The Violet Stone
2607 9 St N, St. Petersburg, FL 33704 · Permanent Food Service · License 6218770
What drove the grade
Live, small flying insects found
How the score was calculated
- Starting score100
- Violations at the Jul 30 complaint inspection4 high priority (1 fixed by the Sep 22 follow-up, 3 fixed on the spot), 5 intermediate (2 fixed on the spot), 12 basic-37
- Extension granted on Aug 3, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score61
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsComplaint inspection
- 2nd follow-up visitSep 22, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - 1st follow-up visitAug 3, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
Plans submitted, waiting on approval.
More time given
Basic1
Code 08, Food protection and cross-contamination: Unprotected ice machine in a customer/nonsecure area.
Plans submitted.
More time given
- First visitJul 30, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
21 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. shredded cheese (47°F - Cold Holding) retemped at 43°F; sliced cheese (47°F - Cold Holding) retemped at 42°F; cooked ground comminuted beef (48°F - Cold Holding); vodka sauce (49°F - Cold Holding) retemped at 43°F; cooked onions (49°F - Cold Holding)retemped at 42°F; cooked mushrooms (49°F)retemped at 43°F
store in make table by pizza oven. Operator moved items to walk-in-cooler for quick chill. Inspector retemped above items before inspection end.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Employee grab raw steak and place on grill and proceeded to use a spatula to cook steak. Inspector educated employee on proper glove wearing and when to discard gloves and wash hands. Employee removed gloves and washed hands.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine dish machine testing at 0ppm. Data plate indicated machine should be testing at 50 ppm. Upon further inspection, sanitizer has been completely depleted. Instructed operator to set up 3 compartment sink for ware washing until the unit is repaired.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found
6 flies 1 fly landing on prep tables and baskets with liner in front line area. Operator discarded paper liners and disposed and took baskets to dish area Food Service Inspection Report sanitation. 2 in dish area landing on clean pans. 3 flies landing on various prep tables in prep area. Employees cleaned and sanitized areas were flies landed.
Fixed on the spot
Intermediate5
Code 16, Dishwashing facilities and test kits: Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Test kit not used to check dish machine evident by machine testing at 0 ppm
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Hand washing sink in bar area blocked by sanitizer bucket stored in it. Employee removed sanitizer bucket from hand washing sink.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Spray bottle with purple substance at rear prep area. Operator identified as degreaser and the bottle was labeled.
Fixed on the spot
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Removed 3 floor mixers and installed a dish machine. Added ice machine to outside behind building without adequate protection.
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic12
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Flour and cornmeal in pizza preparation area stored in unmarked containers. Operator labeled containers
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
Ricotta, cooked chicken wings, shredded cheese, stored on floor in walk-in-cooler. Operator moved items to shelf.
Fixed on the spot
Unprotected ice machine in a customer/nonsecure area.
Ice machine located outside of establishment and not locked.
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Spatulas and scraper stored in 87f water in metal pan next to flat top grill on cook line. Operator removed pan and utensils and cleaned spatulas and scraper.
Fixed on the spot
Ice bucket/shovel stored on floor between uses.
Ice bucket on floor in bar area. Employee removed ice bucket from floor.
Fixed on the spot
In-use tongs stored on equipment door handle between uses.
Two tongs on over door handle on cook line. Operator removed tongs from oven handle.
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 drink on back prep table by walk-in-cooler. Employee removed drink.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Red cup store in corn meal in pizza area. Metal pan stored in season on cans in back prep area. Operator removed both items.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Top of dish machine soiled with good debris.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Water observed on stored metal pans on rack in dish washing area
Code 25, Single-service items: Single-service articles improperly stored.
Pizza boxes on floor in front area by glass reach-in-cooler. Employee removed pizza boxes from floor.
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
No hand washing sign at sink in dish machine area. Inspector provided operator with hand washing sign. Operator posted sign at sink.
Fixed on the spot
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.