Linking Heights

3001 28 St N, St. Petersburg, FL 33713 · Permanent Food Service · License 6215784

Official report

out of 100

Grade C

Safety score 71 of 100

Latest visit: Jul 7, 2026

What drove the grade

Dented/rusted cans present.High priority · no follow-up needed · 11 other violations

How the score was calculated

Starting score100
Violations at the Jul 7 routine inspection
3 high priority (1 no follow-up needed, 2 fixed on the spot), 6 intermediate (2 fixed on the spot), 3 basic (1 repeat)
-29
Safety score71

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

Inspection history

1 inspection · 1 visit

Jul72026

Routine inspection

12 violations found

First visitJul 7, 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.
12 violations found:
- 3 High priority
- 6 Intermediate
- 3 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. Dented can of black olives
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Located in reach-in cooler across the front cook line. sliced cheese (51°F - Cold Holding) pico (47°F - Cold Holding) comminuted beef (47°F - Cold Holding) Located in reach-in cooler in rear prep area: blue cheese (46°F - Cold Holding) At cook line: Blanched potato (78°F - Hot Holding) Rechecked temperatures: Located in reach-in cooler across the front cook line. sliced cheese (42°F- Cold Holding) pico (41°F - Cold Holding) comminuted beef (41°F - Cold Holding) Located in reach-in cooler in rear prep area: blue cheese (41°F - Cold Holding) At cook line: Manager began properly tracking time and completed written plans for time as a public health control.
  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. Chlorine dish machine testing at 0 PPM Manager replaced sanitizer bucket and primed unit. Retested at 50 PPM.
  Fixed on the spot
Intermediate6
- 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.
  Establishment is using time to hold blanched potato's on the cook line out of temperature. Establishment is missing written plans. Inspector will discuss the written application and guidelines to manager.
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Can opener and deli slicer soiled. Employee washed items during inspection.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Hand wash sink blocked at front counter by plastic storage containers.
  Handwash sink used for purposes other than handwashing.
  Cardboard box stored on top of hand wash sink in rear prep area. Item was removed.
  Fixed on the spot
- Code 53, Manager certification and employee training: Records/documents for required employee training do not contain all of the required information.
  Employee training for Shayia Copeland missingntrainers name and trainer certificate number with Florida Restaurant and Lodging Association.
Basic3
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  Unwashed produce stored above cut and washed broccoli in walk-in cooler. Manager relocated unwashed produce for adequate storage.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Paper cup used as scoop in sugar in dry storage. Manager removed.
  Fixed on the spot
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Ice buildup up inside white chest freezer.
  Repeat violation
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.