Beau N Mo
Last inspected: Dec 10, 2025
67
Score
Beau N Mo appears in inspection records six times, starting in 2024. The most recent visit was on Dec 10, 2025. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
There hasn't been much movement either way: counts have stayed near nine violations per visit across recent inspections.
“Dishmachine chlorine sanitizer not” comes up most often, recorded two times in the inspection record.
By comparison, the average St. Petersburg facility scores 77, putting Beau N Mo on the weaker side. The inspection history reads as standard for a restaurant of this size.
6
Inspections
1
Critical latest
1
Major latest
3
Minor latest
Inspection History
Dec 10, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
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. Dish machine tested at 0 ppm. Employee primed unit and retested at 50 PPM. **Corrected On-Site**
22-41-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Dish machine tested at 0PPM, employee advised test kit not used to check sanitizer
16-33-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine at front bar with black/brown slimy mold like substance
22-20-5
Basic - Open dumpster lid. Discussed with manager who instructed employees to close. **Corrected On-Site**
33-16-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling above the cook line with exposed wood, not smooth and easily cleanable.
36-37-5
67
Oct 23, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Dish machine tested at 107 degrees F. Per data plate machine should reach 120 degrees F. - From follow-up inspection 2025-10-23: **Time Extended**
16-54-4
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Restroom door not self closing/left open. - From follow-up inspection 2025-10-23: **Time Extended**
32-04-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom shelf of prep tables observed with surface rust. - From follow-up inspection 2025-10-23: **Time Extended**
23-03-4
82
Jun 4, 2025
Routine - Food
4 critical violations. 5 major violations. 9 minor violations.
View 18 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee seen putting on gloves with no hand wash on cook line. Discussed with management.
12A-07-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken observed in freezer over ice cubes for bar service. Manager removed and corrected **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomato (45F - Cold Holding); retemp - 43F raw chicken (45F - Cold Holding); retemp - 43F cowboy butter (49F - Cold Holding) retemp - 43F **Corrected On-Site**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot butter (129F - Hot Holding) observed held for service for hot holding. Employees corrected and reheat item to 135F **Corrected On-Site**
03B-01-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta, butter, prepared and held for more than 24 hours not properly date marked. Employees corrected during inspection. **Corrected On-Site**
02C-02-5
Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Dish machine tested at 107 degrees F. Per data plate machine should reach 120 degrees F.
16-54-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards observed stained and stored under rear prep table.
22-02-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Wrong test strips for dishwashing machine on premises. Employees only have QAC test strips available.
16-32-5
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/. Wait staff prep area outside of kitchen has no hand wash sink. Function as an area to cut bread, dress salads, and dump dirty dishes. Informed operator to cease using the area for prep or talk to plan review to add a handwashing sink.
51-16-7
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Restroom door not self closing/left open.
32-04-4
Basic - Buildup of food debris/soil residue on equipment door handles. Door handles on reach in coolers soiled.
23-24-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks observed on prep tables around kitchen.
12B-07-4
Basic - Employee eating in a food preparation or other restricted area. Employee eating on cook line upon arrival for inspection.
12B-02-4
Basic - Employee with no hair restraint while engaging in food preparation. Expediter observed with no hair restraint.
13-03-4
Basic - Food stored on floor. Cooking oil for fryer observed on floor. Employee removed from floor. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom shelf of prep tables observed with surface rust.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler on the East side of the kitchen reach in cooler soiled with water.
22-16-4
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Exposed wood observed in wait area for servers. Discussed with manager to have wood sealed.
36-30-4
21
Dec 4, 2024
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Plumbing Installed; Proper Backflow Devices
FL-28
Wiping Cloths Properly Used and Stored
FL-41
61
May 22, 2024
Routine - Food
3 critical violations. 6 minor violations.
View 9 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Reading 0ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Employee primed dishmachine. Re checked reading 50ppm. **Corrected On-Site**
22-41-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch soiled dishes then retrieve clean dishes from dishmachine. Discussed with operator proper hand-hygiene techniques. **Corrective Action Taken**
12A-13-4
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 employee bare hand touching bread in wait station area with no approved AOP. Discussed with operator proper hand-hygiene techniques. **Corrective Action Taken**
09-01-4
Basic - No handwashing sign provided at a hand sink used by food employees in bar area. Will email DBPR Form 5030-111. Employees must wash hands.
31B-04-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Cutting board on reach-in cooler on cooks line has cut marks and is no longer cleanable.
14-09-4
Basic - Duct tape used to repair upright refrigerator door in kitchen.
14-71-4
Basic - Equipment in poor repair. Gasket on reach-in cooler door across from oven is torn.
14-11-5
Basic - Hole in or other damage to wall in kitchen near hand wash sink in cooks line.
36-24-5
47
Feb 21, 2024
Routine - Food
2 critical violations. 4 major violations. 5 minor violations.
View 11 violations
High Priority - Dented/rusted cans present. See stop sale. Dented cans of Cannelli beans and roasted peppers on dry storage shelf with foods to be served to the public. **Repeat Violation**
01B-01-4
High Priority - Raw animal food stored over or with unwashed produce. Raw beef over unwashed produce. Employee removed mushrooms. **Corrected On-Site**
08A-04-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 3 compartment sink. Educated employee.
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on prep area prep table stained.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink. Employee replaced paper towels **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy whipping cream opened 2-20 no date mark. Employee dated cream. **Corrected On-Site**
02C-03-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with mold like debris.
22-20-5
Basic - Damaged/spoiled/recalled food not properly segregated. Dented cans of Cannelli beans and roasted peppers on dry storage shelf with foods to be served to the public. **Repeat Violation**
08B-20-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in kitchen. Employee removed drink. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone over prep table in kitchen. Employee removed phone. **Corrected On-Site**
40-06-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior soiled with food debris. **Repeat Violation**
22-08-4
39
Frequently Asked Questions
When was Beau N Mo last inspected?
The most recent health inspection at Beau N Mo on file is from Dec 10, 2025. The public record contains six inspections in total.
What is the most common violation at Beau N Mo?
Across the inspection record, “dishmachine chlorine sanitizer not” has been cited two times, more than any other issue at Beau N Mo.
How does Beau N Mo compare to other restaurants in St. Petersburg?
Beau N Mo most recently scored 67 out of 100, which is lower than the St. Petersburg average of 77.
Has Beau N Mo's inspection record improved over time?
Results have been roughly steady. Inspections at Beau N Mo have averaged around nine violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Beau N Mo means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Beau N Mo inspected?
Based on the inspection history on file, Beau N Mo is inspected around three times per year on average.
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