Sauvignon
Last inspected: Feb 24, 2026
61
Score
Across the available record, Sauvignon has 11 inspections on file, the first dated 2022. The latest inspection on file is from Feb 24, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
The trend has been favorable: violation counts have eased from around nine violations to closer to six violations per visit over the last few inspections.
The most common issue across all inspections has been “food-contact surface soiled with food debris”, showing up five times.
By comparison, the average St. Petersburg facility scores 77, putting Sauvignon on the weaker side. On the whole, the file is mixed but not concerning.
11
Inspections
0
Critical latest
4
Major latest
2
Minor latest
Inspection History
Feb 24, 2026
Routine - Food
4 major violations. 2 minor violations.
View 6 violations
Intermediate - Equipment drain line draining into handwash sink. Hand handsink next to ice machine.
31A-10-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White stained cutting boar on reach in deli cooler. **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at handsink in bar area. Employee brought out a roll of paper towels. **Corrected On-Site**
31B-02-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Conventional oven interior soiled with burnt food debris.
22-08-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior soiled with brown colored substance. **Repeat Violation**
22-20-5
61
Sep 30, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in deli cooler cutting board on cook line stained. **Warning** - From follow-up inspection 2025-09-30: **Time Extended**
22-02-4
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 2025-09-30: **Time Extended**
16-62-1
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior soiled with pink and black mold like substance. **Warning** - From follow-up inspection 2025-09-30: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Licensed displayed expired on 2/1/2025. **Repeat Violation** **Warning** - From follow-up inspection 2025-09-30: **Time Extended**
50-09-4
74
Sep 24, 2025
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food items in reach in cooler across from cook line: cooked potatoes (48F - Cold Holding); butter (46F - Cold Holding); raw chicken (44F - Cold Holding) Employee put ice on food items to bring down the temperatures. **Corrective Action Taken** **Warning**
03A-02-5
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. Observed employee training certificate for Arquasia Jones dated 11/09/2022 through 360 Training Learn 2 Serve. No other employee training could be provided. **Repeat Violation** **Warning**
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. With clear liquid substance stored at hand sink next mop sink. Chef labeled as sanitizer. **Corrected On-Site** **Warning**
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in deli cooler cutting board on cook line stained. **Warning**
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Basic - Current Hotel and Restaurant license not displayed. Licensed displayed expired on 2/1/2025. **Repeat Violation** **Warning**
50-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior soiled with pink and black mold like substance. **Warning**
22-20-5
52
May 1, 2025
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
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/ Manager Chris Malone has an expired CFM.
53A-03-7
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand sink on cook line
31B-05-4
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 - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Food stored in a location that is exposed to splash/dust. Food stored next to hand sink at service window, relocated **Corrected On-Site**
08B-36-4
Basic - Single-service articles not stored inverted or protected from contamination. Plastic tasting spoons on cook line on inverted
25-06-4
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. Raw beef vacuum sealed on site with no HACCP not labeled with time mark **Repeat Violation**
03G-53-1
61
Sep 24, 2024
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler to the left of stove: cooked mushrooms (48F - Cold Holding); cooked rice (48F - Cold Holding) Manager put items on ice. Temperatures taken again: cooked mushrooms (43F - Cold Holding); cooked rice (42F - Cold Holding) In reach in cooler across from stove: butter (49F - Cold Holding); cooked onions (49F - Cold Holding) Manager put items on ice. Temperatures taken again: butter (42F - Cold Holding); cooked onions (43F - Cold Holding) **Corrected On-Site**
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. Bleu cheese crumbles, cut melons, cream sauce and meat sauce held on time with no time stamp. Manager put time stamp on items.
03F-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee working with cheese donned gloves without washing hands first.
12A-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler has built up food debris. **Repeat Violation**
22-02-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand wash sink by mop sink unable to dispense paper towels.
31B-05-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table by pass through window.
12B-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven in kitchen has built up food debris. **Repeat Violation**
22-08-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverages in reach in cooler across from three compartment sink.
12B-13-4
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. Establishment is vacuum sealing raw beef and removing from vacuum sealing within 48 hours, but not date marking or time stamping.
03G-53-1
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
39
May 14, 2024
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam well: meatballs (107F - Hot Holding) Employee reheated to 172 F. **Corrected On-Site** **Warning**
03B-01-6
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 - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. HAACP and process waiver submitted.
03G-43-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line have built up food debris. **Warning**
22-02-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. HAACP plan submitted.
03G-50-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine had mold like substance.
22-20-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Double door oven in kitchen has built up food debris, **Warning**
22-08-4
50
Mar 29, 2024
Routine - Food
4 major violations. 2 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - Clam tags not maintained in chronological order according to the last date they were served in the establishment. **Warning** - From follow-up inspection 2024-02-26: Clam tags not maintained in chronological order according to the last date they were served in the establishment. **Time Extended** - From follow-up inspection 2024-03-29: Clam tags not maintained in chronological order according to the last date they were served in the establishment. **Time Extended**
01C-05-4
Intermediate - - From initial inspection : Intermediate - Clam tags not marked with last date served. **Warning** - From follow-up inspection 2024-02-26: Clam tags not marked with last date served. **Time Extended** - From follow-up inspection 2024-03-29: Clam tags not marked with last date served. **Time Extended**
01C-03-4
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum seals cooked meats with no haacp plan or variance. **Warning** - From follow-up inspection 2024-02-26: No HAACP plan has been submitted to the Division at the time of this callback inspection report. Operator sent to wrong email address. **Time Extended** - From follow-up inspection 2024-03-29: Establishment vacuum seals cooked meats with no haacp plan sub to the Division. **Admin Complaint**
03G-50-1
Intermediate - - From initial inspection : Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Establishment vacuum seals chicken, duck and beef with no labeling. **Warning** - From follow-up inspection 2024-02-26: No HAACP plan has been submitted to the Division at the time of this callback inspection report. Operator sent to wrong email address.**Admin Complaint** **Time Extended** - From follow-up inspection 2024-03-29: Establishment vacuum seals chicken, duck and beef with no labeling. **Time Extended**
03G-06-5
Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. Employees in kitchen engaged in food preparation with no beard guard. **Warning** - From follow-up inspection 2024-02-26: **Time Extended** - From follow-up inspection 2024-03-29: **Time Extended**
13-04-4
Basic - - From initial inspection : Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Cooked beef vacuumed sealed with a date of 11/29/23. **Warning** - From follow-up inspection 2024-02-26: No HAACP plan has been submitted to the Division at the time of this callback inspection report. Operator sent to wrong email address. **Time Extended** - From follow-up inspection 2024-03-29: Cooked beef vacuumed sealed with a date of 03/25/2024. **Time Extended**
03G-54-1
61
Feb 26, 2024
Routine - Food
4 major violations. 2 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - Clam tags not maintained in chronological order according to the last date they were served in the establishment. **Warning** - From follow-up inspection 2024-02-26: Clam tags not maintained in chronological order according to the last date they were served in the establishment. **Time Extended**
01C-05-4
Intermediate - - From initial inspection : Intermediate - Clam tags not marked with last date served. **Warning** - From follow-up inspection 2024-02-26: Clam tags not marked with last date served. **Time Extended**
01C-03-4
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum seals cooked meats with no haacp plan or variance. **Warning** - From follow-up inspection 2024-02-26: No HAACP plan has been submitted to the Division at the time of this callback inspection report. Operator sent to wrong email address. **Time Extended**
03G-50-1
Intermediate - - From initial inspection : Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Establishment vacuum seals chicken, duck and beef with no labeling. **Warning** - From follow-up inspection 2024-02-26: No HAACP plan has been submitted to the Division at the time of this callback inspection report. Operator sent to wrong email address.**Admin Complaint** **Time Extended**
03G-06-5
Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. Employees in kitchen engaged in food preparation with no beard guard. **Warning** - From follow-up inspection 2024-02-26: **Time Extended**
13-04-4
Basic - - From initial inspection : Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Cooked beef vacuumed sealed with a date of 11/29/23. **Warning** - From follow-up inspection 2024-02-26: No HAACP plan has been submitted to the Division at the time of this callback inspection report. Operator sent to wrong email address. **Time Extended**
03G-54-1
61
Dec 7, 2023
Routine - Food
1 critical violation. 6 major violations. 2 minor violations.
View 9 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee came into kitchen and put on gloves to start working with food but did not wash hands first. **Warning**
12A-07-5
Intermediate - Clam tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
01C-05-4
Intermediate - Clam tags not marked with last date served. **Warning**
01C-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in kitchen nearest the pass through window used to rinse off kitchen utensils. **Warning**
31A-11-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Cheeses held on time in kitchen but no written plan. **Warning**
03F-10-5
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum seals cooked meats with no haacp plan or variance. **Warning**
03G-50-1
Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Establishment vacuum seals chicken, duck and beef with no labeling. **Warning**
03G-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employees in kitchen engaged in food preparation with no beard guard. **Warning**
13-04-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Cooked beef vacuumed sealed with a date of 11/29/23. **Warning**
03G-54-1
43
Jun 23, 2023
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
29
Sep 21, 2022
Routine - Food
2 critical violations. 5 major violations. 3 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
37
Frequently Asked Questions
When was Sauvignon last inspected?
The most recent health inspection at Sauvignon on file is from Feb 24, 2026. The public record contains 11 inspections in total.
What is the most common violation at Sauvignon?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at Sauvignon.
How does Sauvignon compare to other restaurants in St. Petersburg?
Sauvignon most recently scored 61 out of 100, which is lower than the St. Petersburg average of 77.
Has Sauvignon's inspection record improved over time?
Yes. Recent inspections at Sauvignon have averaged around six violations per visit, down from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Sauvignon 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 Sauvignon inspected?
Based on the inspection history on file, Sauvignon is inspected around three times per year on average.
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