Topgolf ST Petersburg
220 Carillon Pkwy N, St. Petersburg, FL 33716 · Permanent Food Service · License 6218476
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Oct 2 routine inspection1 high priority (fixed on the spot), 8 basic-11
- Safety score89
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 2, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Inside oven oven off door open White cheese sauce (120°F - Hot Holding) Turned oven back on Retemp 165
Fixed on the spot
Basic8
Code 08, Food protection and cross-contamination: Food stored under dripping water line.
Boxes of soft pretzels stored under dripping water line in walk in cooler. Employee moved boxes
Fixed on the spot
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
In-use utensil not used with moist food stored in running water.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Bottom roller rack pizza oven
Ice buildup walk-in freezer.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Cola cups stacked before drying Service station 2 floor
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
2nd from left middle reach in cooler
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.