Hilton St. Petersburg Bayfront

333 1 St SE, St. Petersburg, FL 33701 · Permanent Food Service · License 6209636

Official report

out of 100

Grade C

Safety score 77 of 100

Latest visit: Nov 4, 2026 (3 days ago)

What drove the grade

Live, small flying insects foundHigh priority · fixed on the spot · 14 other violations

How the score was calculated

Starting score100
Violations at the Nov 4 routine inspection
2 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 11 basic (2 repeats); basic violations cost 12 at most
-23
Safety score77

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

Inspection history

1 inspection · 1 visit

Nov42026

Routine inspection

15 violations found

First visitNov 4, 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.
15 violations found:
- 2 High priority
- 2 Intermediate
- 11 Basic
What the inspector cited
High priority2
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found
  (3) Flies landing on counter of brunch table in brunch buffet area. Chef was able to kill flies and sanitized area.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Pesticide-emitting strip present in food prep area.
  Hanging over deli cooler on restaurant kitchen cook line. Manager removed strip.
  Fixed on the spot
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Beef chili prepared on Monday not date marked. Chef discarded.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Mixer head in banquet kitchen. Convection ovens in banquet kitchen. Can opener blade in banquet kitchen soiled with food debris.
Basic11
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Utensils stored in water on burner stove. Water temped at 61°F. Employee dumped water and added hot water and applied heat.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee drink on prep table next to dish room. Chef removed drink. Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open employee water bottle stored in raw shell eggs in cook line deli cooler. Manager removed drink from cooler and disposed.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Grooved cutting boards on in rack in banquet kitchen.
  Repeat violation
  Equipment in poor repair.
  Gaskets cracked or torn thru out both banquet and restaurant kitchen coolers.
  Ice buildup in reach-in freezer and/or walk-in freezer.
  On ceiling above fans and on floor.
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  Under green cutting boiler on cook line in restaurant kitchen. Chef removed.
  Fixed on the spot
  Cloth used as a food-contact surface.
  Wet wiping clothes in bottom of deli cooler on cook line in restaurant kitchen. Chef removed cloths.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Interior of convection ovens thru out banquet kitchen. Microwave ceiling interior soiled with food debris.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Top of six burner stove in banquet kitchen.
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Floors soiled in walk-in-freezer. Floors soiled thru out both kitchens under equipment and tables.
- Code 40, Employee personal belongings: No suitable facilities provided to store employee clothing and other possessions.
  Employee back back on prep table outside of dish room. Employee removed back pack.
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.