kitchen door.
Intermediate8
Code 02, Labeling, date marking and consumer advisory: Raw/undercooked animal food offered and establishment has no written consumer advisory.
Raw animal foods must be fully cooked prior to service. No consumer advisory observed on the online menu.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient.
Asterisk missing on menu items: Observed on printed restaurant menu: Entrees Category: Sriracha Salmon- States it seared Prime Angus Burgers Category: The Heart Attack- States it has a Fried egg Online menu: Starters category: Tuna Sashimi Under Salads Category: Black N Blue Tuna Salad Non Meat Category: Blue Ahi
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Container of cooked chicken wings covered and stored in the reach in cooler near the upstairs dry storage. Container of cooked wings were placed into containers of ice to speed the cooling process. Re-temped chicken wings at 2:07pm (65°F - Cooling)
Fixed on the spot
Code 16, Dishwashing facilities and test kits: No color/concentration comparison chart available for chemical test kit used to check sanitizer.
For chlorine strips.
Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
Interior of reach in beer cooler in bar area nearest to soda gun.
Code 52, Misrepresentation or misbranding: Identity of food or food product misrepresented.
Observed on the online and printed menu in the restaurant: Under Entrées category: New Orleans Jambalaya Pasta serving Fresh Gulf Shrimp. Observed bags of frozen shrimp stored in the deep freezer with brand name Harbor Banks, stating the frozen raw shrimp was sourced in India. Observed invoices from US Foods.
Administrative complaint
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Six employees present engaging with food or preparing food without a CFM present.
Repeat violation
No proof of required state approved employee training provided for employee hired more than 60 days ago.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. No employee training for employee serving and serving drinks in the bar: Tracy G. who was hired less than a year ago and for employee Jamie G. who been employed at the establishment for 10 years.
Basic21
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Container of white powdered substance stored on dry rack underneath cans near the back door.
Code 08, Food protection and cross-contamination: Food stored on floor.
Bucket of pickles
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 touching white powdered substance stored in closed container on dry storage rack with cans.
In-use utensil stored in standing water less than 135°F.
Until in 92 degree water stored underneath hot well on cook line.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Energy drink stored on top of shelf above deep freezer behind the cook line.
Code 14, Food-contact surfaces designed and maintained: Interior of refrigerator or freezer in disrepair/has exposed insulation.
Reach in cooler next to upstairs dry storage.
Code 16, Dishwashing facilities and test kits: Dishmachine has no data plate/operating specifications.
Accumulation of debris on exterior of warewashing machine.
Old labels stuck to food containers after cleaning.
On clean containers stored on rack across from the dish machine.
Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Beer keg cooler has standing liquid.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hoods heavily soiled with grease. Pipes and wall on wall behind cook line equipment heavily soiled with grease dripping on the floor. Gaskets on reach in coolers soiled with mold like substance.
Repeat violation
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Ice bucket stored next to ice machine.
Cleaned and sanitized equipment or utensils not properly stored.
In use tongs hanging on wall near the kitchen door. Tongs hanging on wall next to flat top.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Missing at hand sink in bar area.
Code 32, Restrooms: Self-closing device on bathroom door disconnected/broken.
Bathroom in front of bar not self closing.
Repeat violation
Code 33, Garbage and refuse: Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents.
Observed outside near back door of kitchen. Employee took trash to dumpster.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Floor underneath racks stored cans.
Floor soiled/has accumulation of debris.
Floors behind cooking equipment on cook line soiled with grease dripping from the hoods.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Bottle of Vaseline above clean dishes in dish pit. Speaker stored on top of bottle of commercially processed sauces on dry storage rack with cans.
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
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.
- 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.