The Hangar Restaurant

540 1 St SE, St. Petersburg, FL 33701 · Permanent Food Service · License 6216547

Official report

out of 100

Grade D

Safety score 64 of 100

Latest visit: Sep 21, 2026 (7 weeks ago)

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority · fixed by the Sep 21 follow-up · 12 other violations

How the score was calculated

Starting score100
Violations at the Sep 15 routine inspection
3 high priority (2 fixed by the Sep 21 follow-up, 1 fixed on the spot), 2 intermediate (1 repeat), 8 basic
-24
Complaint after follow-up on Sep 18, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score64

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

Inspection history

1 inspection · 3 visits

Sep152026

Routine inspection

13 violations found · Inspector came back 2 times

2nd follow-up visitSep 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
- 2 Basic
What was still cited
Basic2
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
Official report, on the Florida DBPR website
1st follow-up visitSep 18, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
3 violations still not corrected:
- 1 High priority
- 2 Basic
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Per management, repairs were performed on coolers on 9/15 with gaskets/door bundles on order. Deli cooler across from fryers, pico, 47°F, sliced tomatoes 46°F, chicken salad 48°F, shaved raw beef 48°F; items held less than 4 hours, items moved to walk-in, ice bags added to top of cooler. Drawer coolers on cook line - cooked pasta 50°F, raw salmon 50°F, raw steak 47°F, shaved steak 49°F, raw chicken wings 50°F; temps taken prior to lunch rush, times moved to walk in cooler.
  Administrative complaintFixed on the spot
Basic2
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
Official report, on the Florida DBPR website
First visitSep 15, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
- 3 High priority
- 2 Intermediate
- 8 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Pulled pork cooked at 7:30pm on 9-14-26, temped at 10:35am, 9-15-26 (77°F - Cooling).
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Reach in cooler next salad station- cut romaine (69°F - Cold Holding); spring mix (69°F - Cold Holding); cut ice berg (69°F - Cold Holding) operator moved items to walk-in-cooler. Deli cooler across from fryers - sliced corned beef (53°F - Cold Holding) retemped at 11:45 41°F; sliced turkey (53°F - Cold Holding) retemped at 11:45 41°F; sliced tomatoes (62°F - Cold Holding) retemped at 11:45 41°F (items moved to reach in freezer). Drawer coolers - raw salmon (52°F - Cold Holding); raw chicken (52°F - Cold Holding); comminuted beef (52°F - Cold Holding); raw steak (53°F - Cold Holding); raw shrimp (53°F - Cold Holding); raw chicken wings (55°F - Cold Holding); shredded cheese (55°F - Cold Holding); items held less than 4 hours, moved to walk in cooler, retemped at 11:45, items between 44-46°F
  Fixed on the spot
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  Pulled pork cooked at 7:30pm on 9-14-26, temped at 10:35am, 9-15-26 (77°F - Cooling).
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Cutting boards on cook-line coolers. Can opener blade soiled with food debris. Slicer blade and blade guard soiled with food debris. Interior of soda gun behind bar. West end.
  Repeat violation
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  At hand washing sink next to ice machine.
Basic8
- Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation.
  Employee cutting unwashed mushrooms on cook line. Employee washed mushrooms and then cut mushrooms.
  Fixed on the spot
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  Ice scoop handle touching ice in main ice machine. Manager removed scoop handle from ice.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee beverage on clean plates on service line, staff removed
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Employee handling food on cook line wearing watch
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Cooler/freezer gaskets soiled Soiled cloth handle on convection ovens Hood filters soiled.
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Standing water covering ware washing area
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  License is kept in office.
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.
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.
Stop sale: An order that the food can’t be sold or served.