Good Fortune
Last inspected: Dec 11, 2025
32
Score
The health department has logged 11 inspections at Good Fortune, the earliest from 2022. The most recent report on file is from Dec 11, 2025. High risk indicates the latest inspection turned up problems worth knowing about.
There hasn't been much movement either way: counts have stayed near 10 violations per visit across recent inspections.
Looking across the full record, “food-contact surface soiled with food debris” is the recurring theme, flagged six times.
By comparison, the average St. Petersburg facility scores 77, putting Good Fortune on the weaker side. This restaurant has more on its record than most do.
11
Inspections
1
Critical latest
7
Major latest
6
Minor latest
Inspection History
Dec 11, 2025
Routine - Food
1 critical violation. 7 major violations. 6 minor violations.
View 14 violations
High Priority - Quaternary ammonium sanitizer in spray bottle not at proper minimum strength. Quaternary sanitizer bucket in kitchen cook line testing at 0 PPM. No chemical was observed flowing through the chemical dispenser line in that area. The quaternary chemical dispenser in the other prep kitchen area with the walk in cooler was dispensing chemical, but quaternary sanitizer also tested at 0 PPM. Both quaternary chemical dispensers at three compartment sinks are not testing at the correct PPM. Employee in charge reach out to service provider to correct the equipment and set up chlorine sanitizer bucket that testing at 50 PPM. **Corrected On-Site**
22-40-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained white cutting boards in kitchen area and on reach in deli cooler. Soda gun nozzles soiled in bar area. **Repeat Violation**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit observed.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand sinks in on cook line and next to three compartment sink. Missing at hand sink in sushi bar area. All dispenser were stocked. **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. Missing at hand sink in sushi bar area. Item stocked. **Corrected On-Site**
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Manager on duty unable to locate written procedures for sushi rice head on time, emailed person in charge TOHC form. **Corrective Action Taken** **Repeat Violation**
03F-10-5
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. Observed employee training certificate Austin Z. completion date of 6/21/2025 through Food Safety First. No other training certificates could be provided. **Repeat Violation**
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle of light yellow liquid substance stored at front hostesses area and in bar area. Employees labeled sanitizer. **Corrected On-Site**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Stored inside container of washed cut Brussels sprouts. Item removed. **Corrected On-Site**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Grooved white cutting boards in kitchen area and on reach in deli cooler.
14-09-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior heavily soiled with grease and dried burnt food debris. **Repeat Violation**
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Missing at hand sink next to three compartment sink. Person In charge posted hand sign at the time of inspection. **Corrected On-Site**
31B-04-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior soiled with dried food debris inside reach in cooler across from stove top burner
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Standing water at bottom of interior of reach in cooler across from stove top burner
29-49-6
32
May 12, 2025
Routine - Food
3 critical violations. 4 major violations. 10 minor violations.
View 17 violations
High Priority - Live, small flying insects found 1 live fly next to stand mixer in prep area
35A-02-7
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Unpackaged raw salmon over mango and krab stick in reach in freezer
08A-02-6
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sushi rice at sushi bar, held less than 4 hours
03F-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Trash can in front of hand sink on cook line
31A-09-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Manager on duty unable to locate written procedures, blank form emailed to manager
03F-10-5
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. Manager on duty unable to locate all valid training certificates **Repeat Violation**
53B-13-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained **Repeat Violation**
22-02-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Equipment in poor repair. Broken cooler doors behind bar
14-11-5
Basic - Floor area(s) covered with standing water. Walk in cooler **Repeat Violation**
36-22-4
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 in flour and corn starch bins, removed **Corrected On-Site**
10-01-5
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Double door oven in prep area **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Good filters soiled Cooler gaskets soiled Accumulation of dust on monitors over cook line **Repeat Violation**
23-03-4
Basic - Soiled dry wiping cloth in use. Prep cooler in kitchen
21-10-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Waste line missing at soda gun holster. Behind bar
29-17-4
26
Apr 1, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Double door oven in rear prep area has food debris buildup. **Warning** - From follow-up inspection 2025-04-01: **Time Extended**
22-08-4
95
Dec 3, 2024
Routine - Food
2 critical violations. 4 major violations. 5 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
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
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
27
Jul 11, 2024
Complaint Partial
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler across from cook top has built up food debris. **Repeat Violation** - From follow-up inspection 2024-07-11: Cutting board on reach in cooler across from cook top has built up food debris. **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on reach in cooler in kitchen **Repeat Violation** - From follow-up inspection 2024-07-11: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. - From follow-up inspection 2024-07-11: **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handle In kitchen. - From follow-up inspection 2024-07-11: **Time Extended**
10-20-4
78
Jun 26, 2024
Complaint Partial
4 critical violations. 2 major violations. 6 minor violations.
View 12 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Raw beef vacuum sealed and dated 6/12/2024 in walk in cooler. 5 lbs.
01B-13-4
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. Dish machine is currently at 0 ppm chlorine after running three times. Sanitization will occur in three compartment sink at 200 ppm quaternary. **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched cell phone and continued to prep food without washing hands.
12A-29-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in warehouse washing area not landing on food or food contact surfaces. 1 live fly in bar are not landing on food or food contact surfaces. **Repeat Violation**
35A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler across from cook top has built up food debris. **Repeat Violation**
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled bottle of sanitizer on hostess stand. Employee labeled. **Corrected On-Site**
41-17-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Floor area(s) covered with standing water in between cooktop and reach in cooler on cook line.
36-22-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handle In kitchen.
10-20-4
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. Raw beef vacuum sealed and dated 6/12/2024 in walk in cooler. 5 lbs.
03G-54-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on reach in cooler in kitchen **Repeat Violation**
40-06-5
33
Apr 26, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen have built up food debris. **Repeat Violation** **Warning** - From follow-up inspection 2024-04-26: Cutting boards in kitchen have built up food debris. **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets by ice machine in prep area not inverted for protection. **Repeat Violation** **Warning** - From follow-up inspection 2024-04-26: **Time Extended**
24-05-4
86
Apr 23, 2024
Routine - Food
5 critical violations. 2 major violations. 6 minor violations.
View 13 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
10
Dec 18, 2023
Routine - Food
2 critical violations. 4 major violations. 8 minor violations.
View 14 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
21
Feb 20, 2023
Routine - Food
4 critical violations. 7 major violations. 9 minor violations.
View 20 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 sanitizing at 0 ppm chlorine. Manager set up three-compartment sink at 200 ppm quaternary. Sanitation of ware washing will be done in three-compartment sink. **Corrective Action Taken**
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 dishes to clean dishes with no hand wash.
12A-13-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in mens restroom not landing on food or food contact surfaces.
35A-02-6
High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade towel liner used for storage of tuna salmon.
14-86-1
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 - Handwash sink not accessible for employee use at all times. Sushi hand wash sink is blocked by counter top.
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at either hand wash sink in kitchen area. Manager replaced paper towels. **Corrected On-Site**
31B-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
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Inspector emailed copy of Time as a Public Health Control paperwork to certified food manager. **Corrective Action Taken**
03F-10-5
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.
53B-14-5
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 4 dead and trapped flies in light device in window sill of kitchen. Manager removed. **Corrected On-Site**
35A-06-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like debris on interior of ice machine at far end of three-compartment sink.
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine. Dish machine exterior is soiled with food debris.
16-21-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted for protection in closet area by dish machine.
24-05-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Food stored on floor. Rice and soda boxes stored on floor of closet area by dish machine.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle n kitchen area. Manager stored properly. **Corrected On-Site**
10-20-4
Basic - Open dumpster lid.
33-16-4
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Front door is left open.
35B-05-4
17
Aug 2, 2022
Food-Licensing Inspection
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from hand wash sink in hot kitchen: shrimp (64F - Cold Holding); short ribs (48F - Cold Holding); pork belly (48F - Cold Holding); coconut sauce (48F - Cold Holding) temperatures taken at 12:00 pm. Manager put items in reach in freezer. Coconut sauce 42 F, shrimp 43 F. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Thawing of fish in hand wash sink at sushi prep area.
31A-11-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash signs at men's and women's restroom.
31B-04-4
74
Frequently Asked Questions
When was Good Fortune last inspected?
The most recent health inspection at Good Fortune on file is from Dec 11, 2025. The public record contains 11 inspections in total.
What is the most common violation at Good Fortune?
Across the inspection record, “food-contact surface soiled with food debris” has been cited six times, more than any other issue at Good Fortune.
How does Good Fortune compare to other restaurants in St. Petersburg?
Good Fortune most recently scored 32 out of 100, which is lower than the St. Petersburg average of 77.
Has Good Fortune's inspection record improved over time?
Results have been roughly steady. Inspections at Good Fortune have averaged around 10 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Good Fortune 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 Fortune inspected?
Based on the inspection history on file, Good Fortune is inspected around three times per year on average.
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