Linking Heights
Last inspected: Jan 21, 2026
78
Score
Public records show nine inspections at Linking Heights stretching back to 2022. On Jan 21, 2026, the health department conducted the most recent visit. A low risk tier reflects an inspection that turned up minimal issues.
Recent inspections have found fewer violations than earlier ones, averaging around eight violations lately and about 11 violations before that.
“Food-contact surface soiled with food debris” comes up most often, recorded five times in the inspection record.
That falls roughly in the middle of the pack for St. Petersburg restaurants. The full picture is one of consistent compliance.
9
Inspections
0
Critical latest
0
Major latest
5
Minor latest
Inspection History
Jan 21, 2026
Routine - Food
5 minor violations.
View 5 violations
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine next to beer walk-in cooler with black mold like substance. **Repeat Violation**
22-20-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting observed on plastic cups at front bar. Discussed with operator to allow items to air dry prior to storing.
24-08-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in freezer chest in rear prep area.
14-69-4
Basic - Old labels stuck to food containers after cleaning. Old labels stuck on metal pans after cleaning.
16-46-4
Basic - Open dumpster lid. Discussed with operator to close during inspection. **Corrected On-Site**
33-16-4
78
Sep 2, 2025
Routine - Food
2 critical violations. 4 major violations. 9 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Located inside reach-in cooler across from cook-line. Taken at 2:50 PM: Raw chicken 49F Fish 49F Raw beef 49F Items were placed in the cooler. Retemps taken at 3:41 PM: Raw chicken 43F Fish 41F Raw beef 43F **Corrected On-Site** **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Inside steam bin across from cookline, temperatures taken at 2:30 PM: cooked beans (110F - Hot Holding) marinara sauce (110F - Hot Holding) Retemps taken at 2:52PM: cooked beans (180F - Hot Holding) marinara sauce (180F - Hot Holding) 2:52PM **Corrected On-Site**
03B-01-6
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk and ricotta cheese inside reach-in cooler commercially processed and not date marked. Operator marked items. **Repeat Violation**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Table mounted can opener soiled. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Pots and pans in handwashing sink located in dish room. Manager relocated items. **Corrected On-Site**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle at handwashing sink in rear prep room. Manager labeled. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine next to keg cooler soiled with black mold like substance. **Repeat Violation**
22-20-5
Basic - Buildup of food debris/soil residue on equipment door handles. Door handles on reach-in coolers throughout establishment soiled. **Repeat Violation**
23-24-4
Basic - Cutting board has cut marks and is no longer cleanable. Table cutting board in rear prep room with deep grooves and black lines.
14-09-4
Basic - Floor soiled/has accumulation of debris. Floor heavily soiled behind cook-line and underneath dish-machine. **Repeat Violation**
36-73-4
Basic - Floor tiles missing and/or in disrepair. In rear prep room broken tiles observed.
36-17-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled with food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of pizza oven soiled with debris. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in cooler across from cookline soiled.
22-16-4
Basic - Soiled dry wiping cloth in use. On top of cutting board on rear reach-in cooler.
21-10-4
32
Apr 28, 2025
Routine - Food
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. Stained cutting boards Can opener blade soiled - From follow-up inspection 2025-04-28: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2025-04-28: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under dish machine Under cook line - From follow-up inspection 2025-04-28: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Rusted metal dry storage shelves - From follow-up inspection 2025-04-28: **Time Extended**
23-03-4
78
Apr 21, 2025
Routine - Food
3 critical violations. 4 major violations. 12 minor violations.
View 19 violations
High Priority - Live, small flying insects found 2 live flies next to prep table at rear door of kitchen 4 live flies around bar, not landing on food 1 live fly in dining room
35A-02-7
High Priority - Stop Sale issued due to adulteration of food product. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw tuna in commercial vacuum packaging not removed prior to thawing
01B-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler on cook line - ahi tuna (51F - Cold Holding); raw chicken (51F - Cold Holding); pico (46F - Cold Holding); raw beef (50F - Cold Holding), items moved to walk in cooler or placed on ice. **Corrective Action Taken**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer bottle at front counter, labeled **Corrected On-Site**
41-17-4
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer in cooler on cook line not accurate, manager replaced **Corrected On-Site**
05-05-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Opened tube of cheese in walk in cooler not dated.
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards Can opener blade soiled
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled
23-24-4
Basic - Clean linens stored on floor. Moved to shelves **Corrected On-Site**
21-17-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw tuna in commercial vacuum packaging not removed prior to thawing
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table in rear of kitchen
12B-07-4
Basic - Floor soiled/has accumulation of debris. Under dish machine Under cook line
36-73-4
Basic - Food stored on floor. Bucket of potatoes in water on floor in walk in cooler
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Rusted metal dry storage shelves
23-03-4
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Rear kitchen door left open
35B-05-4
Basic - Screen in door torn/in poor repair - vermin present.
35B-09-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm, replace, 200ppm **Corrected On-Site**
21-08-4
23
Jan 2, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Dented/rusted cans present. See stop sale. Two #10 can peeled tomatoes dented
01B-01-4
High Priority - Toxic substance/chemical improperly stored. Soap stored over food item in dry storage. Manager moved. **Corrected On-Site**
41-10-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Salmon, tuna not marked as undercooked on menu. Operator marked menus **Corrected On-Site**
02B-01-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
64
Mar 7, 2024
Routine - Food
3 critical violations. 8 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
25
Oct 31, 2023
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Operator moved raw shell eggs to bottom rack of walk in cooler **Corrected On-Site**
08A-05-6
High Priority - Sanitizer not used in accordance with the manufacturer's recommendations. Employee made bleach bucket with laundry bleach. Inspector corrected and employee re made bucket with utensil safe bleach **Corrected On-Site**
41-28-4
Intermediate - Handwash sink not accessible for employee use at all times. Portable air conditioner blocking hand wash sink in prep area
31A-09-4
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.
53B-01-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Inspector emailed paperwork for butters and eggs held on time **Corrective Action Taken**
03F-10-5
Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop potatoes
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Styrofoam cup of coffee next to microwave above make line
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on make line
40-06-5
Basic - No Heimlich maneuver/choking sign posted. Inspector emailed **Corrective Action Taken**
51-13-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
43
Feb 27, 2023
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee adjusted eye glasses and did not remove gloves then wash hands before engaging in food preparation. Inspector informed manager who instructed employee to change gloves and wash hands. **Corrective Action Taken**
12A-25-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Container of beef in single door reach in cooler across from cook line dated 02/19/2023, inspector informed manager and food was voluntarily discarded by manager. **Corrective Action Taken**
02C-01-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Prep cutting board on cook line soiled with food debris. Dough mixer soiled with food debris.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink next to back door exit. Inspector informed manager and paper towels were placed at sink. **Corrected On-Site**
31B-02-4
Basic - Food stored on floor. Container of oil sitting on floor in back kitchen area. Inspector informed manager and oil was picked up off the floor. **Corrected On-Site**
08B-38-4
Basic - Cutting board has cut marks and is no longer cleanable. Prep cutting board on cook line grooved and no longer easily cleanable.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee thermos and employee cup sitting on front counter next to register and single use to go items. Inspector informed manager and drinks were placed in container and moved to designated area. **Corrected On-Site**
12B-07-4
52
Jul 21, 2022
Food-Licensing Inspection
5 critical violations. 1 major violation. 6 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hash 93F on cook line. Employee moved to reach in freezer for quick chill. **Corrective Action Taken**
03A-02-5
High Priority - Dented/rusted cans present. See stop sale. Dented cans of Vine leaves with rice ,Artichoke hearts, chili and mushrooms on dry storage shelf
01B-01-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shelled eggs no hand wash or glove change before touching spatula. Employee educated and washed hands changed gloves. **Corrective Action Taken**
12A-27-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw fish over raw potatoes in reach in freezer products open. Employee moved raw fish to lower shelf. **Corrected On-Site**
08A-20-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Feta in reach in cooler dated 5/17. Employee states dated yesterday with wrong date. Dated corrected to 7/17. **Corrected On-Site**
02C-01-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris.
22-02-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet sanitizer cloth not in sanitizer bucket. Employee moved to sanitizer bucket. **Corrected On-Site**
21-12-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee coking no hair restraint.
13-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice bin soiled with mold like debris.
22-20-5
Basic - Damaged/spoiled/recalled food not properly segregated. Dented cans of Vine leaves with rice, Artichoke hearts, chili and mushrooms on dry storage shelf
08B-20-4
Basic - Duct tape used to repair nonfood-contact surface. Duct tape used to repair cooler lid in prep area.
14-71-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on front counter prep station. Employee moved drink. Employee drink in reach in cooler in prep area. Employee removed drink. **Corrected On-Site**
12B-07-4
32
Frequently Asked Questions
When was Linking Heights last inspected?
The most recent health inspection at Linking Heights on file is from Jan 21, 2026. The public record contains nine inspections in total.
What is the most common violation at Linking Heights?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at Linking Heights.
How does Linking Heights compare to other restaurants in St. Petersburg?
Linking Heights most recently scored 78 out of 100, which is about the same as the St. Petersburg average of 77.
Has Linking Heights' inspection record improved over time?
Yes. Recent inspections at Linking Heights have averaged around eight violations per visit, down from roughly 11 earlier in the record.
What does a low risk rating mean?
A low risk rating at Linking Heights means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Linking Heights inspected?
Based on the inspection history on file, Linking Heights is inspected around three times per year on average.
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