Three Birds Tavern
1492 4 St N, St Petersburg, FL 33704 · Permanent Food Service · License 6213618
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 19 routine inspection4 high priority (3 fixed by the Aug 21 follow-up, 1 fixed on the spot, 1 repeat), 1 intermediate, 2 basic-19
- Administrative complaint on Aug 19, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score69
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 21, 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 - First visitAug 19, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. Located inside lowboy reach-in cooler at cook line: raw shrimp (58°F - Cold Holding) raw chicken (53°F - Cold Holding) comminuted beef (60°F - Cold Holding) cheese slices (62°F - Cold Holding) Items were held in unit overnight.
Stop Sale issued due to food not being in a wholesome, sound condition.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. (15) portions of salmon (11) portions of mahi (4) portions of grouper
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Located inside lowboy reach-in cooler at cook line: raw shrimp (58°F - Cold Holding) raw chicken (53°F - Cold Holding) comminuted beef (60°F - Cold Holding) cheese slices (62°F - Cold Holding) Items were held in unit overnight. See Stop Sale.
Repeat violationAdministrative complaint
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Front bar chlorine dish machine testing at 0 ppm. Employee replaced chemical and retested unit. Unit testing at 50 ppm.
Fixed on the spot
Intermediate1
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.
Sanitizer at front bar testing at 0 ppm. Test kit not used to check unit.
Basic2
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
(15) portions of salmon (11) portions of mahi (4) portions of grouper See stop sale.
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Knives stored between reach-in coolers at salad expo
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.
- Stop sale
- An order that the food can’t be sold or served.