Forbici ST Petersburg

183 2 Ave N, St. Petersburg, FL 33701 · Permanent Food Service · License 6218911

Official report

out of 100

Grade B

Safety score 80 of 100

Latest visit: Nov 6, 2026 (2 days ago)

What drove the grade

Single-use gloves not changed as needed after changing tasks or when damaged or soiled.High priority · fixed on the spot · 9 other violations

How the score was calculated

Starting score100
Violations at the Nov 6 complaint inspection
1 high priority (fixed on the spot), 4 intermediate (1 fixed on the spot), 5 basic (1 repeat)
-20
Safety score80

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

2 inspections · 2 visits

Latest inspection

Nov62026

Complaint inspection

10 violations found

First visitNov 6, 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.
10 violations found:
- 1 High priority
- 4 Intermediate
- 5 Basic
What the inspector cited
High priority1
- Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  Employee on cook line handle raw breaded chicken and then only took one glove off and proceeded to put one new glove on. Inspector intervened and instructed employee to remove both gloves, wash hands, and put new ones on.
  Fixed on the spot
Intermediate4
- Code 01, Approved source; food safe and unadulterated: Establishment not maintaining clam/mussel/oyster tags for 90 days.
  At time of inspection, management was unable to provide all oyster tags in correlation with quantity received per invoices
  Clam/mussel/oyster tags not marked with last date served.
  Some tags missing date marks
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Mixer head on mixer in back prep kitchen soiled with food debris.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Hand washing sink in dish area blocked by board, strainer, and pans. Chef removed items from hand sink.
  Fixed on the spot
Basic5
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Gelato scoops in pan of water that temped at 106°F. Chef removed pan from prep area.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Metal bowl stored in container of sugar in pastry area. Chef removed bowl
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Both large ice machines interior ceiling soiled with pink mold like substance.
  Repeat violation
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Pans and containers on rack in dish washing area.
- 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.
  Employee phone on cutting board in back prep area. Employee removed phone and sent cutting board to dish area.
  Fixed on the spot
Official report, on the Florida DBPR website

Earlier inspections 1

Sep142026B81Complaint inspection12 violations, 1 high priority No follow-up needed

First visitSep 14, 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.
12 violations found:
- 1 High priority
- 3 Intermediate
- 8 Basic
What the inspector cited
High priority1
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Stainless steel cleaner spray can stored on shelf above raw bar prep area. Chef removed can of cleaner and put on shelf with other chemicals.
  Fixed on the spot
Intermediate3
- Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
- Code 02, Labeling, date marking and consumer advisory: Consumer advisory for raw or undercooked oysters not posted/provided in a conspicuous location.
  Consumer advisory is posted on the wall but is covered by large plant. Manager advised notice would be relocated to a more conspicuous location.
- Code 31, Handwash sinks and supplies: Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
  Batteries for paper towel dispenser in back prep area needed replacing. Chef replaced batteries during time of inspection.
  Fixed on the spot
Basic8
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Fryer oil stored on floor on cook line. Employee removed oil from floor.
  Fixed on the spot
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  Ice scoop handle in both bar ice wells in ice. Employee removed scoops from ice.
  Fixed on the spot
  In-use tongs stored on equipment door handle between uses.
  Hanging in front of stoves on cook line cooler
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee drinks on shelf over prep table in raw bar area. Chef removed items from shelf.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Cutting boards on cook line coolers.
- Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
  Sanitizer buckets stored on floor on cook line. Chef removed sanitizer buckets from floor.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Interior ceiling of right ice machine covered with mold like substance. Chef cleaned interior of ice machine during time of inspection.
  Fixed on the spot
- 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.
  Employee back pack stored on shelf above prep tabled in Raw bar area. Chef removed employee back pack.
  Fixed on the spot
Official report, on the Florida DBPR website

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

Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.