Tabla ST Petersburg
10324 Roosevelt Blvd N, St. Petersburg, FL 33716 · Permanent Food Service · License 6217333
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 Aug 13 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 3 intermediate (2 fixed on the spot), 2 basic-18
- Safety score82
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 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Front Deli cooler House made yogurt 45 Rearranged cooler with establishment for optimal temperature control.educated Retemp 43
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Front counter steam table red sauce (110°F - Hot Holding) Establishment turned table up
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.
Real Butter on front counter no time stamp
Intermediate3
Code 11, Employee health: Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).
Hand delivered during inspection
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.
Hand delivered during inspection
Fixed on the spot
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Hand delivered during inspection
Fixed on the spot
Basic2
Code 08, Food protection and cross-contamination: Food stored on floor.
Sugar on floor. Educated
Fixed on the spot
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.