Bin 6 South
Last inspected: Apr 14, 2026
64
Score
Inspectors have visited Bin 6 South nine times, with records going back to 2022. The newest entry in the record is dated Apr 14, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
The picture has improved over the last few visits: recent inspections have averaged around four violations, down from roughly nine violations earlier in the record.
The most common issue across all inspections has been “operator is doing a special process”, showing up three times.
By comparison, the average St. Petersburg facility scores 77, putting Bin 6 South on the weaker side. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
9
Inspections
0
Critical latest
4
Major latest
1
Minor latest
Inspection History
Apr 14, 2026
Routine - Food
4 major violations. 1 minor violation.
View 5 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary test kit not observed.
16-37-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
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/. During the inspection, kitchen area shown on the OnBase plan dated 5/19/2021 is now being used. The space had cold holding units, freezers, and dry storage areas. A dish machine and a full kitchen setup were also observed. **Warning**
51-16-7
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is conducting ROP of raw black cod, raw duck, cooked pork, and raw deer. **Warning**
03G-50-1
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Hanging from ceiling in existing kitchen area. Employee removed item. **Corrected On-Site**
35B-08-4
64
Nov 13, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary sanitizer bucket testing at 500+ PPM. Employee diluted chemical with water and quaternary sanitizer testing at 400 PPM. **Corrected On-Site**
41-27-4
High Priority - Raw animal food stored over or with unwashed produce. Raw shelled eggs stored over unwashed produce in display cooler in front counter. Employee moved item. **Corrected On-Site**
08A-04-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink in front counter. Employee put roll of paper towels at hand sink. **Corrected On-Site**
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior soiled with pink mold like substance.
22-20-5
64
Apr 16, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - Bowl or other container with no handle used to dispense food. Plastic bowl in flour bin, removed **Corrected On-Site**
14-01-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
90
Nov 22, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 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
Wiping Cloths Properly Used and Stored
FL-41
Approved Thawing Methods Used
FL-31
58
Jun 21, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. 20 pounds of red snapper received fresh, vacuum sealed fresh in non 10K OTR bags. 8 pounds of salmon received fresh, vacuum sealed fresh in non 10K OTR bags. **Warning** - From follow-up inspection 2024-06-21: Anchovies, snapper, Spanish mackerel and amber jack were vacuumed sealed fresh in non 10K OTR bags. **Admin Complaint**
03G-04-5
High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 20 pounds of red snapper received fresh, vacuum sealed fresh in non 10K OTR bags. 8 pounds of salmon received fresh, vacuum sealed fresh in non 10K OTR bags. **Warning** - From follow-up inspection 2024-06-21: Anchovies, snapper, Spanish mackerel and amber jack were vacuumed sealed fresh in non 10K OTR bags. **Time Extended**
01B-13-4
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is vacuum sealing multiple foods and holding longer than 48 hours with no HAACP plan on file. **Warning** - From follow-up inspection 2024-06-21: Establishment is vacuum sealing multiple foods and holding longer than 48 hours with no HAACP plan on file. **Admin Complaint**
03G-50-1
Intermediate - - From initial inspection : Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning** - From follow-up inspection 2024-06-21: Manager on duty is not aware of Big 6 Foodborne Illnesses. **Time Extended**
11-07-5
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. **Warning** - From follow-up inspection 2024-06-21: **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Establishment is vacuum sealing raw beef and cooked shrimp and not removing from vacuum sealed packaging within 48 hours. Raw beef dated 3/28 and cooked shrimp dated 4/15. **Warning** - From follow-up inspection 2024-06-21: Establishment is vacuum sealing raw beef and cooked shrimp and not removing from vacuum sealed packaging within 48 hours. **Admin Complaint**
03G-54-1
55
Apr 19, 2024
Routine - Food
5 critical violations. 5 major violations. 4 minor violations.
View 14 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. Employee garnished desert with mint leaves using bare hands. **Warning**
09-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep counter behind bar area: butter (62F - Cold Holding) Inspector discussed Time as a Public Health Control. **Warning**
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 20 pounds of red snapper received fresh, vacuum sealed fresh in non 10K OTR bags. 8 pounds of salmon received fresh, vacuum sealed fresh in non 10K OTR bags. **Warning**
01B-13-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 02/01/2024. **Admin Complaint**
50-17-3
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. 20 pounds of red snapper received fresh, vacuum sealed fresh in non 10K OTR bags. 8 pounds of salmon received fresh, vacuum sealed fresh in non 10K OTR bags. **Warning**
03G-04-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
11-07-5
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in kitchen area used to rinse out wiping cloths. **Warning**
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is vacuum sealing multiple foods and holding longer than 48 hours with no HAACP plan on file. **Warning**
03G-50-1
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. Raw beef dated 3/28 p, held frozen and thawed with no time tracking. **Warning**
02C-08-5
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Establishment is vacuum sealing raw beef and cooked shrimp and not removing from vacuum sealed packaging within 48 hours. Raw beef dated 3/28 and cooked shrimp dated 4/15. **Warning**
03G-54-1
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water of 92 F behind front counter. **Warning**
10-07-4
Basic - Silverware/utensils dried with a towel/cloth. **Warning**
24-17-4
23
Dec 6, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
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. Trout in reach in cooler behind front counter held frozen and thawed under refrigeration on 12/5/23 and not date marked.
02C-04-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage in cooler underneath front counter with food to be served to the public.
12B-13-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table at front counter. Employee stored correctly. **Corrected On-Site**
12B-07-4
82
Feb 24, 2023
Routine - Food
1 critical violation. 4 major violations. 1 minor violation.
View 6 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee donned gloves with no hand wash, Inspector informed of proper hand washing procedures. Employee removed gloves and washed hands. **Corrective Action Taken**
12A-07-5
Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Lamb shank is cooked, vacuumed sealed at 41 F or below and held for more than 48 hours to be sous vide at a later date.
03G-09-5
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 - 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 - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Employee with no hair restraint while engaging in food preparation. Employee engaged in food preparation with no hair restraint or beard guard.
13-03-4
55
Oct 5, 2022
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Bin 6 South last inspected?
The most recent health inspection at Bin 6 South on file is from Apr 14, 2026. The public record contains nine inspections in total.
What is the most common violation at Bin 6 South?
Across the inspection record, “operator is doing a special process” has been cited three times, more than any other issue at Bin 6 South.
How does Bin 6 South compare to other restaurants in St. Petersburg?
Bin 6 South most recently scored 64 out of 100, which is lower than the St. Petersburg average of 77.
Has Bin 6 South's inspection record improved over time?
Yes. Recent inspections at Bin 6 South have averaged around four violations per visit, down from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Bin 6 South 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 Bin 6 South inspected?
Based on the inspection history on file, Bin 6 South is inspected around three times per year on average.
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