The Wheelhouse

7220 Central Ave, St. Petersburg, FL 33707 · Permanent Food Service · License 6200739

Official report

out of 100

Grade F

Safety score 55 of 100

Latest visit: Aug 12, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed on the spot · 12 other violations

How the score was calculated

Starting score100
Violations at the Aug 12 routine inspection
1 high priority (fixed on the spot, 1 repeat), 3 intermediate (1 fixed on the spot, 2 repeats), 9 basic (1 repeat)
-25
Administrative complaint on Aug 12
Counts in full until a follow-up finds the problems fixed
-20
Safety score55

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

Inspection history

1 inspection · 1 visit

Aug122026

Routine inspection

13 violations found

First visitAug 12, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 violations found:
- 1 High priority
- 3 Intermediate
- 9 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.
  In reach in cooler on left side on makeline tuna salad (48°F - Cold Holding, retemped at 46°F); raw beef (49°F - Cold Holding, retemped at 46°F) Operator says cooler was temping at 38°F when he arrived at 11AM. Ambient temperature was 50°F, Operator closed cooler and ambient temperature only dropped to 45°F during my inspection. Operator moved items to different unit to cool. Operator will discontinue use of this cooler until it is serviced and can hold foods at 41°F and below
  Fixed on the spotRepeat violationAdministrative complaint
Intermediate3
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  -Soda gun behind bar nozzle soiled -cutting boards on cookline stained
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  -sole hand wash sink in kitchen blocked by dish rack Operator moved dish rack to unblock sink
  Fixed on the spotRepeat violation
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Bartender Carissa does not have proof of food handler training. Discussed training requirements with operator.
Basic9
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  -oven door handle
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  -employee beverage cup above makeline and prep table Operator removed cup
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  -cutting boards on cookline grooved
  Equipment in poor repair.
  -reach in freezer gaskets are torn
  Ice buildup in reach-in freezer near kitchen entrance
  Repeat violation
  Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. In reach in cooler on left side on makeline tuna salad (48°F - Cold Holding, retemped at 46°F); raw beef (49°F - Cold Holding, retemped at 46°F) Operator says cooler was temping at 38°F when he arrived at 11AM. Ambient temperature was 50°F, Operator closed cooler and ambient temperature only dropped to 45°F during my inspection. Operator moved items to different unit to cool. Operator will discontinue use of this cooler until it is serviced and can hold foods at 41°F and below.
  Fixed on the spot
- Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
  -Sanitizer Bucket (Chlorine 0ppm) Operator remade bucket, tested at 50PPM
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler and freezer interior/shelves have accumulation of soil residues.
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  -reach in beer cooler behind bar
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.