The Nosh Pit
4040 Park St N, St Petersburg, FL 33709 · Permanent Food Service · License 6210555
What drove the grade
Food-contact surface soiled with food debris, mold-like substance or slime.
How the score was calculated
- Starting score100
- Violations at the Aug 24 routine inspection2 intermediate (1 fixed on the spot), 8 basic-13
- Safety score87
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 24, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
-carton of heavy cream in reach in cooler behind front counter not date marked, operator states it was opened about 4 days ago. Operator voluntarily discarded.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-cutting boards on makeline and in prep areas heavily stained -soda machine nozzles soiled
Basic8
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
-cutting boards on makeline and in prep areas heavily grooved
Equipment in poor repair.
-reach in deli cooler behind front counter has a door falling off it's hinges
Ice buildup in reach-in freezer behind front counter.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven has accumulation of black substance/grease/food debris.
Reach-in cooler and freezers in dry storage room interior/shelves have accumulation of soil residues.
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
-reach in freezer in dry storage room has soiled handles
Code 29, Plumbing and backflow prevention: Plumbing equipment in disrepair.
-hot water handle missing on hand wash sink by 3 compartment sink.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
-dry storage room floor covered with onion peels
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.