Roam
Last inspected: Apr 29, 2026
90
Score
Roam has been inspected eight times since 2023. The latest inspection on file is from Apr 29, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Recent visits have produced comparable findings, with counts hovering near seven violations per visit.
Looking across the full record, “interior of oven/microwave has accumulation” is the recurring theme, flagged four times.
Among St. Petersburg restaurants, the typical score is 77; Roam is comfortably above that bar. The file should reassure diners considering a visit.
8
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Apr 29, 2026
Routine - Food
1 major violation.
View 1 violation
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Discussed with manager to maintain tags in chronological order.
01C-05-4
90
Dec 10, 2025
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 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. dish machine testing at 0PPM. Operator reprimed unit and tested at 50 PPM **Corrected On-Site**
22-41-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Dish machine tested at 0 ppm. Test kit not used to check sanitizer.
16-33-4
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Tags were with completed tags. Operator corrected and placed tags back with batch they belong to. **Corrected On-Site**
01C-10-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Inspector emailed consumer advisory to operator.
02B-02-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator removed items from water. **Corrected On-Site**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven with build up of cooked food debris.
22-08-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. ROP raw beef not dated when sealed. Discussed with operator to date items.
03G-53-1
55
May 8, 2025
Complaint Full
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw shrimp in reach in freezer in rear kitchen. Employee rearranged beef to lower shelf. **Corrected On-Site**
08A-20-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Salmon and sea bass thawed in vacuum packaging that bears the label to remove from packaging.
01B-13-4
High Priority - Live, small flying insects found 2 live flies in kitchen on fan. Educated on flies.
35A-02-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink in kitchen. Employee refilled paper towels. **Corrected On-Site**
31B-02-4
Basic - Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (1) Prior to its thawing under refrigeration as specified in Paragraph (A) of this section; or (2) Prior to or immediately upon completion of its thawing using procedures specified in Paragraph (B) of this section. Sea bass and salmon bearing label to remove from packaging before thawing in walk in cooler and in reach in cooler thawed in packaging.
06-09-1
Basic - Ice scoop handle in contact with ice. Ice scoop handle touching ice in front bar. Employee removed scoop. **Corrected On-Site** **Repeat Violation**
10-08-5
Basic - Employee with no hair restraint while engaging in food preparation. Cook on cook line no hair restraints.
13-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door soiled with black mold like debris. Gaskets on reach in cooler soiled with food debris.
23-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee vape pen and phone on prep table next to fruit being cut. Employee removed items. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent in dish area covered with dusty debris.
36-34-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven on cook line soiled with burnt on food debris.
22-08-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on deli reach in cooler. Employee moved drink. **Corrected On-Site**
12B-07-4
35
Apr 4, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Christian Jackson expired on 10-09-2019. **Warning** - From follow-up inspection 2025-04-04: Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Christian Jackson expired on 10-09-2019. **Admin Complaint**
53A-03-7
90
Jan 17, 2025
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Warewashing three-compartment chlorine sanitizing solution exceeding the maximum concentration allowed exceeding 200pm. Operator added water to chlorine sanitizer. Reading 50ppm. **Corrected On-Site** **Warning**
41-18-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Christian Jackson expired on 10-09-2019. **Warning**
53A-03-7
Intermediate - Handwash sink used for purposes other than handwashing. Strainer stored inside bowl of hand wash sink in bar area. Operator removed strainer. **Corrected On-Site** **Warning**
31A-11-4
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. Will email DBPR Form 5030-103. Employee Health Food Reporting Agreement. **Warning**
11-26-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone on prep table on cooks line. **Warning**
40-06-5
Basic - Ice scoop handle in contact with ice in bar area. Operator removed scoop. **Corrected On-Site** **Warning**
10-08-5
Basic - Time/temperature control for safety food thawed in an improper manner. 10 commercially reduced oxygen package partially frozen fish in cooler on cooks line is thawing without being removed from package or package cut. Operator cut package. **Corrected On-Site** **Warning**
06-01-5
55
May 16, 2024
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 shelled eggs over milk in walk in cooler. Employee stored correctly. **Corrected On-Site**
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in kitchen not Landon food or food contact surfaces.
35A-02-6
Intermediate - Oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
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.
11-27-4
Intermediate - Oyster tags not marked with last date served.
01C-03-4
Intermediate - Oysters tag removed from original container prior to container being emptied.
01C-10-4
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.
53B-13-5
Basic - Food stored on floor. Cooking oil stored on floor of kitchen.
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven on cook line has built up food debris.
22-08-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - No handwashing sign provided at a hand sink used by food employees at bar hand wash sink.
31B-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverages in walk in cooler stored over food to be served to the public.
12B-13-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine behind bar has mold like substance.
22-20-5
29
Mar 13, 2024
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw eggs over raw beef in walk in cooler. Employee moved eggs to lower shelf. **Corrected On-Site**
08A-20-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags not marked with last date used. Employee marking tags. **Corrective Action Taken**
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line. Soda guns soiled with black mold like debris in bar area. Employee cleaned areas. **Corrected On-Site**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Inaccessible hand sink on cook line.
31A-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has black mold like debris.
22-20-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of the oven soiled with burnt on food debris.
22-08-4
58
Jun 16, 2023
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Roam last inspected?
The most recent health inspection at Roam on file is from Apr 29, 2026. The public record contains eight inspections in total.
What is the most common violation at Roam?
Across the inspection record, “interior of oven/microwave has accumulation” has been cited four times, more than any other issue at Roam.
How does Roam compare to other restaurants in St. Petersburg?
Roam most recently scored 90 out of 100, which is higher than the St. Petersburg average of 77.
Has Roam's inspection record improved over time?
Results have been roughly steady. Inspections at Roam have averaged around seven violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Roam 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 Roam inspected?
Based on the inspection history on file, Roam is inspected around three times per year on average.
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