Oak and Stone

199 Central Ave, St. Petersburg, FL 33701 · Permanent Food Service · License 6217764

Official report

out of 100

Grade C

Safety score 79 of 100

Latest visit: Nov 5, 2026 (3 days ago)

What drove the grade

Dented/rusted cans present.High priority · fixed on the spot · 12 other violations

How the score was calculated

Starting score100
Violations at the Nov 5 routine inspection
2 high priority (fixed on the spot), 1 intermediate, 10 basic (2 repeats)
-21
Safety score79

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

Inspection history

1 inspection · 1 visit

Nov52026

Routine inspection

13 violations found

First visitNov 5, 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:
- 2 High priority
- 1 Intermediate
- 10 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. 1 #10 can of black olives stored with other cans on shelf. 1 #10 can of tomato ketchup stored with other cans on shelf. Manager took cans off shelf and disposed of cans during time of inspection.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Employee on cook line touched hat with gloves on and then was going to proceed to work with food. Inspector intervened and had employee wash hands before putting on new gloves. Inspector discussed good hand washing practices with employee and manager.
  Fixed on the spot
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Slicer blade and gaurd soiled with food debris.
Basic10
- Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
  Employee food in walk-in-cooler. Employee removed food from walk-in-cooler.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
  Knife in between cooler and wall in pizza make area. Employee removed knife from in between cooler and wall.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee drinks on server area table next to single serve items.
  Fixed on the spot
  Opened employee beverage container in a cold holding unit with food to be served to customers.
  Employee drink in cooler by pizza oven. Employee discarded drink.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Cutting boards in rack by ice machine.
  Repeat violation
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Ice buildup on ceiling of walk-in-freezer by fan unit.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Convection oven at end of cook line heavily soiled with grease and cooked on food.
  Reach-in cooler interior/shelves have accumulation of soil residues.
  Reach-in-cooler, next to convection oven on cook line, interior soiled with food debris.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Back wall and area by soda dispensing spouts in server area soiled with mold like substance.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Metal pans on rack in hallway by ice machines.
  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

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.
Stop sale: An order that the food can’t be sold or served.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.