Courtside Grille
Last inspected: Mar 2, 2026
33
Score
Across the available record, Courtside Grille has nine inspections on file, the first dated 2023. The most recent visit was on Mar 2, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
The picture has improved over the last few visits: recent inspections have averaged around nine violations, down from roughly 15 violations earlier in the record.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up five times.
By comparison, the average St. Petersburg facility scores 77, putting Courtside Grille on the weaker side. The pattern in the record is worth a careful look.
9
Inspections
3
Critical latest
3
Major latest
7
Minor latest
Inspection History
Mar 2, 2026
Routine - Food
3 critical violations. 3 major violations. 7 minor violations.
View 13 violations
High Priority - 1 live fly insect near prep area. **Repeat Violation** **Admin Complaint**
35A-02-7
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. Was 0 ppm ran machine 3 different times. Now 50 ppm **Corrected On-Site**
22-41-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Mushroom sauce two door reach in cooler dated 2-23 at prep area.
01B-24-5
Intermediate - No soap provided at handwash sink. Near ice machine at prep area. Employee replaced **Corrected On-Site** **Repeat Violation**
31B-03-4
Intermediate - Non-pitting surface rust on food-contact equipment. Observed large rust interior of dishwasher
22-31-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Mushroom sauce reach in cooler dated 2-23 two door prep area.
02C-02-5
Basic - Accumulation of black mold-like substance in the interior of the ice machine. Employee cleaned **Corrected On-Site** **Repeat Violation**
22-20-5
Basic - Floor area(s) covered with standing water. Front of salsas cook cooler expo area.
36-22-4
Basic - Food storage container cracked on dry storage rack plastic containers
14-38-4
Basic - Ice buildup in reach-in freezer at left bar used for cups
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Two black handles knives used for cutting in between Deli cooler at prep at cook line.
10-17-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Two door reach in cooler at prep area.
14-33-4
33
Oct 3, 2025
Routine - Food
1 critical violation. 1 major violation. 9 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi deli cooler cooked asparagus (55F - Cold Holding) On plate above fill line. Discarded during inspection **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Brillo pad inside sushi hand wash sink. Employee moved **Corrected On-Site**
31A-09-4
Basic - Clean linens stored on floor. Dry storage
21-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle. Next to rice cooker at prep area. Employee discarded **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone at dishwasher above pans used for customers .
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic Cups at service station expo area stacked before drying visible water in cups. Employee brought back to dry during inspection **Corrected On-Site**
24-08-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. At cook line **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Stored food not covered. Fruit at bar area not covered covered during inspection **Corrected On-Site**
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board at salad expo area dry storage.
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor at bar area.
21-38-4
50
Apr 24, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Equipment in poor repair. Door for walk in cooler - From follow-up inspection 2025-04-24: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2025-04-24: **Time Extended**
14-33-4
90
Apr 23, 2025
Routine - Food
6 critical violations. 8 major violations. 18 minor violations.
View 32 violations
High Priority - Dented/rusted cans present. See stop sale. 10 can on dry storage **Warning**
01B-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw sushi rolls stored over ready to eat tomatoes **Warning**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. 4-11 horseradish made with cream Employee discarded. **Warning**
02C-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tuna inside fully thawed inside reach in cooler at sushi station. 4-11 horseradish made with cream **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lettuce shoot cut leafy greens (50F - Cold Holding) Employee moved to reach in cooler. Reach in cooler at service station Cole slaw (50F - Cold Holding); cut tomatoes (47F - Cold Holding); Cole slaw (47F - Cold Holding); guacamole (47F - Cold Holding) At cook line garlic in oil (79F - Cold Holding) will add to time as a public health control **Warning**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Rice, butter, mushroom. Repeat Violation** **Repeat Violation** **Warning**
03F-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Both bars **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Spatula rinsed in hand wash sink. Prep sink at cook line. At cook line **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Small near service star outside bar **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. Small near service star outside bar **Warning**
31B-03-4
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. Unable to provide prof **Warning**
53B-13-5
Intermediate - handwash sink at service station at hand wash sink small outside bar. **Warning**
27-16-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. At cook line **Warning**
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Oven at sushi station **Warning**
22-02-4
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Under dishwasher area of outside bar. **Warning**
35A-06-4
Basic - Ambient air thermometer not located in the coolest part of the hot holding unit. **Warning**
05-04-4
Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site** **Warning**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Chained during inspection **Warning**
51-11-4
Basic - Clean linens stored on floor. **Warning**
21-17-4
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. Tuna inside fully thawed inside reach in cooler at sushi station. **Warning**
06-09-1
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee moved **Corrected On-Site** **Warning**
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 food in reach in freezer **Warning**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. At bar **Warning**
24-08-4
Basic - Equipment in poor repair. Door for walk in cooler
14-11-5
Basic - Food stored on floor. **Warning**
08B-38-4
Basic - Ice scoop handle in contact with ice. At bar **Corrected On-Site** **Warning**
10-08-5
Basic - Reach-in cooler shelves with rust that has pitted the surface. **Warning**
14-33-4
Basic - Single-service articles improperly stored. Dry storage **Warning**
25-05-4
Basic - Stored food not covered. Cooked smashed Potato Stand alone reach in cooler back of house. Onion soup in walk in cooler not covered **Warning**
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloths at cook line on cutting boards **Warning**
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor. At bar. Employee moved **Corrected On-Site** **Warning**
21-38-4
7
Dec 4, 2024
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
52
Apr 29, 2024
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Cooked Chicken at cook line no time mark. Queso cheese at cook line no time mark.
03F-02-5
High Priority - Medicine not labeled properly. Diet pills at sushi station above deli cooler. Employee moved **Corrected On-Site**
41-22-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line under grill unit. shredded cheese (47F - Cold Holding); sliced cheese (50F - Cold Holding); sliced beef (50F - Cold Holding); raw-chicken (47F - Cold Holding) Moved all TCS products to walk in cooler. shredded cheese (43F - Cold Holding); sliced cheese (42F - Cold Holding); sliced beef (40F - Cold Holding); raw-chicken (40F - Cold Holding) **Corrected On-Site**
03A-02-5
Intermediate - Food-contact surface soiled with food debris. Can opener soiled
22-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone at cook line on cutting boards used for saucing of wings. Employee moved. Employee cell phone on back slicer prep table employee moved. **Corrected On-Site**
40-06-5
Basic - Old labels stuck to food containers after cleaning bucket on shelves dry storage rack.
16-46-4
Basic - Small Bowl with no handle used to dispense food throughout restaurant. Moved all small bowls. **Corrected On-Site**
14-01-5
Basic - Stored food not covered. Box of open rolls in walk in freezer. Employee covered. **Corrected On-Site**
08B-12-5
47
Jan 3, 2024
Routine - Food
5 critical violations. 2 major violations. 16 minor violations.
View 23 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked mushrooms (109F - Hot Holding) on cook line, reheated to 171F **Corrected On-Site**
03B-01-6
High Priority - Copper or copper alloys in contact with foods with a pH below 6. Copper mugs at bar not lined in interior
14-02-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw sushi rolls over produce in walk-in cooler, removed **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic cream (47F - Cold Holding) on prep line, staff added ice **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sushi rice in prep area, time mark added **Corrected On-Site**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained. Can opener blade soiled Soda gun nozzle at main bar soiled
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Peroxide bottle at wait station
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Portioning cups in seasoning bins
14-01-5
Basic - Cove molding at floor/wall juncture broken/missing. Dish washing area
36-03-4
Basic - Cutting board has cut marks and is no longer cleanable. Cook line
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cutting boards on prep line
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Male employee at service line with no hair restraint
13-03-4
Basic - Equipment in poor repair. Broken sliding door to sushi cooler
14-11-5
Basic - Food storage container/container lid cracked or broken. Plastic containers on storage racks
14-38-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. On cook line, removed **Corrected On-Site**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled. Accumulation of grease on sides of grill
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Chest cooler at main bar with broken glass
22-16-4
Basic - Soiled dry wiping cloth in use. Cook line
21-10-4
Basic - Standing water in bottom of reach-in-cooler. At main bar
29-49-6
17
Jun 27, 2023
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Plumbing Maintained; Sewage Disposal
FL-51
47
Feb 20, 2023
Routine - Food
3 critical violations. 5 major violations. 4 minor violations.
View 12 violations
High Priority - Food-contact surfaces sanitized with a chlorine solution not exposed to the sanitizer solution for at least seven seconds. Do not use equipment/utensils not properly sanitized. Employee at the bar immersed glasses less than 7 seconds
22-46-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Black debris in ice at small bar.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad cooler: spicy tuna 44 degrees F, baby corn 46 degrees F. Employee moved foods to other cooler **Corrective Action Taken**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink by ice machine
31B-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line Soda nozzle at soda fountain in server's station
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink of cook line used to rinse off pans
31A-11-4
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 - No soap provided at handwash sink. Handwash sink of bar
31B-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on top of reach-in cooler on cook line next to clean plates
12B-07-4
Basic - Food stored on floor. Case of water bottles on floor of dry storage area
08B-38-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Damaged/spoiled/recalled food not properly segregated. Black debris in ice at small bar. Employee burned ice **Corrective Action Taken**
08B-20-4
32
Frequently Asked Questions
When was Courtside Grille last inspected?
The most recent health inspection at Courtside Grille on file is from Mar 2, 2026. The public record contains nine inspections in total.
What is the most common violation at Courtside Grille?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Courtside Grille.
How does Courtside Grille compare to other restaurants in St. Petersburg?
Courtside Grille most recently scored 33 out of 100, which is lower than the St. Petersburg average of 77.
Has Courtside Grille's inspection record improved over time?
Yes. Recent inspections at Courtside Grille have averaged around nine violations per visit, down from roughly 15 earlier in the record.
What does a high risk rating mean?
A high risk rating at Courtside Grille 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 Courtside Grille inspected?
Based on the inspection history on file, Courtside Grille is inspected around three times per year on average.
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