Parkshore Grill
Last inspected: Mar 25, 2026
78
Score
Inspectors have visited Parkshore Grill eight times, with records going back to 2022. The most recent visit was on Mar 25, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Recent inspections have found fewer violations than earlier ones, averaging around five violations lately and about 11 violations before that.
Looking across the full record, “accumulation of black/green mold-like substance” is the recurring theme, flagged five times.
Parkshore Grill's latest score is in line with the St. Petersburg average of 77. The full picture is one of consistent compliance.
8
Inspections
0
Critical latest
1
Major latest
3
Minor latest
Inspection History
Mar 25, 2026
Complaint Full
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on cook line stained.
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior soiled with black and pink substance.
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. White cutting boards grooved.
14-09-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of convection oven soiled with burnt food debris.
22-08-4
78
Aug 5, 2025
Complaint Full
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Live, small flying insects found 3 live flies observed on soda gun lines underneath counter near bar area entrance. 1 live fly flying above prep table in kitchen area.
35A-02-7
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs and raw pork stored above ready to eat items in walk in cooler. Items removed and stored correctly. **Corrected On-Site**
08A-05-6
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack stored on top of rack storing can goods.
40-06-5
Basic - Food stored on floor. Bucket of pickles stored on floor inside walk in cooler. Discussed with chef. Items were removed off the floor. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. All ice machine interiors soiled with black mold like substance.
22-20-5
64
Apr 18, 2025
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2-1-2025 ..Management paid license **Corrected On-Site**
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. meatballs (50F - Cold Holding);mussels (50F - Cold Holding). Employee placed items on ice.
03A-02-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Food stored on floor. cases of food on floor in walk in cooler.
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
Basic - No handwashing sign provided at a hand sink used by food employees.
31B-04-4
61
Nov 20, 2024
Routine - Food
3 critical violations. 4 major violations. 4 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Warewashing Facilities Maintained and Used
FL-24
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
Toilet Rooms Maintained
FL-53
25
Apr 19, 2024
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
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. Dishwasher went from scraping dirty dishes to putting away clean dishes with no hand wash in between.
12A-13-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 02/01/2024. **Admin Complaint**
50-17-3
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in coolers in cook line and can opener on prep table in rear prep area have built up food debris. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink on cook used to dump ice.
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in ware washing area has built up food debris. Also ice bin in central prep area has mold like substance. **Repeat Violation**
22-20-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets by ice machine in ware washing area are not inverted for protection.
24-05-4
Basic - Equipment and utensils not rinsed between washing and sanitizing in central prep area.
16-16-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Ovens on cook line have built up food debris. **Repeat Violation**
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees at hand wash sink next to single door reach in cooler on cook line. **Repeat Violation**
31B-04-4
47
Dec 12, 2023
Routine - Food
2 critical violations. 1 major violation. 11 minor violations.
View 14 violations
Certified Food Manager Identification
FL-02
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 Received at Proper Temperature
FL-12
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
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Personal Cleanliness
FL-40
Plumbing Maintained; Sewage Disposal
FL-51
23
Apr 18, 2023
Complaint Full
7 critical violations. 7 major violations. 15 minor violations.
View 29 violations
High Priority - Certified Food Manager or person in charge failed to verify employee health, exclusions or restrictions. Re-educated management. **Corrective Action Taken** **Warning**
11-02-5
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. Observed dish washer handle soiled dishes then put away clean dishes with no hand wash in between. Dish washer was re-educated. **Corrective Action Taken** **Warning**
12A-13-4
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook on cook line drink from beverage, touch straw with hand then return to handling food. **Warning**
12A-05-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 flies in server area, approximately 10 at dump sink at front bar, 2 flies in prep area near shelf, 1 near mop sink, observed approximately 7 flies in exterior hallway area landing on bagged bread buns, bread was moved from area and area was treated and cleaned, observed approximately 7 flies killed. Bar area affected has begun to be treated, cleaned and sanitized. **Warning**
35A-02-6
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed 1 employee dump soiled dishes with no hand wash after. Observed 1 employee bus soiled dishes and then expo bread from service line. **Warning**
12A-02-4
High Priority - Stop Sale issued due to adulteration of food product. Food contaminated by unsanitized equipment or utensil. See stop sale. Observed soiled water dripping into ice machine ice in dish area. **Warning**
01B-03-5
High Priority - Toxic substance/chemical improperly stored. Stainless steel cleaner on prep surface. Manager removed. **Warning**
41-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink at front bar used as dump sink. Management cleared sink. Added soap. Hand washing sink on cook line used as dump sink, ice in sink. Second hand washing sink at cook line used as dump sink. **Corrective Action Taken** **Warning**
31A-11-4
Intermediate - No soap provided at handwash sink. Front bar. Replaced by manager. Cook line front hand washing sink no soap. **Warning**
31B-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Pitcher in hand washing sink at cook line. Pitcher removed. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. No test kit for ddbsa/lactic acid sanitizer. Eco-lab brought new test strips during inspection. **Corrected On-Site** **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. Cream opener yesterday not date marked. **Warning**
02C-03-5
Intermediate - Employee did not report symptoms/diagnosis of a disease transmissible through food to the person in charge. 1 food worker did not report illness to management. **Warning**
11-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board staining on cook line. Slicer soiled. **Warning**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Stop saled ice. Observed soiled water dripping into ice. Ice machine cleaned during inspection. **Corrected On-Site** **Warning**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Lemon press handle in lemons. **Warning**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On shelf with single service and food. **Warning**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. 1 cook. **Warning**
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. At drying rack in dish area. **Warning**
24-08-4
Basic - Equipment in poor repair. Torn gasket on cook line. **Warning**
14-11-5
Basic - Food contaminated by unsanitized equipment or utensil. See stop sale. Observed soiled water dripping into ice machine ice in dish area. **Warning**
08B-19-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket. **Warning**
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Observed 1 employee peeling carrots that haven't been washed yet. Employee was reeducated. Employee not washing mushrooms before chopping. **Corrective Action Taken** **Warning**
08B-39-4
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing pork at room temperature. Pork placed in walk in cooler. **Corrected On-Site** **Warning**
06-01-5
Basic - Uncovered food stored near sink exposed to splash. Bread cutting board and bread uncovered next to hand washing sink on cook line. **Warning**
08B-54-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Warning**
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor. Near shelf near back kitchen door. **Warning**
21-38-4
8
Sep 14, 2022
Routine - Food
5 critical violations. 5 major violations. 7 minor violations.
View 17 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in ware washing area.
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over prosciutto in upright single door reach in cooler in kitchen.
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter, 32 ounces, and garlic butter, 16 ounces, held on time but not time stamped and no determination of when time started.
01B-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. See stop sale. Butter, 32 ounces, and garlic butter, 16 ounces, held on time but not time stamped and no determination of when time started.
03F-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker on hose bibb at mop sink.
29-34-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Operator corrected and out on date of 9/6/2022. **Corrected On-Site**
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. Milk and heavy cream in upright single door reach in cooler opened more than 24 hours and not date marked. Chef marked items with date of 9/13/2022. **Corrected On-Site**
02C-03-5
Intermediate - Consumer advisory for raw or undercooked oysters not posted/provided in a conspicuous location. Manager made sign more prominent. **Corrected On-Site**
02A-04-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board next to can opener has food debris buildup.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in bar area is being used as a dump sink. Manager removed. **Corrected On-Site**
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted for protection. Operator rearranged. **Corrected On-Site**
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in main kitchen. Chef removed. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting on utensils by three-compartment sink.
24-08-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of double door ovens have food debris buildup.
22-08-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Operator hung mop in a manner to allow it to dry. **Corrected On-Site**
42-01-4
20
Frequently Asked Questions
When was Parkshore Grill last inspected?
The most recent health inspection at Parkshore Grill on file is from Mar 25, 2026. The public record contains eight inspections in total.
What is the most common violation at Parkshore Grill?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited five times, more than any other issue at Parkshore Grill.
How does Parkshore Grill compare to other restaurants in St. Petersburg?
Parkshore Grill most recently scored 78 out of 100, which is about the same as the St. Petersburg average of 77.
Has Parkshore Grill's inspection record improved over time?
Yes. Recent inspections at Parkshore Grill have averaged around five violations per visit, down from roughly 11 earlier in the record.
What does a low risk rating mean?
A low risk rating at Parkshore Grill 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 Parkshore Grill inspected?
Based on the inspection history on file, Parkshore Grill is inspected around two times per year on average.
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