Noble Crust
Last inspected: Jan 6, 2026
58
Score
The health department has logged nine inspections at Noble Crust, the earliest from 2022. The latest inspection on file is from Jan 6, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Violation counts have been trending down, averaging around four violations across recent inspections versus roughly nine violations before.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited three times.
By comparison, the average St. Petersburg facility scores 77, putting Noble Crust on the weaker side. The record is unremarkable in either direction.
9
Inspections
3
Critical latest
1
Major latest
0
Minor latest
Inspection History
Jan 6, 2026
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Double pan at deli reach in cooler. Left side cook line goat cheese balls (62F - Cold Holding) Employee moved to freezer Retemp 39 cold holding **Corrected On-Site** **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Real butter, gravy, pooled eggs, at cook line front of burners, marked during inspection **Corrected On-Site** **Repeat Violation**
03F-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed chef touch raw chicken took gloves off then started to put new gloves without washing hands.
12A-09-4
Intermediate - Handwash sink not accessible for employee use at all times. Multiple items in front of line cook hand sink. Employee moved **Corrected On-Site** **Repeat Violation**
31A-09-4
58
Jul 10, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Butter at cook line no time mark added during inspection **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Whipped ricotta 45 cold holding **Repeat Violation**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Bag of towels and cords back hand wash sink back hand wash sink near oven. **Corrected On-Site**
31A-09-4
Basic - Stored food not covered. During inspection observed parmigiana cheese unwrapped sitting on wet towel at cook line. Employee moved **Corrected On-Site**
08B-12-5
64
Feb 26, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
64
Nov 19, 2024
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
47
Apr 19, 2024
Routine - Food
3 major violations. 7 minor violations.
View 10 violations
Intermediate - Handwash sink next to ice machines not accessible for employee use at all times. Operator removed items. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in bar area used as a dump sink.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in bar area. Operator provided paper towels. **Corrected On-Site**
31B-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table near pizza prep area. Operator discarded drink. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Equipment in poor repair. Torn gasket on reach-in cooler door on cooks line.
14-11-5
Basic - Food stored in a location that is exposed to splash/dust. Bowl of seasoning stored near hand wash sink on cooks line is exposed to splash. Operator removed seasoning. **Corrected On-Site**
08B-36-4
Basic - No handwashing sign provided at a hand sink used by food employees at hand wash sink in bar area. Will email DBPR Form 5030-111. Employees must wash hands.
31B-04-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Single-serve bowl without handle stored in a container of food in sliding door cooler on cooks line. Operator discarded item. **Corrected On-Site**
14-01-5
Basic - Cutting boards on reach-in coolers in pizza prep area has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
52
Dec 15, 2023
Routine - Food
1 critical violation. 1 major violation. 10 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pesto with garlic (67F - Cold Holding) pizza station, moved to cooler, retemp 42F. Recommended item be added to time as a public health control ranch (48F - Cold Holding); cut cherry tomatoes (50F - Cold Holding), ice bags added, retemp ranch 48F, tomatoes 43F **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line **Repeat Violation**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator began cleaning during inspection **Corrective Action Taken**
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. Cook line **Repeat Violation**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage over dish machine **Repeat Violation**
12B-07-4
Basic - Ice scoop handle in contact with ice. Behind bar, removed **Corrected On-Site**
10-08-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in rice flour, removed **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled
23-03-4
Basic - Old labels stuck to food containers after cleaning. Plastic containers on storage shelves
16-46-4
Basic - Open dumpster lid.
33-16-4
Basic - Unclean building components, attachments or fixtures. Fan covers soiled in walk-in coolers
36-50-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes over cooked chicken wings in walk-in cooler
08B-17-4
47
Jun 30, 2023
Complaint Full
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - Melted ice wands buried in ice machine for drink ice. Wands we're removed. **Corrected On-Site**
08B-56-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Meatballs 148,149 degrees Fahrenheit reach eating from 8am at 11:34am, stop sale
01B-02-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Meatballs 148,149 degrees Fahrenheit reach eating from 8am at 11:34am, stop sale
03E-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board staining,
22-02-4
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.
12B-07-4
Basic - Food stored in undrained ice. Salmon
08B-31-4
Basic - Uncovered food stored near sink exposed to splash. Hard boiled eggs on 3 compartment sink. Eggs were moved. **Corrected On-Site**
08B-54-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Cook line
21-09-4
Basic - Working containers of food removed from original container not identified by common name. Oil bottle at cook line
02D-01-5
43
Feb 28, 2023
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Thermometer registered at 145 degrees F. Operator set up three compartment sink 50ppm chlorine **Warning** - From follow-up inspection 2023-02-28: Three compartment sink set up to 50ppm. Plumber onsite working on temperature issues at time of inspection **Time Extended**
22-57-6
Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink in back prep area Handwash sink of cook line Ran for over a minute 76 degrees F **Warning** - From follow-up inspection 2023-02-28: Ran for over a minute 77-94 degrees F **Time Extended**
27-16-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line Can opener blade **Warning** - From follow-up inspection 2023-02-28: **Time Extended**
22-02-4
70
Oct 31, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Noble Crust last inspected?
The most recent health inspection at Noble Crust on file is from Jan 6, 2026. The public record contains nine inspections in total.
What is the most common violation at Noble Crust?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Noble Crust.
How does Noble Crust compare to other restaurants in St. Petersburg?
Noble Crust most recently scored 58 out of 100, which is lower than the St. Petersburg average of 77.
Has Noble Crust's inspection record improved over time?
Yes. Recent inspections at Noble Crust have averaged around four violations per visit, down from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Noble Crust 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 Noble Crust inspected?
Based on the inspection history on file, Noble Crust is inspected around three times per year on average.
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