Evos of St Petersburg
Last inspected: Jan 23, 2025
74
Score
Evos of St Petersburg appears in inspection records six times, starting in 2022. The most recent visit was on Jan 23, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent inspections have turned up roughly the same number of issues each time, hovering near six violations per visit.
The pattern that stands out is “food-contact surface soiled with food debris”, which has been cited four times.
The city-wide average sits at 77, which Evos of St Petersburg's 74 doesn't quite reach. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
6
Inspections
0
Critical latest
2
Major latest
2
Minor latest
Inspection History
Jan 23, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Tomatoes slicer with old debris on clean shelf
22-02-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Items out of original packaging in cooks line reach in freezer
02C-04-5
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoo handle laying insugar **Corrected On-Site**
10-01-5
74
Aug 29, 2024
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Toxic substance/chemical improperly stored. Wiping cloth solution stored above a food prep area. Manager stored correctly. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Green cutting board on prep table has food debris buildup, **Repeat Violation**
22-02-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Floor tiles in disrepair by three compartment sink.
36-17-5
Basic - Ice buildup in chest freezer. **Repeat Violation**
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on handle next to self cooking center. Manager stored correctly. **Corrected On-Site**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees next to ice machine.
31B-04-4
58
Mar 25, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Insects, Rodents, and Animals Not Present
FL-38
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
52
Nov 28, 2023
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (118F - Hot Holding) rice less than 2 hours old. Manager turned up steam table **Corrective Action Taken**
03B-01-6
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
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 - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
13-03-4
67
Feb 3, 2023
Routine - Food
1 critical violation. 4 major violations. 1 minor violation.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler of make line: cooked beef patty 45 degrees F. Discussed with operator to cut portion in half
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained on reach-in cooler of make line. Ice chute soiled at self-service soda fountain
22-02-4
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 - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Operator unable to state proper cook-cooling parameters
53A-10-4
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. Heavy whipping cream opened two days ago not dated in reach-in cooler of make line.
02C-03-5
Basic - Raw fruits/vegetables not washed prior to preparation. Tomatoes not washed before being cut. Discussed proper washing procedures with operayir
08B-39-4
55
Jul 14, 2022
Routine - Food
1 critical violation. 2 major violations. 5 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 can be determined. French fries not time marked from an hour ago. Employee time marked. **Corrected On-Site**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in freezer or cook line
22-02-4
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Food handler certificates that are xerox copies
53B-09-4
Basic - Open dumpster lid. Shared dumpster
33-16-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on reach-in cooler of cook line.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table across three compartment sink
12B-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold-like substance on base components of soda fountain
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves
14-17-4
55
Frequently Asked Questions
When was Evos of St Petersburg last inspected?
The most recent health inspection at Evos of St Petersburg on file is from Jan 23, 2025. The public record contains six inspections in total.
What is the most common violation at Evos of St Petersburg?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Evos of St Petersburg.
How does Evos of St Petersburg compare to other restaurants in St. Petersburg?
Evos of St Petersburg most recently scored 74 out of 100, which is lower than the St. Petersburg average of 77.
Has Evos of St Petersburg's inspection record improved over time?
Results have been roughly steady. Inspections at Evos of St Petersburg have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Evos of St Petersburg means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Evos of St Petersburg inspected?
Based on the inspection history on file, Evos of St Petersburg is inspected around two times per year on average.
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