The Lure
Last inspected: Oct 15, 2025
74
Score
Going back to 2022, The Lure has 10 inspections in the public record. The newest entry in the record is dated Oct 15, 2025. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Recent visits have produced comparable findings, with counts hovering near seven violations per visit.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited four times.
The Lure's latest score of 74 falls below the St. Petersburg average of 77. The record is unremarkable in either direction.
10
Inspections
0
Critical latest
2
Major latest
2
Minor latest
Inspection History
Oct 15, 2025
Complaint Full
2 major violations. 2 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzles soiled with black substance in bar area. **Warning** - From follow-up inspection 2025-10-15: **Time Extended**
22-02-4
Intermediate - - From initial inspection : 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 manager DBPR Clean-Up of Vomiting and Diarrheal Events form. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-10-15: **Time Extended**
11-27-4
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation** **Warning** - From follow-up inspection 2025-10-15: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Clean classes wet nesting apron shelf above soda dispenser in server wait station. Kitchen manager had employee take back all the glasses to be washed and sanitizer to allow air drying. **Corrected On-Site** **Warning** - From follow-up inspection 2025-10-15: **Time Extended**
24-08-4
74
Oct 9, 2025
Complaint Full
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food items in sushi bar: salmon (48F - Cold Holding); hamachi (45F - Cold Holding); Krab (48F - Cold Holding); cooked shrimp (48F - Cold Holding); raw ahi (48F - Cold Holding); salmon (48F - Cold Holding); hamachi (48F - Cold Holding) It's stored inside freezer to bring down the temperature. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Sliced equipment stored in sushi bar hand sink. Employee moved item. **Corrected On-Site** **Warning**
31A-11-4
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 manager DBPR Clean-Up of Vomiting and Diarrheal Events form. **Corrective Action Taken** **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzles soiled with black substance in bar area. **Warning**
22-02-4
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation** **Warning**
16-21-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean classes wet nesting apron shelf above soda dispenser in server wait station. Kitchen manager had employee take back all the glasses to be washed and sanitizer to allow air drying. **Corrected On-Site** **Warning**
24-08-4
58
Jul 9, 2025
Complaint Full
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
High Priority - Container of medicine improperly stored. Medicine bottle on shelf with dry seasonings
41-07-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink on cook line, restocked **Corrected On-Site**
31B-02-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Hand sink on cook line, staff corrected **Corrected On-Site**
31B-06-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered beverage on cutting board in kitchen
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses at wait station
24-08-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Between cooler and prep table in kitchen
10-17-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven behind sushi counter
22-08-4
Basic - Standing water in bottom of reach-in-cooler. On cook line
29-49-6
Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Outdoor walk in cooler in customer accessible area not secured, per staff, just received a delivery, locked during inspection **Corrected On-Site**
08B-63-4
47
Dec 10, 2024
Complaint Full
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in kitchen used to rinse off kitchen utensils. **Repeat Violation**
31A-11-4
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees cell phone stored in prep table in kitchen. **Repeat Violation**
40-06-5
Basic - Open dumpster lid.
33-16-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers on cook line not inverted for protection.
25-06-4
74
Oct 30, 2024
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Personal Cleanliness
FL-40
Plumbing Maintained; Sewage Disposal
FL-51
43
Mar 26, 2024
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
55
Nov 2, 2023
Routine - Food
No violations found.
100
Oct 25, 2023
Routine - Food
2 critical violations. 1 major violation. 9 minor violations.
View 12 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 in kitchen is currently sanitizing at 0 ppm chlorine. **Warning**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In sliding door reach in cooler of sushi bar area: salmon (45F - Cold Holding); tuna (45F - Cold Holding); raw shrimp (45F - Cold Holding) @ 2:10 pm. Sushi manager moved items to reach in freezer. Temperatures taken again at 2:45 pm: salmon 39 F, tuna 38 F, raw shrimp 42 F. **Corrected On-Site** **Repeat Violation** **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler in kitchen across from cook top has built up food debris. **Repeat Violation** **Warning**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine outside rear door of kitchen has mold like substance. **Warning**
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured. CO2 outside rear door of kitchen not properly secured. **Repeat Violation** **Warning**
51-11-4
Basic - Cutting board has cut marks and is no longer cleanable. Green cutting board used to cut vegetables has grooved cut marks and is no longer cleanable. **Warning**
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee in kitchen slicing open and portioning reduced oxygen packaging fish filets with no hair restraint. **Warning**
13-03-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Spatulas stored under hot well and on top of reach in cooler. **Warning**
10-17-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Clean forks stored at bar area with food contact surfaces upright. **Warning**
24-18-4
Basic - Single-service articles not stored inverted or protected from contamination. To go boxes on cook line not stored inverted for protection. **Warning**
25-06-4
Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Walk in cooler located outside back door in alleyway not locked when not in use. **Warning**
08B-63-4
Basic - Open dumpster lid. **Repeat Violation** **Warning**
33-16-4
43
Dec 13, 2022
Complaint Full
6 critical violations. 3 major violations. 9 minor violations.
View 18 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line above fryers: oil with garlic cloves stored in squeeze bottle at 77 F. In reach in cooler across from cook top: chicken paste (50F - Cold Holding) Manager moved to reach in freezer. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Container of medicine improperly stored. Employee vitamins stored above food prep area just inside kitchen entrance. **Warning**
41-07-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee on cook line rinsed hands off in a sink other than a hand wash sink, did not use soap and put on gloves to return to work. **Warning**
12A-07-5
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee on cook line washed hands for less than 10 seconds and then put on gloves. Employee in charge of ware washing returned from restroom and washed hands for less than 10 seconds. **Warning**
12A-17-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw grouper over ready-to-eat chicken tenders in upright freezer not all commercially packaged. Employee rearranged so raw is not stored above ready-to-eat. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In squeeze bottle above fryers, 8 ounces of oil with garlic cloves stored at 77 F. **Warning**
01B-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee on cook line washed hands in a sink other than a hand wash sink. **Warning**
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on sushi prep table have built up food debris. **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Ice dumped into hand wash sink in kitchen area. **Warning**
31A-11-4
Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks in rear storage area are not properly secured. Also, CO2 tanks behind bar. **Warning**
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table in sushi prep area by sushi rice. **Warning**
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 speaker and phone stored above a food prep area in kitchen. **Warning**
40-06-5
Basic - Food stored on floor. Soy sauce stored on floor of dry goods storage area across from sushi bar. Employee stored in soy sauce on milk crate. **Corrected On-Site** **Warning**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand wash sink behind bar. **Warning**
31B-04-4
Basic - Open dumpster lid. Manager closed lid. **Corrected On-Site** **Warning**
33-16-4
Basic - Standing water in bottom of walk-in-cooler. **Warning**
29-49-6
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves have rust that is pitting the surface. **Warning**
14-17-4
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall area by fryers in kitchen area is not smooth and easily cleanable. **Warning**
36-30-4
19
Nov 2, 2022
Complaint Full
6 critical violations. 2 major violations. 16 minor violations.
View 24 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee in sushi area donned gloves before washing their hands. **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 rear storage area not landing on food or food contact surfaces. 2 live flies in dining room not landing on food or food contact surfaces. 1 live fly in kitchen not landing on food or food contact surfaces. **Warning**
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp not separated from ready to eat chicken in freezer, not all commercially packaged. **Warning**
08A-05-6
High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Sanitizer bucket reading 0 ppm chlorine. Manager corrected to 50 ppm chlorine. **Corrected On-Site** **Warning**
22-52-4
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 chlorine sanitizer 0 ppm chlorine. Manager set up three-compartment sink at 200 ppm quaternary. **Corrective Action Taken** **Warning**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In top part of sushi cooler: salmon (46F - Cold Holding ); tuna (46F - Cold Holding) Inspector advised Manager to put items on ice and cut down on portion size to help with cooling. Temperatures taken again and salmon is at 42 F and tuna at 43 F. **Corrected On-Site** **Repeat Violation** **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Utensils in hand wash sink in kitchen area. Manager removed. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Scooby snack on menu not identified as being raw and or undercooked item. Scooby Snack uses smoked salmon, no packaging is available to determine if smoked salmon is hot smoked **Warning**
02B-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in rear storage area has mold like debris. **Repeat Violation** **Warning**
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks in rear storage area are not properly secured. **Warning**
51-11-4
Basic - Cloth used as a food-contact surface. Non food grade **Warning**
21-05-5
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to hand wash sink. **Warning**
12B-07-4
Basic - Equipment in poor repair. Gaskets on reach in cooler across from fryer are cracked. **Repeat Violation** **Warning**
14-11-5
Basic - Food being prepared in a room that is not an approved food prep area. Sushi rice is cooling in an electrical room just outside the kitchen. Rear door to alleyway is left opened. Inspector had manager move sushi rice inside kitchen area. **Corrective Action Taken** **Warning**
08B-40-4
Basic - Food stored on floor. Plastic ketchup bottles stored n the floor in rear storage area. Manager placed six inches above the floor. **Corrected On-Site** **Warning**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Spatulas stored underneath warmer and table. Manager removed. **Repeat Violation** **Warning**
10-17-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour container not stored with handle facing up. Manager placed scoop with handle facing up. **Corrected On-Site** **Warning**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in coolers on cook line have built up food debris. **Warning**
23-03-4
Basic - Open dumpster lid. Manager closed lid. **Corrected On-Site** **Warning**
33-16-4
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Front door of restaurant and rear door of storage area are left open. **Warning**
35B-05-4
Basic - Single-service articles improperly stored. To go boxes stored on floor outside of the office. Manager stored properly. **Corrected On-Site** **Warning**
25-05-4
Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Walk in cooler is located outside and was unlocked upon inspection. Inspector advised Manager that walk in cooler needs to be locked when not in use since it is in an unsecured area. Manager locked walk in cooler. **Corrected On-Site** **Warning**
08B-63-4
Basic - Working containers of food removed from original container not identified by common name. Flour and sugar removed from original containers and not marked. Manager labeled. **Corrected On-Site** **Repeat Violation** **Warning**
02D-01-5
15
Frequently Asked Questions
When was The Lure last inspected?
The most recent health inspection at The Lure on file is from Oct 15, 2025. The public record contains 10 inspections in total.
What is the most common violation at The Lure?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at The Lure.
How does The Lure compare to other restaurants in St. Petersburg?
The Lure most recently scored 74 out of 100, which is lower than the St. Petersburg average of 77.
Has The Lure's inspection record improved over time?
Results have been roughly steady. Inspections at The Lure have averaged around seven violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at The Lure 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 The Lure inspected?
Based on the inspection history on file, The Lure is inspected around three times per year on average.
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