St Pete Athletic
680 28 St S, St. Petersburg, FL 33712 · Permanent Food Service · License 6218820
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Nov 6 routine inspection2 high priority (fixed on the spot), 3 intermediate (2 fixed on the spot), 8 basic-21
- Safety score79
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 visitNov 6, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
(3) Tuna steaks found fully thawed in back reach-in freezer in main prep area. Operator discarded tuna.
Fixed on the spot
Stop Sale issued.
Fish reduced oxygen packaged on premises, or commercially processed reduced oxygen packaged fish labeled with instructions to remain frozen until time of use, not held frozen. (3) Tuna steaks found fully thawed in back reach-in freezer in main prep area. Operator discarded tuna.
Fixed on the spot
Intermediate3
Code 03, Food out of temperature: Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants.
More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. (1) Whole chicken found vac sealed in reach-in coolerA underneath flat top on main cook line. Chicken was dated for 10/20/26. Operator discarded chicken.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Handwashing sink blocked by mobile scooter on main cook line employee moved scooter to a different area. Handwashing sink blocked by prep table in back area near dish machine. Operator moved table to different area.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels at handwashing sink in bar area.
Basic8
Code 03, Food out of temperature: Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date.
(1) Whole chicken found vac sealed in reach-in coolerA underneath flat top on main cook line. Chicken was dated for 10/20/26. Operator discarded chicken.
Fixed on the spot
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale. (3) Tuna steaks found fully thawed in back reach-in freezer in main prep area. Operator discarded tuna.
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.
Employee drink seen on prep table along main cook line.
Code 21, Wiping cloths and linens: Wiping cloth used for food spills also used for other purposes.
Wiping cloth seen used to soak up water underneath handwashing sink on main cook line.
Code 33, Garbage and refuse: Trash receptacles not provided where needed in establishment.
No trashcan provided at handwashing sink in back hallway of main kitchen area.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Standing water on floor underneath handwashing sink on main cook line.
Code 40, Employee personal belongings: Cosmetics/toiletries stored with food, clean equipment and utensils, clean linens or single-service items.
Multiple backpacks seen throughout kitchen on food contact and non food contact surfaces.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee sandals seen on bottom shelf of main prep table on main cook line. Employee scooter under handwashing sink on main cook line. Employee removed scooter.
Fixed on the spot
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.
- Stop sale
- An order that the food can’t be sold or served.