The Chattaway
358 22nd Ave S, St. Petersburg, FL 33705 · Permanent Food Service · License 6200047
Only a licensing inspection is on record. Grades start with the first routine inspection.
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitLicensing inspection
- First visitAug 21, 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.
13 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.
raw burger patties (47°F - Cold Holding) at 12:45 Employee moved raw patties to freezer. Re-temped at 1:05 PM at 38°F
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw ground pork over top of raw fish. Employee moved pork to same shelf as fish and corrected on site.
Fixed on the spot
Intermediate2
Code 11, Employee health: 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.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Bottle of purple liquid not labeled in bussers station.
Basic9
Code 08, Food protection and cross-contamination: Food stored on floor.
(2) Boxes of tater tots left on floor inside of walk in freezer. (2) Boxes of unused oil on floor inside of butler's closet.
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Employee beverage in reach in over top of raw food. Employee moved drink to bottoms shelf and corrected on site. Employee beverages in side of walk in freezer over top of raw food. Drinks were removed and discarded by employee.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Restrooms did not have self closing doors.
Covered waste receptacle not provided in women's bathroom.
Code 33, Garbage and refuse: Open dumpster lid.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Walls and ceiling soiled in kitchen
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Tank not secure in bar area closest to beer cooler.
No Heimlich maneuver/choking sign posted.
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.