Flatbread & Butter
Last inspected: Mar 20, 2026
43
Score
Inspectors have visited Flatbread & Butter nine times, with records going back to 2022. Flatbread & Butter was last inspected on Mar 20, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Recent visits have flagged more than earlier ones: around 16 violations per visit lately, up from roughly six violations before.
Across the inspection history, “employee with no hair restraint while engaging” is the issue that surfaces most often, recorded three times.
By comparison, the average St. Petersburg facility scores 77, putting Flatbread & Butter on the weaker side. This restaurant has more on its record than most do.
9
Inspections
0
Critical latest
3
Major latest
11
Minor latest
Inspection History
Mar 20, 2026
Routine - Food
3 major violations. 11 minor violations.
View 14 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained white cutting boards on reach in deli coolers. Can opener blade and mixers soiled with dried food debris. Front load bread slicer heavily soiled with food debris. **Repeat Violation** - From follow-up inspection 2026-03-20: All food contact surface cited at initial inspection are soiled with dried food debris at the time of the callback inspection. **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee training certificates for Paige A. Completion date of 5/12/2026 and Madison C. Completed date of 6/26/2025 through SafeStaff. - From follow-up inspection 2026-03-20: **Time Extended**
53B-14-5
Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Ran water at handsink next to three compartment sink. Water temperature tested at 72 degrees. Hot water knob not dispensing water. - From follow-up inspection 2026-03-20: Probe thermometer read a consistent 72 degrees while testing water temperature at the handsink at the end of the cook line during the callback inspection. **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. - From follow-up inspection 2026-03-20: **Time Extended**
42-01-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin interior (top corner) soiled with black mold like substance. **Repeat Violation** - From follow-up inspection 2026-03-20: Interior soiled with black substance at the callback inspection. **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Handles heavily soiled on double door reach in cooler across from wooden prep table in bakery area. - From follow-up inspection 2026-03-20: Handles heavily soiled with dried food debris at the callback inspection. Discussed with bakery employee who was onsite. **Time Extended** **Corrective Action Taken**
23-24-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. License posted in front counter expired on 2/1/2025. **Repeat Violation** - From follow-up inspection 2026-03-20: License posted by unisex restroom expired on 2/1/2024. License posted in front counter expired on 2/1/2025 **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. White cutting boards on reach in deli coolers grooved. Red cutting board grooved. - From follow-up inspection 2026-03-20: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Food debris on floors under prep tables and reach in coolers on cook line. - From follow-up inspection 2026-03-20: Floors under equipment soiled with food debris during the callback inspection. **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Convection oven interior soiled with burnt food debris. **Repeat Violation** - From follow-up inspection 2026-03-20: Interior soiled with burnt and dried food debris at the callback inspection. **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled with black substance on reach in deli coolers next to counter mixer in kitchen. **Repeat Violation** - From follow-up inspection 2026-03-20: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Plumbing system in disrepair. Hot water knob not dispensing hot water at handsink at end of cook line. - From follow-up inspection 2026-03-20: Hot water knob in disrepair and not dispensing hot water at handsink at the end of the kitchen cook line. **Time Extended**
29-08-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior soiled with food debris in multiple reach in deli coolers on through kitchen and bakery area. - From follow-up inspection 2026-03-20: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Inside 4 door reach in cooler next to handsink in bakery area. - From follow-up inspection 2026-03-20: Stand water observed at bottom of 4 door reach in cooler in the bakery area. Discussed with bakery employee who was onsite. **Time Extended** **Corrective Action Taken**
29-49-6
43
Mar 18, 2026
Routine - Food
4 critical violations. 5 major violations. 13 minor violations.
View 22 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. A chlorine spray bottle was stored on the prep table across from the cook line and tested at 200+ PPM. The inspector discussed the proper chlorine sanitizer concentration with the kitchen staff, and demonstrated how to dilute the chemical with water, and then showed them how to test it to ensure it is at the correct strength.Chlorine spray bottle now testing at 100 PPM. **Corrected On-Site** **Repeat Violation**
41-27-4
High Priority - Metal stem-type thermometer soiled. The inspector asked the kitchen employee if they had a thermometer for checking food temperatures, the employee returned with a thermometer taken from the bakery that was soiled with dried food debris. The inspector discussed it with the kitchen staff and sanitized the thermometer using alcohol wipes. **Corrective Action Taken**
22-12-5
High Priority - Live, small flying insects found 2 live flies observed landing on white containers used to stored dough. The inspector showed the employee who was working in the bakery and discussed washing and sanitizing the container before use. Containers were washed and sanitized during the inspection. 1 live fly observed flying around in bakery prep area. **Warning**
35A-02-7
High Priority - Chlorine sanitizer in spray bottle not at proper minimum strength. Chlorine spray bottle testing at 200+ PPM. Chlorine was diluted with water and now testing at 100 PPM. **Corrected On-Site**
22-39-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained white cutting boards on reach in deli coolers. Can opener blade and mixers soiled with dried food debris. Front load bread slicer heavily soiled with food debris. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Dish scrubber stored inside handsink in front counter area. Inspector moved item and discussed with the front counter employees. **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary or chlorine test kit observed. **Repeat Violation**
16-37-1
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee training certificates for Paige A. Completion date of 5/12/2026 and Madison C. Completed date of 6/26/2025 through SafeStaff.
53B-14-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Ran water at handsink next to three compartment sink. Water temperature tested at 72 degrees. Hot water knob not dispensing water.
27-16-4
Basic - Buildup of food debris/soil residue on equipment door handles. Handles heavily soiled on double door reach in cooler across from wooden prep table in bakery area.
23-24-4
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. -Fly control device in kitchen area observed with approximately 20 dead flies in the control device. Item moved and dead flies were discarded. -Clear plastic cup of vinegar covered in plastic wrap with a few dead flies observed stored on top of shelf above prep table in the middle of kitchen/cook line. Item discarded. **Corrected On-Site** **Warning**
35A-06-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin interior (top corner) soiled with black mold like substance. **Repeat Violation**
22-20-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Convection oven interior soiled with burnt food debris. **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled with black substance on reach in deli coolers next to counter mixer in kitchen. **Repeat Violation**
23-03-4
Basic - Plumbing system in disrepair. Hot water knob not dispensing hot water at handsink at end of cook line.
29-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior soiled with food debris in multiple reach in deli coolers on through kitchen and bakery area.
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Inside 4 door reach in cooler next to handsink in bakery area.
29-49-6
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Insect control device installed over food preparation area. Electric control device with approximately 20 dead flies hanging above prep table storing order tablets and next to the can opener and the panini hot press. Electric control device stored above mixer and hot plates where an employee is actively cooking bagels in the bakery area. Both control devices were taken down and flies were discarded. **Corrected On-Site**
35B-02-4
Basic - Floor soiled/has accumulation of debris. Food debris on floors under prep tables and reach in coolers on cook line.
36-73-4
Basic - Cutting board has cut marks and is no longer cleanable. White cutting boards on reach in deli coolers grooved. Red cutting board grooved.
14-09-4
Basic - Current Hotel and Restaurant license not displayed. License posted in front counter expired on 2/1/2025. **Repeat Violation**
50-09-4
17
Oct 6, 2025
Routine - Food
2 critical violations. 4 major violations. 5 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food items stored inside reach in deli cooler next to counter top burners: pulled raw shelled eggs (50F - Cold Holding); raw salmon (48F - Cold Holding); house made red salsa (48F - Cold Holding) Food items were placed inside reach in deep freeze to bring down the temperature. Re-temped items at 10:44: pulled raw shelled eggs (45F - Cold Holding); raw salmon (40F - Cold Holding); house made red salsa (39F - Cold Holding) **Corrective Action Taken**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary spray bottle testing at 500+ PPM. Chemical was diluted with water and is now testing at 400 PPM. **Corrected On-Site**
41-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with dried food debris. Reach in deli cooler cutting boards stained.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary test kit not observed.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand sink in bakery prep area. A stack of paper towels was placed at the hand sink. **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Of purple liquid substance stored next to hand sink in front counter bar area. **Repeat Violation**
41-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in deep freezer soiled with dried food and black substance.
23-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Conventional oven interior soiled with dried food debris.
22-08-4
Basic - Employee with no hair restraint while engaging in food preparation. For employee preparing food in kitchen area. **Repeat Violation**
13-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior soiled with black mold and lime scale build up.
22-20-5
Basic - Current Hotel and Restaurant license not displayed. Expired on 2/1/2024.
50-09-4
39
Mar 3, 2025
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Food in Good Condition, Safe, and Unadulterated
FL-13
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
70
Nov 1, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
67
Mar 6, 2024
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly by garbage can outside of restroom not landing on food or food contact surfaces.
35A-02-6
High Priority - Raw animal food stored over or with unwashed produce. Raw shelled eggs over limes in upright reach in cooler. Manager stored correctly. **Corrected On-Site**
08A-04-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler at end of toaster oven has built up food debris. **Repeat Violation**
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs on menu not identified as raw or undercooked. Manager corrected menus. **Corrected On-Site**
02B-01-5
Basic - Working containers of food removed from original container not identified by common name. Container of flour not labeled in new prep area. Manager labeled. **Corrected On-Site**
02D-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table behind front counter. Employee removed. **Corrected On-Site**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop in sugar touching the food. Manager stored correctly. **Corrected On-Site**
10-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven in kitchen has built up food debris.
22-08-4
Basic - Single-service articles improperly stored. Pizza boxes stored on floor of new storage space. Manager stored off the floor. **Corrected On-Site**
25-05-4
45
Aug 17, 2023
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
74
Mar 6, 2023
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in kitchen not landing on food or food contact surfaces. **Repeat Violation**
35A-02-6
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 - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in coolers have built up food debris.
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
Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks underneath main bar area are not adequately secured. **Repeat Violation**
51-11-4
Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters on top of coffee machine not protected.
25-06-4
58
Aug 8, 2022
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink in kitchen does not have a vacuum breaker on the hose bibb.
29-34-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk dispensing machine behind front counter: milk (46F - Cold Holding) Manager put a bag of ice on the milk. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in kitchen area. 1 live fly in dining room. **Repeat Violation**
35A-02-6
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon flatbread does not identify salmon as being raw or undercooked. Manager corrected menu to reflect as a raw or undercooked item. **Corrected On-Site**
02B-01-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Toaster oven in kitchen has built up food debris. **Repeat Violation**
22-02-4
Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks under front service counter are not properly secured. **Repeat Violation**
51-11-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on reach in cooler to the right of the oven has grooved cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Floors not maintained smooth and durable. Floor tiles near reach in cooler to the right of toaster oven are in disrepair. **Repeat Violation**
36-11-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in three freezer in rear storage area.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on mini fridge under front counter have built up food debris.
23-03-4
39
Frequently Asked Questions
When was Flatbread & Butter last inspected?
The most recent health inspection at Flatbread & Butter on file is from Mar 20, 2026. The public record contains nine inspections in total.
What is the most common violation at Flatbread & Butter?
Across the inspection record, “employee with no hair restraint while engaging” has been cited three times, more than any other issue at Flatbread & Butter.
How does Flatbread & Butter compare to other restaurants in St. Petersburg?
Flatbread & Butter most recently scored 43 out of 100, which is lower than the St. Petersburg average of 77.
Has Flatbread & Butter's inspection record improved over time?
No. Recent inspections at Flatbread & Butter have averaged around 16 violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Flatbread & Butter 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 Flatbread & Butter inspected?
Based on the inspection history on file, Flatbread & Butter is inspected around two times per year on average.
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