Original Flavor 1889
409 Central Ave, St. Petersburg, FL 33701 · Permanent Food Service · License 6218390
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Jul 23 routine inspection2 high priority (1 fixed by the Oct 7 follow-up, 1 fixed on the spot), 4 intermediate (1 repeat), 11 basic (1 repeat)-31
- Safety score69
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 7, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Spray bottle not labeled in back spdish area.
More time given
Basic3
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Labels observed on plastic containers on shelf over three compartment sink.
More time given
Code 28, Sewage and wastewater disposal: Condensation or other drainage not disposed of according to law.
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.
Backpacks observed on clean linen in back storage area.
More time given
- First visitJul 23, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
cooked sausage (55°F - Cold Holding) employee placed sausage in walk-in-freezer for quick chill. Re-temped at 38°F marinara sauce (67°F - Cold Holding) Employee put sauce on store and heated to 167°F.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
2 live flies in kitchen and prep room not landing. Educated on flies and prevention.
Intermediate4
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting boards in kitchen soiled and stained.
Repeat violation
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Bottle of degreaser not labeled in back room under hand washing sink.
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ no certified food manager onsite with 2 servers and 3 kitchen staff actively working with food.
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. No proof of employee training.
Basic11
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Employee thawing chicken at room temperature. Educated employee and he moved to under running water.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
In-use ice scoop stored on soiled surface between uses.
Ice scoop laying on ice bin lid in front bar area.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink and cookies on cutting board in kitchen. Employee removed items.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Soufflé cup stored in sugar in metal cabinet back prep room
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Old labels still on a majority on containers.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Wet cloth on cutting boards in rear prep room. Employee removed.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Wet nesting of metal pans on drying rack in dish area.
Code 28, Sewage and wastewater disposal: Condensation or other drainage not disposed of according to law.
Water draining into hand sink in rear prep room.
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 and backpack on clean linens in rear.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Repeat violation
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.
- 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.