Gianni's

936 N 58 St, St Petersburg, FL 33710 · Permanent Food Service · License 6206118

Official report

out of 100

Grade C

Safety score 74 of 100

Latest visit: Nov 6, 2026 (yesterday)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · 10 other violations

How the score was calculated

Starting score100
Violations at the Nov 6 complaint inspection
2 high priority (1 fixed on the spot), 2 intermediate (1 fixed on the spot, 2 repeats), 7 basic (3 repeats)
-26
Safety score74

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

11 violations found

First visitNov 6, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
- 2 High priority
- 2 Intermediate
- 7 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  bruschetta (44°F - Cold Holding); cooked sliced sausage (46°F - Cold Holding); diced ham (44°F - Cold Holding); cannoli cream (47°F - Cold Holding)
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In reach in cooler next to salad prep cooler- bruschetta (44°F - Cold Holding); cooked sliced sausage (46°F - Cold Holding); diced ham (44°F - Cold Holding); cannoli cream (47°F - Cold Holding) Operator said none of these items were removed from cooler or prepped this morning. No temperature monitoring conducted today. Thermometer affixed to fan in top of cooler read 50°F. Operator put another thermometer in bottom of cooler that read 50°F. Stop sale issued on all items that were above 43°F, all other Time/Temperature Control for Safety foods moved to different cooler. Operator will discontinue use of this cooler until it is repaired and able to hold foods at 41°F and below.
  Fixed on the spot
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  -Soda machine nozzles soiled
  Repeat violation
- 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/ -4 people working, no Certified Food Manager onsite. Certified Food Manager arrived during inspection.
  Fixed on the spotRepeat violation
Basic7
- Code 08, Food protection and cross-contamination: Unpackaged food in an unprotected holding unit in a customer/nonsecure area.
  -reach in cooler with open containers of food near restrooms kept unlocked
  Repeat violation
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  Operator moved ice scoop for handle to stick out if ice
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  -ice machine interior plastic chipping, found big chunk of plastic in ice. Operator removed plastic from ice and surrounding ice.
  Fixed on the spotRepeat violation
  Ice buildup in walk-in freezer.
  Repeat violation
  Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler next to salad prep cooler in disrepair, ambient temperature 50°F. Stop Sale issued on all foods with temperatures above 43°F. Operator moved all other Time/Temperature Control for Safety foods to different cooler.
- Code 21, Wiping cloths and linens: Wet wiping cloths stored in soap water.
  Operator remade with sanitizer
  Fixed on the spot
  Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
  Sanitizer Bucket (Quaternary 0ppm) Operator remade bucket and tested at 200PPM
Official report, on the Florida DBPR website

Earlier inspections 1

Sep162026F52Routine inspection14 violations, 1 high priority Administrative complaint

First visitSep 16, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
14 violations found:
- 1 High priority
- 3 Intermediate
- 10 Basic
What the inspector cited
High priority1
- Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
  Establishment has no approved Alternative Operating Procedure. Operator used bare hands to handle basil for topping a ready to eat pizza. Discussed with operator that ready to eat foods must be handled using gloves. Operator discarded basil and donned gloves.
  Repeat violationAdministrative complaint
Intermediate3
- Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
  -employee washed hands in full wash compartment of 3 compartment sink. Employee then washed hands in hand wash sink
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  -Soda nozzles on soda machine soiled with slime
  Repeat violation
- 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/ 4 employees present and no CFM on duty. Manager came in.
  Fixed on the spot
Basic10
- Code 08, Food protection and cross-contamination: Food stored on floor.
  -Case of canned tomatoes on ground outside walk in cooler
  Unpackaged food in an unprotected holding unit in a customer/nonsecure area.
  -reach in cooler with opened foods storing outside customer restroom area unlocked
  Repeat violation
- Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
  -employee iced coffee with sip lid stored on top shelf of reach in cooler near back entrance, above restaurant foods. Employee moved drink to bottom shelf.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  -Ice machine door cracked exposing insulation -3 compartment sink compartments are not sealed, allowing compartments to leak into each other.
  Ice buildup in walk-in freezer.
  Repeat violation
- Code 16, Dishwashing facilities and test kits: Wash/Rinse/Sanitizing solution not maintained clean.
  -sanitize compartment can only be filled with old chemical equipment that is causing water to come out bubbly. -3cs compartments are not sealed so water from the wash compartment seeps into the rinse compartment
- Code 22, Food-contact surfaces clean and sanitized: Interior of ovens have accumulation of black substance/grease/food debris.
  Accumulation of debris in the interior of the ice machine.
  Repeat violation
- 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.
  -cell phone on shelf above prep table on pizza makeline -cell phone on top of salad cooler Operator removed phones
  Fixed on the spot
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  -displayed license expired 2/1/26
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

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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.