Teak Restaurant
Last inspected: Apr 1, 2026
74
Score
Inspectors have visited Teak Restaurant 12 times, with records going back to 2022. On Apr 1, 2026, the health department conducted the most recent visit. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Things are looking better lately, with recent visits averaging around five violations compared to roughly seven violations earlier on.
The most common issue across all inspections has been “food-contact surface soiled with food debris”, showing up five times.
Restaurants in St. Petersburg average 77, so Teak Restaurant trails the local norm. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
12
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Apr 1, 2026
Complaint Full
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food items stored in double door cooler next to kitchen door: cooked yellow beets (50F - Cold Holding); heavy cream (50F - Cold Holding); cream brûlée (50F) Could not determine how long temperatures have been out of temperature. The chef voluntary discarded items. Food items stored in reach in cooler next to hot holding unit: hummus (46F - Cold Holding); hummus (47F - Cold Holding); raw tuna (48F - Cold Holding); fish salad (48F - Cold Holding) Items were moved into walk in freezer to bring down the temperatures. Re-temped items at 3:57pm: hummus (43F - Cold Holding); hummus (32 F - Cold Holding); raw tuna (34 F - Cold Holding) Chef put in service request for the cooler during the inspection. **Corrected On-Site**
03A-02-5
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. Observed expired training certificate for Indigo A. completion date of 6/20/2022 through SafeStaff. Per chef, food safety trainings are conducted quarterly.
53B-14-5
Basic - Cutting board has cut marks and is no longer cleanable. Red cutting boards grooved. White cutting boards grooved.
14-09-4
74
Dec 2, 2025
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
High Priority - Live, small flying insects found 2 live flies observed flying above dish machine drain board.
35A-02-7
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags not in order for fresh oysters, clams, and mussel.
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Missing on tags for fresh oysters, clams, and mussel.
01C-03-4
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Could not verify any tags for November.
01C-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on reach in deli coolers on cook line. Can opener blade soiled with dried food debris. **Repeat Violation**
22-02-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Cutting board has cut marks and is no longer cleanable. Grooved cutting boards on reach in deli coolers on cook line. **Repeat Violation**
14-09-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. At the bottom of reach in single and double door freezer across from fryers on cook line.
14-69-4
50
May 27, 2025
Complaint Full
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled on prep table in rear of kitchen. **Warning** - From follow-up inspection 2025-05-27: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven soiled on cook line. **Repeat Violation** **Warning** - From follow-up inspection 2025-05-27: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Grooved red cutting boards soiled in prep area. **Warning** - From follow-up inspection 2025-05-27: **Time Extended**
14-09-4
82
Mar 27, 2025
Complaint Full
3 major violations. 6 minor violations.
View 9 violations
Intermediate - No soap provided at handwash sink. No soap at hand sink on front cook line. **Warning**
31B-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled on prep table in rear of kitchen. **Warning**
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw shrimp in ceviche not identified on the menu. **Warning**
02B-01-5
Basic - Clams/mussels/oysters removed from original container for long-term storage. Clam tags returned to the container until last clam used and dated to store in book. **Corrected On-Site** **Warning**
01C-06-5
Basic - Current Hotel and Restaurant license not displayed. License displayed 2-1-2025. **Repeat Violation** **Warning**
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Grooved red cutting boards soiled in prep area. **Warning**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to clean equipment in rear of kitchen. **Warning**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting of plastic pans on drying rack. **Warning**
24-08-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven soiled on cook line. **Repeat Violation** **Warning**
22-08-4
55
Dec 10, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. **Warning** - From follow-up inspection 2024-12-10: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Double door ovens on cook line have built up food debris. **Repeat Violation** **Warning** - From follow-up inspection 2024-12-10: **Time Extended**
22-08-4
90
Dec 3, 2024
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
25
May 23, 2024
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in main kitchen has built up food debris. **Warning** - From follow-up inspection 2024-05-23: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Warning** - From follow-up inspection 2024-05-23: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. **Warning** - From follow-up inspection 2024-05-23: **Time Extended**
13-04-4
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. **Warning** - From follow-up inspection 2024-05-23: **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Double door oven on cook line has built up food debris. **Warning** - From follow-up inspection 2024-05-23: **Time Extended**
22-08-4
74
May 20, 2024
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in dish washing area not landing on food or food contact surfaces. 1 live fly in rear bar not landing on food or food contact surfaces. **Warning**
35A-02-6
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. Sanitization will occur in three compartment sink at 200 ppm quaternary. **Warning**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in main kitchen has built up food debris. **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in ware washing area blocked by dish racks. Employee removed. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink just inside kitchen door used to rinse off utensils. **Warning**
31A-11-4
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. **Warning**
12B-12-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Warning**
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Double door oven on cook line has built up food debris. **Warning**
22-08-4
43
Dec 8, 2023
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee on cook line with no beard guard. **Repeat Violation** **Warning** - From follow-up inspection 2023-12-08: **Time Extended**
13-04-4
95
Dec 4, 2023
Complaint Full
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table behind upright cooktop: butter (79F - Cold Holding) On prep table on opposite side of upright cooktop: Swiss cheese (64F); butter (64F - Cold Holding) In reach in cooler underneath cooktop on rear side: rice (55F - Cold Holding); scallops (55F - Cold Holding); mahi (55F - Cold Holding) **Warning**
03A-02-5
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temperature dish machine only reaches 155.5 after running 6 times. Sanitization will occur in three compartment sink at 200 ppm quaternary. **Warning**
22-49-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on dry goods storage rack above food to be served to the public. Manager discarded. **Corrected On-Site** **Warning**
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee on cook line with no beard guard. **Repeat Violation** **Warning**
13-04-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven handles of cooktop grill in kitchen. **Repeat Violation** **Warning**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. No employees must wash hands sign at right hand wash sink in server station area outside of kitchen. No employees must wash hands sign at hand wash sinks in rear bar area. **Warning**
31B-04-4
61
Mar 23, 2023
Routine - Food
3 critical violations. 3 major violations. 7 minor violations.
View 13 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Items on cooktop in dirty water at 151 F.
10-05-5
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Serve brought in dirty dishes and failed to wash hands before serving drinks.
12A-02-4
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. Butter, cooked vegetables and cut tomatoes held on time with no time stamp. Determined items were brought out of refrigerator at 10:00 am. Time stamp was put on items.
03F-02-5
Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Reduced oxygen packaging of cooked meat held more than 48 hours.
03G-09-5
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 - 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
Basic - Silverware/utensils stored upright with the food-contact surface up. Clean silverware in ware washing area not stored with handle facing up.
24-18-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employees engaged in food preparation with no beard guard.
13-04-4
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 ovens on cook line have built up food debris.
22-08-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Rice scoop handle not stored above the rice. Manager stored correctly. **Corrected On-Site**
10-01-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle of cooktop. Manager stored correctly.
10-20-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in ware washing area are soiled with dust debris.
36-34-5
33
Oct 5, 2022
Complaint Full
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
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
45
Frequently Asked Questions
When was Teak Restaurant last inspected?
The most recent health inspection at Teak Restaurant on file is from Apr 1, 2026. The public record contains 12 inspections in total.
What is the most common violation at Teak Restaurant?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at Teak Restaurant.
How does Teak Restaurant compare to other restaurants in St. Petersburg?
Teak Restaurant most recently scored 74 out of 100, which is lower than the St. Petersburg average of 77.
Has Teak Restaurant's inspection record improved over time?
Yes. Recent inspections at Teak Restaurant have averaged around five violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Teak Restaurant 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 Teak Restaurant inspected?
Based on the inspection history on file, Teak Restaurant is inspected around three times per year on average.
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