Tangerine
Last inspected: Mar 5, 2026
86
Score
Tangerine has been inspected nine times since 2022. Tangerine was last inspected on Mar 5, 2026. Low risk means the most recent visit produced few or no significant findings.
Violation counts have been trending down, averaging around four violations across recent inspections versus roughly seven violations before.
“Interior of oven/microwave has accumulation” comes up most often, recorded eight times in the inspection record.
That puts the facility ahead of the local pack: the average St. Petersburg restaurant scores 77. The full picture is one of consistent compliance.
9
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Mar 5, 2026
Food-Licensing Inspection
3 minor violations.
View 3 violations
Basic - Standing water in bottom of reach-in-cooler. At bottom of reach in cooler across from burners on cook line. Employee cleaned and sanitized area. **Corrected On-Site**
29-49-6
Basic - Cutting board has cut marks and is no longer cleanable. Grooved cutting boards on reach in deli coolers.
14-09-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior soiled with burnt food debris.
22-08-4
86
Sep 17, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - Cutting board has cut marks and is no longer cleanable. Reach in deli cooler cutting boards grooved.
14-09-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Conventional oven and stovetop oven interior soiled with burnt food debris.
22-08-4
90
Feb 18, 2025
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
55
Sep 3, 2024
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in kitchen not landing on food or food contact surfaces. 1 live fly in ware washing area not landing on food or food contact surfaces. **Warning** - From follow-up inspection 2024-08-27: 1 live fly in ware washing area not landing on food and food contact surfaces. **Time Extended** - From follow-up inspection 2024-09-03: 1 live fly in server station area not landing on food or food contact surfaces. **Time Extended**
35A-02-6
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. **Warning** - From follow-up inspection 2024-08-27: **Time Extended** - From follow-up inspection 2024-09-03: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Double door oven at end of cook line has built up food debris. **Repeat Violation** **Warning** - From follow-up inspection 2024-08-27: **Time Extended** - From follow-up inspection 2024-09-03: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. **Warning** - From follow-up inspection 2024-08-27: **Time Extended** - From follow-up inspection 2024-09-03: **Time Extended**
16-46-4
Basic - - From initial inspection : Basic - Floor area covered with standing water in ware washing area. **Warning** - From follow-up inspection 2024-08-27: **Time Extended** - From follow-up inspection 2024-09-03: **Time Extended**
36-22-4
70
Aug 27, 2024
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - - From initial inspection : 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 is sanitizing at 0 ppm chlorine. Sanitization will occur in three compartment sink at 200 ppm quaternary. **Warning** - From follow-up inspection 2024-08-27: Dish machine is sanitizing at 0 ppm chlorine. Sanitization will occur in three compartment sink at 200 ppm quaternary. Maintenance scheduled for today. **Time Extended**
22-41-4
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in kitchen not landing on food or food contact surfaces. 1 live fly in ware washing area not landing on food or food contact surfaces. **Warning** - From follow-up inspection 2024-08-27: 1 live fly in ware washing area not landing on food and food contact surfaces. **Time Extended**
35A-02-6
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. **Warning** - From follow-up inspection 2024-08-27: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. **Warning** - From follow-up inspection 2024-08-27: **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Floor area covered with standing water in ware washing area. **Warning** - From follow-up inspection 2024-08-27: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Double door oven at end of cook line has built up food debris. **Repeat Violation** **Warning** - From follow-up inspection 2024-08-27: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. **Warning** - From follow-up inspection 2024-08-27: **Time Extended**
16-46-4
58
Aug 20, 2024
Routine - Food
2 critical violations. 6 minor violations.
View 8 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 is sanitizing at 0 ppm chlorine. Sanitization will occur in three compartment sink at 200 ppm quaternary. **Warning**
22-41-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in kitchen not landing on food or food contact surfaces. 1 live fly in ware washing area not landing on food or food contact surfaces. **Warning**
35A-02-6
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
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. Salmon in commercially processed reduced oxygen packaging states remove from packaging prior to thawing and still in reduced oxygen packaging. **Warning**
06-09-1
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
Basic - Floor area covered with standing water in ware washing area. **Warning**
36-22-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Double door oven at end of cook line has built up food debris. **Repeat Violation** **Warning**
22-08-4
Basic - Old labels stuck to food containers after cleaning. **Warning**
16-46-4
55
Dec 4, 2023
Routine - Food
4 critical violations. 2 major violations. 4 minor violations.
View 10 violations
High Priority - Pesticide-emitting strip present in food prep area. Pesticide emitting strip in rear storage area next to overhead lights. Manager removed. **Corrected On-Site**
41-24-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Milk dated 11/25/23 in mini refrigerator in prep hallway.
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Milk dated 11/25/23 in mini refrigerator in prep hallway.
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On breakfast buffet tables: butter (67F - Cold Holding); half and half (50F - Cold Holding)
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in coffee prep area used to dump ice from drinks.
31A-11-4
Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. High temperature dish machine only reaches 130.8 F. Three compartment sink set up at 200 ppm quaternary for sanitization.
16-54-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage in upright freezer just before co line entrance.
12B-13-4
Basic - Equipment in poor repair. High temperature dish machine only reaches 130.8 F. Three compartment sink set up at 200 ppm quaternary for sanitization.
14-11-5
Basic - Food stored on floor. Plastic water bottles stored on floor of rear hallway.
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Double door oven at end of cook line has built up food debris.
22-08-4
37
Apr 10, 2023
Routine - Food
4 critical violations. 5 major violations. 9 minor violations.
View 18 violations
High Priority - Dented/rusted cans present. See stop sale. 1 can of marinara 6 lbs 9 ounces dented at the seams. 1 can of black beans 6 lbs 14 ounces dented at seams.
01B-01-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in coffee bar area not landing on food or food contact surfaces.
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over pickles in walk in cooler. Manager stored correctly. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In prep area of kitchen on speed rack: sausage (60F - Cold Holding); raw pork (60F - Cold Holding) Manager moved to walk in freezer. **Corrective Action Taken**
03A-02-5
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 - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer and mixing bowl in prep area across from walk in coolers have built up food debris. Food debris buildup on can opener in prep area.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Manager rinsed off knife in a hand wash sink.
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.
11-26-1
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory on breakfast menu for salmon and undercooked eggs. Inspector emailed consumer advisory and Manager printed and posted. **Corrected On-Site**
02B-02-5
Basic - Accumulation of debris on exterior of warewashing machine. Exterior of dish machine is soiled with food and hard water buildup debris.
16-21-4
Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks in dry goods storage area not properly secured. Manager secured. **Corrected On-Site**
51-11-4
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. Salmon that comes in frozen in reduced oxygen packaging was not scored before thawing. Manager scored packaging. **Corrected On-Site**
06-09-1
Basic - Damaged/spoiled/recalled food not properly segregated. 1 can of marinara 6 lbs 9 ounces dented at the seams. 1 can of black beans 6 lbs 14 ounces dented at seams. Not segregated from other dry goods on storage shelf.
08B-20-4
Basic - Food stored on floor. Onions stored on floor of walk in cooler. Manager stored six inches off the floor. **Corrected On-Site**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven in kitchen has built up food debris.
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. No employees must wash hands sign by hand wash sink in cooking area. Manager posted hand wash sign. **Corrected On-Site**
31B-04-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Clean silverware stored with food contact surface upright.
24-18-4
Basic - Single-service articles improperly stored. Coffee cup lids stored on the floor of dry goods storage area. Manager stored 6 inches off the floor. **Corrected On-Site**
25-05-4
21
Sep 16, 2022
Routine - Food
3 critical violations. 6 major violations. 9 minor violations.
View 18 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 is reading 0 ppm chlorine. Set up three-compartment sink at 200 ppm quaternary. Sanitization will be done in three-compartment sink. **Warning**
22-41-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in cold buffet area. 4 live flies in ware washing area. 1 live fly in hallway before dining room. 1 live fly in kitchen area. **Warning**
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler under cook top: liquid eggs (62F - Cold Holding); American cheese (48F - Cold Holding); provolone cheese (47F - Cold Holding); marinara (47F - Cold Holding); chicken wings (46F - Cold Holding) Manager moved items to another reach in cooler. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
11-07-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Liquid eggs opened more than 24 hours and not date marked. Manager dated with date of 9/15/22. **Corrected On-Site** **Warning**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler behind pass through window has built up food debris. **Warning**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Daneen Butler. **Warning**
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing disinfectant not properly labeled. Employee labeled correctly. **Corrected On-Site** **Warning**
41-17-4
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in kitchen area have built up dust debris. **Warning**
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets in kitchen not inverted for protection. Silverware not inverted either. Manager inverted. **Corrected On-Site** **Warning**
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board used for fruits and vegetables has grooved cut marks and is no longer cleanable. **Warning**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on food prep cutting table. Manager removed. **Corrected On-Site** **Warning**
12B-07-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. To the right of the grill, utensils in standing water of 80 F. Manager removed. **Corrected On-Site** **Warning**
10-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave oven on prep table has built up food debris. Oven in kitchen has built up food debris. **Warning**
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient air temperature thermometers in reach in coolers. **Warning**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on upright reach in cooler has built up food debris. **Warning**
23-03-4
22
Frequently Asked Questions
When was Tangerine last inspected?
The most recent health inspection at Tangerine on file is from Mar 5, 2026. The public record contains nine inspections in total.
What is the most common violation at Tangerine?
Across the inspection record, “interior of oven/microwave has accumulation” has been cited eight times, more than any other issue at Tangerine.
How does Tangerine compare to other restaurants in St. Petersburg?
Tangerine most recently scored 86 out of 100, which is higher than the St. Petersburg average of 77.
Has Tangerine's inspection record improved over time?
Yes. Recent inspections at Tangerine have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Tangerine 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 Tangerine inspected?
Based on the inspection history on file, Tangerine is inspected around three times per year on average.
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