Fresh Kitchen St Petersburg
Last inspected: Mar 16, 2026
90
Score
The health department has logged eight inspections at Fresh Kitchen St Petersburg, the earliest from 2022. On Mar 16, 2026, the health department conducted the most recent visit. Low risk means the most recent visit produced few or no significant findings.
There hasn't been much movement either way: counts have stayed near four violations per visit across recent inspections.
When inspectors have written things up, “in-use tongs on cooks line stored” has been the most frequent reason, cited three times.
Restaurants in St. Petersburg average 77, so Fresh Kitchen St Petersburg is doing better than most peers. The record reflects steady performance over time.
8
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Mar 16, 2026
Complaint Full
1 major violation.
View 1 violation
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/. Entire establishment is currently undergoing a full remodel. Restaurant is currently operating out of an adjoining kitchen in the same building (was previously On the Fly Food Hall, license not active). After adjoining business closed, Fresh Kitchen acquired the space and is currently using it as a corporate test kitchen. Current establishment is temporarily using the test kitchen to operate out of while remodel of original space is ongoing. Test kitchen is not currently on plans (inspector observed proper function of hand wash sinks, coolers and ware washing equipment). Customers are not permitted indoors during remodel, food is ordered from table outside on patio, food is prepared and packaged, then handed to customer in to go containers. According to ownership, all equipment will be returned to original location with the exception of rear prep area (walk in cooler relocated and additional prep equipment installed). The following link I'd for the DBPR remodel plans application: https://www.myfloridalicense.com/CheckListDetail.asp?SID=&xactCode=1030&clientCode=2010&XACT_DEFN_ID=7689 **Warning**
51-16-7
90
Oct 14, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Reading 0 ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator changed dishmachine chlorine sanitizer. Rechecked reading 50 ppm. **Corrected On-Site**
22-41-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee filling metal container with water in hand washing sink located at end of cooks line.
31A-11-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee peanut butter cups and bang energy drinks stored in reach-in cooler on cooks line not identified or segregated from food being served to the public. Operator removed items. **Corrected On-Site**
08B-49-4
74
Mar 31, 2025
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
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. Observed employee touching soiled dishes then retrieving clean dishes without removing gloves and washing hands. Discussed with operator proper hand-hygiene techniques. **Corrective Action Taken**
12A-13-4
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Located on cooks line. Operator discarded water and refilled with clean water. **Corrected On-Site**
10-05-5
Basic - In-use tongs on cooks line stored on equipment handle between uses. Employee removed tongs. **Corrected On-Site**
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching cut leafy greens in reach-in cooler on cooks line. Operator removed scoop. **Corrected On-Site**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Max temp 77f. Operator discarded water retemp at 168f **Corrected On-Site**
10-07-4
Basic - Reach-in cooler on cooks line interior have accumulation of soil residues.
22-16-4
61
Nov 25, 2024
Routine - Food
1 minor violation.
View 1 violation
Approved Thawing Methods Used
FL-31
95
Apr 8, 2024
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Plumbing Maintained; Sewage Disposal
FL-51
37
Oct 25, 2023
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. Mechanically tenderized steak cooked to 135F, consumer advisory posted, menu board does not indicate item served under temperature
02B-01-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal beverages in tall reach in cooler on prep line, removed **Corrected On-Site**
08B-49-4
Basic - In-use tongs stored on equipment door handle between uses. On grill handles on cook line **Repeat Violation**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils on prep line in 81F water
10-07-4
Basic - Standing water in bottom of metal cabinet under soda machines **Repeat Violation**
29-49-6
Basic - Current Hotel and Restaurant license not displayed. Posted during inspection **Corrected On-Site**
50-09-4
70
Feb 20, 2023
Routine - Food
3 critical violations. 7 minor violations.
View 10 violations
High Priority - Displayed food not properly protected from contamination. Multiple commercially packaged food products on shelf in hallway next to restroom in reach of customers, including an open container of maple syrup **Repeat Violation**
08B-02-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live flies in rear prep room next to walk-in cooler
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front service line-balsamic dressing with fresh garlic (53F - Cold Holding), held less than 4hrs, operator voluntarily discarded. To go orders prep line-cut cherry tomatoes (46F - Cold Holding), held less than 4hrs, new batch replaced before able to retemp **Corrective Action Taken**
03A-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone above prep table, operator moved **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic bins above triple sink, operator separated during inspection **Corrected On-Site**
24-08-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on handle to grill, operator moved during inspection **Corrected On-Site**
10-20-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Cookies packaged on site in grab and go cooler does not contain package date. Packaged drinks in same cooler does not include name/address or packaged date. Discussed proper labeling procedures with operator.
02D-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on hood filters
23-03-4
Basic - Standing water in bottom of metal cabinet under soda machine containing soda syrup
29-49-6
Basic - Standing water in floor drain/floor drain draining very slowly. Clogged floor drain under ovens on cook line
29-19-4
45
Sep 16, 2022
Routine - Food
2 critical violations. 8 minor violations.
View 10 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. Chemical dish machine chlorine 0ppm, manager replaced empty sanitizer bucket, retest 100ppm **Corrected On-Site**
22-41-4
High Priority - Displayed food not properly protected from contamination. Multiple food service products not in original packaging on shelves near restroom hallway in reach of customers, including 1 open container of maple syrup. Manager relocated items to speed racks and placed in kitchen. **Corrected On-Site**
08B-02-4
Basic - Condensation or other drainage not disposed of according to law. Condensation from a/c vents above cook line dripping onto cutting boards, manager whipped vent coverings and replaced cutting boards. **Corrective Action Taken**
28-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic and metal containers stacked above prep tables **Repeat Violation**
24-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use service utensils in standing water on cook line 84F, manager advised heating element was unplugged, dirty utensils replaced with clean utensils **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. On prep line, manager removed **Corrected On-Site**
21-04-4
Basic - Missing drain plug at dumpster.
33-11-4
Basic - Old labels stuck to food containers after cleaning. On clean plastic containers stacked above prep tables **Repeat Violation**
16-46-4
Basic - Open dumpster lid. Manager closed lid **Corrected On-Site**
33-16-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in freezer, manager removed
12B-13-4
50
Frequently Asked Questions
When was Fresh Kitchen St Petersburg last inspected?
The most recent health inspection at Fresh Kitchen St Petersburg on file is from Mar 16, 2026. The public record contains eight inspections in total.
What is the most common violation at Fresh Kitchen St Petersburg?
Across the inspection record, “in-use tongs on cooks line stored” has been cited three times, more than any other issue at Fresh Kitchen St Petersburg.
How does Fresh Kitchen St Petersburg compare to other restaurants in St. Petersburg?
Fresh Kitchen St Petersburg most recently scored 90 out of 100, which is higher than the St. Petersburg average of 77.
Has Fresh Kitchen St Petersburg's inspection record improved over time?
Results have been roughly steady. Inspections at Fresh Kitchen St Petersburg have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Fresh Kitchen St Petersburg 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 Fresh Kitchen St Petersburg inspected?
Based on the inspection history on file, Fresh Kitchen St Petersburg is inspected around two times per year on average.
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