Ford's Garage

200 1 Ave S, St. Petersburg, FL 33701 · Permanent Food Service · License 6217749

Official report

out of 100

Grade C

Safety score 79 of 100

Latest visit: Oct 8, 2026 (4 weeks ago)

What drove the grade

In-use utensil stored in unclean water at or above 135°F.High priority, repeat · fixed on the spot · 11 other violations

How the score was calculated

Starting score100
Violations at the Oct 8 routine inspection
2 high priority (fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot), 9 basic (2 repeats)
-21
Safety score79

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

Inspection history

1 inspection · 1 visit

Oct82026

Routine inspection

12 violations found

First visitOct 8, 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:
- 2 High priority
- 1 Intermediate
- 9 Basic
What the inspector cited
High priority2
- Code 10, In-use utensils properly stored: In-use utensil stored in unclean water at or above 135°F.
  Ice cream scoop stored in water less than 135°F by ice cream well on server line. Employee removed ice cream scoop from water and placed in container with no water.
  Fixed on the spotRepeat violation
- Code 12, Handwashing and hygienic practices: Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Employee on cook line took a drink from his cup and was proceeding to head back on cook line. Inspector intervened and instructed employee to remove gloves and wash hands before putting new gloves on.
  Fixed on the spot
Intermediate1
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Observed no paper towels in men's handicapped stall. Manager had towels replaced.
  Fixed on the spot
Basic9
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  Unwashed produce stored over ready-to-eat produce in walk-in-cooler.
- Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
  Ice scoop stored on top of ice machine. Employee placed scoop in pan and place back on top of ice machine.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  Walk-in-freezer has ice build up around door and on fan box.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Interior of convection oven on cook line soiled with food debris.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Grates of gas store on cook line soiled with food debris.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Observed clear plastic cups stored with water droplets on front line. Clear plastic containers on rack in dish washing area next to three compartment sink.
  Repeat violation
- Code 29, Plumbing and backflow prevention: Drain cover(s) missing.
  Drain cover missing on drain outside of back door.
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Standing water observed by ice machine, behind the bar, in dishwashing area, and in front of walk-in-cooler door.
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  Carbon dioxide tank next to mop sink outside back door not secured.
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

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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.