Harvey's 4th ST Grill

3121 4 St N, St. Petersburg, FL 33704 · Permanent Food Service · License 6208546

Official report

out of 100

Grade C

Safety score 71 of 100

Latest visit: Sep 11, 2026 (8 weeks ago)

What drove the grade

(2) Live, small flying insects found:High priority · fixed by the Sep 11 follow-up · 6 other violations

How the score was calculated

Starting score100
Violations at the Sep 9 routine inspection
4 high priority (2 fixed by the Sep 11 follow-up, 2 fixed on the spot), 1 intermediate, 2 basic
-17
Administrative complaint on Sep 9, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score71

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

Inspection history

1 inspection · 2 visits

Sep92026

Routine inspection

7 violations found · Inspector came back once

Follow-up visitSep 11, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitSep 9, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 violations found:
- 4 High priority
- 1 Intermediate
- 2 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Located in main kitchen walk-in cooler; chili (50°F - Cold Holding); sliced ham (51°F - Cold Holding); sliced turkey (51°F - Cold Holding); raw grouper (48°F - Cold Holding); cooked potato (52°F - Cold Holding); coleslaw (51°F - Cold Holding) Inspector recommended utilizing ice and moving crucial time/temperature control for safety items to other cold holding units until unit can be evaluated. Temperatures rechecked as follows: chili (50°F - Cold Holding); sliced ham (46°F - Cold Holding); sliced turkey (45°F - Cold Holding); raw grouper (43°F - Cold Holding); cooked potato (52°F - Cold Holding); coleslaw (51°F - Cold Holding)
  Fixed on the spot
  Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
  Cut lettuce, cut tomato and shredded cheese held on time at front line. Items not marked on designated board. Employees on cook-line advised correct time.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: (2) Live, small flying insects found:
  One fly observed in rear prep area. One fly observed flying in kitchen, not observed landing on food contact surfaces.
  Roach activity present as evidenced by live roaches found.
  (4) live roaches observed in rear prep kitchen at rear of the establishment. The room is located separate from the main kitchen and in a separate building. This room is utilized to cut and clean fish when arrived from delivery. Room was used earlier in the morning, however will not be used for the remainder of the evening. No food prep observed occurring during inspection. Manager advised a new shipment of fish is expected to arrive Friday. Manager has begun actively tasking employees to dispatch live roaches found and sanitize affected areas. Immediate AC per Cindy R 3:45 pm and next day callback recommended.
  Administrative complaint
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Can opener with build up of soiled debris on blade.
Basic2
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Raw fish stored on floor in walk-in cooler. Discussed proper storage with management. Fish was relocated for safe storage.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  No hand wash sign located at sink between cook-line and wait station. Inspector provided operator with a hand wash sign.
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.