Karma Juice Bar
Last inspected: Jan 7, 2026
67
Score
Public records show nine inspections at Karma Juice Bar stretching back to 2022. Karma Juice Bar was last inspected on Jan 7, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
The picture has improved over the last few visits: recent inspections have averaged around six violations, down from roughly 10 violations earlier in the record.
“Raw animal food stored over/not properly separated” accounts for the largest share of issues, appearing three times across the record.
The city-wide average sits at 77, which Karma Juice Bar's 67 doesn't quite reach. The full record sits in fairly typical territory for a working restaurant.
9
Inspections
1
Critical latest
1
Major latest
3
Minor latest
Inspection History
Jan 7, 2026
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs and raw comminuted beef stored above ready to eat chicken in standing reach-in cooler located in rear prep area. Discussed with employee proper storage. Employee relocated items to store accordingly. **Corrected On-Site**
08A-05-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Employees at dish pit is unaware if establishment has chemical test strips.
16-37-1
Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Standing reach-in cooler located in hallway next to guest restroom unsecured during inspection.
08B-63-4
Basic - Covered waste receptacle not provided in women's bathroom. Unisex restroom with uncovered trash receptacle.
32-12-6
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. three compartment sink set up and being utilized in the wrong order. Only two compartments were filled. Observed one sink with soap and water and a second sink with sanitizer. Explained to employee the proper method of wash-rinse-sanitizer.
16-13-5
67
Jul 21, 2025
Routine - Food
3 major violations. 9 minor violations.
View 12 violations
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. Inspector will provide a procedure via email.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of oven located in rear corner, next to reach-in freezer, with old food debris.
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Mushrooms soup in reach in cooler not date marked. Manager corrected and date marked. **Corrected On-Site**
02C-02-5
Basic - Employee with no hair restraint while engaging in food preparation. Not all employees utilizing hair restraints when preparing food. **Repeat Violation**
13-03-4
Basic - Equipment in poor repair. Shelf in reach-in cooler located in prep area needs repair. Located on right side door, lower section, of cooler.
14-11-5
Basic - Food stored on floor. Cases of water and almond milk stored on floor at front counter. Discussed proper storage with manager who relocated items. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - No Heimlich maneuver/choking sign posted. Inspector will provide a poster via email.
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler behind front counter with dark mold-like substance or slime.
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop at mop sink stored inside the sink basin. Manager corrected. **Corrected On-Site**
42-01-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket at front tested zero ppm. Discussed with manager who provided employees with a new sanitizer bucket at 200 PPM QAC. **Corrected On-Site**
21-08-4
Basic - Wiping cloth sanitizing solution stored on the floor. Discussed with manager who corrected by utilizing two buckets, one to seperate the other from the floor. **Corrected On-Site**
21-38-4
47
Apr 24, 2025
Routine - Food
No violations found.
100
Feb 3, 2025
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Zip loc bag of raw beef stored in reach in cooler over sliced provolone. Operator moved. **Corrected On-Site**
08A-05-6
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher touched hair then continued to work no hand wash. Line cook wiped nose with back of hand and continued to work no hand wash. Inspector educated operator then relayed to staff about proper hand washing. **Corrective Action Taken**
12A-10-4
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
Intermediate - Manager or person in charge lacking proof of food manager certification.
53A-01-7
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-01-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Food stored on floor. Operator moved carrots off prep room floor **Corrected On-Site**
08B-38-4
47
Jul 19, 2024
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Personal Cleanliness
FL-40
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
47
Mar 7, 2024
Routine - Food
3 critical violations. 4 major violations. 6 minor violations.
View 13 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
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
Oct 23, 2023
Routine - Food
4 critical violations. 3 major violations. 2 minor violations.
View 9 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Repeat Violation** **Admin Complaint**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Employee moved raw shell eggs under ready to eat bean portions in reach in cooler of prep area
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. bean salad portion (55F - Cold Holding); cucumber salad portion (55F - Cold Holding); potato salad portion (55F - Cold Holding) portions placed in sandwich prep table at 11am. Temped at 4pm
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bean salad portion (55F - Cold Holding); cucumber salad portion (55F - Cold Holding); potato salad portion (55F - Cold Holding) portions placed in sandwich prep table at 11am. Temped at 4pm
03A-02-5
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.
11-07-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for 3 compartment sink
16-37-1
Intermediate - No soap provided at handwash sink. Kitchen area
31B-03-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
37
Jun 30, 2023
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips at time of inspection.
16-37-1
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. Emailed operator updated education packet.
11-26-1
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - Old labels stuck to food containers after cleaning. Old labels stuck on clean dishes by 3 compartment sink.
16-46-4
Basic - Raw fruits/vegetables not washed prior to preparation. Avocado not washed before preparation. Employee washed case of avocados. **Corrected On-Site**
08B-39-4
61
Dec 13, 2022
Routine - Food
3 critical violations. 5 major violations. 3 minor violations.
View 11 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Fresh garlic in oil in tall double door reach-in cooler of back storage area dates 12/02 should've been used or discarded 12/08 midnight **Warning**
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Fresh garlic in oil in tall double door reach-in cooler of back storage area dates 12/02 should've been used or discarded 12/08 midnight **Warning**
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Double door reach-in cooler under juicer of front line: half and half creamer 47 degrees F, almond milk 47 degrees F, Double door reach-in cooler under blender of front line: vanilla almond milk 44 degrees **Warning**
03A-02-5
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. Person in charge unable to name the big 6 foodborne illnesses and their signs or symptoms. Emailed big 6 flyer **Warning**
11-07-5
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee stated she was unaware of what the proper cold holding temperature is for time/temperature control for safety foods. **Warning**
53B-15-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Oat milk at 10:13 opened at 8 ambient cooling 47 degrees F re-temp 10:55 47 degrees F. Milk in cooler not functioning properly. Requested employee move to different cooler again. **Warning**
03D-15-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Mushroom soup in tall double door reach-in cooler not date marked from 12/10 Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked chicken in tall double door reach-in cooler of side storage room not dated with yesterday's thaw date **Warning**
02C-02-5
Basic - Food stored on floor. Case of mangos and bananas on floor of kitchen. **Warning**
08B-38-4
Basic - Insect control device installed over food preparation area. Prep table with convection oven and burner in back prep area **Warning**
35B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Front line ice machine **Warning**
22-20-5
33
Frequently Asked Questions
When was Karma Juice Bar last inspected?
The most recent health inspection at Karma Juice Bar on file is from Jan 7, 2026. The public record contains nine inspections in total.
What is the most common violation at Karma Juice Bar?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at Karma Juice Bar.
How does Karma Juice Bar compare to other restaurants in St. Petersburg?
Karma Juice Bar most recently scored 67 out of 100, which is lower than the St. Petersburg average of 77.
Has Karma Juice Bar's inspection record improved over time?
Yes. Recent inspections at Karma Juice Bar have averaged around six violations per visit, down from roughly 10 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Karma Juice Bar means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Karma Juice Bar inspected?
Based on the inspection history on file, Karma Juice Bar is inspected around three times per year on average.
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