Manhattan Pizza

5677 Park St N, Saint Petersburg, FL 33709 · Permanent Food Service · License 6218377

Official report

out of 100

Grade F

Safety score 51 of 100

Latest visit: Oct 26, 2026 (12 days ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · 12 other violations

How the score was calculated

Starting score100
Violations at the Aug 17 routine inspection
3 high priority (2 fixed on the spot, 1 repeat), 2 intermediate, 8 basic (1 repeat)
-29
Administrative complaint on Aug 17, now extension granted
Counts in full until a follow-up finds the problems fixed
-20
Safety score51

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

Inspection history

1 inspection · 4 visits

Aug172026

Routine inspection

13 violations found · Inspector came back 3 times

3rd follow-up visitOct 26, 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.
8 violations still not corrected:
- 2 Intermediate
- 6 Basic
What was still cited
Intermediate2
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
  More time given
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
  More time given
Basic6
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer near kitchen exit
  More time given
- Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
  More time given
- Code 32, Restrooms: Bathroom door left open other than during cleaning or maintenance.
  More time given
  Covered waste receptacle not provided in all gender bathroom.
  More time given
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  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
2nd follow-up visitAug 19, 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.
8 violations still not corrected:
- 2 Intermediate
- 6 Basic
What was still cited
Intermediate2
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
  More time given
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
  More time given
Basic6
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer near kitchen exit
  More time given
- Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
  More time given
- Code 32, Restrooms: Bathroom door left open other than during cleaning or maintenance.
  More time given
  Covered waste receptacle not provided in all gender bathroom.
  More time given
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  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
1st follow-up visitAug 18, 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.
10 violations still not corrected:
- 1 High priority
- 2 Intermediate
- 7 Basic
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  cooked sausage (46°F - Cold Holding, operator moved to freezer, retemped at 39°F); cannolis (44°F Cold Holding, retemped at 46°F) cooked wings (47°F - Cold Holding, operator moved to freezer, retemped at 38°F) tiramisu (44°F Cold Holding, retemped at 46°F), meatballs (47°F Cold Holding) spanakopita (48°F Cold Holding) calzones (47°F Cold Holding) Operator says repairman was here from 6AM to 1 PM defrosting and fixing walk in cooler and that it was going to get cooler now that it was fixed, however temperatures were elevated. I explained that he could not store food in this unit until it could hold foods at 41°F and below. He says that all foods were kept in different units until repairs were done around 1PM, so I told operator to move all temperature controlled foods from walk in cooler to other units until walk in is maintaining temperatures of 41°F or below. I told operator many times to move all temperature controlled foods to different units and he kept saying he did or he would but he did not and/or waiting until the last minute to do so. I made sure he understood that stop sales would be issued on any foods inside or moved from the walk in cooler if they were not temping 41°F by 5PM.
  Administrative complaintFixed on the spot
Intermediate2
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
  More time given
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
  More time given
Basic7
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer near kitchen exit
  More time given
  Cold holding equipment not maintained in good repair.
  cooked sausage (46°F - Cold Holding); cooked noodles (47°F - Cold Holding); cannolis (44°F Cold Holding) Operator says repairman was here from 6AM to 1 PM defrosting and fixing walk in cooler and that it was going to get cooler now that it was fixed, however temperatures were elevated. I explained that he could not store food in this unit until it could hold foods at 41°F and below. He says that all foods were kept in different units until repairs were done around 1PM, so he is moving all food from walk in cooler to other units until walk in is maintaining temperatures of 41°F or below.
  More time given
- Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
  More time given
- Code 32, Restrooms: Bathroom door left open other than during cleaning or maintenance.
  More time given
  Covered waste receptacle not provided in all gender bathroom.
  More time given
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  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 17, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 violations found:
- 3 High priority
- 2 Intermediate
- 8 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  cooked sausage (45°F - Cold Holding, operator prepped them so they retemped at 60°F, moved to freezer); cooked wings (45°F - Cold Holding, retemped at 42°F); cooked noodles (45°F - Cold Holding, retemped at 45°F, uncovered for faster cooling) All foods in walk in cooler temping 45°F. Operator says the checked temperatures this morning and it was at 35°F, but he noticed the cooler was freezer over and called for repairs. Ambient temperature of cooler 43°F at time of inspection. Operator moved all temperature controlled foods he could fit to other units until walk in is serviced and can maintain foods at 41°F or below. He did not have room for the desserts, cannolis and tiramisu, and said he would voluntarily discard these items.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food
  -raw shell eggs stored above cooked wings in walk in cooler Emailed operator safe cooler storage handout
  Fixed on the spotRepeat violationAdministrative complaint
- Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
  Sanitizer Bucket (Chlorine 200ppm) Operator diluted and retested at 100PPM.
  Fixed on the spot
Intermediate2
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Sole food handler employee, Reyna Rexha, does not have food handler training.
Basic8
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer near kitchen exit
  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. cooked sausage (45°F - Cold Holding); cooked wings (45°F - Cold Holding); cooked noodles (45°F - Cold Holding) All foods in walk in cooler temping 45°F. Operator says the checked temperatures this morning and it was at 35°F, but he noticed the cooler was freezer over and called for repairs. Ambient temperature of cooler 43°F at time of inspection. Operator moved all temperature controlled foods he could fit to other units until walk in is serviced and can maintain foods at 41°F or below. He did not have room for the desserts, cannolis and tiramisu, and said he would voluntarily discard these items.
- Code 21, Wiping cloths and linens: Wet wiping cloths stored in detergent and sanitizer mixed together.
  Operator remade sanitize bucket with bleach and water only.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
  -pizza oven handles soiled
- Code 32, Restrooms: Bathroom door left open other than during cleaning or maintenance.
  Covered waste receptacle not provided in all gender bathroom.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Employee food throughout multiple cooler units, not segregated from restaurant foods or labeled as personal. Operator separated personal foods from restaurant foods.
  Fixed on the spotRepeat violation
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  License displayed expired 2/1/24
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.
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.