The Mari Jean Hotel
Last inspected: Jan 13, 2026
70
Score
Public records show seven inspections at The Mari Jean Hotel stretching back to 2023. The Mari Jean Hotel was last inspected on Jan 13, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent visits have flagged more than earlier ones: around seven violations per visit lately, up from roughly four violations before.
When inspectors have written things up, “dishmachine chlorine sanitizer not” has been the most frequent reason, cited two times.
Restaurants in St. Petersburg average 77, so The Mari Jean Hotel trails the local norm. Nothing in the record is alarming, but there's room to improve.
7
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Jan 13, 2026
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 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 at front bar tested at 0PPM. Operator attempted to prime unit and successfully tested the machine at 50 ppm. **Corrected On-Site** **Repeat Violation**
22-41-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Dish machine at front bar tested at 0PPM. Employee advised he did not test unit after set up.
16-33-4
Basic - Dishmachine has no data plate/operating specifications. Data plate on front bar dish machine worn and unreadable
16-01-4
Basic - No copy of latest inspection report available. Discussed with manager requirements for maintaining inspection reports for public requests
51-18-6
70
Aug 11, 2025
Complaint Full
3 critical violations. 2 major violations. 9 minor violations.
View 14 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. One tub of sour cream at 45F. Employee stated it was placed overnight and had not been used recently.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. One tub of sour cream at 45F. Employee stated it was placed overnight and had not been used recently. Voluntarily discarded during inspection.
03A-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. Dishmachine in front bar tested at 0PPM. Manager primed equipment and res tested at 50PPM. **Corrected On-Site**
22-41-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at front bar used for dumping ice.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink at front bar. Employee provided during inspection. **Corrected On-Site**
31B-02-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee in kitchen with no hair restraint.
13-03-4
Basic - Floor soiled/has accumulation of debris. Floors under the fryers in kitchen soiled with old grease.
36-73-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. White reach-in freezer in kitchen with accumulation of ice.
14-69-4
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 observed inside container of sugar with the handle not above the top of food. Manager removed. **Corrected On-Site**
10-01-5
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Dishmachine in kitchen reaching proper temp of 120F, however gauge reads 110F.
16-38-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in cooler next to fryers with standing water and food debris.
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Standing water inside reach-in cooler next to fryers.
29-49-6
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitation bucket with wiping cloth stored on floor in front bar. Discussed with manager to use a second bucket to store solution properly. **Corrected On-Site**
21-38-4
33
Mar 26, 2025
Routine - Food
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. From reach-in cooler in kitchen at 11:05am. Operator moved item to reach-in freezer. a. cut lettuce (48F - Cold Holding) **Corrective Action Taken**
03A-02-5
Intermediate - Squeeze bottle on service sink in bar area containing toxic blue substance not labeled. Operator labeled bottle soap. **Corrected On-Site**
41-17-4
Basic - Standing water in bottom of reach-in-cooler near fat-fryers.
29-49-6
74
Dec 16, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - No Heimlich maneuver/choking sign posted. Inspector provided one **Corrective Action Taken** - From follow-up inspection 2024-12-16: **Time Extended**
51-13-4
95
Dec 5, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
74
Feb 28, 2024
Routine - Food
1 critical violation. 8 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over strawberries in upright single door cooler just inside door. Manager stored correctly. **Corrected On-Site**
08A-05-6
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Bowl or other container with no handle used to dispense food. Cup with no handle used to dispense sugar. Manager removed. **Corrected On-Site**
14-01-5
Basic - Covered waste receptacle not provided in unisex bathrooms.
32-12-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table. Manager removed. **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 sunglasses on prep table. Manager removed. **Corrected On-Site**
40-06-5
Basic - No handwashing sign provided at a hand sink used by food employees in first two unisex restrooms.
31B-04-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Silverware stored upright on prep table.
24-18-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses on cook line.
21-12-4
58
Sep 20, 2023
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was The Mari Jean Hotel last inspected?
The most recent health inspection at The Mari Jean Hotel on file is from Jan 13, 2026. The public record contains seven inspections in total.
What is the most common violation at The Mari Jean Hotel?
Across the inspection record, “dishmachine chlorine sanitizer not” has been cited two times, more than any other issue at The Mari Jean Hotel.
How does The Mari Jean Hotel compare to other restaurants in St. Petersburg?
The Mari Jean Hotel most recently scored 70 out of 100, which is lower than the St. Petersburg average of 77.
Has The Mari Jean Hotel's inspection record improved over time?
No. Recent inspections at The Mari Jean Hotel have averaged around seven violations per visit, up from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at The Mari Jean Hotel 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 Mari Jean Hotel inspected?
Based on the inspection history on file, The Mari Jean Hotel is inspected around three times per year on average.
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