Tjf 112 LLC
944 4 St N Ste 100, St. Petersburg, FL 33701 · Permanent Food Service · License 6215429
Only a licensing inspection is on record. Grades start with the first routine inspection.
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Inspection history
1 inspection · 2 visitsLicensing inspection
- Follow-up visitJul 10, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
9 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 35, Insects, rodents, pests and animals: Live, small flying insects found
1 live fly observed flying around in front counter area. Not landing on food or any food contact surfaces.
More time given
Presence of insects, rodents, or other pests.
Area was cleaned at initial inspection. During callback inspection a sign was observed on the door stating a thread lock was installed on 7/9/2026 at 11am and to please allow 48 hours to cure. Written by Tampa handyman Service with a phone number. Area could not be observed.
More time given
Intermediate1
Code 29, Plumbing and backflow prevention: Water treatment device has not been inspected or serviced according to manufacturer's instructions.
Observed 3 new filters that were ordered. Manager on duty stated they will be installed soon.
More time givenFixed on the spot
Basic6
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Discussed with manager on duty.
More time given
Duct tape used to repair nonfood-contact surface.
Discussed with manager.
More time given
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Interior of soda ice bin soiled with black substance.
More time given
Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
More time given
Floor area(s) covered with standing water.
Observed standing water during the callback inspection. Manager stated they got a shop vac to help midigate the standing water.
More time given
Ceiling/ceiling tile shows damage or is in disrepair.
More time given
- First visitJul 8, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
25 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Food items stored in deli cooler across from cook line: house made red salsa prepared on 7/7 (44°F - Cold Holding); diced tomatoes prepared on 7/7 (46°F - Cold Holding) Manager moved items into reach in freezer to bring the temperature down rapidly. Re-temped: house made red salsa (38°F - Cold Holding) Second container of diced tomatoes prepared on 7/7 was voluntarily discarded. Item was left in reach in deli cooler and corrective action wasn't taken.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Food items stored on cook line next to reach in deli cooler: queso (129°F - Hot Holding) Discussed all parts of the food product must temp at 135 and above. The manager stirred the queso and it is now temping at queso (139°F - Hot Holding).
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found
10 live flies flying around in dry storage area near Co2 tank. 1 live fly under shelf storing uncovered queso.
Presence of insects, rodents, or other pests.
Reptile dripping with white caps observed in AC closet in dinning room area. Discussed cleaning area with manager on duty.
Roach excrement and/or droppings present.
Observed behind cash register.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Zeo Spray bottle stored next to green bottles of oil underneath prep table across from single door deli cooler. Item was moved.
Fixed on the spot
Code 50, Current license displayed: Establishment operating without a license from the Division of Hotels and Restaurants.
Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/ Establishment open and operating. With customers dinning in and employees actively engaging with food and in food preparation.
Intermediate2
Code 29, Plumbing and backflow prevention: Water treatment device has not been inspected or serviced according to manufacturer's instructions.
Observed water filters on the wall near the ice machine have written on them that they were replaced on 4/1/2023.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed utensils and dishes stored inside hand sink near soda syrup boxes.
Basic16
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
Missing in double door deli cooler across from cook line.
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
Employee food and drinks stored inside single door deli cooler with food items that will be served to the public.
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Scoop handle touching ice in soda machine ice bin. Ice moved.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Cup stored on shelf above hand sink near soda syrup boxes.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Ice buildup in reach-in freezer and/or walk-in freezer.
In reach in freezer
Duct tape used to repair nonfood-contact surface.
Black tape observed side of ice machine.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Interior of ice machine soiled with black substance. Showed manager areas. Interior of soda machine ice bin soiled with black substance in top corners.
Code 29, Plumbing and backflow prevention: Water filter not located to facilitate disassembly for periodic servicing and cleaning.
Water filter not designed to facilitate disassembly for periodic servicing and cleaning.
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
6 dead roaches under dry storage racks in dry storage area on side of front counter area near the dinning room. Discussed cleaning and sanitizing area with manager on duty.
Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
Missing in dry storage area next to front counter area. Cove molding cracked at corner of dry storage and backside of cook line meet.
Floor area(s) covered with standing water.
Standing water observed underneath soda machine and front register counter.
Ceiling/ceiling tile shows damage or is in disrepair.
Observed missing in dry storage area near front counter/dinning room area.
Code 38, Lighting: Light shield damaged/in disrepair.
Light shield not fully covering light bulbs over cook line.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee shirt on rack storing tortilla on cook line.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.