Melt N Dip
Last inspected: Feb 10, 2026
47
Score
Public records show five inspections at Melt N Dip stretching back to 2022. On Feb 10, 2026, the health department conducted the most recent visit. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Things have been moving the wrong way, with the rolling count rising from around eight violations to closer to 11 violations per visit.
When inspectors have written things up, “open dumpster lid” has been the most frequent reason, cited three times.
That's lower than the typical St. Petersburg restaurant, which scores around 77. Taken together, the history suggests a facility that has struggled with consistency.
5
Inspections
0
Critical latest
4
Major latest
7
Minor latest
Inspection History
Feb 10, 2026
Food-Licensing Inspection
4 major violations. 7 minor violations.
View 11 violations
Intermediate - No probe thermometer provided to measure temperature of food products. Discussed with person in charge.
05-08-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Nozzles soiled with dried whip cream on dispensing machine at end of cook line. Stained white cutting boards on reach in deli cooler. Mixer stored in dry storage closet at end of cook line heavily soiled with dried food debris.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed blue dish scrubber stored inside hand handsink in front counter area. Inspector removed item and discussed with person in charge. **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit observed. Discussed with person in charge.
16-37-1
Basic - Buildup of food debris/soil residue on equipment door handles. Reach in deli cooler lid and door handles, microwave handle, soiled with dried food debris.
23-24-4
Basic - Equipment in poor repair. Walk in freezer currently not working. Food items are currently being stored inside reach in deep freezer chests and stand alone freezers.
14-11-5
Basic - Floor soiled/has accumulation of debris. In dry storage closet at end of cook line.
36-73-4
Basic - Ice scoop handle in contact with ice. Scooper handle touching ice inside ice machine in front counter. Discussed with person in charge. Removed handle from ice. **Corrected On-Site**
10-08-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior soiled with dried food debris that's not from today's work.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Double door reach in freezer gaskets soiled with black mold like substance in back kitchen area. Single door freezer gaskets soiled with food debris in front counter area.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interiors of reach in cooler and freezers soiled with dried food derbis.
22-16-4
47
Mar 1, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on gloves to work with food but did not wash hands.
12A-07-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 02/01/2024.
50-17-3
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at end of kitchen.
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice chute on soda machine in lobby has mold like substance.
22-20-5
Basic - Open dumpster lid. **Repeat Violation**
33-16-4
Basic - Single-service articles improperly stored. To go boxes not stored inverted at front counter. Manager inverted. **Corrected On-Site**
25-05-4
58
Nov 27, 2023
Complaint Full
4 critical violations. 1 major violation. 6 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. Three compartment sink set up at 0 ppm chlorine. Corrected to 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 went from preparing sushi rolls, removing gloves, to working the cash register. Employee did not wash hands before putting on new gloves. Inspector instructed as to proper hand washing techniques.
12A-07-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On front counter in hot holding unit: sushi rice (74F - Hot Holding); steak (97F - Hot Holding); chicken (97F - Hot Holding) Manager stated items were held on time, but no paperwork filled out. **Repeat Violation**
03B-01-6
High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Sanitary bucket setup at 0 ppm chlorine. Corrected to 100 ppm chlorine.
22-52-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds white and brown sushi rice along with cooked beef and cooked chicken on time, but no written plan. Inspector emailed Times as a Public Health Control Paperwork and operator filled out properly. **Corrected On-Site**
03F-10-5
Basic - Carbon dioxide/helium tanks not adequately secured. CO2 canisters by soda machine in kitchen not properly secured. Manager secured properly. **Corrected On-Site**
51-11-4
Basic - Cove molding at floor/wall juncture broken/missing. Cove molding at doorway between kitchen area and front counter area is broken. **Repeat Violation**
36-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table next to upright beverage cooler. Employee removed. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep table next to upright beverage cooler. Employee removed. **Corrected On-Site**
40-06-5
Basic - Open dumpster lid. **Repeat Violation**
33-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on front counter not stored in sanitizing solution.
21-12-4
37
Feb 15, 2023
Complaint Full
No violations found.
100
Jul 11, 2022
Routine - Food
2 critical violations. 1 major violation. 10 minor violations.
View 13 violations
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Household insecticide spray in kitchen area next to bleach on shelf.
41-05-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon and tuna not commercially packaged over soybeans in single door freezer in the kitchen. Operator rearranged items in single door reach in freezer. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at front counter has food debris buildup. **Repeat Violation**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like debris on inside of ice chute for soda machine in the dining room. **Repeat Violation**
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured. Next to soda machine in kitchen, CO2 tank not secured. Operator secured. **Corrected On-Site**
51-11-4
Basic - Cutting board has cut marks and is no longer cleanable. Green cutting boards in kitchen on ware washing shelf have grooved cut marks.
14-09-4
Basic - Equipment in poor repair. Door handle on reach in cooler to the right of fryer is broken. **Repeat Violation**
14-11-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave underneath front counter has food debris buildup.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cup holder rack behind point of sale system has built up food debris.
23-03-4
Basic - Old labels stuck to food containers after cleaning. On shelf in kitchen just inside doorway to prep area, old labels on containers.
16-46-4
Basic - Single-service articles not stored inverted or protected from contamination. Single service forks and spoons on back counter are not inverted for customer protection. Also to go containers are stored on the floor just inside the main entrance doorway.
25-06-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth at sushi counter not stored in sanitizing solution. Operator put wiping cloth in sanitizing solution. **Corrected On-Site**
21-12-4
Basic - Open dumpster lid. **Repeat Violation**
33-16-4
41
Frequently Asked Questions
When was Melt N Dip last inspected?
The most recent health inspection at Melt N Dip on file is from Feb 10, 2026. The public record contains five inspections in total.
What is the most common violation at Melt N Dip?
Across the inspection record, “open dumpster lid” has been cited three times, more than any other issue at Melt N Dip.
How does Melt N Dip compare to other restaurants in St. Petersburg?
Melt N Dip most recently scored 47 out of 100, which is lower than the St. Petersburg average of 77.
Has Melt N Dip's inspection record improved over time?
No. Recent inspections at Melt N Dip have averaged around 11 violations per visit, up from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Melt N Dip 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 Melt N Dip inspected?
Based on the inspection history on file, Melt N Dip is inspected roughly once per year on average.
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