Zaytoon Grill
1618 Central Ave, St. Petersburg, FL 33712 · Permanent Food Service · License 6217301
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Sep 2 routine inspection2 high priority (fixed on the spot), 3 intermediate (1 fixed on the spot), 5 basic (1 repeat)-20
- Safety score80
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 visitSep 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw beef stored over cooked chicken in reach in on cook line. Employee was informed of proper placement for ready-to-eatA over raw and moved cooked chicken to proper shelf.
Fixed on the spot
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Bottle of medicine stored in cook line area on shelf above food preparation area. Employee removed bottle and placed in proper storage area.
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Multiple containers of beef and chicken held on cook line lacked proper date marking.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Potato slicer soiled with food debris, not cleaned every 4 hours.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Spray bottle unlabeled with unknown substance in back prep area hanging on sink. Employee labeled bottle on site.
Fixed on the spot
Basic5
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Multiple containers of beef and chicken lacked proper labeling on 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 held in food cooler above food made for service. Employee was informed of proper placement for employee food.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Multiple utensils held on cook line in 80°F water. Employee was informed of proper placement for in use utensils. Employee moved utensils to a container with hot water held on the flat top for proper storage.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Buildup of food residue in microwave oven.
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
Multiple handles throughout kitchen had buildup of food residue present on inside of handles.
Repeat violation
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.