Noble Crust

8300 4 St N, St. Petersburg, FL 33702 · Permanent Food Service · License 6217099

Official report

out of 100

Grade C

Safety score 77 of 100

Latest visit: Jul 22, 2026

What drove the grade

Employee failed to wash hands before putting on gloves to initiate a task working with food.High priority · fixed on the spot · 12 other violations

How the score was calculated

Starting score100
Violations at the Jul 22 routine inspection
1 high priority (fixed on the spot), 4 intermediate, 8 basic
-23
Safety score77

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

Inspection history

1 inspection · 1 visit

Jul222026

Routine inspection

13 violations found

First visitJul 22, 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.
13 violations found:
- 1 High priority
- 4 Intermediate
- 8 Basic
What the inspector cited
High priority1
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Cook touched bag of raw shrimp then continued to cook then changed gloves. Educated
  Fixed on the spot
Intermediate4
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Can opener dry storage. Soil cans on can rack dry storage.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Hand wash thing blocked by burner back prep area.
  No paper towels or mechanical hand drying device provided at handwash sink.
  Dry storage near ice.
  No soap provided at handwash sink. dry storage near ice
Basic8
- Code 10, In-use utensils properly stored: 3 Ice scoop handle in contact with ice.
  At bar
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Gasket on deli cooler door bottom for pizza station.
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Old labels on top of food storage containers on drying wrap.
- Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
  Was 0 ppm expo area. now 200 pm.
  Fixed on the spot
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Wet nesting of cups on at bar glass underneath whiskey bottle.
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Under two doors standalone freezer dry storage.
- 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 purse on cutting slicer dry storage.
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

Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.