Courtyard by Marriott St Petersburg Marriott
Last inspected: Sep 18, 2025
100
Score
The health department has logged eight inspections at Courtyard by Marriott St Petersburg Marriott, the earliest from 2022. Courtyard by Marriott St Petersburg Marriott was last inspected on Sep 18, 2025. Low risk means the most recent visit produced few or no significant findings.
Things have been moving in the right direction, with the rolling count dropping from around nine violations to closer to three violations per visit.
“Food-contact surface soiled with food debris” 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. Taken together, the history is a positive one.
8
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Sep 18, 2025
Routine - Food
No violations found.
100
Aug 18, 2025
Routine - Food
1 critical violation. 5 major violations.
View 6 violations
High Priority - Quaternary ammonium sanitizer in spray bottle not at proper minimum strength. Quaternary sanitizer bucket in front counter area testing at 0 PPM. Employee replenished quaternary sanitizer bucket and it is testing at 200 PPM. **Corrected On-Site**
22-40-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand sink near fryers on the cook line. Dispenser stocked. **Corrected On-Site**
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. No employee training certificates could be provided for any employees. Two employees who are present and engaging with food were hired in July 2025, are still within their first 60 days of employment. Per the Assistant Manager, there's only one additional employee who has been employed for over a year, but has not yet completed the required food safety training. **Warning**
53B-01-5
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. Missing for two employees who are present and engaging with food were hired in July 2025, are still within their first 60 days of employment. Emailed Assistant Manager DPBR Food Reporting Agreement form.
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. The Assistant manager was emailed the Time as a Public Health Control written procedures to be completed for the establishment's holding half and half and 2% milk on time instead of 41 degrees or below. **Corrective Action Taken**
03F-10-5
Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Missing for Assistant Manager, who has been employed for over three years, currently oversees both hotel operations and the kitchen.
53A-04-6
52
Oct 7, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning** - From follow-up inspection 2024-10-07: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Time Extended**
16-62-1
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. **Warning** - From follow-up inspection 2024-10-07: **Time Extended**
16-46-4
86
Sep 16, 2024
Routine - Food
1 critical violation. 6 major violations. 2 minor violations.
View 9 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**
29-42-4
Intermediate - No soap provided at handwash sink behind front counter. Manager replaced. **Corrected On-Site** **Warning**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled bottle of sanitizer underneath three compartment sink in kitchen. Manager not sure what chemical it is and discarded contents. **Corrected On-Site** **Warning**
41-17-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink behind front counter used to rinse of utensils. **Warning**
31A-11-4
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. High temperature dishwasher machine only reached 152.7 F after running 8 times. Sanitization will occur in three compartment sink at 200 ppm quaternary. **Warning**
22-56-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink behind front counter. Manager replaced. **Warning**
31B-02-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven in kitchen has built up food debris. **Warning**
22-08-4
Basic - Old labels stuck to food containers after cleaning. **Warning**
16-46-4
43
Jan 22, 2024
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At bar service area: milk (48F - Cold Holding); half and half (48F - Cold Holding) Discussed Time as a Public Health Control with General Manager.
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table has built up food debris.
22-02-4
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.
53B-13-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on reach in cooler next to oven has grooved cut marks and is no longer cleanable.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table next to supply closet.
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee cooking eggs with no hair restraint.
13-03-4
Basic - Food stored on floor. Plastic water bottles stored on floor of storage area.
08B-38-4
Basic - Single-service articles improperly stored. To go cups stored on floor of storage area.
25-05-4
55
Jul 26, 2023
Routine - Food
1 major violation. 8 minor violations.
View 9 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler in kitchen and behind front counter have built up food debris. Can opener on prep table in kitchen has built up food debris.
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has mold like substance.
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purses and keys stored on prep table in kitchen. Manager stored correctly. **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Clean silverware stored with food contact surface facing upright. Manager stored correctly. **Corrected On-Site**
24-18-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls in kitchen soiled with grease and food debris.
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle of oil not labled at stove area.
02D-01-5
61
Nov 8, 2022
Complaint Full
2 critical violations. 4 major violations. 5 minor violations.
View 11 violations
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Broken raw shelled egg on egg flat with other eggs.
01B-14-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cooktop: butter chips (62F - Cold Holding) item is not held in time or time stamped. Emailed time as a public health control paperwork.
03A-02-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Butter and butter chips held out of temperature and no written plan or time stamp.
03F-10-5
Intermediate - Nonservice animals in the food establishment or on premises. Dog in the dining room.
35A-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep table next to oven has built up food debris. Can opener on prep table has built up food debris. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink by three-compartment sink blocked by pan in sink. Employee removed. **Corrected On-Site**
31A-09-4
Basic - Damaged/spoiled/recalled food not properly segregated. Broken raw shelled egg on egg flat with other eggs.
08B-20-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys and backpack on prep table next to microwave.
40-06-5
Basic - Food stored on floor. Plastic water bottles stored on floor next to reach in freezer. **Repeat Violation**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven has built up food debris. **Repeat Violation**
22-08-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls and ceiling in kitchen area are soiled with dust and grease debris. **Repeat Violation**
36-27-5
39
Nov 4, 2022
Food-Licensing Inspection
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler inside door of kitchen has built up food debris. Can opener on prep table has built up food debris.
22-02-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls and ceiling in kitchen area are soiled with dust, grease debris.
36-27-5
Basic - Food stored on floor. Water bottles stored on the floor in rear of kitchen.
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven has built up food debris.
22-08-4
78
Frequently Asked Questions
When was Courtyard by Marriott St Petersburg Marriott last inspected?
The most recent health inspection at Courtyard by Marriott St Petersburg Marriott on file is from Sep 18, 2025. The public record contains eight inspections in total.
What is the most common violation at Courtyard by Marriott St Petersburg Marriott?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Courtyard by Marriott St Petersburg Marriott.
How does Courtyard by Marriott St Petersburg Marriott compare to other restaurants in St. Petersburg?
Courtyard by Marriott St Petersburg Marriott most recently scored 100 out of 100, which is higher than the St. Petersburg average of 77.
Has Courtyard by Marriott St Petersburg Marriott's inspection record improved over time?
Yes. Recent inspections at Courtyard by Marriott St Petersburg Marriott have averaged around three violations per visit, down from roughly nine earlier in the record.
What does a low risk rating mean?
A low risk rating at Courtyard by Marriott St Petersburg Marriott 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 Courtyard by Marriott St Petersburg Marriott inspected?
Based on the inspection history on file, Courtyard by Marriott St Petersburg Marriott is inspected around three times per year on average.
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