Tony D's Subs

217 Central Ave, St. Petersburg, FL 33701 · Permanent Food Service · License 6218881

Official report

out of 100

Grade B

Safety score 82 of 100

Latest visit: Oct 9, 2026 (4 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed by the Oct 9 follow-up · 13 other violations

How the score was calculated

Starting score100
Violations at the Oct 7 routine inspection
1 high priority (fixed by the Oct 9 follow-up), 1 intermediate, 12 basic
-18
Safety score82

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

Inspection history

1 inspection · 2 visits

Oct72026

Routine inspection

14 violations found · Inspector came back once

Follow-up visitOct 9, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 2 Basic
What was still cited
Intermediate1
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  More time given
Basic2
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  More time given
  Equipment in poor repair.
  More time given
Official report, on the Florida DBPR website
First visitOct 7, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
- 1 High priority
- 1 Intermediate
- 12 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 walk-in-cooler liquid eggs (46°F - Cold Holding); raw chicken (46°F - Cold Holding); raw meatball mix (51°F - Cold Holding); raw meatballs (47°F - Cold Holding); heavy cream (46°F - Cold Holding) Ambient thermometer in walk-in-cooler reading at 44°F.
Intermediate1
- 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. Inspector emailed Employee Health report responsibilities to operator.
Basic12
- Code 10, In-use utensils properly stored: In-use utensil not stored on a clean portion of food preparation or cooking equipment.
  Oven paddle in front sandwich area stored on top of soiled oven in between uses.
  Ice bucket/shovel stored on floor between uses.
  Ice bucket stored on floor next to ice machine. Manager put ice bucket on top of ice machine.
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
  Employee in front sandwich prep area participating in food preparation not wearing beard guard.
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Green cutting boards and numerous white cutting boards thru-out kitchen and sandwich prep area.
  Equipment in poor repair.
  Gaskets on front deli coolers in sandwich prep area cracked and torn.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Interior of oven in front sandwich prep area soiled food debris.
  Reach-in cooler interior/shelves have accumulation of soil residues.
  Interior of chicken cooler in back kitchen soiled with food debris.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Top of oven in sandwich prep area soiled with food debris.
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Pans on shelf above chicken deli cooler in back kitchen are not inverted.
  Equipment and utensils not properly air-dried - wet nesting.
  Water droplets observed on clear containers over three compartment sink.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  No handwashing sign at hand sink in front sandwich prep area. Inspector emailed handwashing sign to operator.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Standing water observed on floor by ice machine and by chicken deli cooler.
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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.