Fortu
Last inspected: Jan 14, 2026
95
Score
Public records show nine inspections at Fortu stretching back to 2023. The newest entry in the record is dated Jan 14, 2026. 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 eight violations to closer to three violations per visit.
“Food-contact surface soiled with food debris” comes up most often, recorded three times in the inspection record.
The city-wide average for St. Petersburg sits at 77, putting Fortu on the better side of that line. The full picture is one of consistent compliance.
9
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Jan 14, 2026
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Grooved cutting boards on reach in coolers on cook line. - From follow-up inspection 2026-01-14: **Time Extended**
14-09-4
95
Jan 6, 2026
Complaint Full
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Three compartment sink set up with quaternary sanitizer testing at 200 PPM.
22-49-4
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. Chlorine dish machine testing at 0 PPM. **Warning**
22-41-4
Basic - Cutting board has cut marks and is no longer cleanable. Grooved cutting boards on reach in coolers on cook line.
14-09-4
70
Nov 7, 2025
Routine - Food
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior soiled with burnt food debris. **Warning** - From follow-up inspection 2025-11-07: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. License posted expired 2/1/2025. **Warning** - From follow-up inspection 2025-11-07: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Clean containers wet nesting on shelf above prep table. **Warning** - From follow-up inspection 2025-11-07: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Old labeled on clean containers stored on shelf over prep table. **Warning** - From follow-up inspection 2025-11-07: **Time Extended**
16-46-4
82
Nov 5, 2025
Routine - Food
1 critical violation. 4 major violations. 5 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food items inside walk in cooler: cooked pork (49F - Cold Holding); cooked beef (47F - Cold Holding); raw cod (49F - Cold Holding); raw beef steak (49F - Cold Holding) Observed ambient thermometer inside walk in cooler reading at 46 degrees. Employees iced down items in walk in cooler to bring temperatures down and maintain them at 41 degrees or below. Food items stored inside read in deli coolers across from stove top burners on cook line: raw chicken (60F - Cold Holding); raw beef (60F - Cold Holding); cut cabbage (60F - Cold Holding) Temperatures were not taken today, and there was no way to determine how long the food items had been out of temperature. The chef on duty voluntarily discarded the food items. The inspector discussed the importance of not storing Time/Temperature Control for Safety food items in the unit. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained reach in deli coolers cutting boards on cook line. Can opener blade soiled with dried food debris. **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Plastic container stored inside hand sink in bar area. Item removed. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit observed. **Warning**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand sink in bar area. Employee stocked hand sink with paper towels. **Corrected On-Site** **Repeat Violation** **Warning**
31B-02-4
Basic - Current Hotel and Restaurant license not displayed. License posted expired 2/1/2025. **Warning**
50-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean containers wet nesting on shelf above prep table. **Warning**
24-08-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior soiled with burnt food debris. **Warning**
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Missing at hand sink in bar area. Chef on duty printed hand washing sign and posted it. **Corrected On-Site** **Warning**
31B-04-4
Basic - Old labels stuck to food containers after cleaning. Old labeled on clean containers stored on shelf over prep table. **Warning**
16-46-4
45
Feb 24, 2025
Complaint Full
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
67
Nov 12, 2024
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
45
Jun 12, 2024
Routine - Food
3 major violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning** - From follow-up inspection 2024-06-12: **Time Extended**
53A-03-7
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table in kitchen soiled with food debris. **Warning** - From follow-up inspection 2024-06-12: **Time Extended**
22-02-4
Intermediate - - From initial inspection : 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** - From follow-up inspection 2024-06-12: **Time Extended**
53B-13-5
74
Jun 4, 2024
Routine - Food
5 critical violations. 4 major violations. 11 minor violations.
View 20 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine reads 0 ppm chlorine and temperature only reached 134.6 F. Sanitization will occur in three compartment sink at 200 ppm quaternary. **Warning**
22-49-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on gloves after entering the kitchen 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. 2 live flies in kitchen not landing on food or food contact surfaces. **Warning**
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line: salmon (52F - Cold Holding); hibachi fish (52F - Cold Holding); raw beef (52F - Cold Holding) temperatures taken at 4:40 pm. Manager moved items to reach in freezer. Temperatures taken again at 5:15 pm: salmon (42F - Cold Holding); hibachi fish (40F - Cold Holding); raw beef (43F - Cold Holding) **Corrected On-Site** **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. In steam oven: potatoes (106F - Hot Holding) Tempe taken at 4:40 pm. Manager reheated to 188 F. **Corrected On-Site** **Warning**
03B-01-6
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table in kitchen soiled with food debris. **Warning**
22-02-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-05-6
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
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Establishment is vacuum sealing steaks and holding longer than 48 hours with no time or date stamp. **Warning**
03G-53-1
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Establishment is vacuum sealing steaks and holding longer than 48 hours. **Warning**
03G-54-1
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
42-01-4
Basic - Wiping cloth sanitizing solution stored on the floor. Employee stored properly. **Corrected On-Site** **Warning**
21-38-4
Basic - Working containers of food removed from original container not identified by common name. Flour removed from its original container and not labeled. **Warning**
02D-01-5
Basic - Current Hotel and Restaurant license not displayed. Manager posted. **Corrected On-Site** **Warning**
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table in kitchen. Manager removed. **Corrected On-Site** **Warning**
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Warning**
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
Basic - Food stored on floor. Coconut cream stored on floor in dry goods storage area. **Warning**
08B-38-4
Basic - Handwashing sign provided at a hand sink used by food employees in kitchen covered up by papers. Manager removed papers. **Corrected On-Site** **Warning**
31B-04-4
18
Nov 6, 2023
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Fortu last inspected?
The most recent health inspection at Fortu on file is from Jan 14, 2026. The public record contains nine inspections in total.
What is the most common violation at Fortu?
Across the inspection record, “food-contact surface soiled with food debris” has been cited three times, more than any other issue at Fortu.
How does Fortu compare to other restaurants in St. Petersburg?
Fortu most recently scored 95 out of 100, which is higher than the St. Petersburg average of 77.
Has Fortu's inspection record improved over time?
Yes. Recent inspections at Fortu have averaged around three violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Fortu 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 Fortu inspected?
Based on the inspection history on file, Fortu is inspected around four times per year on average.
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