Fresh Kitchen ST Petersburg
4447 4th St N Ste A, St. Petersburg, FL 33703 · Permanent Food Service · License 6217395
What drove the grade
Grease interceptor/trap overflowing onto floor/ground.
How the score was calculated
- Starting score100
- Violations at the Sep 25 complaint inspection1 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 2 basic-7
- Safety score93
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitSep 25, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 28, Sewage and wastewater disposal: Grease interceptor/trap overflowing onto floor/ground.
Grease from hood system observed on ground near recycling receptacle outside. Operator was informed and cleaned used oil off ground.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
(1) Handwashing sink on main cook line blocked by trash can observed. (1) Handwashing sink near main prep line blocked by speed rack observed. Operator was informed of blocked handwashing sinks and moved obstructions on site.
Fixed on the spot
Basic2
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Catering containers seen on shelf in dry storage area seen not inverted correctly. Operator was informed and turned containers to proper position.
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.
(2) Employee drinks unopened seen in reach-in coolerA on main cook line. Operator was informed of Improper placement and discarded drinks on site.
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.