La Croisette
Last inspected: Apr 17, 2026
47
Score
La Croisette has been inspected 10 times since 2022. The most recent report on file is from Apr 17, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The picture has improved over the last few visits: recent inspections have averaged around four violations, down from roughly six violations earlier in the record.
When inspectors have written things up, “employee beverage container on a food preparation table” has been the most frequent reason, cited four times.
That's lower than the typical St. Pete Beach restaurant, which scores around 76. There are enough flags in the record to merit a second thought.
10
Inspections
2
Critical latest
2
Major latest
5
Minor latest
Inspection History
Apr 17, 2026
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pooled eggs over milk in walk in cooler, order corrected **Corrected On-Site**
08A-05-6
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. Sausage on cook line with no time mark
03F-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Staff unable to locate test kits during inspection
16-37-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Quiche in walk in cooler prepared on 4/15
02C-02-5
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-6
Basic - Floor soiled/has accumulation of debris. Under cook line
36-73-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
14-69-4
Basic - Uncleanable knife block in use to store knives. Next to waffle makers
14-55-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
47
Oct 31, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage up prep table. Employee moved **Corrected On-Site**
12B-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth on cutting board. Establishment moved **Corrected On-Site**
21-12-4
90
Mar 3, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Food stored on floor. Cases of bread on floor in walk in freezer. Employee moved bread to shelf. Containers of oil on floor in walk thru area of kitchen. Employee moved oil. **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2025-03-03: **Time Extended** **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled on cook line. Oven in prep area soiled with burnt on food debris Interior. **Repeat Violation** **Warning** - From follow-up inspection 2025-03-03: **Time Extended**
22-08-4
90
Feb 19, 2025
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
52
Sep 11, 2024
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw pork over unwashed citrus in walk in cooler. Educated employee and provided safe storage information. Employee moving raw pork during inspection. **Corrective Action Taken**
08A-04-5
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server dirty dish to clean plated food no hand wash. Educated employee and she washed hands. **Corrective Action Taken**
12A-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade soiled. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Dumping Ice in hand sink in prep area. **Repeat Violation**
31A-11-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting plastic glasses on server station.
24-08-4
Basic - Equipment in poor repair. Gaskets on reach in coolers torn.
14-11-5
Basic - Food stored on floor. Case of cantaloupe and muffins on the floor in walk in cooler and freezer. Educated employees on food storage and provided safe food storage educational handout. Employee moving foods during inspection. **Corrective Action Taken** **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on equipment door.
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven soiled on service station. **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on deli reach in cooler on cook line. Mixer head soiled in prep area,
23-03-4
45
Mar 19, 2024
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
74
Nov 7, 2023
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 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. Dish washer dirty to clean no glove change /hand wash. Educated employee and employee washed hands.
12A-13-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb near rear door no back flow preventer.
29-34-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink used as dump sink. Ice in hand sink in dish area. Hand wash sink in ice machine room has bucket in it.
31A-11-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.mixer head soiled with food debris, slicer blade soiled with food debris, **Repeat Violation**
22-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over prep table in kitchen near rear door. Employee removed drink. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris interior of oven on cook line.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stove burner area soiled with food debris under burners. **Repeat Violation**
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler has rusted shelves.
14-17-4
50
Jun 26, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
82
Jun 20, 2023
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Turkey 45 F- retemp 47F, ham 52 F- retemp 49 F, tuna 45 F- retemp 43 F, salmon 48 F- retemp 49 F in reach in cooler on cook line. milk 49 F, cut melon 46 F- retemp 45 F in reach in cooler across from toaster. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage 117 F- reheated 172 F on cook line **Corrected On-Site** **Warning**
03B-01-6
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. Sent to operator. **Corrected On-Site** **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line. **Warning**
22-02-4
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. **Warning**
11-26-1
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in walk in cooler above restaurant food, operator removed at time of inspection. **Corrected On-Site** **Warning**
08B-49-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting near soda machine. **Warning**
24-08-4
Basic - Food stored on floor. Cranberry juice on floor in walk in cooler. **Warning**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled next to grill. **Warning**
23-03-4
Basic - Cutting board has cut marks and is no longer cleanable.on cook line. **Warning**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink next to tea packets. **Warning**
12B-07-4
41
Nov 2, 2022
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shelled eggs over raw salmon in walk in cooler. Employee moved salmon to higher shelf. **Corrected On-Site**
08A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle area soiled on fountain in kitchen. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee used hand sink for filling pitcher of water. Employee educated to fill with soda fountain and hand wash sink for hand washing only.
31A-11-4
Basic - Carbon dioxide/helium tanks not adequately secured. C02 tanks not secured in kitchen.
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf next to clean dishes in kitchen. Employee moved drink yo designated area. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting of plastic cups in wait station.
24-08-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle touching the cooked potatoes on cook line. Employee removed scoop handle. **Corrected On-Site**
10-06-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach in cooler in kitchen. Employee cleaned gaskets.
23-03-4
52
Frequently Asked Questions
When was La Croisette last inspected?
The most recent health inspection at La Croisette on file is from Apr 17, 2026. The public record contains 10 inspections in total.
What is the most common violation at La Croisette?
Across the inspection record, “employee beverage container on a food preparation table” has been cited four times, more than any other issue at La Croisette.
How does La Croisette compare to other restaurants in St. Pete Beach?
La Croisette most recently scored 47 out of 100, which is lower than the St. Pete Beach average of 76.
Has La Croisette's inspection record improved over time?
Yes. Recent inspections at La Croisette have averaged around four violations per visit, down from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at La Croisette 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 La Croisette inspected?
Based on the inspection history on file, La Croisette is inspected around three times per year on average.
Nearby Restaurants