Juno and the Peacock

400 Beach Dr Ste 120, St. Petersburg, FL 33701 · Permanent Food Service · License 6216428

Official report

out of 100

Grade B

Safety score 89 of 100

Latest visit: Jul 28, 2026

What drove the grade

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.High priority · fixed on the spot · 8 other violations

How the score was calculated

Starting score100
Violations at the Jul 28 complaint inspection
1 high priority (fixed on the spot), 8 basic
-11
Safety score89

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

Inspection history

1 inspection · 1 visit

Jul282026

Complaint inspection

9 violations found

First visitJul 28, 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.
9 violations found:
- 1 High priority
- 8 Basic
What the inspector cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Lobster bisque 118°F, clam chowder 118°F in steam table at expo area. Chef heated lobster bisque and clam chowder to 187°F.
  Fixed on the spot
Basic8
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Spatulas and tongs on cook line. Employee removed utensils. Ice cream scoops by expo area. Chef removed scoops.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
  Employee drink in cooler drawer at oyster prep area. Employee drinks in cooler on expo line. Chef removed drinks from both coolers.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Plastic container store in rice in prep area. Employee removed container from rice.
  Fixed on the spot
  Cutting board has cut marks and is no longer cleanable.
  White and brown cutting boards thru out kitchen and behind bar.
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  On plastic containers on rack by three compartment sink.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Gaskets on reach-in-cooler on main cook line.
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Ice bucket stored on ice machines not inverted.
  Equipment and utensils not properly air-dried - wet nesting.
  Metal bowls and pans on rack by three compartment sink.
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.