Sams Gyro & Seafood INC

4745 22 Ave S, St. Petersburg, FL 33711 · Permanent Food Service · License 6210315

Official report

out of 100

Grade C

Safety score 75 of 100

Latest visit: Aug 13, 2026

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority, repeat · fixed on the spot · 8 other violations

How the score was calculated

Starting score100
Violations at the Aug 13 routine inspection
6 high priority (3 no follow-up needed, 3 fixed on the spot, 1 repeat), 1 intermediate, 2 basic
-25
Safety score75

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

Inspection history

1 inspection · 1 visit

Aug132026

Routine inspection

9 violations found

First visitAug 13, 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.
9 violations found:
- 6 High priority
- 1 Intermediate
- 2 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. 7lbs of chicken wings at the front counter placed out on time after 9:00am not discarded. Inspector discovered food at 1:50 pm. Operator voluntarily discarded.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  At front counter reach-in cooler: raw chicken (47°F - Cold holding), raw fish (46°F - Cold Holding); cooked noodles (50°F - Cold Holding) Manager placed ice onto the raw proteins to rapidly cool. Cooked noodles were placed into lower section of reach-in cooler. Inspector discussed with operator to avoid over filling metal pans to allow adequate cold holding. Inspector rechecked temperatures as follows: raw chicken (41°F - Cold Holding); raw fish (39°F - Cold Holding); cooked noodles (46°F - Cold Holding)
  Fixed on the spot
  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.
  French fries at front counter missing time stamp. Operator identified the correct time they were originally placed out and corrected.
  Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period.
  See stop sale. 7lbs of chicken wings at the front counter placed out on time after 9:00am not discarded. Inspector discovered food at 1:50 pm. Operator voluntarily discarded.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw mussels stored above ready-to eat fried foods in chest freezer at front counter. Operator relocated for safe storage.
  Fixed on the spotRepeat violation
  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Raw chicken stored above raw fish in walk-in cooler. Manager relocated for safe storage.
  Fixed on the spot
Intermediate1
- Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
  No soap in hand wash sink at guest rest room
Basic2
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Scoop in standing water at front counter ext to rice steam well
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Standing water on floor in walk-in cooler
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Stop sale: An order that the food can’t be sold or served.