Hawkers Asian Street Fare

1235 Central Ave, St. Petersburg, FL 33705 · Permanent Food Service · License 6217407

Official report

out of 100

Grade B

Safety score 82 of 100

Latest visit: Nov 2, 2026 (6 days ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 10 other violations

How the score was calculated

Starting score100
Violations at the Aug 17 routine inspection
1 high priority (fixed on the spot), 3 intermediate (1 fixed on the spot), 7 basic
-18
Safety score82

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

Inspection history

1 inspection · 2 visits

Aug172026

Routine inspection

11 violations found · Inspector came back once

Follow-up visitNov 2, 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:
- 2 Basic
What was still cited
Basic2
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Signs of wet nesting still present.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable.
  Floors to be redone in the next couple of months according to operator.
  More time given
Official report, on the Florida DBPR website
First visitAug 17, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
- 1 High priority
- 3 Intermediate
- 7 Basic
What the inspector cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Operator was made aware of high temperatures. Employees put large bags of ice in reach-in cooler in order to bring down temperatures of cooked shrimp and kimchi. cooked shrimp (50°F - Cold Holding)Re-temped at 46°F ; kimchi (51°F - Cold Holding) Re-temped at 45°F
  Fixed on the spot
Intermediate3
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Handwashing sink near dish pit found with empty food containers being held in sink. Items removed from handwashing sink by employee.
  Fixed on the spot
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
  Required employee training provided by an unapproved provider.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic7
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Old labels still stuck on clean containers being stored near dish pit.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Small amount of mold like substance build up in ice machine located near the back door of the kitchen.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Items stored near dish machine not properly dried after going through the ware washing process.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Handwashing wash sink closest to back door of kitchen lacking proper handwashing sign.
- Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable.
  Floor throughout cook line has cracking and pitting making it a harder to clean surface.
  Floor area(s) covered with standing water.
  Entirety of back prep area had standing water throughout.
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  Tanks near back door lacked any form of security to surrounding wall area.
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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.