Matteo Trattoria and Pizzeria
Last inspected: Mar 25, 2026
58
Score
Public records show 10 inspections at Matteo Trattoria and Pizzeria stretching back to 2024. Matteo Trattoria and Pizzeria was last inspected on Mar 25, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
The picture has improved over the last few visits: recent inspections have averaged around 10 violations, down from roughly 16 violations earlier in the record.
Looking across the full record, “equipment in poor repair” is the recurring theme, flagged five times.
Restaurants in St. Petersburg average 77, so Matteo Trattoria and Pizzeria trails the local norm. The inspection history reads as standard for a restaurant of this size.
10
Inspections
2
Critical latest
1
Major latest
3
Minor latest
Inspection History
Mar 25, 2026
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mozzarella cheese medallions at 61F in front reach-in cooler. Employee advised items were placed in last night. Voluntarily discarded. **Corrected On-Site**
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 2-1-2026
50-17-3
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink next to ice machine. Employee provided. **Corrected On-Site**
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine with black mold like substance.
22-20-5
Basic - Equipment in poor repair. Torn gasket on reach-in cooler across from cook line
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler
23-03-4
58
Jan 12, 2026
Complaint Full
4 major violations. 4 minor violations.
View 8 violations
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kits on site during inspection. - From follow-up inspection 2026-01-10: **Time Extended** - From follow-up inspection 2026-01-12: **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of oven soiled with food debris. - From follow-up inspection 2026-01-10: **Time Extended** - From follow-up inspection 2026-01-12: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. - From follow-up inspection 2026-01-10: **Time Extended** - From follow-up inspection 2026-01-12: Time extended 60 days from initial inspection done on 1/07/2026. **Time Extended**
53A-01-7
Intermediate - - From initial inspection : 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. Observed two servers, one bartender, and three cooks engaged in operations during service. - From follow-up inspection 2026-01-10: **Time Extended** - From follow-up inspection 2026-01-12: Time extend 60 days from initial routine inspection on 1/07/2026. **Time Extended**
53B-01-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Torn gaskets on reach-in cooler in center of cook-line - From follow-up inspection 2026-01-10: **Time Extended** - From follow-up inspection 2026-01-12: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Floor tiles cracked and missing in kitchen entrance to dish pit. - From follow-up inspection 2026-01-10: **Time Extended** - From follow-up inspection 2026-01-12: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in coolers in center of kitchen - From follow-up inspection 2026-01-10: **Time Extended** - From follow-up inspection 2026-01-12: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Old labels stuck to metal container at dish pit. - From follow-up inspection 2026-01-10: **Time Extended** - From follow-up inspection 2026-01-12: **Time Extended**
16-46-4
55
Jan 10, 2026
Complaint Full
2 critical violations. 7 major violations. 7 minor violations.
View 16 violations
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by (11) live roaches found. (3) live roaches inside hinges on reach-in cooler in center of cook line (2) live roaches in rear room with mop sink (2) live roaches under hand wash sink near ice machine (2) live roaches at dish pit (1) live roach under reach-in cooler on cookline (1) live roach in front of restroom in dining room - From follow-up inspection 2026-01-10: 1 live roach observed crawling on wall next to walk in cooler door. 1 live roach observed on top left door hinge of reach in deli cooler across stove top burner. 4 live flies observed flying above floor drain underneath three compartment handsink in bar area. **Time Extended**
35A-05-4
High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 4 portions of commercially packaged ROP grouper inside reach-in cooler on cook-line thawed inside commercially packaged thawed not following manufacturer's instructions. - From follow-up inspection 2026-01-10: **Time Extended**
01B-13-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kits on site during inspection. - From follow-up inspection 2026-01-10: **Time Extended**
16-37-1
Intermediate - - From initial inspection : 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. Observed two servers, one bartender, and three cooks engaged in operations during service. - From follow-up inspection 2026-01-10: **Time Extended**
53B-01-5
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. Cooked sausage inside front reach-in cooler at pizza station prepared onsite not date marked. - From follow-up inspection 2026-01-10: **Time Extended**
02C-02-5
Intermediate - - From initial inspection : 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. Container of commercially packaged milk at front bar held over 24 hours not date marked. - From follow-up inspection 2026-01-10: **Time Extended**
02C-03-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of oven soiled with food debris. - From follow-up inspection 2026-01-10: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Employees dumping ice in hand wash sink located at wait station - From follow-up inspection 2026-01-10: **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. - From follow-up inspection 2026-01-10: **Time Extended**
53A-01-7
Basic - - From initial inspection : Basic - (59) Dead roaches on premises. (10) dead roaches in rear room with mop sink (9) dead roaches at dish pit (8) dead roaches under cook line (7) dead roaches under wire shelf across from dry storage (6) dead roaches under double door reach-in freezers at rear of kitchen (5) dead roaches on shelf at rear dry storage (5) dead roaches under reach-in cooler at cookline (4) dead roaches in hallway leading to mop sink (3) dead roaches under ice machine (2) dead roaches at front bar - From follow-up inspection 2026-01-10: 1 dead roach observed on floor in between Single door stand alone fridges before kitchen entrance. 1 dead roach underneath stainless steel stand alone fridge before kitchen entrance. 1 dead roach observed on floor inside electrical closet in hallway leading to kitchen. **Time Extended**
35A-03-4
Basic - - From initial inspection : Basic - Clams/mussels/oysters removed from original container for long-term storage. Container of clams in spice reach-in cooler at center of kitchen missing tag. Tag was removed prematurely however employee returned to unit. **Corrective Action Taken** - From follow-up inspection 2026-01-10: **Time Extended**
01C-06-5
Basic - - From initial inspection : 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. 4 portions of commercially packaged ROP grouper inside reach-in cooler on cook-line thawed inside commercially packaged thawed not following manufacturer's instructions. - From follow-up inspection 2026-01-10: **Time Extended**
06-09-1
Basic - - From initial inspection : Basic - Equipment in poor repair. Torn gaskets on reach-in cooler in center of cook-line - From follow-up inspection 2026-01-10: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Floor tiles cracked and missing in kitchen entrance to dish pit. - From follow-up inspection 2026-01-10: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in coolers in center of kitchen - From follow-up inspection 2026-01-10: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Old labels stuck to metal container at dish pit. - From follow-up inspection 2026-01-10: **Time Extended**
16-46-4
26
Jan 7, 2026
Complaint Full
2 critical violations. 7 major violations. 7 minor violations.
View 16 violations
High Priority - Roach activity present as evidenced by (11) live roaches found. (3) live roaches inside hinges on reach-in cooler in center of cook line (2) live roaches in rear room with mop sink (2) live roaches under hand wash sink near ice machine (2) live roaches at dish pit (1) live roach under reach-in cooler on cookline (1) live roach in front of restroom in dining room
35A-05-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 4 portions of commercially packaged ROP grouper inside reach-in cooler on cook-line thawed inside commercially packaged thawed not following manufacturer's instructions.
01B-13-4
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. Container of commercially packaged milk at front bar held over 24 hours not date marked.
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of oven soiled with food debris.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Employees dumping ice in hand wash sink located at wait station
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification.
53A-01-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kits on site during inspection.
16-37-1
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. Observed two servers, one bartender, and three cooks engaged in operations during service.
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. Cooked sausage inside front reach-in cooler at pizza station prepared onsite not date marked.
02C-02-5
Basic - Equipment in poor repair. Torn gaskets on reach-in cooler in center of cook-line
14-11-5
Basic - Floor tiles missing and/or in disrepair. Floor tiles cracked and missing in kitchen entrance to dish pit.
36-17-5
Basic - (59) Dead roaches on premises. (10) dead roaches in rear room with mop sink (9) dead roaches at dish pit (8) dead roaches under cook line (7) dead roaches under wire shelf across from dry storage (6) dead roaches under double door reach-in freezers at rear of kitchen (5) dead roaches on shelf at rear dry storage (5) dead roaches under reach-in cooler at cookline (4) dead roaches in hallway leading to mop sink (3) dead roaches under ice machine (2) dead roaches at front bar
35A-03-4
Basic - Clams/mussels/oysters removed from original container for long-term storage. Container of clams in spice reach-in cooler at center of kitchen missing tag. Tag was removed prematurely however employee returned to unit. **Corrective Action Taken**
01C-06-5
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. 4 portions of commercially packaged ROP grouper inside reach-in cooler on cook-line thawed inside commercially packaged thawed not following manufacturer's instructions.
06-09-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in coolers in center of kitchen
23-03-4
Basic - Old labels stuck to food containers after cleaning. Old labels stuck to metal container at dish pit.
16-46-4
26
Nov 5, 2025
Complaint Full
3 critical violations. 3 major violations. 7 minor violations.
View 13 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in walk-in cooler - not all products commercially packaged. Raw shell eggs stored above intact beef. Manager relocated items to store properly **Corrected On-Site**
08A-17-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler across from cook line. (3) 8oz portioned salmon 47F (12) rice and cheese balls 47F (10) carroza 55F (10) portions of chicken Parmesan 50F 3 lbs of raw chicken
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler across from cook line. (3) 8oz portioned salmon 47F (12) rice and cheese balls 47F (10) carroza 55F (10) portions of chicken Parmesan 50F 3 lbs of raw chicken 50F Manager voluntarily discarded items. **Corrective Action Taken** **Repeat Violation**
03A-02-5
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. Discussed with manager to have new employees fill employee health agreements while new employees wait on receiving food handler training.
11-26-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink at front bar without paper towels. Bar employee provided towels during inspection. **Corrected On-Site**
31B-02-4
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. Open container of heavy cream inside reach-in cooler and milk inside walk-in cooler opened Monday not date marked. Employee date marked. **Corrected On-Site**
02C-03-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Manager instructed employees to clean unit. Unit was cleaned. **Corrected On-Site**
22-20-5
Basic - Covered waste receptacle not provided in unisex bathroom.
32-12-6
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys above reach-in cooler. Employee removed. **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Torn gaskets on reach-in cooler at cook line.
14-11-5
Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign at front bar. Inspector will provide sign at the conclusion of inspection.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in cooler soiled across from cook line.
23-03-4
Basic - (9) Dead roaches on premises. (6) in chemical storage room (2) under reach-in cooler pass (1) behind wood oven Call made to Supervisor Lisa D. Regarding dead vermin. Advised to have operator clean and sanitize areas and educate on prevention methods. Operator cleaned and sanitized areas during inspection.
35A-03-4
33
Jun 16, 2025
Routine - Food
3 critical violations. 4 major violations. 12 minor violations.
View 19 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Washing Fruits and Vegetables
FL-42
Toilet Rooms Maintained
FL-53
7
Dec 4, 2024
Routine - Food
4 critical violations. 2 major violations. 4 minor violations.
View 10 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
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
Personal Cleanliness
FL-40
37
May 15, 2024
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 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 reading 0 ppm chlorine. Employee changed out empty sanitizer bucket. Dish machine now reading 50 ppm chlorine. **Corrected On-Site**
22-41-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee left cook line and came back and put on gloves without washing hands first.
12A-07-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from stove: butter (46F - Cold Holding); cooked pasta (46F - Cold Holding); cooked sausage (46F - Cold Holding) temperatures taken at 6:00 pm. Employee moved items to reach in freezer. In reach in cooler across from stove: butter (40F - Cold Holding); cooked pasta (40F - Cold Holding); cooked sausage (40F - Cold Holding) **Corrected On-Site**
03A-02-5
Intermediate - Clam and mussel tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Clam and mussel tags not marked with last date served.
01C-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in kitchen used to thaw shrimp. Employee removed. **Corrected On-Site**
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in kitchen has mold like debris.
22-20-5
Basic - Food stored in undrained ice. Clams and mussels stored in undrained ice in walk in cooler.
08B-31-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Double door oven on cook line has built up food debris.
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees at bar hand wash sink.
31B-04-4
Basic - Open dumpster lid.
33-16-4
37
Feb 9, 2024
Complaint Full
2 major violations. 4 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - Clam and mussel tags not maintained in chronological order according to the last date they were served in the establishment. **Warning** - From follow-up inspection 2024-02-09: Clam and mussel tags not maintained in chronological order according to the last date they were served in the establishment. **Time Extended**
01C-05-4
Intermediate - - From initial inspection : Intermediate - Clam and mussel tags not marked with last date served. **Warning** - From follow-up inspection 2024-02-09: Clam and mussel tags not marked with last date served. **Time Extended**
01C-03-4
Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. No covered receptacle in left hand unisex restroom. **Warning** - From follow-up inspection 2024-02-09: **Time Extended**
32-12-5
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. **Warning** - From follow-up inspection 2024-02-09: **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Floor in kitchen has broken tiles and is not smooth and easily cleanable. **Warning** - From follow-up inspection 2024-02-09: **Time Extended**
36-11-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Double door oven on cook line has built up food debris. **Warning** - From follow-up inspection 2024-02-09: **Time Extended**
22-08-4
67
Jan 29, 2024
Complaint Full
6 critical violations. 9 major violations. 8 minor violations.
View 23 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. Chlorine dish machine is sanitizing at 0 ppm chlorine. Manager replaced chlorine and dish machine is now sanitizing at 100 ppm chlorine. **Corrected On-Site** **Warning**
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 in between. **Warning**
12A-13-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 02/01/2023. Operator renewed during inspection. **Corrected On-Site** **Warning**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over calamari in walk in cooler. Raw seafood over cooked lasagna in reach in cooler on cook line. **Warning**
08A-05-6
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach in rear chemical storage area. **Warning**
35A-05-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In pizza prep station: fresh garlic and oil (75F - Cold Holding); ham (49F - Cold Holding); cooked mushrooms (49F - Cold Holding) **Warning**
03A-02-5
Intermediate - Clam and mussel tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
01C-05-4
Intermediate - Clam and mussel tags not marked with last date served. **Warning**
01C-03-4
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. Commercially processed open milk in walk in cooler not date marked. **Warning**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in coolers have built up food debris. **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink behind pizza station blocked by pizza boxes. Manager removed. **Corrected On-Site** **Warning**
31A-09-4
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/ **Warning**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink behind pizza station and in kitchen. Manager replaced. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked meatballs made on site not date marked. **Warning**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner bottles in ware washing area not properly labeled. **Warning**
41-17-4
Basic - Covered waste receptacle not provided in women's bathroom. No covered receptacle in left hand unisex restroom. **Warning**
32-12-5
Basic - Food stored in undrained ice. In walk in cooler: fresh mussels and clams stored in undrained ice. **Warning**
08B-31-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Double door oven on cook line has built up food debris. **Warning**
22-08-4
Basic - Stored food not covered. Cinnamon and sugar mix not covered in dry goods storage area. **Warning**
08B-12-5
Basic - Floors not maintained smooth and durable. Floor in kitchen has broken tiles and is not smooth and easily cleanable. **Warning**
36-11-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets in kitchen not inverted for protection. **Warning**
24-05-4
Basic - Dead roaches on premises. 7 dead roaches in rear chemical storage area. Employee removed and sanitized the area. **Warning**
35A-03-4
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
11
Frequently Asked Questions
When was Matteo Trattoria and Pizzeria last inspected?
The most recent health inspection at Matteo Trattoria and Pizzeria on file is from Mar 25, 2026. The public record contains 10 inspections in total.
What is the most common violation at Matteo Trattoria and Pizzeria?
Across the inspection record, “equipment in poor repair” has been cited five times, more than any other issue at Matteo Trattoria and Pizzeria.
How does Matteo Trattoria and Pizzeria compare to other restaurants in St. Petersburg?
Matteo Trattoria and Pizzeria most recently scored 58 out of 100, which is lower than the St. Petersburg average of 77.
Has Matteo Trattoria and Pizzeria's inspection record improved over time?
Yes. Recent inspections at Matteo Trattoria and Pizzeria have averaged around 10 violations per visit, down from roughly 16 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Matteo Trattoria and Pizzeria 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 Matteo Trattoria and Pizzeria inspected?
Based on the inspection history on file, Matteo Trattoria and Pizzeria is inspected around five times per year on average.
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