Branzini
Last inspected: Dec 17, 2025
78
Score
Branzini has been inspected 11 times since 2023. On Dec 17, 2025, the health department conducted the most recent visit. Diners can read the low risk label as a sign that recent inspections have gone well.
Things have been moving in the right direction, with the rolling count dropping from around eight violations to closer to one violation per visit.
“Time/temperature control for safety food cold held” comes up most often, recorded three times in the inspection record.
Among St. Pete Beach restaurants, this is a fairly standard result. Taken together, the history is a positive one.
11
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Dec 17, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 5 each Raw wahoo thawed in cryovac package.
01B-13-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 5 each Raw wahoo thawed in cryovac package.
06-09-1
Basic - Equipment in poor repair. Torn gaskets on line cooler.
14-11-5
78
Aug 22, 2025
Routine - Food
No violations found.
100
Aug 21, 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 2025-05-19: **Time Extended** - From follow-up inspection 2025-08-21: **Time Extended**
53B-01-5
90
May 19, 2025
Routine - Food
5 major violations. 1 minor violation.
View 6 violations
Intermediate - - From initial inspection : Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. - From follow-up inspection 2025-05-19: **Time Extended**
11-03-5
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. - From follow-up inspection 2025-05-19: **Time Extended**
11-07-5
Intermediate - - From initial inspection : Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. - From follow-up inspection 2025-05-19: **Time Extended**
11-05-4
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 2025-05-19: **Time Extended**
53B-01-5
Intermediate - - From initial inspection : 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. - From follow-up inspection 2025-05-19: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. - From follow-up inspection 2025-05-19: **Time Extended**
23-03-4
58
May 15, 2025
Routine - Food
3 critical violations. 9 major violations. 5 minor violations.
View 17 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. No tags present with 3 bags of clams.
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Whole shell eggs 60f, butter 60f, cream cheese 62f, walk in cooler. Items to be discarded.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grits 57f, shell eggs 54f cooks line, moved to reach in cooler. Whole shell eggs 60f, butter 60f, cream cheese 62f, walk in cooler.
03A-02-5
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 - No tag on/for original container of raw, in-shell clams. No tags present with 3 bags of clams. See stop sale.
01C-01-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.
27-16-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
11-03-5
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.
11-07-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
11-05-4
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 paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
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
Basic - Stored food not covered. Ice cubes not covered in stand up freezer.
08B-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
23-03-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket.
24-05-4
20
Feb 18, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
82
Dec 19, 2024
Routine - Food
5 critical violations. 5 major violations. 6 minor violations.
View 16 violations
High Priority - Food with mold-like growth. See stop sale. Mold like growth on top of lasagna dated 12-08. **Repeat Violation** **Warning**
01B-07-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut leafy greens (45F - Cold Holding); sliced cheese (46F - Cold Holding); raw pork (46F - Cold Holding) employee moved items to reach in freezer for quick chill and turned on reach in cooler. Retemped cut leafy greens (40F - Cold Holding); sliced cheese (41F - Cold Holding); raw pork (41F - Cold Holding) **Corrected On-Site** **Repeat Violation** **Warning**
03A-02-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Mold growth on top of lasagna dated 12-08 in reach in cooler on cook line. **Warning**
02C-01-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw lamb and pork over tiramisu in reach in freezer. Employee moved raw to lower shelf. **Corrected On-Site** **Repeat Violation** **Warning**
08A-05-6
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee began working with food no hand wash. Educated employee and he washed his hands. **Corrective Action Taken** **Warning**
12A-16-4
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. Milk in reach in cooler on cook line opened 12-18 no date mark. Employee dated milk. **Corrected On-Site** **Warning**
02C-03-5
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/. Manager Muntaz Musabegovic taken 9-14-2019 and expired on 9-14-2024. **Warning**
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook likens reach in cooler, soda guns soiled on bar. Employee clean per soda guns. **Corrective Action Taken** **Repeat Violation** **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by towels. Employee removed towels. **Corrected On-Site** **Repeat Violation** **Warning**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink in kitchen. Employee refilled paper towels. **Corrected On-Site** **Warning**
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with black mold like debris. **Warning**
22-20-5
Basic - Employee with no hair restraint while engaging in food preparation. Employee cooking with no hair restraint. Educated employee. **Warning**
13-03-4
Basic - Floor area(s) covered with standing water. Standing water on the floor in the bar area corner. **Warning**
36-22-4
Basic - Floor soiled/has accumulation of debris. Floors in kitchen and bar soiled with debris. **Warning**
36-73-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of the oven soiled with burnt on food debris. **Warning**
22-08-4
Basic - Damaged/spoiled/recalled food not properly segregated. Mold like debris on lasagna. **Repeat Violation** **Warning**
08B-20-4
21
Jul 3, 2024
Routine - Food
1 minor violation.
View 1 violation
Food Contact Surfaces Clean and Sanitized
FL-22
95
May 1, 2024
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - - From initial inspection : 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/. Added dish machine in exterior rear outside service area near walk in cooler and removed mop sink. - From follow-up inspection 2024-05-01: **Time Extended**
51-16-7
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. Employees hired 4 months ago no training observed. - From follow-up inspection 2024-05-01: **Time Extended**
53B-01-5
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven soiled in bar area, interior of oven on cook line soiled with burnt on food debris. - From follow-up inspection 2024-05-01: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - No mop sink or curbed cleaning facility provided at establishment. Removed mop sink from area. - From follow-up inspection 2024-05-01: **Time Extended**
29-27-4
74
Apr 30, 2024
Routine - Food
5 critical violations. 7 major violations. 6 minor violations.
View 18 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over cooked pasta in reach in cooler. Employee moved raw shelled eggs. **Corrected On-Site**
08A-05-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in kitchen landing on the wall.
35A-02-6
High Priority - Food with mold-like growth. See stop sale. Opened Bag of mixed shredded cheese has mold on it in walk in cooler.
01B-07-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomato (45F - Cold Holding); cut leafy greens (47F - Cold Holding); raw calamari (48F - Cold Holding); cooked beef (49F - Cold Holding). Employee put foods on ice in working reach in cooler to bring temperatures down. retemped 20 minutes later cut tomato (43F - Cold Holding); lobster ravioli (45F - Cold Holding); raw calamari (46F - Cold Holding); cooked beef (47F - Cold Holding);**Corrective Action Taken** **Corrective Action Taken**
03A-02-5
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched dirty clothes then to preparing foods no hand wash. Educated employee.
12A-28-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.moussaka made 4-28 no date mark. Employee dated moussaka. **Corrected On-Site**
02C-02-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. No knowledge of reporting procedures / requirements. Educated manager and employees.
11-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on deli reach in cooler on cook line.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Dry cloths in hand sink in kitchen. Employee removed cloths. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink. Employee refilled paper towels in kitchen. **Corrected On-Site**
31B-02-4
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/. Added dish machine in exterior rear outside service area near walk in cooler and removed mop sink.
51-16-7
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. Employees hired 4 months ago no training observed.
53B-01-5
Basic - Damaged/spoiled/recalled food not properly segregated. Opened Bag of mixed shredded cheese has mold on it in walk in cooler.
08B-20-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on cutting board while employee preparing food. Employee removed phone. **Corrected On-Site**
40-06-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven soiled in bar area, interior of oven on cook line soiled with burnt on food debris.
22-08-4
Basic - No mop sink or curbed cleaning facility provided at establishment. Removed mop sink from area.
29-27-4
Basic - Outer openings not protected with self-closing doors. Exterior door to kitchen propped open. Employee closed door. **Corrected On-Site**
35B-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on cutting board in kitchen. Employee removed wet cloth to sanitizer bucket. **Corrected On-Site**
21-12-4
17
Dec 12, 2023
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Branzini last inspected?
The most recent health inspection at Branzini on file is from Dec 17, 2025. The public record contains 11 inspections in total.
What is the most common violation at Branzini?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Branzini.
How does Branzini compare to other restaurants in St. Pete Beach?
Branzini most recently scored 78 out of 100, which is about the same as the St. Pete Beach average of 76.
Has Branzini's inspection record improved over time?
Yes. Recent inspections at Branzini have averaged around one violation per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Branzini 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 Branzini inspected?
Based on the inspection history on file, Branzini is inspected around five times per year on average.
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