The Helm
Last inspected: Apr 17, 2026
26
Score
Inspectors have visited The Helm 10 times, with records going back to 2022. The Helm was last inspected on Apr 17, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent inspections have turned up roughly the same number of issues each time, hovering near 10 violations per visit.
“Food-contact surface soiled with food debris” accounts for the largest share of issues, appearing six times across the record.
By comparison, the average St. Petersburg facility scores 77, putting The Helm on the weaker side. The pattern in the record is worth a careful look.
10
Inspections
3
Critical latest
7
Major latest
4
Minor latest
Inspection History
Apr 17, 2026
Routine - Food
3 critical violations. 7 major violations. 4 minor violations.
View 14 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. 0ppm, chemical bucket empty, staff changed and primed system 50ppm **Corrected On-Site**
22-41-4
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. Staff in dish room not properly washing hands in between loading and unloading dish machine
12A-13-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Uncovered raw shrimp patties over fries in reach in freezer, order corrected **Corrected On-Site**
08A-02-6
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. No chlorine test kit
16-32-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink next to dish machine
31B-02-4
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. Acknowledgment for reporting agreement not present for all employees
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.
53B-13-5
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Containers of raw oysters at front counter missing tags
01C-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on cook line
22-02-4
Basic - Presetting of unwrapped silverware and/or tableware outdoors. Silverware preset on outdoor tables not completed protected (napkin tied around silverware exposing ends)
24-01-4
Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Temporary outdoor walk in cooler not secured when not in use
08B-63-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Staff began cleaning **Corrective Action Taken**
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on cook line cutting board **Repeat Violation**
12B-07-4
26
Oct 31, 2025
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
High Priority - Live, small flying insects found 1 live flying insects at bar 1 live flying insect back of house. 1 dish pit. Educated
35A-02-7
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Was 0 ppm employee drained and replaced now 200 ppm **Corrected On-Site**
22-43-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Glass cooler back wall clam soup (50F - Cold Holding); Put into reach in freezer during inspection **Corrective Action Taken**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Chlorine bleach inside bottle employee label **Corrected On-Site**
41-17-4
Basic - Current Hotel and Restaurant license not displayed. Printed and posted due inspection **Corrected On-Site**
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Pink water bottle next to clean cutting board during preparation. Employee moved **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on deli cooler top. Employee moved **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Chef activity cutting vegetables during inspection. **Corrected On-Site**
13-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Avocado with visible sticker not washed before preparation. Employee washed and removed sticker **Corrected On-Site**
08B-39-4
Basic - Standing water in bottom of reach-in-cooler. 2 inches of water inside Front glass reach in cooler box of raw oysters, pot of pickles sitting in water. Employee vacuumed out during inspection. **Corrected On-Site**
29-49-6
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board **Corrected On-Site**
21-12-4
41
Jun 12, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Live, small flying insects found. (2) Live flies over end at front bar. None observed landing on food or food contact surfaces. (5) live flies at dish machine rinse area **Warning** - From follow-up inspection 2025-06-12: 1 live fly in front counter area and 2 live flies in dish area. Employee exterminated all flies during inspection. **Admin Complaint**
35A-02-7
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained with old food contact. **Repeat Violation** **Warning** - From follow-up inspection 2025-06-12: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine at rear of the establishment, adjacent to the dry storage area, with some black mold like substance. **Repeat Violation** **Warning** - From follow-up inspection 2025-06-12: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Torn gasket in reach in cooler at front alcohol bar. **Warning** - From follow-up inspection 2025-06-12: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between equipment in prep area in front of front cook-line. Employee removed. **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2025-06-12: **Time Extended**
10-17-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven on cook line soiled with food debris. **Repeat Violation** **Warning** - From follow-up inspection 2025-06-12: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall near mop sink at rear dry storage area soiled with dirt and debris. **Warning** - From follow-up inspection 2025-06-12: **Time Extended**
36-27-5
61
Jun 11, 2025
Routine - Food
2 critical violations. 7 major violations. 8 minor violations.
View 17 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Cornish hen observed stored above Fish in rear freezer near dry storage. Manager corrected and moved fish to a higher shelf. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Live, small flying insects found. (2) Live flies over end at front bar. None observed landing on food or food contact surfaces. (5) live flies at dish machine rinse area **Warning**
35A-02-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink at front bar had no paper towels upon arrival of inspection. Employee provided towels to inspectors. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Manager printed the correct consumer advisory and posted it during the inspection. **Corrected On-Site** **Warning**
02A-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chowder prepared on Saturday not date marked on a Thursday. Manager date marked and stored properly. **Corrected On-Site** **Warning**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle observed at front bar unlabeled with a cleaner. Manager corrected and wrote the contents. **Corrected On-Site** **Warning**
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained with old food contact. **Repeat Violation** **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket stored in hand wash sink at front alcohol bar. **Warning**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Beef tartare not identified as raw. Employee removed all menus and marked raw items during the inspection. **Corrective Action Taken** **Warning**
02B-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven on cook line soiled with food debris. **Repeat Violation** **Warning**
22-08-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine at rear of the establishment, adjacent to the dry storage area, with some black mold like substance. **Repeat Violation** **Warning**
22-20-5
Basic - Current Hotel and Restaurant license not displayed. Current 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. Cellphone observed at front bar cutting board **Warning**
40-06-5
Basic - Equipment in poor repair. Torn gasket in reach in cooler at front alcohol bar. **Warning**
14-11-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between equipment in prep area in front of front cook-line. Employee removed. **Corrected On-Site** **Repeat Violation** **Warning**
10-17-4
Basic - No Heimlich maneuver/choking sign posted. Employee provided a choking poster and posted prior to the end of inspection. **Corrected On-Site** **Warning**
51-13-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall near mop sink at rear dry storage area soiled with dirt and debris. **Warning**
36-27-5
25
Feb 26, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
43
Mar 21, 2024
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
41
Nov 28, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Eggs and quiche not cooled to 41F. **Warning** - From follow-up inspection 2023-09-28: No cooling at time of inspection. **Time Extended** - From follow-up inspection 2023-11-28: No foods cooling at time of inspection **Time Extended**
01B-38-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade soiled with food debris last used 9-26, cutting boards stained. **Warning** - From follow-up inspection 2023-09-28: Slicer in use and cutting boards cleaned. **Time Extended** - From follow-up inspection 2023-11-28: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Cutting boards have cut marks on reach in cooler. **Warning** - From follow-up inspection 2023-09-28: **Time Extended** - From follow-up inspection 2023-11-28: **Time Extended**
14-11-5
74
Sep 28, 2023
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Reach in cooler in kitchen quiche (56F - Cooling) cooked 9/26/2023 2pm did not reach 41F. **Repeat Violation** **Warning** - From follow-up inspection 2023-09-28: No cooling at time of inspection. **Time Extended**
03D-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Eggs and quiche not cooled to 41F. **Warning** - From follow-up inspection 2023-09-28: No cooling at time of inspection. **Time Extended**
01B-38-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade soiled with food debris last used 9-26, cutting boards stained. **Warning** - From follow-up inspection 2023-09-28: Slicer in use and cutting boards cleaned. **Time Extended**
22-02-4
Intermediate - - From initial inspection : 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. No proof of any training for employees. **Warning** - From follow-up inspection 2023-09-28: **Time Extended**
53B-01-5
Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. **Warning** - From follow-up inspection 2023-09-28: **Time Extended**
32-12-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Cutting boards have cut marks on reach in cooler. **Warning** - From follow-up inspection 2023-09-28: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven in front counter area soiled with food debris. **Warning** - From follow-up inspection 2023-09-28: **Time Extended**
22-08-4
52
Sep 27, 2023
Routine - Food
7 critical violations. 4 major violations. 16 minor violations.
View 27 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Hard boiled Eggs and quiche made 9/26 did not make cooling parameters of 41F in 6 hours. **Warning**
03D-01-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on gloves with no hand wash. **Warning**
12A-07-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in kitchen landing on wall. **Warning**
35A-02-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cole slaw made 9-27 no date mark. **Warning**
02C-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter cooler : cooked shrimp (44F - Cold Holding); raw mahi (45F - Cold Holding); raw salmon (45F - Cold Holding); cream pie (46F - Cold Holding); Cole slaw (45F - Cold Holding). Employee put ice on foods to cool. Reach in cooler in kitchen shredded cheddar cheese (57F - Cold Holding) retemped cooked shrimp (46F - Cold Holding); raw mahi (41F - Cold Holding); raw salmon (43F - Cold Holding); cream pie (46F - Cold Holding); Cole slaw (48F - Cold Holding) shredded cheddar cheese (58F - Cold Holding) employee moved all foods to reach in coolers that are working with ice on top. If coolers are not working and holding 41F then do not have foods in them. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Eggs and quiche not cooled to 41F. **Warning**
01B-38-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Reach in cooler in kitchen quiche (56F - Cooling) cooked 9/26/2023 2pm did not reach 41F. **Repeat Violation** **Warning**
03D-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade soiled with food debris last used 9-26, cutting boards stained. **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Wiping cloth in hand sink in kitchen. Employee removed. **Warning**
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw oysters not identified on the menu in drinks. Employee marked menus to disclose raw oysters. **Corrected On-Site** **Warning**
02B-01-5
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. No proof of any training for employees. **Warning**
53B-01-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching bread at front counter. **Warning**
10-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with mold like debris. **Warning**
22-20-5
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 3 dead roaches in rear storage room on sticky traps employee discarded traps. **Corrected On-Site** **Warning**
35A-06-4
Basic - Carbon dioxide/helium tanks not adequately secured. Tanks not secured at time of inspection. **Warning**
51-11-4
Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
32-12-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Employee removed drink. **Corrected On-Site** **Warning**
12B-07-4
Basic - Employee with ineffective hair restraint while engaging in food preparation. Employee long hair in hair tie not sufficient. Employee put hair up. **Corrected On-Site** **Warning**
13-02-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee preparing foods no beard guard. **Warning**
13-04-4
Basic - Equipment in poor repair. Cutting boards have cut marks on reach in cooler. **Warning**
14-11-5
Basic - Floor soiled/has accumulation of debris. Floors soiled in rear storage area. **Warning**
36-73-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven in front counter area soiled with food debris. **Warning**
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in any reach in cooler. **Warning**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler on front counter soiled. Soda gun holster in bar area soiled. **Warning**
23-03-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on top of reach in cooler. **Warning**
21-44-1
Basic - Single-service articles not stored inverted or protected from contamination.coffee filters not covered in dish area. **Warning**
25-06-4
Basic - Working containers of food removed from original container not identified by common name. Multiple foods not labeled in reach in coolers **Warning**
02D-01-5
11
Aug 26, 2022
Complaint Full
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. she crab soup 61f, made on 8/25/2022, found at inspection, missed cooling window
01B-02-5
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. 0 ppm. Service called. **Corrected On-Site**
22-41-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. she crab soup 61f, made on 8/25/2022, found at inspection, missed cooling window.
03D-02-5
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Printed one for operator and displayed. **Corrected On-Site**
02A-01-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. Front area.
31B-04-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
42-01-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
47
Frequently Asked Questions
When was The Helm last inspected?
The most recent health inspection at The Helm on file is from Apr 17, 2026. The public record contains 10 inspections in total.
What is the most common violation at The Helm?
Across the inspection record, “food-contact surface soiled with food debris” has been cited six times, more than any other issue at The Helm.
How does The Helm compare to other restaurants in St. Petersburg?
The Helm most recently scored 26 out of 100, which is lower than the St. Petersburg average of 77.
Has The Helm's inspection record improved over time?
Results have been roughly steady. Inspections at The Helm have averaged around 10 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at The Helm 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 The Helm inspected?
Based on the inspection history on file, The Helm is inspected around three times per year on average.
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