Hot Spot Diner

4045 N Tyrone Blvd #204, St. Petersburg, FL 33709 · Permanent Food Service · License 6216942

Official report

out of 100

Grade F

Safety score 17 of 100

Latest visit: Jul 30, 2026

What drove the grade

Live, small flying insects foundHigh priority · not yet fixed · 29 other violations

How the score was calculated

Starting score100
Violations at the Jul 21 routine inspection
8 high priority (5 fixed on the spot), 8 intermediate (2 fixed on the spot), 14 basic; intermediate violations cost 18 at most; basic violations cost 12 at most
-63
Complaint after follow-up on Jul 30
Counts in full until a follow-up finds the problems fixed
-20
Safety score17

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

Inspection history

1 inspection · 2 visits

Jul212026

Routine inspection

30 violations found · Inspector came back once

Follow-up visitJul 30, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
15 violations still not corrected:
- 2 High priority
- 3 Intermediate
- 10 Basic
What was still cited
High priority2
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Dish machine service is waiting on parts, chlorine 0PPM
  More time given
  Lactic Acid sanitizer not at proper minimum strength for manual warewashing.
  Triple Sink (Lactic Acid 452ppm, retested at 704 PPM) Operator added sanitizer
  Administrative complaintFixed on the spot
Intermediate3
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  More time given
Basic10
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  More time given
  Ice buildup in reach-in freezer on cookline.
  More time given
- Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
  More time given
  Accumulation of debris on exterior of warewashing machine.
  More time given
  Dishmachine not washing/rinsing properly.
  More time given
- Code 21, Wiping cloths and linens: Cloth used as a food-contact surface.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
  Buildup of food debris/soil residue on equipment door handles.
  More time given
- Code 24, Clean equipment storage and air drying: Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
  More time given
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  More time given
Official report, on the Florida DBPR website
First visitJul 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
30 violations found:
- 8 High priority
- 8 Intermediate
- 14 Basic
What the inspector cited
High priority8
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Operator handled sliced American cheese with bare hands
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  American cheese (51°F - Cold Holding, retemped at 41°F); roast beef (58°F - Cold Holding, retemped at 43°F); sliced ham (59°F - Cold Holding, retemped at 42°F); raw sausage (48°F - Cold Holding, retemped at 38°F) Items stacked high in reach in coolers on cookline. Operator moved to walk in cooler.
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Gravy (118°F - Hot Holding) Operator reheated to 165°F for continued hot holding.
  Fixed on the spot
- Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
  Establishment has no approved Alternative Operating Procedure. Operators handled sliced American cheese with bare hands Stop Sale issued
- Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Cook removed bucket from hand wash sink, handled sanitizer bucket, and then engaged in food preparation. Cook washed hands and changed gloves.
  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. Dishwasher (Chlorine 0ppm) Priming machine did not work, line is dry. Operator set up 3 compartment sink to manual warewash until repairs are completed, and he called eco lab and scheduled service.
  Fixed on the spot
  Lactic Acid sanitizer not at proper minimum strength for manual warewashing.
  Do not use equipment/utensils not properly sanitized. Triple Sink (Lactic Acid 415ppm, retested at 725 PPM) Operator added more product and retested at level indicated as effective on manufacturer's label.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found
  4 flies in mop sink area outside walk in cooler 7 live flies under dish machine area
Intermediate8
- Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  Operators using 4 hour time hold on items such as eggs on cookline and butter packets at wait station, but lack Time as a Public Health Control paperwork. Emailed operator paperwork, but he does not have access to a printer at this time.
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  Two new employees do not have food handler training and no proof of employee health reporting agreement.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  -Can opener blade soiled -Cutting boards on cookline stained
- Code 31, Handwash sinks and supplies: Handwash sink in warewashing area has no running water, no soap or paper towels.
  Handwash sink not accessible for employee use at all times.
  -bucket stored in hand wash sink on cookline blocking sink -sheet pan and food stored on top of handwash sink near kitchen entrance completely blocking it. Operator removed items to unblock sink.
  Fixed on the spot
  Handwash sink used for purposes other than handwashing.
  Drain line from reach in cooler draining into hand wash sink on cookline. Operator removed drain line.
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at handwash sink
  -near kitchen entrance -near soda machine Operator does not have any paper towels to provide at this time.
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. No proof of food handler training for cook Paul hazakis
Basic14
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Bags of potatoes stored on floor outside walk in cooler. Boxes and buckets of food stored on floor in walk in freezer. Operator removed food items from floor.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  -Tongs stored on oven handle
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  -Cutting boards on cookline grooved
  Ice buildup in reach-in freezer on cookline.
- Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
  Accumulation of debris on exterior of warewashing machine.
  Dishmachine not washing/rinsing properly.
  Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm) Priming machine did not work, line is dry. Operator set up 3 compartment sink to manual warewash until repairs are completed, and he called eco lab and scheduled service.
- Code 21, Wiping cloths and linens: Cloth used as a food-contact surface.
  Operator wiped down cutting board with clean dry wiping cloth and made contact with raw pork.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -Reach in freezer gaskets soiled on cookline
  Buildup of food debris/soil residue on equipment door handles.
  -reach in freezer and oven on cookline handles
- Code 24, Clean equipment storage and air drying: Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
  -clean glasses stored next to hand wash sink near soda machine, inadequate splash guard to reasonably prevent splash contamination. Operator moved glasses to other side of soda machine
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees
  -sink near kitchen entrance. Provided operator with hand wash sign and he posted at sink.
  Fixed on the spot
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  -Employee cellphone and keys on shelf above cookline prep table Operator removed personal items
  Fixed on the spot
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  Operator does not have license displayed.
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.
Stop sale: An order that the food can’t be sold or served.