Spa Beach Bistro
Last inspected: Nov 5, 2025
39
Score
Inspectors have visited Spa Beach Bistro four times, with records going back to 2022. The latest inspection on file is from Nov 5, 2025. High risk indicates the latest inspection turned up problems worth knowing about.
Recent visits have flagged more than earlier ones: around 10 violations per visit lately, up from roughly six violations before.
Looking across the full record, “accumulation of black/green mold-like substance” is the recurring theme, flagged two times.
Compared to other St. Petersburg restaurants (averaging 77), there's room to close the gap. Taken together, the history suggests a facility that has struggled with consistency.
4
Inspections
1
Critical latest
7
Major latest
2
Minor latest
Inspection History
Nov 5, 2025
Routine - Food
1 critical violation. 7 major violations. 2 minor violations.
View 10 violations
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Quaternary sanitizer bucket testing over 500 PPM in kitchen area and bar area. Employees diluted sanitizer buckets with water and the quaternary sanitizer is now testing at 200 PPM. **Corrected On-Site**
41-18-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Hand sink next to three compartment sink. Employee put a bottle of soap at the hand sink. Dispenser has been ordered. **Corrected On-Site**
31B-06-4
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. Emailed operator DBPR Clean-Up of Vomiting and Diarrheal Events form at the time of the inspection.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on reach in deli coolers across from fryers.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand sink next to ice machine in storage area. Operator place roll of paper towels at the hand sink. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. Battery dead and thermometer won't turn on.
05-08-4
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. Employee Maxwell M. hired one month ago read and signed Food Reporting Agreement at the time of then inspection. **Corrected On-Site**
11-26-1
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 Dawn H. dated 9/9/2023 and Kevin N. dated 9/7/2023. No other employee training certificates could be provided.
53B-13-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in kitchen area and storage area soiled with lime scale build up and black mold like substance. **Repeat Violation**
22-20-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled with black mold like substance on reach in deli cooler across from fryers.
23-03-4
39
Dec 10, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
78
Dec 22, 2023
Routine - Food
1 critical violation. 8 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Food Received at Proper Temperature
FL-12
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
Proper Sanitizer Contact Time and Concentration
FL-33
Hands Clean and Properly Washed
FL-08
52
Nov 29, 2022
Routine - Food
1 critical violation. 4 major violations. 8 minor violations.
View 13 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live flies in kitchen area not landing on food or food contact surfaces.
35A-02-6
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in dry goods storage area blocked by bar cart. Manager removed. **Corrected On-Site**
31A-09-4
Intermediate - Hot water at three-compartment sink does not reach 100 degrees Fahrenheit. Three-compartment sink only reaches 92 F after running for more than 3 minutes.
27-24-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Ethan Glenn hired more than 60 days and no proof of training.
53B-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sinks in kitchen only reach 92 F after running for more than 3 minutes.
27-16-4
Basic - Cutting board has cut marks and is no longer cleanable. Green and white cutting boards next to kitchen hand wash sink have grooved cut marks and are no longer cleanable.
14-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. No employee hand wash sign in restrooms.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in coolers in kitchen have mold like substance.
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverages stored in walk in cooler and not separated from food to be served to the public. Manager stored correctly. **Corrected On-Site**
12B-13-4
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Open air kitchen and serving area.
35B-05-4
Basic - Working containers of food removed from original container not identified by common name. Container of sugar next to reach in cooler across from fryers not properly labeled. Manager labeled. **Corrected On-Site**
02D-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in dry goods storage area has mold like substance.
22-20-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets across from ice machine are not inverted for protection. Manager stored correctly. **Corrected On-Site**
24-05-4
39
Frequently Asked Questions
When was Spa Beach Bistro last inspected?
The most recent health inspection at Spa Beach Bistro on file is from Nov 5, 2025. The public record contains four inspections in total.
What is the most common violation at Spa Beach Bistro?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited two times, more than any other issue at Spa Beach Bistro.
How does Spa Beach Bistro compare to other restaurants in St. Petersburg?
Spa Beach Bistro most recently scored 39 out of 100, which is lower than the St. Petersburg average of 77.
Has Spa Beach Bistro's inspection record improved over time?
No. Recent inspections at Spa Beach Bistro have averaged around 10 violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Spa Beach Bistro 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.
How often is Spa Beach Bistro inspected?
Based on the inspection history on file, Spa Beach Bistro is inspected roughly once per year on average.
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