Frescos Waterfront Bistro

300 2 Ave NE, St. Petersburg, FL 33701 · Permanent Food Service · License 6214795

Official report

out of 100

Grade B

Safety score 88 of 100

Latest visit: Nov 2, 2026 (5 days ago)

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority · fixed on the spot · 8 other violations

How the score was calculated

Starting score100
Violations at the Nov 2 routine inspection
1 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 7 basic
-12
Safety score88

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

Inspection history

1 inspection · 1 visit

Nov22026

Routine inspection

9 violations found

First visitNov 2, 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:
- 1 High priority
- 1 Intermediate
- 7 Basic
What the inspector cited
High priority1
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw steak stored over ready-to-eat turkey and cheese slices in walk-in-cooler. Kitchen manager rearranged shelves.
  Fixed on the spot
Intermediate1
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  No paper towels at hand washing sink next to walk-in-cooler. Kitchen manager replaced paper towels.
  Fixed on the spot
Basic7
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee drink on cutting boards on deli cooler at end of line across from fryer. Employee removed drink from cutting board.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Grooved cutting boards on shelf in salad area. Kitchen manager disposed of boards with cut marks.
  Fixed on the spot
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Ice build up in chest freezer in freezer room closes to entry door.
- Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
  Sanitizer bucket stored on floor on cook line. Employee moved sanitizer bucket to shelf.
  Fixed on the spot
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Water droplets observed on plastic containers in freezer room. Water droplets observed on plastic containers on rack in dish machine area
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Standing water on floor in walk-in-cooler by raw product.
- 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 next to bag of rice on shelf by walk-in-cooler.
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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.