Sam's Gyros & Seafoof
3501 34th St N, St. Petersburg, FL 33713 · Permanent Food Service · License 6211522
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 4 routine inspection5 high priority (3 fixed on the spot, 2 repeats), 2 intermediate, 5 basic-36
- Administrative complaint on Aug 4Counts in full until a follow-up finds the problems fixed-20
- Safety score44
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 4, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At the front line: raw chicken (55°F - Cold Holding) raw fish 57 (55°F - Cold Holding) Manager rapidly chilled both items by submerging items into ice and transferring into a pan held on ice. New temperatures documented as follow: raw chicken (41°F - Cold Holding) raw fish 57 (41°F - Cold Holding)
Fixed on the spotRepeat violation
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to eat food.
Raw chicken stored above pickles in walk-in cooler. Manager relocated chicken for safe storage.
Fixed on the spotRepeat violation
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
Raw mussels stored above ready-to eat frozen fried foods in reach-in freezer next to fryer. Manager relocated items for safe storage
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
(2) live flies observed inside establishment: (1) live fly observed at front counter (1) live fly observed at dish pit Discussed and educated operator on preventative measures and to dispatch vermin as discovered, followed by cleaning and sanitizing g the area. Call made to Supervisor LDW regarding findings.
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Establishment open and operating selling food to the public. License expired 2-1-2026.
Administrative complaint
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Cut lettuce and tomato in walk-in cooler not date marked.
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
No soap provided at hand wash sink. Employee provided soap.
Basic5
Code 08, Food protection and cross-contamination: Food stored on floor.
Bucket of pickles stored on floor in walk-in cooler. Manager elevated pickles using a metal pan
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink located on top of prep table across from fryers.
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Located in reach-in freezer next to fryers
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Standing water on floor inside walk-in cooler
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.