Stir Fry 88
Last inspected: Apr 8, 2026
13
Score
Going back to 2023, Stir Fry 88 has five inspections in the public record. Inspectors last stopped by on Apr 8, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Violation counts have ticked up lately, averaging around 21 violations per visit versus roughly 12 violations earlier in the record.
The most common issue across all inspections has been “raw animal food stored over/not properly separated”, showing up two times.
That's lower than the typical St. Petersburg restaurant, which scores around 77. The pattern in the record is worth a careful look.
5
Inspections
7
Critical latest
6
Major latest
8
Minor latest
Inspection History
Apr 8, 2026
Routine - Food
7 critical violations. 6 major violations. 8 minor violations.
View 21 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 10ppm) Operator added more bleach and retested at 50PPM. **Corrected On-Site** **Warning**
22-42-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked noodles (46F - Cold Holding) cooked yesterday stored in reach in cooler on cook line. Operator moved to walk in cooler to cool. Retemped at 43F. **Corrected On-Site** **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cooked meats in walk in cooler. Operator moved raw meat to store beside cooked meats. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Raw animal food stored over or with unwashed produce. -raw shell eggs stored over unwashed produce in walk in cooler Operator moved eggs to proper storage. **Corrected On-Site** **Warning**
08A-04-5
High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Bleach being used as sanitizer is not approved for food contact surfaces. Operator will buy proper bleach today, I advised them that they may not engage in ware washing and may only use disposable dishes until proper sanitizer is available. **Warning**
22-48-5
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Operator touched cooked noodles in walk in cooler with bare hands. Discussed importance of glove use with ready to eat food with operator. **Corrective Action Taken** **Warning**
09-01-4
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. -employee handled phone charger and proceeded to engage in food preparation with no hand wash. I told him he needed to wash his hands but he does not understand English language nor do any operators on duty at the moment. -employee used cellphone and then proceeded to engage in food preparation on cook line. -employee used cellphone phone and proceeded to engage in food preparation behind front counter. I emailed operator the handwashing poster. **Corrective Action Taken** **Warning**
12A-13-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels at hand wash sink on cook line. Operator fixed dispenser. **Corrected On-Site** **Warning**
31B-05-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Grilled chicken (80F - Cooling, retemped at 64F) stacked high in pan and covered prior to cooling. Operator divided between two pans and uncovered for proper cooling. **Corrected On-Site** **Warning**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -soda machine nozzles soiled with debris **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. -empty can being stored in hand wash sink near ice machine Operator removed **Corrected On-Site** **Warning**
31A-11-4
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 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. **Warning**
11-26-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
22-20-5
Basic - Carbon dioxide tanks not adequately secured. Operator chained down tanks. **Corrected On-Site** **Warning**
51-11-4
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee cell phone and charger stored on meat grinder on prep table across from walk in cooler. Operator removed. **Corrected On-Site** **Warning**
40-06-5
Basic - Food stored on floor. Open container of sauce stored on floor under hand wash sink on cook line. Operator moved off floor. **Corrected On-Site** **Warning**
08B-38-4
Basic - Interior of oven has accumulation of black substance/grease/food debris. **Warning**
22-08-4
Basic - Uncovered food stored near sink exposed to splash. Open container of sauce stored on floor under hand wash sink on cook line. Operator moved. **Corrected On-Site** **Warning**
08B-54-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Operator added bleach and retested at 50PPM. **Corrected On-Site** **Warning**
21-07-4
13
Dec 1, 2025
Routine - Food
1 critical violation. 3 major violations. 8 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw beef stored over peeled onions in walk-in cooler. Operator placed peeled onions above raw beef. **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Reviewed with manager.
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table in kitchen is soiled with food buildup and grease. Operator cleaned can opener. **Corrected On-Site**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Bowl or other container with no handle used to dispense food. Spoon handle touching in container of granulated garlic on dry-storage shelf. Operator removed spoon. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Repeat Violation**
22-08-4
Basic - Standing water in bottom of reach-in-cooler on cooks line.
29-49-6
Basic - Stored food not covered. Three containers of cut cabbage not covered in walk-in cooler.
08B-12-5
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Backflow device not located for convenient service or maintenance access.
29-38-4
43
Feb 13, 2025
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Personal Cleanliness
FL-40
Non-Food Contact Surfaces Clean
FL-23
Toilet Rooms Maintained
FL-53
Food Contact Surfaces Clean and Sanitized
FL-22
Required Records Available; Shellstock Tags/Labels
FL-14
Food Received at Proper Temperature
FL-12
27
Nov 20, 2024
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Personal Cleanliness
FL-40
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
35
Dec 20, 2023
Food-Licensing Inspection
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Personal Cleanliness
FL-40
33
Frequently Asked Questions
When was Stir Fry 88 last inspected?
The most recent health inspection at Stir Fry 88 on file is from Apr 8, 2026. The public record contains five inspections in total.
What is the most common violation at Stir Fry 88?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited two times, more than any other issue at Stir Fry 88.
How does Stir Fry 88 compare to other restaurants in St. Petersburg?
Stir Fry 88 most recently scored 13 out of 100, which is lower than the St. Petersburg average of 77.
Has Stir Fry 88's inspection record improved over time?
No. Recent inspections at Stir Fry 88 have averaged around 21 violations per visit, up from roughly 12 earlier in the record.
What does a high risk rating mean?
A high risk rating at Stir Fry 88 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 Stir Fry 88 inspected?
Based on the inspection history on file, Stir Fry 88 is inspected around two times per year on average.
Nearby Restaurants