The Joint

7630 34 Ave N, St. Petersburg, FL 33710 · Permanent Food Service · License 6214954

Official report

out of 100

Grade C

Safety score 71 of 100

Latest visit: Sep 9, 2026 (8 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · 15 other violations

How the score was calculated

Starting score100
Violations at the Sep 9 routine inspection
1 high priority, 4 intermediate (2 fixed on the spot, 1 repeat), 11 basic (4 repeats); basic violations cost 12 at most
-29
Safety score71

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

Inspection history

1 inspection · 1 visit

Sep92026

Routine inspection

16 violations found

First visitSep 9, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
16 violations found:
- 1 High priority
- 4 Intermediate
- 11 Basic
What the inspector cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Cole slaw (45°F - Cold Holding) Stored on bottom shelf of reach in cooler on cookline. Operator says it was not removed from cooler today, operator voluntarily discarded.
Intermediate4
- Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  Operator keeps cooked noodles out on cookline, no time as a Public Health Control paperwork available. I emailed the operator the paperwork and discussed proper use of Time as a Public Health Control with operator.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  -Can opener blade soiled -Cutting boards on cookline stained
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  -steel wool in hand wash sink in dish pit Operator removed steel wool
  Fixed on the spot
- Code 53, Manager certification and employee training: Required employee training expired for all employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. All employee training provided expired March of this year or February of last year.
Basic11
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment handle on cookline between uses.
  Operator moved tongs
  Fixed on the spotRepeat violation
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  -employee drink on shelf above hot holding unit on cookline Operator removed drink
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  -cutting boards on cookline
  Equipment in poor repair.
  -walk in cooler door has hole in it, can see light coming in from outside when closed.
  Reach-in cooler shelves with rust that has pitted the surface.
  -reach in cooler in prep kitchen
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven has accumulation of black substance/grease/food debris.
  Accumulation of black/pink mold-like substance in the interior of the ice machine.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -Soiled gaskets on reach in freezer on cookline
  Repeat violation
- Code 24, Clean equipment storage and air drying: Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
  -clean dish rack in prep kitchen stored next to hand wash sink with no splash guard in place to prevent contamination of dishes.
- Code 36, Floors, walls, ceilings and ventilation: Floor in disrepair.
  -flooring in food preparation and dish washing areas broken, uneven, with unsealed concrete exposed.
  Floors/ walls/ ceilings soiled with accumulated grease, food debris, and/or dust.
  -walls in cookline soiled with accumulation of food debris -hood system soiled with accumulation of grease -ceilings in dish pit area soiled with grease and dust
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.