Outfielder
1 Tropicana Dr, St. Petersburg, FL 33705 · Permanent Food Service · License 6214262
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 20 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 5 basic-11
- Safety score89
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 visitAug 20, 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.
7 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.
Ground sausage 55°F moved into reach in cooler this am. Employee moved to freezer for quick chill. Retemped at 43°F.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
(3)Flies flying near soda gun in bar area. Educated employees on pest prevention and the use of professional pest control.
Basic5
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Small build up of mold like substance on back wall of ice machine.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Soiled drain area for soda gun on back side of bar area.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Drain cover(s) missing.
Cover missing underneath soda dispenser in front area of kitchen.
Standing water in floor drain/floor drain draining very slowly.
Clogged drain under drink well in bar area.
Standing water in bottom of reach-in-cooler.
Water held in reach in holding bottles of water in bar area.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.