Good Eating
Last inspected: Jun 13, 2025
47
Score
Good Eating has been inspected seven times since 2022. The latest inspection on file is from Jun 13, 2025. A high risk rating points to multiple serious findings at the most recent inspection.
Recent inspections have turned up roughly the same number of issues each time, hovering near eight violations per visit.
“No paper towels” comes up most often, recorded five times in the inspection record.
That's lower than the typical St. Petersburg restaurant, which scores around 77. This restaurant has more on its record than most do.
7
Inspections
2
Critical latest
3
Major latest
3
Minor latest
Inspection History
Jun 13, 2025
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 2-1-2025. **Repeat Violation** **Admin Complaint**
50-17-3
High Priority - Nonfood-grade hose conveying potable water. Hose connected at front of the truck not food grade.
29-04-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Prep reach in cooler at cookline behind front window soiled.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink located left of the front doors had no towels. Operator placed towels during inspection. **Corrected On-Site**
31B-02-4
Basic - Worn, torn and/or soiled floors/carpeting. Floor with diamond plating soiled under prep tables and cook lines
36-10-4
Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle. No numbering observed on the exterior of the trucks
50-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. Provided at time of inspection. **Corrected On-Site**
31B-04-4
47
May 6, 2024
Routine - Food
6 critical violations. 3 major violations. 2 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On steam table: cooked chicken (113F - Hot Holding)
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In upright black refrigerator along wall in kitchen: raw beef (50F - Cold Holding)
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 02/01/2024. **Admin Complaint**
50-17-3
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly behind front counter not landing on food or food contact surfaces. 2 live flies in kitchen not landing on food or food contact surfaces.
35A-02-6
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put in gloves to serve food without first washing hands.
12A-07-5
High Priority - Container of medicine improperly stored. Medicine stored in reach in cooler behind front counter. Manager removed. **Corrected On-Site**
41-07-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen have built up food debris.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Manager replaced. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink in kitchen. Manager replaced. **Corrected On-Site**
31B-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employees beverages in reach in cooler behind front counter.
12B-13-4
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. Juices in self serve cooler lacks proper labeling information.
02D-03-4
27
Apr 12, 2024
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. MFDV was in the process of closing for today but is open and operating and selling food to the public. Operator renewed license during inspection. Verified 02-01-2025 expiration date. **Corrected On-Site**
50-17-3
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Intermediate - No soap provided at handwash sink.
31B-03-4
Basic - Food stored on floor. 5 gallon container of cooking oil and liquid margarine stored on floor.
08B-38-4
Basic - Equipment in poor repair. Bottom shelf of prep table is rusted.
14-11-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Reach-in cooler interior have accumulation of soil residues.
22-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors.
23-03-4
55
Jan 12, 2024
Routine - Food
6 critical violations. 5 major violations. 9 minor violations.
View 20 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (50F - Cold Holding) cooler behind front counter **Repeat Violation**
03A-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies next to microwave in kitchen **Repeat Violation**
35A-02-6
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Staff put on gloves and began handling food without washing hands
12A-07-5
High Priority - Dented/rusted cans present. See stop sale. Damaged/spoiled/recalled food not properly segregated. Dented cans on dry storage racks
01B-01-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. rice 9:30 (70F - Cooling from 6:00); sausage gray 9:30 (76F - Cooling from 6:00) on stove. Instructed operator to reheat items to 165F
03D-01-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage (125F - Hot Holding); cooked chicken (120F - Hot Holding) front counter. Staff increased temperature of steam table **Corrective Action Taken**
03B-01-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
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/. Employee with valid CFM arrived during inspection **Corrected On-Site**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in kitchen and restroom **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. Hand sink in kitchen and restroom **Repeat Violation**
31B-03-4
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 - Single-service articles not stored inverted or protected from contamination. To go containers behind front counter not inverted
25-06-4
Basic - Time/temperature control for safety food thawed in an improper manner. Crawfish thawing at room temperatures
06-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Over kitchen
36-37-5
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Damaged/spoiled/recalled food not properly segregated. Dented cans on dry storage racks
08B-20-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over kitchen
38-07-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverages in cooler behind front counter **Repeat Violation**
12B-13-4
16
Aug 24, 2023
Routine - Food
2 major violations.
View 2 violations
Certified Food Manager Identification
FL-02
Approved Thawing Methods Used
FL-31
82
May 19, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
86
Dec 27, 2022
Routine - Food
4 critical violations. 6 major violations. 5 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Double door reach in cooler: Raw shrimp (50F - Cold Holding) temp taken at 10:25 am. Per operator Food was purchased from Restaurant Depot less than 4 hours ago. Instructed operator to get ice bag to bring down temperature. Second temp taken registered 43F at 10:50 am. **Corrected On-Site**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Spray chemical hanging on hand wash sink directly next to case of single service jelly packs. Inspector informed operator and Jelly packets were removed.
41-10-4
High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Operator went and purchased appropriate sanitizer **Corrected On-Site**
22-48-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Case of shelled eggs in prep reach in cooler sitting on top of ready to eat foods. Inspector informed operator and eggs were removed. Raw bacon Inn black single door reach in cooler above ready to eat sausage. Indirectly informed operator and items were rearranged to protect ready to eat Foods **Corrected On-Site**
08A-05-6
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Operator unable to name the big 6 food borne illnesses. Emailed big 6 Flyer
11-07-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by dirty bowls and spatula. Employee removed **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Inspector observed food in drain of hand wash sink indicating it is used as a dump sink.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator placed paper towels **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Operator placed soap **Corrected On-Site**
31B-03-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink ran for 2 minutes 92 degrees farenheit. Operator adjusted. 100 degrees farenheit **Corrected On-Site**
27-16-4
Basic - Cutting board has cut marks and is no longer cleanable. Prep cutting board has groove marks and is no longer easily cleanable.
14-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in reach in coolers soiled with food debris and mold like substance. Hoods heavily soiled with soot but operator stated maintenance was coming to service the fryer causing the soot
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sign available but fell behind sink and is not properly visible Emailed hand wash sign
31B-04-4
Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
50-04-4
Basic - Floor soiled/has accumulation of debris. Floor between dish area equipment soiled with food debris.
36-73-4
23
Frequently Asked Questions
When was Good Eating last inspected?
The most recent health inspection at Good Eating on file is from Jun 13, 2025. The public record contains seven inspections in total.
What is the most common violation at Good Eating?
Across the inspection record, “no paper towels” has been cited five times, more than any other issue at Good Eating.
How does Good Eating compare to other restaurants in St. Petersburg?
Good Eating most recently scored 47 out of 100, which is lower than the St. Petersburg average of 77.
Has Good Eating's inspection record improved over time?
Results have been roughly steady. Inspections at Good Eating have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Good Eating 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 Good Eating inspected?
Based on the inspection history on file, Good Eating is inspected around three times per year on average.
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