The Floribbean Eatery and Catering

2410 Central Ave, St. Petersburg, FL 33712 · Permanent Food Service · License 6217994

Official report

out of 100

Grade C

Safety score 76 of 100

Latest visit: Sep 15, 2026 (8 weeks ago)

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority · fixed on the spot · 17 other violations

How the score was calculated

Starting score100
Violations at the Sep 15 routine inspection
1 high priority (fixed on the spot), 3 intermediate, 14 basic (4 repeats); basic violations cost 12 at most
-24
Safety score76

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

Inspection history

1 inspection · 1 visit

Sep152026

Routine inspection

18 violations found

First visitSep 15, 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.
18 violations found:
- 1 High priority
- 3 Intermediate
- 14 Basic
What the inspector cited
High priority1
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw chicken seen over top of sweet potatoes stored in reach in cooler in back storage area. Operator was informed of proper placement of raw foods. Operator corrected on site by moving potatoes to proper shelf in reach in.
  Fixed on the spot
Intermediate3
- 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 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Handwashing sink used for improperly drying hand towels seen in main kitchen area.
  No paper towels or mechanical hand drying device provided at handwash sink.
  No paper towel at all hand sinks in main buffet area and in main kitchen area.
Basic14
- Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
  Multiple wiping cloths throughout kitchen used to clean food contact surfaces have improper storage lacking proper sanitizer solution.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Top oven on main cook line has buildup up of food debris throughout.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Large buildup of grease and oil on side of oven next to fryer and the fryer walls itself. Buildup of food debris seen on stove top in main kitchen area along main cook line.
  Repeat violation
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Clean dishes near main cook line show signs of wet nesting.
- Code 29, Plumbing and backflow prevention: Drain cover(s) missing.
  Drain cover missing underneath hand sink in main kitchen area.
  Standing water in floor drain/floor drain draining very slowly.
  Build up of standing water seen in floor drain in main kitchen in front of three compartment sink.
  Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
  Large buildup of dirty water seen in mop sink directly outside of restaurants back door.
- Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
- Code 33, Garbage and refuse: Open dumpster lid.
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
  Wall in back food storage area has small hole near the reach-in cooler inA food storage area.
  Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items.
  Hood filter system has large buildup of grease and oil.
  Repeat violation
  Floor soiled/has accumulation of debris.
  Floor behind main cook line has buildup of food debris and grease.
  Repeat violation
- Code 38, Lighting: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
  Fluorescent lights seen without cover over top of main prep area and cook line.
- 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.
  Plug in radio seen on prep table closest to tilt soup skillet on main cook line.
Reporting only1
- Code 45, Fire extinguishing equipment: Portable fire extinguisher gauge in red zone.
  For reporting purposes only. Fire extinguisher closest to front door has gauge that is in the red.
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

Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.