McMullen Fish House
1700 4 St S, St Petersburg, FL 33701 · Mobile Food Dispensing Vehicle · License 6252713
What drove the grade
Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
How the score was calculated
- Starting score100
- Violations at the Nov 4 routine inspection5 intermediate, 4 basic-19
- Safety score81
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate5
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Peach salsa in walk-in-cooler not date marked.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Milk in walk-in-cooler not date marked.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener blade soiled with food debris. Sandwich press soiled with cooked on food debris.Repeat Repeat Violation
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Operator stated that use the middle sink of three compartment sink to wash hands. No ware washing or food prep is done at three compartment sink on MFDV. Ware washing and prep are done in side of building.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Employee provided paper towels.
Basic4
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 walk-in-cooler next to cooked chicken wings. Employee removed drink.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Ice buildup up in all chest freezers.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Two burner stove soiled with food debris.
Code 36, Floors, walls, ceilings and ventilation: Unclean building components, attachments or fixtures.
Hood filters soiled with grease
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.