Green Pagoda
7900 4 St N, St. Petersburg, FL 33702 · Permanent Food Service · License 6218359
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 22 routine inspection3 high priority (1 fixed by the Jul 28 follow-up, 2 fixed on the spot), 5 basic-14
- Safety score86
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 28, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
More time given
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
More time given
- First visitJul 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Deli cooker at cook line bean sprouts (52°F - Cold Holding); cooked chicken (50°F - Cold Holding); clam (52°F - Cold Holding); raw shrimp (51°F - Cold Holding); tofu (50°F - Cold Holding) Put ice on all items
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppmreplaced bucket 50 ppm
Fixed on the spot
Code 28, Sewage and wastewater disposal: Evidence of mop/cleaning wastewater dumped onto ground.
Basic5
Code 03, Food out of temperature: Time/temperature control for safety food not maintained frozen solid in a freezer.
Observed some items in freezer walk-in freezer not fully frozen spoke to establishment about a seven day hold of the food that's inside the freezer
Code 08, Food protection and cross-contamination: Stored food not covered.
Multiple items in multiple freezers uncovered
Fixed on the spot
Food stored on floor.
Bag of rice in bag of dry storage area.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Left cooler water in bottom.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Walk in cooler.
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.