House of Vegano
1990 Central Ave, St. Petersburg, FL 33712 · Permanent Food Service · License 6218479
What drove the grade
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 and the time removed from temperature control cannot be determined.
How the score was calculated
- Starting score100
- Violations at the Sep 25 routine inspection1 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 5 basic-13
- Safety score87
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 visitSep 25, 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.
8 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 identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
No proper time stamp on sushi rice. Employee informed inspector that rice had been made 2 hours prior. Employee also added proper time stamp to rice on main cook line.
Fixed on the spot
Intermediate2
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Spray bottle of unknown liquid found in bathroom. Employee removed and added proper labeling.
Fixed on the spot
Code 53, Manager certification and employee training: Food manager certification expired.
A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Food manager Thalia Tatham had their manager training expire 9/16/26. Other staff present has valid CFM training.
Basic5
Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
Rice scoop seen in cooked rice container. Employee was informed of proper placement and removed scoop and placed in proper position.
Fixed on the spot
Ice scoop handle in contact with ice.
Ice scoop handle seen in ice. Employee was informed and removed scoop from ice machine.
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.
(2) Employee drinks seen on prep table near back of main kitchen. Employee was informed and moved drinks to proper storage area.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Buildup of food residue in microwave in back dry storage area. Employee was informed and began cleaning the microwave oven when informed.
Fixed on the spot
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
To go containers for sushi not seen properly inverted. Employee placed containers in proper position when informed.
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.