Tierra Verde Residence Inn by Marriott

214 Madonna Boulevard, St. Petersburg, FL 33715 · Permanent Food Service · License 6217975

Official report

out of 100

Grade D

Safety score 68 of 100

Latest visit: Sep 30, 2026 (5 weeks ago)

What drove the grade

Live, small flying insects found.High priority · fixed by the Sep 30 follow-up · 18 other violations

How the score was calculated

Starting score100
Violations at the Sep 29 routine inspection
4 high priority (2 fixed by the Sep 30 follow-up, 2 fixed on the spot), 3 intermediate (1 fixed on the spot), 12 basic
-32
Safety score68

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

Inspection history

1 inspection · 2 visits

Sep292026

Routine inspection

19 violations found · Inspector came back once

Follow-up visitSep 30, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
- 4 Basic
What was still cited
Basic4
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Ovens have yet to be cleaned out by operator.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood vents have yet to be cleaned by operator.
  More time given
- Code 33, Garbage and refuse: Missing drain plug at dumpster.
  Contacted waste management about new drain plug.
  More time given
  Garbage on the ground and/or pad around dumpster.
  Ground still soiled around dumpster area.
  More time given
Official report, on the Florida DBPR website
First visitSep 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
19 violations found:
- 4 High priority
- 3 Intermediate
- 12 Basic
What 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.
  (8) Hard boiled eggs seen on buffet line temping at 60°F. Employee was notified and discarded when discussed. (2) Third pans of cut melon seen on buffet line temping at 60°F. Employee was notified and discarded when discussed.
  Fixed on the spot
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  (8) Hard boiled eggs seen on buffet line temping at 60°F. Employee was notified and discarded when discussed. (2) Third pans of cut melon seen on buffet line temping at 60°F. Employee was notified and discarded when discussed. Food was put out for more than 4 hours.
  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. Dish machine in upstairs bar area showed no signs of sanitizer solution when used. Operator has been informed and has eco lab coming today. Operator will do all warewashing in main kitchen area for the time being.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  (3) Flies landing on cut melon found in main buffet area. (1) Fly in main kitchen area not landing on any food contact surfaces. Inspector communicated why presence of flies needs to be mitigated. Following day call back designated by Rocci Alleo at 11:20 AM on 9/29/26.
Intermediate3
- 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 dishwasher in up stairs bar area. Operator has been using dish machine with no knowledge of a lack of sanitizer solution.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Handwashing sink in main kitchen area had trashcan in front of it making it inaccessible. Employee was informed and moved trash can to proper area.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Spray bottle with unknown substance stored in the dry storage area in the kitchen had no label present.
Basic12
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  No ambient thermometer seen in reach-in cooler or walk-in coolerA in main kitchen area.
- 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.
  (2) Bags of raw tuna found in walk-in cooler still in vac seal bags. Inspector discussed with operator proper thawing methods. Tuna was still frozen when found, employee removed tuna from bag and placed it back in walk-in coolerA for proper thawing.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Containers of cooking oil seen on floor nearest to three compartment sink in main kitchen area.
- Code 14, Food-contact surfaces designed and maintained: Ripped/worn tin foil used as shelf cover.
  Ripped foil used as bottom shelf cover seen in main dry storage area in kitchen.
- Code 16, Dishwashing facilities and test kits: Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.
  Dishwasher in upstairs bar area's gauge did not function properly when ran.
  Dishmachine not washing/rinsing properly.
  Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher in upstairs bar area showed no signs of proper sanitizer use when tested. Operator has been informed and will do all ware-washing in main kitchen until fixed.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Food buildup seen on bottom of both ovens on main cook line in kitchen.
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Buildup up mold like substance seen in ice machine in main kitchen area.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Buildup of grease on hood vent seen over main cook line in kitchen.
- Code 33, Garbage and refuse: Missing drain plug at dumpster.
  Open dumpster lid.
  Garbage on the ground and/or pad around dumpster.
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.