Birchwood Inn
Last inspected: Mar 20, 2026
86
Score
Going back to 2022, Birchwood Inn has nine inspections in the public record. Birchwood Inn was last inspected on Mar 20, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Inspection results have stayed in a similar range over the last few visits, averaging around three violations each.
“Interior of oven/microwave has accumulation” comes up most often, recorded four times in the inspection record.
Compared to the broader St. Petersburg restaurant scene, where the average is 77, this is a stronger showing. The record reflects steady performance over time.
9
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Mar 20, 2026
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed expired kCFM certificate for Steven Cady 2/9/2021 through Florida Restaurant and Lodging Association.
53A-03-7
Basic - Current Hotel and Restaurant license not displayed. License observed expired on 2/2/2026.
50-09-4
86
Sep 26, 2025
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with dried food debris. Chef sent it to be washed and sanitized. Food slicer soiled with dried food debris.
22-02-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. No dates observed on oyster tags.
01C-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Conventional oven interior soiled with burnt food debris.
22-08-4
78
May 9, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Presence of insects, rodents, or other pests. One live insect on wall behind cooler in kitchen, chef removed and sanitized area **Corrected On-Site**
35A-09-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Duct tape used to repair nonfood-contact surface. Edge of prep table next to fryers
14-71-4
Basic - In-use tongs stored on equipment door handle between uses. Oven door handle **Repeat Violation**
10-20-4
74
Sep 13, 2024
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning** - From follow-up inspection 2024-09-13: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Time Extended**
29-42-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Red cutting board used for cutting vegetables has grooved cut marks and is no longer cleanable. **Repeat Violation** **Warning** - From follow-up inspection 2024-09-13: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven handles in kitchen. **Warning** - From follow-up inspection 2024-09-13: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Double stack ovens in kitchen have built up food debris. **Warning** - From follow-up inspection 2024-09-13: **Time Extended**
22-08-4
74
May 24, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - Red cutting board has cut marks and is no longer cleanable.
14-09-4
95
Feb 9, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Double door ovens underneath hood system by walk in cooler have built up food debris. **Warning** - From follow-up inspection 2024-02-09: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Flour removed from its original container and not labeled underneath spice storage rack. **Warning** - From follow-up inspection 2024-02-09: **Time Extended**
02D-01-5
90
Nov 27, 2023
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Fish scraps of salmon, tuna and sea bass vacuumed in non 10K OTR bag. 4 pounds. **Warning**
03G-04-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish scraps of salmon, tuna and sea bass vacuumed in non 10K OTR bag. 4 pounds. **Warning**
01B-13-4
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 raw meats and chicken with no approved HAACP plan. **Warning**
03G-50-1
Intermediate - Clam/mussel/oyster tags not marked with last date served. Fresh mussels are not listed with last date served, employee had date received on mussel tags. **Warning**
01C-03-4
Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. No tag for bag of fresh mussels. Manager located tag. **Corrected On-Site** **Warning**
01C-01-4
Basic - Working containers of food removed from original container not identified by common name. Flour removed from its original container and not labeled underneath spice storage rack. **Warning**
02D-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Double door ovens underneath hood system by walk in cooler have built up food debris. **Warning**
22-08-4
50
Jun 22, 2023
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
39
Dec 16, 2022
Routine - Food
6 critical violations. 3 major violations. 7 minor violations.
View 16 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade towels used to cover ribeye in walk in cooler.
14-86-1
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Salmon not frozen the entire time and vacuum sealed in non 10K OTR bag.
01B-13-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
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 at bar area is reading 0 ppm chlorine.
22-41-4
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Salmon not frozen the entire time and vacuum sealed in non 10K OTR bag.
03G-04-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in kitchen landing on fryer basket. Manager removed and washed fryer basket. 1 live fly in bar area not landing on food or food contact surfaces. 1 live fly in mop sink area not landing on food or food contact surfaces. **Corrective Action Taken**
35A-02-6
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink in pass through area of kitchen and bar only reaches 77 F after running for more than 3 minutes.
27-16-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer on prep table in rear of kitchen has built up food debris.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in bar area. Employee restocked park towels. **Corrected On-Site**
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in hallway from kitchen to bar area has mold like substance on the interior.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Cutting board in bar area has grooved cut marks and is no longer cleanable.
14-01-5
Basic - Covered waste receptacle not provided in women's bathroom. No covered receptacle in employee only bathroom.
32-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and backpack on rear prep table.
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting on bowls in storage area next to walk in cooler.
24-08-4
Basic - Food not stored at least 6 inches off of the floor. Ice in freezer not stored 6 inches off the floor. Manager used milk crates to store 6 inches off the floor. **Corrected On-Site**
08B-47-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete in off site walk in cooler and walk in freezer.
36-02-5
21
Frequently Asked Questions
When was Birchwood Inn last inspected?
The most recent health inspection at Birchwood Inn on file is from Mar 20, 2026. The public record contains nine inspections in total.
What is the most common violation at Birchwood Inn?
Across the inspection record, “interior of oven/microwave has accumulation” has been cited four times, more than any other issue at Birchwood Inn.
How does Birchwood Inn compare to other restaurants in St. Petersburg?
Birchwood Inn most recently scored 86 out of 100, which is higher than the St. Petersburg average of 77.
Has Birchwood Inn's inspection record improved over time?
Results have been roughly steady. Inspections at Birchwood Inn have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Birchwood Inn 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 Birchwood Inn inspected?
Based on the inspection history on file, Birchwood Inn is inspected around three times per year on average.
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