Frescos Waterfront Bistro
Last inspected: Dec 2, 2025
90
Score
Frescos Waterfront Bistro appears in inspection records 10 times, starting in 2023. The latest inspection on file is from Dec 2, 2025. A low risk tier reflects an inspection that turned up minimal issues.
Violation counts have been trending down, averaging around three violations across recent inspections versus roughly six violations before.
The most common issue across all inspections has been “handwash sink used for purposes other than handwashing”, showing up two times.
That puts the facility ahead of the local pack: the average St. Petersburg restaurant scores 77. The full picture is one of consistent compliance.
10
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Dec 2, 2025
Complaint Full
1 major violation.
View 1 violation
Intermediate - Handwash sink used for purposes other than handwashing. Kitchen knife stored in hand sink on cook line. Item was removed. **Repeat Violation**
31A-11-4
90
Nov 13, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Inside reach in deli cooler across from stove burners. - From follow-up inspection 2025-11-13: **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Outside bar ice bin interior soiled with black mold like substance. Outside ice machine interior soiled with black mold like substance. - From follow-up inspection 2025-11-13: **Time Extended**
22-20-5
90
Nov 7, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food items inside reach in deli cooler across from stove burner on cook line: butter (46F - Cold Holding); shredded mozzarella cheese (47F - Cold Holding); cooked penne (46F - Cold Holding); cooked noodles (47F - Cold Holding) Items were moved into the walk in cooler to bring down the temperatures. The inspector re-checked the temperatures at 12:20pm, and the temperatures had not came down. The inspector discussed with the manager and chef that all time/temperature control for safety food items must be removed from the reach in deli cooler and food items should not be stored in the cooler unless it can maintain them at 41 degrees or below. **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed ice in hand sink in inside bar area. Discussed with manager on site. **Corrective Action Taken**
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Outside bar ice bin interior soiled with black mold like substance. Outside ice machine interior soiled with black mold like substance.
22-20-5
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Coffee on prep table next to hand sink by walk in cooler. Item moved. **Corrected On-Site**
12B-12-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Inside reach in deli cooler across from stove burners.
05-09-4
67
May 5, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. - From follow-up inspection 2025-05-05: **Time Extended**
16-46-4
95
Mar 5, 2025
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs and some raw fish items need identification on menus. Discussed with general manager.
02B-01-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna **Corrected On-Site** **Repeat Violation**
06-09-1
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
10-17-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Ripped/worn tin foil used as shelf cover. Cooks line
14-20-4
70
Nov 12, 2024
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Wiping Cloths Properly Used and Stored
FL-41
35
Apr 1, 2024
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
45
Oct 2, 2023
Complaint Full
6 critical violations. 2 minor violations.
View 8 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink sanitizing at 0 ppm quaternary. Quaternary not feeding through tube into sink. Employees filled three compartment sink with quaternary to 200 ppm. **Corrected On-Site**
22-42-4
High Priority - Copper or copper alloys in contact with foods with a pH below 6. Copper mugs used for Moscow Mules having a ph below 6. Manager discarded mugs. **Corrected On-Site**
14-02-4
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. Cook on cook line touched hamburger bun with bare hands. Bread is not heated to 145 F.
09-01-4
High Priority - Quaternary ammonium sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Wiping cloth solution sanitizing at 0 ppm quaternary. Quaternary not feeding through tube into sink. Employees filled wiping cloth solution with quaternary to 200 ppm. **Corrected On-Site**
22-53-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw shrimp in walk in cooler. Person in charge stored raw shrimp over raw beef. Inspector advised about proper food storage. **Corrected On-Site**
08A-20-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bib underneath dish machine and hose bib outside by ice machine do not have vacuum breakers.
29-34-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris in first oven on cook line.
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at outdoor bar hand wash sink. Manager put up hand wash sign. **Corrected On-Site**
31B-04-4
37
Jun 21, 2023
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Personal Cleanliness
FL-40
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
33
Feb 8, 2023
Routine - Food
7 critical violations. 1 major violation. 6 minor violations.
View 14 violations
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 registering 0 ppm chlorine. Sanitization will be done in three-compartment sink at 200 ppm quaternary.
22-41-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer went from dirty plates to clean plates with no hand wash in between.
12A-13-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Current license expired 2/1/2022. **Repeat Violation** **Admin Complaint**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw meat over ready-to-eat feta cheese in walk in cooler. Manager rearranged so raw meat is below ready-to-eat feta cheese. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler underneath steam table: American cheese (50F - Cold Holding); raw chicken (50F - Cold Holding) Manager moved items to walk in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside hose bib is lacking a vacuum breaker.
29-34-4
High Priority - Copper or copper alloys in contact with foods with a pH below 6. Copper mugs used to serve vodka and ginger beers.
14-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Cleaning solution bottle in outside patio area not labeled.
41-17-4
Basic - Wiping cloth sanitizing solution stored on the floor. Wiping cloth solution on cook line stored on floor. Inspector advised Manager of double bucket method. Manager emptied into clean bucket and put clean bucket inside of dirty bucket. **Corrected On-Site**
21-38-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket behind inside bar not inverted for protection.
24-05-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee on cook line engaged in food preparation and no hair restraint.
13-03-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle, employee stored properly. **Corrected On-Site**
10-20-4
Basic - Open dumpster lid.
33-16-4
Basic - Working containers of food removed from original container not identified by common name. Container of flour by hand wash sink in kitchen removed from original container and not labeled. Manager labeled. **Corrected On-Site**
02D-01-5
23
Frequently Asked Questions
When was Frescos Waterfront Bistro last inspected?
The most recent health inspection at Frescos Waterfront Bistro on file is from Dec 2, 2025. The public record contains 10 inspections in total.
What is the most common violation at Frescos Waterfront Bistro?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited two times, more than any other issue at Frescos Waterfront Bistro.
How does Frescos Waterfront Bistro compare to other restaurants in St. Petersburg?
Frescos Waterfront Bistro most recently scored 90 out of 100, which is higher than the St. Petersburg average of 77.
Has Frescos Waterfront Bistro's inspection record improved over time?
Yes. Recent inspections at Frescos Waterfront Bistro have averaged around three violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Frescos Waterfront Bistro 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 Frescos Waterfront Bistro inspected?
Based on the inspection history on file, Frescos Waterfront Bistro is inspected around four times per year on average.
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