Lala ST Pete
2324 Central Ave, St. Petersburg, FL 33712 · Permanent Food Service · License 6218244
What drove the grade
Dishmachine not sanitizing properly.
How the score was calculated
- Starting score100
- Violations at the Sep 15 complaint inspection2 high priority (1 fixed on the spot), 7 intermediate (3 fixed on the spot), 13 basic; basic violations cost 12 at most-39
- Extension granted on Sep 16Counts in full until a follow-up finds the problems fixed-3
- Safety score58
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitSep 16, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
7 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Operator claims posters will be posted tomorrow before next inspection.
More time given
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
More time given
Basic5
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Operator claims repairs are scheduled for tomorrow before next inspection.
More time given
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ice machine still has accumulation of substance.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Operator has taken action to minimize buildup.
More time given
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
Operator has claimed they will update trash cans tomorrow.
More time given
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Operator has been provided posters by inspector.
More time given
- First visitSep 15, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
22 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw chicken and pooled eggs stored over top ready-to-eatA French fries in reach-in coolerA employee was notified and moved food to proper shelves to avoid cross contamination.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine not properly sanitizing in main kitchen or at bar. Employee was notified and contacted eco lab on site to fix issue. Employee will use three compartment sinkA until dishwasher has been properly fixed.
Intermediate7
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Cesar salad on menu not properly identified as items that would require consumer advisory.
Fixed on the spot
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
(1) Gallon of milk and (1) container of créme frieche opened 3 days ago lacked proper date marking. Employee was notified and labeled containers on site.
Fixed on the spot
Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Code 16, Dishwashing facilities and test kits: Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use.
Test kit not used during production leading to improper sanitizing of dirty dishes.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Handwashing sink seen with dirty spatula and used rag and sanitizer bucket inside hand sink near cook line. Employee was informed of the importance of only using hand sink for handwashing and removed items on site.
Fixed on the spot
No soap provided at handwash sink.
Handwashing sink closest to ice machine lacks proper working hand soap dispenser. Employee has been notified and is contacted eco lab on site.
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. No employee training on site. Operator was made aware and has been currently working on getting all employees trained. Currently has 5 kitchen manager trained employees on staff.
Basic13
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Gasket on reach-in coolerA has ripped gasket directly across from the cook line.
Code 16, Dishwashing facilities and test kits: Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.
Gauge on dishwasher in disrepair.
Old labels stuck to food containers after cleaning.
Old labels seen on clean dishes on shelf along cook line. Employee was informed of proper cleaning of dishes and removed labels on site.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ice machine had buildup of unknown old like substance inside. Employee was informed and reached out to cleaning company on site.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Walk-in cooler has buildup of rust on floor from standing water being continuously present.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
No handwashing signs in first bathroom in main bathroom hall.
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
Unisex restroom lacks proper covered receptacle.
Code 36, Floors, walls, ceilings and ventilation: Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
Cardboard seen on floor of walk-in coolerA in back of restaurant, cardboard not changed while soaked with standing water on walk in floor.
Floor area(s) covered with standing water.
Standing water seen on floor of walk-in coolerA in the back of the restaurant.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Mop stored in mop sink in manner that does not allow proper drying.
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
(2) tanks nor proper secured in back storage area behind restaurant.
No Heimlich maneuver/choking sign posted.
No copy of latest inspection report available.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.