Taylor Sams

312 3 St S, St Petersburg, FL 33701 · Permanent Food Service · License 6218453

Official report

out of 100

Grade B

Safety score 80 of 100

Latest visit: Sep 10, 2026 (8 weeks ago)

What drove the grade

Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.High priority · fixed on the spot · 10 other violations

How the score was calculated

Starting score100
Violations at the Sep 10 routine inspection
2 high priority (fixed on the spot), 3 intermediate (fixed on the spot, 2 repeats), 6 basic
-20
Safety score80

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

Inspection history

1 inspection · 1 visit

Sep102026

Routine inspection

11 violations found

First visitSep 10, 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.
11 violations found:
- 2 High priority
- 3 Intermediate
- 6 Basic
What the inspector cited
High priority2
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
  Cooked turkey in walk-in-cooler date marked 8-28-26. Manager voluntarily discarded turkey.
  Fixed on the spot
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Raw chicken in low boy cooler drawer on cook line temped at 46°F. Employee put bags of ice on raw chicken. Inspector retemped chicken at 39°F
  Fixed on the spot
Intermediate3
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  Cooked potatoes cooling in large soup pots. Employee separated cooked potatoes into smaller portions shallows pans and placed in walk-in-cooler. cooked potatoes (118°F - Cooling) temped at 11:15, retemped at 12:04 89°F
  Fixed on the spotRepeat violation
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Carrot shredder and can opener blade, soiled with food debris. Manager moved items to dish area for cleaning and sanitation.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Handwashing sink at end of cook line by convection oven blocked by garbage can. Employee moved garbage can.
  Fixed on the spotRepeat violation
Basic6
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Portion cup stored in both home-fry seasoning containers. Manager removed cups from containers.
  Fixed on the spot
  Cutting board has cut marks and is no longer cleanable.
  Red and white cutting boards on cook line.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Interior of ice machine in back prep area soiled with mold like substance.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Gasket on counter sides coolers soiled with food debris.
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Ice buckets not inverted on top of ice machine in back prep area.
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Floors under rack in non working walk-in-cooler soiled with food debris.
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.