New Hotel Collection Downtown St Pete
Last inspected: Oct 23, 2025
30
Score
The health department has logged five inspections at New Hotel Collection Downtown St Pete, the earliest from 2022. Inspectors last stopped by on Oct 23, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
Things have been moving the wrong way, with the rolling count rising from around 11 violations to closer to 14 violations per visit.
Compared to other St. Petersburg restaurants (averaging 77), there's room to close the gap. This restaurant has more on its record than most do.
5
Inspections
1
Critical latest
8
Major latest
5
Minor latest
Inspection History
Oct 23, 2025
Routine - Food
1 critical violation. 8 major violations. 5 minor violations.
View 14 violations
High Priority - - From initial inspection : High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary sanitizer bucket testing at 500+ PPM. Employee diluted chemical and sanitizer is now testing at 200 PPM. **Corrected On-Site** **Warning** - From follow-up inspection 2025-10-23:
41-27-4
Intermediate - - From initial inspection : Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. No quaternary test kit with a quaternary sanitizer bucket testing at 500+ PPM. **Warning** - From follow-up inspection 2025-10-23:
16-33-4
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. Bottle of heavy cream, half gallon of skim milk, and gallon of 2% milk not date marked in double door cooler in front counter area. Employee does not know when they were open. **Warning** - From follow-up inspection 2025-10-23:
02C-03-5
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2025-10-23:
11-27-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Employee used hand sink in front counter area to fill the sanitizer bucket with water. **Warning** - From follow-up inspection 2025-10-23:
31A-11-4
Intermediate - - From initial inspection : Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. The inspector ran the high temperature dish machine at the front counter several times, and the highest recorded dish temperature was 133 degrees. **Warning** - From follow-up inspection 2025-10-23:
22-56-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit. **Warning** - From follow-up inspection 2025-10-23:
16-37-1
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning** - From follow-up inspection 2025-10-23:
16-62-1
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. In front counter area. **Warning** - From follow-up inspection 2025-10-23:
31B-03-4
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Stored under hand sink next to double door reach in cooler in kitchen area. **Warning** - From follow-up inspection 2025-10-23:
51-11-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. License posted expired on 2/1/2025. **Warning** - From follow-up inspection 2025-10-23:
50-09-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Reach in deli cooler cutting board heavily grooved. **Warning** - From follow-up inspection 2025-10-23:
14-09-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Stored on Merrychef oven handle. **Warning** - From follow-up inspection 2025-10-23:
10-20-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Merrychef oven interior soiled with burnt food debris. **Warning** - From follow-up inspection 2025-10-23:
22-08-4
30
Sep 11, 2025
Routine - Food
1 critical violation. 10 major violations. 5 minor violations.
View 16 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary sanitizer bucket testing at 500+ PPM. Employee diluted chemical and sanitizer is now testing at 200 PPM. **Corrected On-Site** **Warning**
41-27-4
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. The inspector ran the high temperature dish machine at the front counter several times, and the highest recorded dish temperature was 133 degrees. **Warning**
22-56-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit. **Warning**
16-37-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. No quaternary test kit with a quaternary sanitizer bucket testing at 500+ PPM. **Warning**
16-33-4
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. Bottle of heavy cream, half gallon of skim milk, and gallon of 2% milk not date marked in double door cooler in front counter area. Employee does not know when they were open. **Warning**
02C-03-5
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. **Warning**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee used hand sink in front counter area to fill the sanitizer bucket with water. **Warning**
31A-11-4
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. No employee food safety training could be provided for any staff member or the employee currently on site who is handling food or engaged in food preparation. **Warning**
53B-01-5
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. No Food Employee Reporting Agreement observed for the employee onsite handling food at the time of inspection hired over 60 days ago. **Warning**
11-26-1
Intermediate - No soap provided at handwash sink. In front counter area. **Warning**
31B-03-4
Basic - Carbon dioxide/helium tanks not adequately secured. Stored under hand sink next to double door reach in cooler in kitchen area. **Warning**
51-11-4
Basic - Cutting board has cut marks and is no longer cleanable. Reach in deli cooler cutting board heavily grooved. **Warning**
14-09-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Merrychef oven interior soiled with burnt food debris. **Warning**
22-08-4
Basic - In-use tongs stored on equipment door handle between uses. Stored on Merrychef oven handle. **Warning**
10-20-4
Basic - Current Hotel and Restaurant license not displayed. License posted expired on 2/1/2025. **Warning**
50-09-4
25
Nov 18, 2024
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
61
Oct 27, 2023
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer solution exceeds 500 ppm quaternary. Employee corrected to 200 ppm quaternary. **Corrected On-Site**
41-27-4
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Three compartment sink sanitizer solution exceeds 500 ppm quaternary. Employee corrected to 200 ppm quaternary. **Corrected On-Site**
41-18-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink behind front counter has glass and spoon in it.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test strips available for sanitizer bucket or three compartment sink.
16-37-1
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 behind front counter has mold like substances.
22-20-5
Basic - Covered waste receptacle not provided in women's bathroom. No covered receptacle in first floor hall bathroom.
32-12-5
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 behind front counter.
40-06-5
Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand wash sink behind front counter.
31B-04-4
Basic - Open dumpster lid.
33-16-4
43
Oct 18, 2022
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Employee Health Policies Present
FL-03
Proper Sanitizer Contact Time and Concentration
FL-33
82
Frequently Asked Questions
When was New Hotel Collection Downtown St Pete last inspected?
The most recent health inspection at New Hotel Collection Downtown St Pete on file is from Oct 23, 2025. The public record contains five inspections in total.
How does New Hotel Collection Downtown St Pete compare to other restaurants in St. Petersburg?
New Hotel Collection Downtown St Pete most recently scored 30 out of 100, which is lower than the St. Petersburg average of 77.
Has New Hotel Collection Downtown St Pete's inspection record improved over time?
No. Recent inspections at New Hotel Collection Downtown St Pete have averaged around 14 violations per visit, up from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at New Hotel Collection Downtown St Pete 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 New Hotel Collection Downtown St Pete inspected?
Based on the inspection history on file, New Hotel Collection Downtown St Pete is inspected around two times per year on average.
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