Abc Seafood Restaurant
Last inspected: Mar 2, 2026
32
Score
Abc Seafood Restaurant appears in inspection records nine times, starting in 2023. Abc Seafood Restaurant was last inspected on Mar 2, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Things are looking better lately, with recent visits averaging around nine violations compared to roughly 12 violations earlier on.
“Food-contact surface soiled with food debris” accounts for the largest share of issues, appearing six times across the record.
The city-wide average sits at 77, which Abc Seafood Restaurant's 32 doesn't quite reach. There are enough flags in the record to merit a second thought.
9
Inspections
3
Critical latest
4
Major latest
6
Minor latest
Inspection History
Mar 2, 2026
Routine - Food
3 critical violations. 4 major violations. 6 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored above hoisin sauce in walk in cooler. Operator moved fish. **Corrected On-Site**
08A-05-6
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) Operator restocked with sanitizer and retested at 50PPM. **Corrected On-Site**
22-41-4
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. -operator touched cooked duck and cooked noodles in walk in cooler with bare hands to check temperature. **Repeat Violation** **Admin Complaint**
09-01-4
Intermediate - Bottle containing toxic substance not labeled. Bottle containing bleach connected to dish machine not labeled. Operator discarded container and replaced with bottle of bleach in its original container. **Corrected On-Site**
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards in prep kitchen are stained and have groove marks **Repeat Violation**
22-02-4
Intermediate - No tag on container of raw oysters in walk in cooler. Operator found tag for oysters and placed with oysters. **Corrected On-Site**
01C-01-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -water at hand wash sink in wait station temping 75F. Operator said they're aware of issue and plan to fix it tomorrow.
27-16-4
Basic - Plumbing system in disrepair. -pipe that drains dish machine is disconnected, causing it to leak onto floor when emptied.
29-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of cook line equipment soiled with grease and food debris
23-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee vape stored on reach in cooler on cook line Employee removed and washed hands. **Corrected On-Site**
40-06-5
Basic - Cutting board has cut marks and is no longer cleanable. -cutting boards in prep kitchen are stained and have groove marks
14-09-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Operator remade bucket and tested at 50PPM Chlorine. **Corrected On-Site**
21-07-4
Basic - Water draining onto floor surface. Dish machine wastewater partially drains onto floor when emptied. Water then drains into floor drain.
29-03-4
32
Dec 19, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on prep cooler cook lines are stained - From follow-up inspection 2025-12-19: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Ceiling tiles soiled with accumulated food debris and grease throughout kitchen - From follow-up inspection 2025-12-19: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Floor tileson cook line in disrepair, some are loose and not sealed between - From follow-up inspection 2025-12-19: **Time Extended**
36-17-5
82
Dec 17, 2025
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
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. Operator used bare hand to touch rice in walk in cooler to check temperature.
09-01-4
High Priority - Roach activity present as evidenced by live roaches found. 7 live roaches in pan under steamer across from walk in cooler Operator killed one and took pan outside.
35A-05-4
High Priority - Rodent activity present as evidenced by rodent droppings found. 1 rodent dropping between reach in coolers and walk in cooler under cooling rack 2 rodent droppings on kitchen floor near reach in coolers in middle of kitchen 2 rodent droppings at end of cook line near steamer 3 rodent droppings on prep line in kitchen opposite cook line 2 rodent droppings on floor near dish machine Operator cleaned up some droppings.
35A-04-4
Intermediate - Records/documents for required employee training do not contain all of the required information. Multiple records lacking last names and dates of birth. Operator completed records during inspection. **Corrected On-Site**
53B-10-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Rice in walk in cooler covered while cooling. Temped 100F. Educated operator on proper cooling techniques and they uncovered to allow for proper cooling. **Corrected On-Site**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on prep cooler cook lines are stained
22-02-4
Basic - Floor tileson cook line in disrepair, some are loose and not sealed between
36-17-5
Basic - Dead roaches on premises. -9 dead roaches in corner of kitchen between reach in coolers and walk in cooler behind cooling rack -55 dead roaches under cook line equipment stuck in grease on floor. 1 dead roach under 3 compartment sink across from cook line 1 dead roach in walk in meat cooler 3 dead roaches in front of walk in cooler by dish machine 1 dead roaches in metal corner forgers on wall next to dish machine 3 dead roaches in dry storage room near restrooms 1 dead roach in cabinet under register area 1 dead roaches in cabinet under women restroom sink Operator cleaned few that they could, the majority are stuck to the ground in thick grease.
35A-03-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Ceiling tiles soiled with accumulated food debris and grease throughout kitchen
36-34-5
39
Jun 11, 2025
Routine - Food
1 critical violation. 3 major violations. 9 minor violations.
View 13 violations
High Priority - Live, small flying insects found 1 live fly in kitchen area. Fly did not land on food or food contact surfaces. **Repeat Violation**
35A-02-7
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in three-compartment sink. Discussed with operator hand wash sink is only approved sink to wash hands.
12A-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Plastic containers stored inside bowl of hand wash sink next to three-compartment sink. Operator removed items. **Corrected On-Site**
31A-11-4
Intermediate - Spray bottle in wait station area containing windex not labeled. Operator labeled spray bottle windex. **Corrected On-Site**
41-17-4
Basic - Equipment in poor repair. Torn gaskets on reach-in cooler doors on cooks line.
14-11-5
Basic - Floors not maintained smooth and durable on cooks line.
36-11-4
Basic - In-use knife/knives stored in cracks between prep table and reach-in cooler on cooks line. Operator removed knives and placed on wall. **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Operator removed tongs. **Corrected On-Site**
10-20-4
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Dishmachine gauge is not registering.
16-38-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards are soiled with black substance in walk-in cooler. Soiled gaskets on reach-in cooler doors on cooks line.
23-03-4
Basic - Ripped/worn tin foil used as shelf cover on prep table on cooks line.
14-20-4
Basic - Stored food not covered. Multiple containers of cut vegetables not covered in walk-in cooler. Operator covered items. **Corrected On-Site**
08B-12-5
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
41
Aug 22, 2024
Routine - Food
2 critical violations. 3 major violations. 9 minor violations.
View 14 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.raw whole chicken over raw whole fish. Employee moved raw chicken to one side of reach in chest freezer. **Corrected On-Site**
08A-20-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in the front counter area. Educated on flies and provided pest prevention info.
35A-02-6
Intermediate - Clam/mussel/oyster tags not marked with last date served.oyster and scallop tags not marked with last day used. Employee dating tags with receipts. **Corrective Action Taken** **Repeat Violation**
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained in prep room, can opener soiled with food debris. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Bowl in hand sink in kitchen. Employee removed bowl. **Corrected On-Site**
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. Bowl in msg. Employee removed bowl. **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Equipment door handles soiled.
23-24-4
Basic - Ceiling tile missing. Ceiling tiles missing on cook line.
36-36-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.employee drink on shelf over reach in cooler on cook line. Employee removed drink. **Corrected On-Site**
12B-07-4
Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Bamboo used to clean woks. Employee removed bamboo. **Corrected On-Site**
14-25-5
Basic - In-use wet wiping cloth/towel used under cutting board. Wet cloth under cutting board. Employee removed wet cloth. **Corrected On-Site**
21-04-4
Basic - Open dumpster lid. Dumpster lids open.
33-16-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on the floor in prep room. Employee moved to riser. **Corrected On-Site**
21-38-4
Basic - Working containers of food removed from original container not identified by common name. Bulk containers of white powder not labeled. Employee labeled salt, sugar, msg. **Corrected On-Site**
02D-01-5
35
Apr 29, 2024
Routine - Food
2 critical violations. 4 major violations. 4 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over cabbage in walk-in cooler, order corrected.
08A-05-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Unpackaged raw pork over frozen vegetables in walk-in freezer
08A-02-6
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Raw oysters tags not kept in chronological order, provided operator with Molluscan Shellfish Guidance form
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Raw oysters tags not properly dated. Provided operator with Molluscan Shellfish Guidance form
01C-03-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ One owner with expired CFM, other staff present with valid CFM
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of live well crab tanks (sold for customer consumption) soiled
22-02-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. In between cooler and prep table on line
10-17-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in rice bin, removed **Corrected On-Site**
10-01-5
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on floor in rear prep room
21-44-1
Basic - Vending machine exterior soiled. Hood filters soiled
23-01-4
41
Dec 13, 2023
Food-Licensing Inspection
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease. - From follow-up inspection 2023-12-13: **Time Extended**
23-03-4
95
Oct 18, 2023
Food-Licensing Inspection
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - 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 http://www.myfloridalicense.com/DBPR/hotels-restaurants/ No license at time of license inspection due to plan review.
50-08-7
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Removed mop sink to outside area.
51-16-7
Basic - Open dumpster lid.
33-16-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in freezer ice buildup.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease.
23-03-4
67
Feb 24, 2023
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken on top shelf above container of sauce in walk in cooler in dish area. Inspector educated manager and chicken was moved to bottom shelf. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Both white reach in freezers in dish area holding raw fish, raw chicken, raw beef out of original packaging not arranged according to cooking temperatures. Inspector informed manager and began to arrange items in freezer unit properly. **Corrective Action Taken** **Repeat Violation**
08A-20-5
High Priority - Dish machine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine registered 0 ppm chlorine. Inspector informed manager and 3 compartment sink was set up to sanitize dishes properly. **Corrective Action Taken** **Repeat Violation**
22-49-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Prep cutting boards soiled with food debris and black mold like substance
22-02-4
Basic - Buildup of food debris/soil residue on equipment door handles. Call handles of reaching Fuller on cookline heavily soiled with grease and food debris.
23-24-4
Basic - Cutting board has cut marks and is no longer cleanable. Prep cutting board grooved and no longer cleanable
14-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Reach in freezer next to three compartment sink has commingling of unlabeled employee bag of shrimp and foods to be sold to the public. Inspector educated manager on proper employee food storage. **Corrected On-Site**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cigarette pack sitting on prep table. Inspector informed manager and cigarettes were removed. **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Reach in cooler handles across from cook line in disrepair.
14-11-5
Basic - Stored food not covered. Multiple food items in reach in cooler across from cook line not covered. Containers of raw chicken, raw sprouts, raw beef, cooked mushrooms, all uncovered. Inspector informed manager and educated on proper food storage practices. Manager covered all foods with covered with plastic wrap. **Corrected On-Site**
08B-12-5
43
Frequently Asked Questions
When was Abc Seafood Restaurant last inspected?
The most recent health inspection at Abc Seafood Restaurant on file is from Mar 2, 2026. The public record contains nine inspections in total.
What is the most common violation at Abc Seafood Restaurant?
Across the inspection record, “food-contact surface soiled with food debris” has been cited six times, more than any other issue at Abc Seafood Restaurant.
How does Abc Seafood Restaurant compare to other restaurants in St. Petersburg?
Abc Seafood Restaurant most recently scored 32 out of 100, which is lower than the St. Petersburg average of 77.
Has Abc Seafood Restaurant's inspection record improved over time?
Yes. Recent inspections at Abc Seafood Restaurant have averaged around nine violations per visit, down from roughly 12 earlier in the record.
What does a high risk rating mean?
A high risk rating at Abc Seafood Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Abc Seafood Restaurant inspected?
Based on the inspection history on file, Abc Seafood Restaurant is inspected around three times per year on average.
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