Dirty Shirley Bar & Kitchen
Last inspected: Jan 6, 2026
50
Score
Across the available record, Dirty Shirley Bar & Kitchen has nine inspections on file, the first dated 2022. The newest entry in the record is dated Jan 6, 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 12 violations earlier in the record.
“Food-contact surface soiled with food debris” comes up most often, recorded five times in the inspection record.
Restaurants in St. Petersburg average 77, so Dirty Shirley Bar & Kitchen trails the local norm. Taken together, the history suggests a facility that has struggled with consistency.
9
Inspections
1
Critical latest
4
Major latest
3
Minor latest
Inspection History
Jan 6, 2026
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food items stored inside reach in cooler across from stove burners on cook line: sliced butter (50F - Cold Holding); cooked tomatoes (49F - Cold Holding); cooked asparagus (47F - Cold Holding); sliced ham (50 F - Cold Holding); raw grouper (47F - Cold Holding) Items moved to freezer to bring down temperature rapidly. Food items not out of temp more than 4 hours. Employees put bags of ice on items in reach in cooler to maintain the temperature 41 degrees or below. Re-temped items at 11:12am: sliced butter (37F - Cold Holding); cooked tomatoes (38F - Cold Holding); cooked asparagus (36F - Cold Holding); raw grouper (40F - Cold Holding). Owner called service technician to come check out unit. **Corrected On-Site**
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed for fresh oysters, mussels, and clam tags. Discussed with. Discussed with chef on duty.
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener spike with dried food debris. **Repeat Violation**
22-02-4
Intermediate - No soap provided at handwash sink. Missing at hand handsink at end of cook line across from walk in cooler. Hand handsink stocked. **Corrected On-Site**
31B-03-4
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Establishment recently started serving raw oysters. Emailed owner oyster consumer advisory and sign was printed and posted at the time of the inspection. **Corrected On-Site**
02A-01-5
Basic - Accumulation of debris on exterior of warewashing machine. Discussed with dishwasher on duty.
16-21-4
Basic - Clams/mussels/oysters removed from original container for long-term storage. Observed missing on trays of fresh oysters. Discussed with Chef on duty.
01C-06-5
Basic - Standing water in bottom of reach-in-cooler. Interior of reach in coolers across from fryers and stove top burners on cook line. **Repeat Violation**
29-49-6
50
Jul 17, 2025
Complaint Full
3 critical violations. 6 major violations. 5 minor violations.
View 14 violations
High Priority - Observed: Initial heating process is longer than 60 minutes to partially cook a raw animal food that will be fully cooked at a later time. Per chef chicken is cooked sous vide in commercially sealed vacuum packaging to approximately 135F in 90min. Priority: High Priority
03C-88-4
High Priority - Observed: Raw animal food stored over or with unwashed produce. Raw shell eggs stored over cases of unwashed produce in walk in cooler. Item moved. **Corrected On-Site** Priority: High Priority
08A-04-5
High Priority - Observed: Stop Sale issued due to food not being in a wholesome, sound condition. Establishment is cooking chicken sous vide and not following proper procedures, per chef initial cook is greater than 60 min. Priority: High Priority
01B-13-4
Intermediate - Observed: Written procedures for non-continuous cooking of raw animal foods are lacking provisions for monitoring. Discussed proper procedures with chef Priority: Intermediate
03C-92-4
Intermediate - Observed: Spray bottle containing toxic substance not labeled. Unlabeled bottle of yellow liquid substance stored on chemical rack in hallway of back kitchen. Priority: Intermediate
41-17-4
Intermediate - Observed: Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Emailed to chef Priority: Intermediate
03C-89-4
Intermediate - Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with dried food debris. Priority: Intermediate
22-02-4
Intermediate - Observed: Handwash sink not accessible for employee use at all times. Single use deli container inside hand wash sink at the end of cook line. Item moved. **Corrected On-Site** Priority: Intermediate
31A-09-4
Intermediate - Observed: 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. Priority: Intermediate
53B-13-5
Basic - Observed: Standing water in bottom of reach-in-cooler. Inside cooler on cook line. Priority: Basic
29-49-6
Basic - Observed: Soiled dry wiping cloth in use. Stored on reach in deli cooler cutting boards on cook line. Priority: Basic
21-10-4
Basic - Observed: Current Hotel and Restaurant license not displayed. Verified license expired on 2/1/2024. Priority: Basic
50-09-4
Basic - Observed: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone on prep table next to cutting board where food is being prepared. Priority: Basic
40-06-5
Basic - Observed: Equipment in poor repair. Broken reach in deli cooler handle on cook line. Priority: Basic
14-11-5
27
Apr 1, 2025
Complaint Full
2 critical violations. 2 major violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut leafy greens (45F - Cold Holding); cut tomato (45F - Cold Holding). Employee put ice bags on items to bring temperature down. Retemped both cut leafy greens and and cut Tomato 42F. **Corrected On-Site**
03A-02-5
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Butter on time time stamped at 12 not removed at 4:30.
03F-04-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled in prep area.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink blocked by steam table. Employee moved steam table.
31A-09-4
61
Jan 27, 2025
Food-Licensing Inspection
No violations found.
100
Jan 23, 2025
Food-Licensing Inspection
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/
50-08-7
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles not smooth and easily cleanable according to provisos.
36-37-5
82
Nov 8, 2023
Complaint Full
5 critical violations. 10 major violations. 19 minor violations.
View 34 violations
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 wiped bare hands on dirty pants and put on gloves to work with food and no hand wash. **Warning**
12A-28-4
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 touched toasted bread with bare hands. Toast had already been heated. Employee touched lettuce and cut tomatoes with bare hands. Inspector educated employee about proper hand washing and no bare hand contact with ready-to-eat foods that are not being heat treated to 145 F. Bar tender touched ready-to-eat blue berries with bare hands and muddled them in a cocktail glass to make a mojito. **Warning**
09-01-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in rear of kitchen by dry goods storage area not landing on food or food contact surfaces. **Repeat Violation** **Warning**
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On reach in cooler prep table across from cook line: butter (78F - Cold Holding) Inspector discussed using Time as a Public Health Control and emailed paperwork. **Repeat Violation** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On steam well across stove: beef based au jus (91F - Hot Holding) **Warning**
03B-01-6
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. **Repeat Violation** **Warning**
11-07-5
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. Meatloaf in walk in cooler in reduced oxygen packaging with no label or date marking and held longer than 48 hours. **Warning**
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. **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table next to mop sink has built up food debris.shake mixers behind seated counter area have built up food debris. **Repeat Violation** **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink behind front bar area used as a dump sink. **Repeat Violation** **Warning**
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in rear prep room. **Warning**
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. **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. **Repeat Violation** **Warning**
11-26-1
Intermediate - No soap provided at handwash sink. No soap at hand wash sink in rear prep room. **Warning**
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen has mold like substances. **Warning**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle used to scoop quinoa in container under prep table in middle of kitchen. **Warning**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks in rear prep room are not properly secured. **Warning**
51-11-4
Basic - Ceiling tile missing. Ceiling tile missing above upright single door freezer in kitchen by fryers. **Repeat Violation** **Warning**
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in kitchen have built up food and grease debris. **Repeat Violation** **Warning**
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets hanging off of 2 compartment sink not inverted for protection. **Warning**
24-05-4
Basic - Covered waste receptacle not provided in women's bathroom. No covered receptacle in employee only restroom in rear hallway. **Repeat Violation** **Warning**
32-12-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table in middle of kitchen. Employee removed. **Corrected On-Site** **Repeat Violation** **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 cell phone on top of reach in cooler across from stove. Employee removed. **Corrected On-Site** **Warning**
40-06-5
Basic - Floor tiles missing and/or in disrepair. Floor tiles in rear hallway leading to rear prep room are broken and in disrepair. **Warning**
36-17-5
Basic - Food stored on floor. Cooking oil stored on floor in rear of kitchen by dry storage shelving. Tater tots on floor of walk in freezer. **Warning**
08B-38-4
Basic - Hole in or other damage to wall. Hole in wall next to coffee machine across from dish washer. **Warning**
36-24-5
Basic - Ice scoop handle in contact with ice. Ice scoop handle touching ice behind front counter bar area. **Warning**
10-08-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave oven above pass through window on cook line has built up food debris. **Warning**
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand wash sink in rear prep room. No hand wash sign in employee only restroom in rear hallway. **Repeat Violation** **Warning**
31B-04-4
Basic - Open dumpster lid. **Warning**
33-16-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop next to ice machine stored in bottom of mop bucket not allowing to properly dry. **Warning**
42-01-4
Basic - Wiping cloth sanitizing solution stored on the floor. Quaternary sanitizer bucket stored on floor of kitchen. **Warning**
21-38-4
Basic - Working containers of food removed from original container not identified by common name. Container of flour under prep table in kitchen removed from original container and not labeled. Manager labeled. **Corrected On-Site** **Repeat Violation** **Warning**
02D-01-5
7
Aug 8, 2023
Routine - Food
5 critical violations. 8 major violations. 17 minor violations.
View 30 violations
High Priority - Dented/rusted cans present. See stop sale. Dented can of mustard, 148 ounces, not segregated in dry goods storage area. Dented can of peeled tomatoes, 105 ounces, not segregated in dry goods storage area. **Warning**
01B-01-4
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 is currently sanitizing at 0 ppm chlorine. **Warning**
22-41-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee on cook line donned gloves without first washing hands. **Warning**
12A-07-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in dry goods storage area not landing on food or food contact surfaces. **Repeat Violation** **Warning**
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler underneath cooktop: raw chicken (45F - Cold Holding) Temperature taken at 10:50 am. Manager put ice on raw chicken. Temperature taken again again at 11:20 am, raw chicken 40 F. In reach in cooler by pass through window: butter (48F - Cold Holding); feta cheese (48F - Cold Holding); cooked chicken (48F - Cold Holding); salmon (48F) Temperatures taken at 10:50 am. Manager moved items to walk in freezer. Temperatures taken again at 11:30 am. Butter 42, feta cheese 43 F, cooked chicken 42 F, salmon 41 F. **Corrected On-Site** **Repeat Violation** **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener and cutting boards on prep table as well as shake mixer behind front counter have built up food debris. **Repeat Violation** **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in rear of kitchen was being used to store pans and spray bottles. Manager removed. **Corrected On-Site** **Warning**
31A-11-4
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/. Dish machine, hand wash sink and three-compartment sink have been moved. **Warning**
51-16-7
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. **Repeat Violation** **Warning**
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. **Warning**
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. Bottle of sanitizer not labeled. Manager labeled appropriately. **Corrected On-Site** **Repeat Violation** **Warning**
41-17-4
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 - 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 opened on 8/6/23 and not date marked. Manager put in correct date. **Corrected On-Site** **Warning**
02C-03-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in kitchen are soiled with grease and food debris. **Warning**
36-34-5
Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank behind main bar not properly secured. **Warning**
51-11-4
Basic - Ceiling tile missing. Ceiling tile missing in kitchen. **Warning**
36-36-4
Basic - Covered waste receptacle not provided in women's bathroom. No covered receptacle in employee only restroom. **Warning**
32-12-5
Basic - Current Hotel and Restaurant license not displayed. Manager displayed current license. **Warning**
50-09-4
Basic - Damaged/spoiled/recalled food not properly segregated. Dented can of mustard, 148 ounces, not segregated in dry goods storage area. Dented can of peeled tomatoes, 105 ounces, not segregated in dry goods storage area. **Warning**
08B-20-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in kitchen. Manager removed. **Corrected On-Site** **Repeat Violation** **Warning**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee on cook line engaged in food preparation with no hair restraint. Employee put on hair restraint. **Corrected On-Site** **Warning**
13-03-4
Basic - Equipment in poor repair. Drawer handles on reach in coolers are broken. **Warning**
14-11-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handles in kitchen. Manager stored correctly. **Corrected On-Site** **Warning**
10-20-4
Basic - Missing drain plug at dumpster. **Warning**
33-11-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign in employee only restroom. No hand wash sign at secondary bar sink. **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Air conditioning units on wall above dry storage are soiled with dust debris. **Warning**
23-03-4
Basic - Open dumpster lid. **Warning**
33-16-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Clean silverware in ware washing area is stored with food contact surface upright. Manager stored correctly. **Corrected On-Site** **Warning**
24-18-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table not stored in sanitizing solution. Manager moved into sanitizing solution. **Corrected On-Site** **Warning**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Flour and panko bread crumbs not labeled underneath prep table in rear of kitchen. Manager labeled. **Corrected On-Site** **Warning**
02D-01-5
9
Mar 8, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
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. **Warning** - From follow-up inspection 2023-03-08: Emailed Employee Health Reporting Responsibilities to Certified Food Manager during routine inspection. **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table across from reach in freezer. Manager stored correctly. **Corrected On-Site** **Warning** - From follow-up inspection 2023-03-08: **Time Extended**
12B-07-4
86
Aug 17, 2022
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - No copy of latest inspection report available. **Repeat Violation** **Warning** - From follow-up inspection 2022-08-17: **Time Extended**
51-18-6
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in kitchen area are soiled with grease debris. **Warning** - From follow-up inspection 2022-08-17: **Time Extended**
36-34-5
90
Frequently Asked Questions
When was Dirty Shirley Bar & Kitchen last inspected?
The most recent health inspection at Dirty Shirley Bar & Kitchen on file is from Jan 6, 2026. The public record contains nine inspections in total.
What is the most common violation at Dirty Shirley Bar & Kitchen?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at Dirty Shirley Bar & Kitchen.
How does Dirty Shirley Bar & Kitchen compare to other restaurants in St. Petersburg?
Dirty Shirley Bar & Kitchen most recently scored 50 out of 100, which is lower than the St. Petersburg average of 77.
Has Dirty Shirley Bar & Kitchen's inspection record improved over time?
Yes. Recent inspections at Dirty Shirley Bar & Kitchen have averaged around nine violations per visit, down from roughly 12 earlier in the record.
What does a high risk rating mean?
A high risk rating at Dirty Shirley Bar & Kitchen 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 Dirty Shirley Bar & Kitchen inspected?
Based on the inspection history on file, Dirty Shirley Bar & Kitchen is inspected around three times per year on average.
Nearby Restaurants