Perry's Porch

335 2 Ave NE, St Petersburg, FL 33701 · Permanent Food Service · License 6218694

Official report

out of 100

Grade F

Safety score 45 of 100

Latest visit: Jul 21, 2026

What drove the grade

Live, small flying insects foundHigh priority · fixed by the Jul 21 follow-up · 23 other violations

How the score was calculated

Starting score100
Violations at the Jul 20 complaint inspection
8 high priority (7 fixed by the Jul 21 follow-up, 1 fixed on the spot), 2 intermediate (1 fixed on the spot, 2 repeats), 14 basic (3 repeats); basic violations cost 12 at most
-43
Administrative complaint on Jul 20, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score45

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

Inspection history

1 inspection · 2 visits

Jul202026

Complaint inspection

24 violations found · Inspector came back once

Follow-up visitJul 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 2 Basic
What was still cited
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
Basic2
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  More time given
- Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
  More time given
Reporting only1
- Code 45, Fire extinguishing equipment: Portable fire extinguisher gauge in red zone.
  More time given
Official report, on the Florida DBPR website
First visitJul 20, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
24 violations found:
- 8 High priority
- 2 Intermediate
- 14 Basic
What the inspector cited
High priority8
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food originating from an unapproved source.
  6 quarts of raw ceviche. Ceviche has raw snapper and is not cooked with heat. parasite destruction could not be provided.
  Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction.
  Fish must be fully cooked or discarded. Establishment is preparing ceviche using raw red snapper and not applying heat to fish before including in ceviche. Operator stated that the snapper is fresh and could not supply proof of parasite destruction. See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  sliced tomatoes (44°F - Cold Holding); cut lettuce (45°F - Cold Holding) Manager moved items to walk-in-cooler to bring down temperature. Temped second time cut lettuce at 45°F, cut tomato at 44°F violation could not be corrected during time of inspection. Employee moved to freezer.
  Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
  See stop sale. Missing on eggs with cheese and quiche stored on cook line. Employee time stamped the items for 9am.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil stored in unclean water at or above 135°F.
  In use utensils stored in 65 degree water stored inside a container. In reach in deli cooler.
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Employee prepared a mimosa and then proceeded to put on gloves without washing hands to prep sliced cucumber. Discussed handwashing before putting on gloves without washing hands employee.
  Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  Observed employee open door of the rear prep area coming from the outdoor dinning area and begin scoping ice into deli containers without washing their hands. Discussed with manager on duty.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found
  1 live fly observed landing on expo shelf above reach in cooler on cook line. Observed 3 live flies on wine racks of indoor bar. Observed 4 live flies landing on stainless steel drip trays mounted above the uncovered ice bins in the indoor bar area. 1 live fly landing on soda gun holster mounted above uncovered ice bins in the indoor bar. 6 live flies observed landing on Alcohol bottle pourers in outdoor bar. 1 live fly landing on top of dish machine in Outside bar. 4 live flies observed landing and flying off of shelf storing bottles of agave syrup, cantaloupe syrup, marshmallow syrup over prep table in rear prep area.
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  White cutting boards stained yellow on reach in deli coolers on the cook line. Can opener blade soiled with dried food debris.
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed ice inside hand sink of outside bar. Discussed with manager on duty.
  Fixed on the spotRepeat violation
Basic14
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Containers of bread stored on cook line floor. Containers moved off floor.
  Fixed on the spotRepeat violation
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  Handle in ice at outside bar not stored in designated area. Item moved from ice.
  Fixed on the spot
  In-use tongs stored on equipment door handle between uses.
  Stored on over handle. Item moved.
  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.
  Observed employee drink stored above boxes of fryer oil on dry storage shelf in kitchen. Employee moved drink to bottom shelf.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Deli containers stored inside containers of stored food item.
  Cutting board has cut marks and is no longer cleanable.
  Cutting boards on deli cooler in kitchen.
- Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
  Stored on reach in deli coolers cutting board on the cook line. Item moved to the sanitizer bucket.
  Fixed on the spot
  Wiping cloth used for food spills also used for other purposes.
  Employee wiped spill on floor and placed cloth on clean table and did not discard. Inspector educated employee that the wiping cloth needs to be discarded after using wiping cloth on floor. Employee discarded wiping cloth in soiled linen bin.
  Fixed on the spot
  Wiping cloth sanitizing solution stored on the floor.
  Observed store on floor in rear prep area and cook line. Buckets moved off the floor.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Interior oven soiled with cooked debris.
  Repeat violation
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Ice interior of ice machine soiled with pink and black substance in coffee bar area. Interior of ice machine soiled with black and pink substance in rear prep area.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Gaskets on bar cooler 1 heavily soiled with black substance.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Observed on clean dishes on shelf over three compartment sink.
- 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 back pack stored on dry storage rack storing food to be serve to the public. Item was moved.
  Fixed on the spot
Reporting only1
- Code 45, Fire extinguishing equipment: Portable fire extinguisher gauge in red zone.
  For reporting purposes only. Fire extinguisher near door of outside bar.
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

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.
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.