Jungle Prada Tavern

1700 Park St N, St. Petersburg, FL 33710 · Permanent Food Service · License 6217067

Official report

out of 100

Grade D

Safety score 66 of 100

Latest visit: Aug 13, 2026

What drove the grade

Rodent activity present as evidenced by rodent droppings found.High priority · fixed on the spot · 12 other violations

How the score was calculated

Starting score100
Violations at the Aug 12 complaint inspection
2 high priority (fixed on the spot), 3 intermediate (2 fixed on the spot), 8 basic (1 repeat)
-22
Administrative complaint on Aug 12, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score66

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

Inspection history

2 inspections · 3 visits

Latest inspection

Aug122026

Complaint inspection

13 violations found · Inspector came back once

Follow-up visitAug 13, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
6 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 5 Basic
What was still cited
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
Basic5
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven on cookline has accumulation of black substance/grease/food debris.
  More time given
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
  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 visitAug 12, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 violations found:
- 2 High priority
- 3 Intermediate
- 8 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In reach in cooler at start of makeline- spinach artichoke dip (59°F - Cold Holding); fresh mozzarella (49°F - Cold Holding) Cooler had ambient temperature in the 50s. Operator moved all foods stocked in the last 4 hours to different unit to cool, and voluntarily discarded all foods, including spinach artichoke dip and fresh mozzarella, that had been stored in this unit overnight since they could not determine when the unit stopped working properly.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Rodent activity present as evidenced by rodent droppings found.
  2 rodent droppings on floor under prep table with vevor vacuum packaging machine Operator cleaned up droppings
  Fixed on the spotAdministrative complaint
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  -half and half in reach in cooler behind bar open but not date marked, operator date marked with fridays date.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  -Griddle on makeline has accumulation of grease and food debris -Cutting boards on makeline stained
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  -No paper towels at hand washing sink in dish pit area Operator put out paper towels
  Fixed on the spot
Basic8
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  -Cutting boards on makeline grooved
  Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. In reach in cooler at start of makeline- spinach artichoke dip (59°F - Cold Holding); fresh mozzarella (49°F - Cold Holding) Cooler had ambient temperature in the 50s. Operator moved all foods stocked in the last 4 hours to different unit to cool, and voluntarily discarded all foods, including spinach artichoke dip and fresh mozzarella, that had been stored in this unit overnight since they could not determine when the unit stopped working properly. Operator will discontinue use of this cooler until it has been serviced and is able to hold foods at 41°F and below.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven on cookline has accumulation of black substance/grease/food debris.
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  -hand washing sink behind bar has leaky pipe when ran. Operator put pan under sink to catch drip.
  Fixed on the spotRepeat violation
  Standing water in bottom of reach-in-cooler.
  -reach in beer cooler behind bar
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  1 dead roach on floor outside restrooms 3 dead roaches behind walk in beer cooler Operator cleaned areas
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
  -Wall chipping and has holes behind arcade games
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  Displayed license expired 2/1/26
Official report, on the Florida DBPR website

Earlier inspections 1

Jul222026Follow-up to an earlier routine inspectionFirst visit not on file · 1 follow-up visit Complaint after follow-up

Follow-up visitJul 22, 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.
8 violations still not corrected:
- 8 Basic
What was still cited
Basic8
- Code 03, Food out of temperature: Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging.
  In walk in cooler the following items were stored vacuum sealed in ziplock bags. Seam from vacuum seal machine was visible. Vevor vacuum seal machine observed in kitchen. Sliced ham dated 7/11, 7/16 Cooked pork dated 7/4 Corned beef dated 7/3 Roast beef dated 7/11 Sliced turkey dated 7/11 Smoked salmon dated 7/19 Cooked chicken dated 7/9 Stop Sale issued on all.
  Administrative complaint
  At the first visit
  Observed raw beef in ROP packaging in reach in two door cooler 7 days. #1 labeled 4-20 Observed Vevor vacuum machine on prep table.
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
  At the first visit
  Freezer door top hinges broken #3
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  More time given
  At the first visit
  On cutting board
- Code 29, Plumbing and backflow prevention: Water draining onto floor surface.
  More time given
  At the first visit
  Water from pipe draining onto floor behind ice machine.
  Water leaking from pipe behind ice machine
  More time given
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  More time given
  At the first visit
  Exp 2-1-26
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  More time given
  At the first visit
  Near floor mixer
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.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.