Spring Garden Family Restaurant
1018 62 Ave N, St. Petersburg, FL 33702 · Permanent Food Service · License 6212801
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 21 routine inspection2 high priority (1 fixed by the Jul 23 follow-up, 1 fixed on the spot), 7 basic-13
- Safety score87
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 23, 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:
Official report, on the Florida DBPR websiteWhat was still cited
Basic3
Code 14, Food-contact surfaces designed and maintained: Walk-in coolershelves with rust that has pitted the surface.
More time given
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
More time given
Code 23, Non-food contact surfaces clean: Deli cook line across from cook line gaskets soiled Nonfood-contact surface soiled with food debris.
More time given
- First visitJul 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 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.
Deli cooler across from cook line Cole slaw (51°F - Cold Holding); cut leafy greens (50°F - Cold Holding); chicken salad (50°F - Cold Holding); feta crumble (50°F - Cold Holding); cut into slices tomato (51°F - Cold Holding); raw beef patties (50°F - Cold Holding); cut melon (51°F - Cold Holding) Establishment took temp in morning. Establishment turned cooler down a few degrees, also added ice.
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 and the time removed from temperature control cannot be determined.
Time stamp not on eggs pallet. Employee added time of 7:30
Basic7
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
Deli cooler across from cook line
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Next to clean dishes above deli cooler at cook line. Employee discarded
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Handle of walk-in cooler.
Walk-in coolershelves with rust that has pitted the surface.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
2 wet wiping cloths on main cutting board deli cooler across from cook line.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler at cook line deli style across from coo'm line interior have accumulation of soil residues.
Code 23, Non-food contact surfaces clean: Deli cook line across from cook line gaskets soiled Nonfood-contact surface soiled with food debris.
Gaskets of 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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.