Teak Restaurant
840 2 Ave NE Flr 4, St. Petersburg, FL 33701 · Permanent Food Service · License 6218111
What drove the grade
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
How the score was calculated
- Starting score100
- Violations at the Jul 20 complaint inspection4 high priority (2 fixed by the Jul 21 follow-up, 1 fixed on the spot, 1 repeat), 4 intermediate (1 fixed on the spot), 7 basic (1 repeat)-36
- Safety score64
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitJul 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
More time given
Intermediate2
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
More time given
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
Basic2
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
More time given
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
More time given
- First visitJul 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Marinara sauce temped 2:55,117°F container labeled 10:10 am. Garlic infused oil on cook line stored for day and a half out of refrigeration. Oil with fresh garlic infused oil with rosemary sprigs stored on shelf for day and half held out of refrigeration.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
sliced tomato (46°F - Cold Holding); hummus (45°F - Cold Holding); mango pico (46°F - Cold Holding); fish spread (48°F - Cold Holding); house made lime aoli (58°F - Cold Holding) - Cold Holding) sliced tomato (46°F - Cold Holding); hummus (45°F - Cold Holding); mango pico (46°F - Cold Holding); fish spread (48°F - Cold Holding); house made lime aoli (58°F - Cold Holding) Employees iced down above items.
Fixed on the spotRepeat violation
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. Melted butter on prep table by sandwich press not time stamped. Butter was discarded.
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Mop sink splitter has no hose bib.
Intermediate4
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Marinara in 16 quart plastic container in ice bath on cook line.
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
White cutting board on cook line cooler were seafood is battered.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Hand washing sink in ice machine room blocked by ice bucket. Employee removed bucket. Hand washing sink next to three compartment sink blocked by garbage can. Operator removed trash can.
Fixed on the spot
Basic7
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Unwashed cucumbers stored washed prep lettuce and green onions in walk-in-cooler.
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Employee was drinking from container without fitted lid on cook line.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
White and red cutting boards thru out kitchen.
Repeat violation
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Top of dish machine.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Metal pans on shelf in back kitchen stored with water drops on pans.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee phone on prep table next to stand mixer.
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.
- 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.
- Stop sale
- An order that the food can’t be sold or served.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.