Plate St Pete
Last inspected: May 1, 2026
41
Score
Public records show three inspections at Plate St Pete stretching back to 2025. Inspectors last stopped by on May 1, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Recent inspections have turned up more issues than earlier ones, averaging around 10 violations lately compared to roughly eight violations before.
Looking across the full record, “stop sale issued due to food not being in a wholesome” is the recurring theme, flagged two times.
Restaurants in St. Petersburg average 77, so Plate St Pete trails the local norm. The pattern in the record is worth a careful look.
3
Inspections
2
Critical latest
4
Major latest
4
Minor latest
Inspection History
May 1, 2026
Routine - Food
2 critical violations. 4 major violations. 4 minor violations.
View 10 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. 2 lbs of ground tuna, 6 oz of whole tuna in walk-in cooler thawed despite instructions indicating product is to be removed entirely from packaging before thawing. **Warning**
01B-13-4
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored above raw intact beef and raw fish stored above spring rolls in walk-in freezer. **Warning**
08A-17-6
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Sushi fish at front counter not date marked **Warning**
02C-08-5
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. **Warning**
53B-01-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plans for establishment utilizing time to hold sushi rice at front counter. Inspector will provide blank written plans to manager and discuss compliance. **Warning**
03F-10-5
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Portioned chicken, beef, and pork in walk-in freezer not date marked prior to freezing. **Warning**
02C-04-5
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. 2 lbs of ground tuna, 6 oz of whole tuna in walk-in cooler thawed despite instructions indicating product is to be removed entirely from packaging before thawing. **Warning**
06-09-1
Basic - Current Hotel and Restaurant license not displayed. Current license displayed expired 2-1-2026. License is currently valid. **Warning**
50-09-4
Basic - Food stored on floor. Cooking oil stored on floor in dry storage room. **Warning**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven soiled on cook line **Warning**
22-08-4
41
Nov 10, 2025
Routine - Food
3 critical violations. 5 major violations. 6 minor violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above prepared stocks inside walk-in cooler. Inside walk-in freezer ready-to eat potato balls stored commingling with raw frozen beef, not all items commercially packaged. Manager relocated items. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. ROP 1 lb yellowfin tuna thawed without removing from packaging despite printed instructions.
01B-13-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw chopped pork in walk-in cooler. Manager corrected. **Corrected On-Site**
08A-20-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi rolls not clearly identifiable as raw or cooked.
02B-01-5
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/ Upon arrival for inspection, no CFM present. Advised manager recently stepped out and would be returning. 4 employees working at time of arrival. Manager arrived shortly after.
53A-05-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment uses time to hold sushi rice, however lacks a written plan outlining time as a public health control.
03F-10-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employees engaged with food prep with no proof of food handler training.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Inside reach-in cooler on cook line: Cooked chicken, cooked pork, and prepared salmon not date marked. Inside walk-in cooler cooked duck and stocks not date marked.
02C-02-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested at 0 ppm. Manager made new solution at 50 ppm **Corrected On-Site**
21-07-4
Basic - Ice buildup in reach-in freezer at front line
14-69-4
Basic - Food stored on floor. Cooking oil stored on floor in dry storage. Cooked stocks stored on floor. Manager relocated. **Corrected On-Site**
08B-38-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Inside walk-in cooler and front bar reach-in cooler, employee food not properly identified or segregated.
08B-49-4
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. ROP 1 lb yellowfin tuna thawed without removing from packaging despite printed instructions.
06-09-1
Basic - Bowl or other container with no handle used to dispense food. Plastic cups used in various containers as scoops.
14-01-5
29
May 9, 2025
Food-Licensing Inspection
1 minor violation.
View 1 violation
Basic - Missing doors for both unisex restrooms.
32-06-4
95
Frequently Asked Questions
When was Plate St Pete last inspected?
The most recent health inspection at Plate St Pete on file is from May 1, 2026. The public record contains three inspections in total.
What is the most common violation at Plate St Pete?
Across the inspection record, “stop sale issued due to food not being in a wholesome” has been cited two times, more than any other issue at Plate St Pete.
How does Plate St Pete compare to other restaurants in St. Petersburg?
Plate St Pete most recently scored 41 out of 100, which is lower than the St. Petersburg average of 77.
Has Plate St Pete's inspection record improved over time?
No. Recent inspections at Plate St Pete have averaged around 10 violations per visit, up from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Plate 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.
Nearby Restaurants