Greenlane
8001 4 Street N, St. Petersburg, FL 33702 · Permanent Food Service · License 6218646
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 Aug 7 routine 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 visitRoutine inspection
- First visitAug 7, 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 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Squeeze bottles ranch (50°F - Cold Holding) Put into walk in cooler Bin on squeeze bottle under line squeeze bottle Italian garlic in oil (54°F - Cold Holding) Retemp all below 43 degrees
Fixed on the spot
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Hot sauce on dry storage, bbq on dry storage. Dated during inspection.
Fixed on the spot
Basic2
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Walk in cooler Contain of unwashed cucumbers over washed tomatoes. Employee moved and rearranged walk-in cooler during inspection.
Fixed on the spot
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
2-1-26 reprinted 2-1-27
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.
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.