4th Street Pizza
Last inspected: Feb 23, 2026
86
Score
Inspectors have visited 4th Street Pizza 10 times, with records going back to 2022. The most recent visit was on Feb 23, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
Across the inspection history, “raw animal food stored over/not properly separated” is the issue that surfaces most often, recorded three times.
The city-wide average for St. Petersburg sits at 77, putting 4th Street Pizza on the better side of that line. There isn't much in the file that would give a customer pause.
10
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 23, 2026
Routine - Food
1 critical violation.
View 1 violation
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs on top shelf in reach-in cooler stored above shredded mozzarella. Eggs were relocated to the bottom shelf. **Corrected On-Site**
08A-05-6
86
Sep 15, 2025
Routine - Food
3 major violations. 5 minor violations.
View 8 violations
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Inspector will provide DBPR form HR 5030-104.
11-27-4
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Thaw sausages cooked then frozen not date marked correctly. Manager date marked to date thawed. **Corrected On-Site**
02C-08-5
Intermediate - Spray bottle containing toxic substance not labeled. Unlabled spray bottles next to three compartment sink. Employee labeled. **Corrected On-Site**
41-17-4
Basic - No Heimlich maneuver/choking sign posted. No choking poster available. Inspector will provide poster to operator.
51-13-4
Basic - Hood filter missing from automatic fire suppression/exhaust system.
14-42-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee in kitchen preparing food without hair restraint.
13-03-4
Basic - Floor soiled/has accumulation of debris. Floor heavily soiled under fryers.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of flat top grill with heavy accumulation of grease.
23-03-4
58
Apr 24, 2025
Routine - Food
No violations found.
100
Jan 28, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2025-01-28: **Time Extended**
53B-01-5
90
Jan 23, 2025
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - Grease interceptor/trap overflowing onto floor/ground. Small grease interceptor attached to main kitchen hand sink leaks from base of box onto floor when water is run into sink. There are 2 other operational hand sink in proximity to kitchen
28-27-5
Intermediate - Handwash sink not accessible for employee use at all times. Main kitchen hand wash sink
31A-09-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-01-5
70
Jul 23, 2024
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
45
Feb 27, 2024
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker on hose bib outside rear door.
29-34-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three compartment sink.
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table has built up food debris. Cutting board on reach in cooler nearest dough mixer has built up food debris.
22-02-4
Intermediate - No soap provided at handwash sink near dough mixer.
31B-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee sunglasses on prep table next to can opener. Manager removed. **Corrected On-Site**
40-06-5
Basic - Single-service articles improperly stored. Pizza boxes on floor outside back door.
25-05-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on edge of bread bin. Manager removed. **Corrected On-Site**
10-20-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
52
Oct 3, 2023
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee put eyeglasses on, then put gloves on then continued making a salad for an order no hand wash.
12A-10-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed operator filling lettuce in to go box for an order with bare hands.
09-01-4
Intermediate - No soap provided at handwash sink. Prep area **Corrected On-Site**
31B-03-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Lasagna in reach in freezer. Operator marked **Corrected On-Site**
02C-04-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above prep area
36-32-5
Basic - Condensation or other drainage not disposed of according to law. Ac drainage dripping onto prep area in kitchen
28-02-4
Basic - Employee with no hair restraint while engaging in food preparation. Both cooks
13-03-4
52
Mar 8, 2023
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready-to-eat mozzarella in tall reach-in cooler of front line
08A-05-6
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler of cook line
22-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna in reach-in freezer
02C-02-5
Basic - Food stored on floor. Container of pizza sauce on floor of walk-in cooler. **Repeat Violation**
08B-38-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee coffee tall single door reach-in cooler of kitchen. Discussed proper storage
12B-13-4
52
Nov 4, 2022
Routine - Food
4 critical violations. 5 major violations. 5 minor violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef patty over ready-to-eat chicken wings in tall single door reach-in cooler of kitchen,
08A-05-6
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Pizza sauce at 3:30 finished mixing at 12 ambient cooling 70 degrees F re-temp at 3:45 68 degrees F. Pizza sauce was sitting in kitchen at room temperature. Operator moved to walk-in cooler. Discussed with operator to split into smaller portions.
03D-06-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen: pizza sauce 62 degrees F. Discussed with operator that sauce must be place under refrigeration
03A-02-5
High Priority - Nonfood-grade bags used in direct contact with food. Trash bags used in contact with raw dough
14-31-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler of cook line.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink in side prep area blocked by trash can
31A-09-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 food handlers present with no certified food manager onsite at time of inspection
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink by dough mixer
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna in double door reach-in cooler of cook line.
02C-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table of kitchen. Opened employee beverage container in a cold holding unit with food to be served to customers. In tall single door reach-in cooler of kitchen
12B-07-4
Basic - Employee eating in a food preparation or other restricted area. Employee eating on top of bags of flour near rear exit.
12B-02-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Tall single door reach-in cooler of kitchen.
08B-49-4
Basic - Floor tiles missing and/or in disrepair. Cracked floor tiles in kitchen.
36-17-5
Basic - Food stored on floor. Containers of pizza sauce in middle of kitchen
08B-38-4
26
Frequently Asked Questions
When was 4th Street Pizza last inspected?
The most recent health inspection at 4th Street Pizza on file is from Feb 23, 2026. The public record contains 10 inspections in total.
What is the most common violation at 4th Street Pizza?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at 4th Street Pizza.
How does 4th Street Pizza compare to other restaurants in St. Petersburg?
4th Street Pizza most recently scored 86 out of 100, which is higher than the St. Petersburg average of 77.
Has 4th Street Pizza's inspection record improved over time?
Results have been roughly steady. Inspections at 4th Street Pizza have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at 4th Street Pizza means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is 4th Street Pizza inspected?
Based on the inspection history on file, 4th Street Pizza is inspected around three times per year on average.
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