Lucky 9 Juice Bar

6901 22 Ave N VOC3, St Petersburg, FL 33710 · Permanent Food Service · License 6218361

A
Grade A
Safety score 93 of 100
Latest visit: Nov 4, 2026 (3 days ago)

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.High priority · fixed on the spot · 2 other violations

How the score was calculated

  • Starting score100
  • Violations at the Nov 4 routine inspection
    1 high priority (fixed on the spot), 1 intermediate (fixed on the spot, 1 repeat), 1 basic
    -7
  • Safety score93

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

Inspection history

1 inspection · 1 visit

Routine inspection

3 violations found
  1. First visitNov 4, 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.

    3 violations found:

    • 1 High priority
    • 1 Intermediate
    • 1 Basic
    What 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.

      -4 hour time hold being used for boba pearls, container not time marked. Operator time marked container.

      Fixed on the spot

    Intermediate1

    • Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.

      -Hand wash sink in warewash area blocked by bag of trash Operator moved bag to unblock sink

      Fixed on the spotRepeat violation

    Basic1

    • Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.

      Sanitizer Bucket (Chlorine 0ppm, retested at 50PPM) Operator added bleach

      Fixed on the spot

    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.

Most cited

Food out of temperature1
Wiping cloths and linens1
Handwash sinks and supplies1