La V
Last inspected: Feb 24, 2026
67
Score
Public records show 10 inspections at La V stretching back to 2022. On Feb 24, 2026, the health department conducted the most recent visit. The medium risk tier sits in the middle: not spotless, but not alarming either.
Violation counts have held steady across recent visits, averaging around seven violations each.
When inspectors have written things up, “accumulation of black/green mold-like substance” has been the most frequent reason, cited five times.
Restaurants in St. Petersburg average 77, so La V trails the local norm. On the whole, the file is mixed but not concerning.
10
Inspections
1
Critical latest
0
Major latest
5
Minor latest
Inspection History
Feb 24, 2026
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 2/1/2026. Discussed with person in charge.
50-17-3
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with black, pink, and yellow substance.
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Floor soiled/has accumulation of debris. Floors heavily soiled with food debris and trash accumulation under stove burners and fryers on cook line.
36-73-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Hanging from rack storing clean dishes next to mop handsink. Item removed. **Corrected On-Site**
35B-08-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior soiled with dried food debris. **Repeat Violation**
22-08-4
67
Sep 8, 2025
Routine - Food
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Food stored on floor. Pot of food stored on the floor inside the walk in freezer and box of fryer oil on floor on cook line. - From follow-up inspection 2025-09-08: Observed box of fryer oil stored on the floor of cook line at callback inspection. **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven above double door reach in deli cooler on cook line soiled with food debris. - From follow-up inspection 2025-09-08: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach in deli coolers on cook line. - From follow-up inspection 2025-09-08: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2025-09-08: **Time Extended**
16-21-4
82
Sep 5, 2025
Routine - Food
4 critical violations. 2 major violations. 4 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. The employee ran the dishwasher machine a few times and the chlorine is testing at 0 PPM. **Repeat Violation**
22-41-4
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. The employee set up the three compartment sink with chlorine sanitizer testing at 50 PPM.
22-49-4
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils in 79 F stand in water in table near microwave. Employees dumped water. Clean utensils area now being stored without water and will be changed every four hours or as needed.
10-05-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary spray bottle in bar area testing at 500+ PPM. Operator diluted chemical with water and quaternary chemical is now testing at 200 PPM. **Corrected On-Site**
41-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine or quaternary test kit.
16-37-1
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with pink liquid substance stored at soda syrup box rack in bar area. Operator labeled as cleaning solution. **Corrected On-Site**
41-17-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Food stored on floor. Pot of food stored on the floor inside the walk in freezer and box of fryer oil on floor on cook line.
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven above double door reach in deli cooler on cook line soiled with food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach in deli coolers on cook line.
23-03-4
37
Feb 24, 2025
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
52
Aug 1, 2024
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in storage reach in cooler prepared on site with no date marks. **Warning** - From follow-up inspection 2024-08-01: Multiple items in storage reach in cooler prepared on site with no date marks. **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen has mold like substances. **Warning** - From follow-up inspection 2024-08-01: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. **Warning** - From follow-up inspection 2024-08-01: **Time Extended**
16-03-4
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. **Warning** - From follow-up inspection 2024-08-01: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Floor soiled has accumulation of food grease and food debris. **Warning** - From follow-up inspection 2024-08-01: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven on cook line has built up food debris. Microwave behind bar area has built up food debris. **Warning** - From follow-up inspection 2024-08-01: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind three compartment sink soiled with mold like substance. **Warning** - From follow-up inspection 2024-08-01: **Time Extended**
36-27-5
67
Jul 31, 2024
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
23
Mar 22, 2024
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Proper Sanitizer Contact Time and Concentration
FL-33
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
37
Dec 6, 2023
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef, not all commercially packaged, over ready-to-eat vegetables in upright freezer near rear kitchen door. Employee arranged correctly. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink behind bar area used to dump ice.
31A-11-4
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/
53A-05-6
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 black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has mold like substance.
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank behind bar not properly secured.
51-11-4
Basic - Covered waste receptacle not provided in women's bathroom. No covered receptacle in women's restroom.
32-12-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on prep table in kitchen just to the right of the ice machine. Employee stored correctly. **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. Cooking oil stored on floor near rear hand wash sink in kitchen.
08B-38-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverages in reach in cooler next to wok station.
12B-13-4
47
Feb 21, 2023
Routine - Food
4 critical violations. 5 major violations. 6 minor violations.
View 15 violations
High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee came out of restroom and went behind the bar to start working again with no secondary hand wash.
12A-11-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly behind bar area not landing on food or food contact surfaces. **Repeat Violation**
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked chicken in walk in freezer not all commercially packaged. **Repeat Violation**
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee removed trash into dumpster came back into kitchen with no hand wash.
12A-09-4
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 - Handwash sink not accessible for employee use at all times. Hand wash sink in rear of kitchen blocked by boxes. Manager removed. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink behind bar used to hold glasses. Employee removed glasses. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with sanitizing agent inside of bottle. Employee labeled. **Corrected On-Site** **Repeat Violation**
41-17-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink in rear of kitchen only reaches 82 F after running for more than 3 minutes.
27-16-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table near ice machine. Employee removed. **Corrected On-Site**
12B-07-4
Basic - Missing drain plug at dumpster. **Repeat Violation**
33-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of microwave in kitchen is soiled with food debris.
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has mold like substance. **Repeat Violation**
22-20-5
Basic - Covered waste receptacle not provided in women's bathroom. No covered receptacle in women's restroom. **Repeat Violation**
32-12-5
25
Sep 12, 2022
Routine - Food
7 critical violations. 3 major violations. 11 minor violations.
View 21 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef or raw shrimp in reach in cooler. Operator rearranged cooler. **Corrected On-Site**
08A-20-5
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 in kitchen is reading 0 ppm chlorine. Will sanitize dishes in three-compartment sink at 50 pm chlorine **Corrective Action Taken**
22-41-4
High Priority - Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee sneezed in kitchen and did not wash hands. Advised of proper hand washing techniques. Employee removed gloves, washed hands and put on a new pair of gloves.
12A-14-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table in kitchen: cut leafy greens (75F - Cold Holding). Advised manager that if cut leafy greens are not held on time, it needs to be at 41 F or below. Manager states cut leafy greens were prepared at 12:00 pm. Temperature was taken at 1:50 pm. Manager put cut leafy greens on ice. Temperatures taken again at 3:15 pm, cut leafy greens 48 F. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker on threaded faucet of mop sink in kitchen.
29-34-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in the kitchen by the ware washing area. 1 live fly in bar area of restaurant.
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef not commercially packaged over chili peppers in reach in freezer. Operator rearranged reach in freezer. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink just inside kitchen is blocked by chairs. **Repeat Violation**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink just inside kitchen has straw in hand wash sink. Hand wash sink behind bar has drink glasses in it. Manager removed straw and drink glasses. **Corrected On-Site**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle used for cleaning outside tables not labeled.
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like debris on interior of ice machine in the kitchen.
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank behind bar area not properly secured.
51-11-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Equipment in poor repair. Gasket torn on reach in cooler behind bar nearest the kitchen.
14-11-5
Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Wood grained serving trays on top of reach in cooler in kitchen are not made of a closed grain wood.
14-25-5
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Grease build up on wall just to the left of hood system. Hood system has built up food and grease debris.
36-68-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior and exterior of microwave has built up food debris.
22-08-4
Basic - Missing drain plug at dumpster.
33-11-4
Basic - Open dumpster lid.
33-16-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks in cooler behind bar area. Manager segregated away from food to be served to the public. **Corrected On-Site**
12B-13-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall area behind mop sink and reach in coolers have mold like substance and built up food debris. **Repeat Violation**
36-27-5
15
Frequently Asked Questions
When was La V last inspected?
The most recent health inspection at La V on file is from Feb 24, 2026. The public record contains 10 inspections in total.
What is the most common violation at La V?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited five times, more than any other issue at La V.
How does La V compare to other restaurants in St. Petersburg?
La V most recently scored 67 out of 100, which is lower than the St. Petersburg average of 77.
Has La V's inspection record improved over time?
Results have been roughly steady. Inspections at La V have averaged around seven violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at La V 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 La V inspected?
Based on the inspection history on file, La V is inspected around three times per year on average.
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