Skyway Cafe

11140 4 St N, St. Petersburg, FL 33716 · Permanent Food Service · License 6214456

Official report

out of 100

Grade C

Safety score 72 of 100

Latest visit: Oct 29, 2026 (9 days ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed by the Oct 29 follow-up · 11 other violations

How the score was calculated

Starting score100
Violations at the Oct 1 routine inspection
3 high priority (fixed by the Oct 29 follow-up), 8 intermediate (3 fixed on the spot), 1 basic; intermediate violations cost 18 at most
-28
Safety score72

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

Inspection history

1 inspection · 2 visits

Oct12026

Routine inspection

12 violations found · Inspector came back once

Follow-up visitOct 29, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitOct 1, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
- 3 High priority
- 8 Intermediate
- 1 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Cook line Real butter (89°F - Cold Holding) Spoke to establishment about using time as public health control
  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. Egg palette
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Establishment doing dishes with rack inside dishwasher during inspection. 0 ppm ran 3 times changed bucket Educated
Intermediate8
- 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.
  Provolone cheese individual wrap WIC no date mark Milk at expo fridge no date mark Ham inside two door reach fridge no date mark
  Fixed on the spot
- Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food. filled out during inspection. updated with new owner information.
  Fixed on the spot
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Large ice scoop inside and ice bin area employee
  Fixed on the spot
  Handwash sink used for purposes other than handwashing.
  Observed bowl used for scrambled eggs rinsed inside cook line right Sind hand wash sink.
- Code 53, Manager certification and employee training: No certified food manager for establishment.
  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 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.
  Proof of required state approved employee training not available for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed Serv Safe certification for some employees
Basic1
- Code 51, Other sanitary and safe operation: 1 Carbon dioxide/helium tanks not adequately secured.
  Near box soda
  Fixed on the spot
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.