Trip's Diner
Last inspected: Oct 28, 2025
55
Score
Trip's Diner has been inspected 10 times since 2022. The latest inspection on file is from Oct 28, 2025. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
There hasn't been much movement either way: counts have stayed near seven violations per visit across recent inspections.
“Equipment and utensils not properly air-dried - wet nesting” accounts for the largest share of issues, appearing five times across the record.
Trip's Diner's latest score of 55 falls below the St. Petersburg average of 77. On the whole, the file is mixed but not concerning.
10
Inspections
2
Critical latest
0
Major latest
6
Minor latest
Inspection History
Oct 28, 2025
Complaint Full
2 critical violations. 6 minor violations.
View 8 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Initial test of dish machine at 0PPM. Manager primed machine and reran. New test at 50 PPM. **Corrected On-Site**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At 2:10 PM Cut tomato and shredded cheese at 46F inside reach-in cooler across from cook-line. Manager discovered reach-in cooler was unplugged when employees changed over stations at 1 PM. Manager plugged in unit. Items were rechecked at 2:40 PM as follows: Cut tomato 42F Shredded cheese 42F. **Corrected On-Site**
03A-02-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting observed on metal pans above three compartment sink **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. Per manager, reach-in cooler across from cook-line is not operating properly. Torn gaskets observed on working reach-in cooler across from cook-line and at server station.
14-11-5
Basic - Floor soiled/has accumulation of debris under cook-line
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on multiple cold holding units in kitchen **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Old labels on pans above three compartment sink
16-46-4
55
Aug 18, 2025
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
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. Observed employee bringing dirty dishes to the dish area. Employee then cleaned a table for a guest and immediately collected clean utensils for a guest. Discussed with manager who spoke to employee regarding washing hands.
12A-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deli slicer in prep area observed with a build up of old food debris. Manager had employee clean equipment during inspection. **Corrected On-Site**
22-02-4
Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Chemical dishmachine highest temp reaching 111F.
16-53-4
Intermediate - No soap provided at handwash sink. No soap at hand wash sink located at the front counter. Manager provided soap during inspection. **Corrected On-Site**
31B-03-4
Basic - Buildup of food debris/soil residue on equipment door handles. Door handles on reach-in coolers in kitchen soiled with grease build up.
23-24-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting observed on pans above dish machine
24-08-4
Basic - Ice buildup in white reach-in freezer located in prep area.
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between equipment at reach-in cooler located across from the cook-line. Knife was removed during inspection. **Corrected On-Site**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in cooler's throughout establishment soiled with black mold-like substance. Sprayer handle at dishmachine sink soiled. **Repeat Violation**
23-03-4
Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Prep freezer located near the rear exit, across from the cook line, with an accumulation of debris.
22-16-4
47
Mar 31, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server touching soiled dishes then touching clean single-serve items without washing hands. Discussed with operator proper hand-hygiene techniques. **Corrective Action Taken**
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. No time mark for raw shell eggs on cooks line. Operator time marked item. **Corrected On-Site**
03F-02-5
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. Milk in reach-in cooler opened more than 24 hours ago. Operator date marked items. **Corrected On-Site**
02C-03-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors.
23-03-4
64
Sep 20, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2024-09-20: **Time Extended**
24-08-4
95
Sep 19, 2024
Routine - Food
5 critical violations. 2 major violations. 5 minor violations.
View 12 violations
High Priority - Dented/rusted cans present. See stop sale. Two #10 cans hash dented
01B-01-4
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. 0 ppm 3 compartment sink set up 400 ppm quat **Corrective Action Taken**
22-41-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked blueberries (48F - Cold Holding); cooked chicken fingers (48F - Cold Holding); 1# Swiss cheese (48F - Cold Holding); 1/2 qt buttermilk (48F - Cold Holding); 1/2 qt liquid eggs (48F - Cold Holding); cut spinach (48F - Cold Holding); 10# cooked potatoes (48F - Cold Holding); 1 sliced tomato (48F - Cold Holding); 1 sliced green tomato (48F - Cold Holding) All food in reach in cooler placed on line previous day.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked blueberries (48F - Cold Holding); cooked chicken fingers (48F - Cold Holding); 1# Swiss cheese (48F - Cold Holding); 1/2 qt buttermilk (48F - Cold Holding); 1/2 qt liquid eggs (48F - Cold Holding); cut spinach (48F - Cold Holding); 10# cooked potatoes (48F - Cold Holding); 1 sliced tomato (48F - Cold Holding); 1 sliced green tomato (48F - Cold Holding)
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Gallon of degreaser next to slicer in kitchen. Removed **Corrected On-Site**
41-10-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for dish machine
16-37-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
22-02-4
Basic - Open dumpster lid.
33-16-4
Basic - Employee with no hair restraint while engaging in food preparation. One cook
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Food stored on floor. Cases of oil on floor in dry storage
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
10-17-4
30
Mar 22, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Personal Cleanliness
FL-40
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Sanitizer Contact Time and Concentration
FL-33
61
Nov 3, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
90
Jun 27, 2023
Complaint Full
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
50
Mar 21, 2023
Routine - Food
6 critical violations. 2 major violations. 3 minor violations.
View 11 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. Three compartment sink set up at 200ppm
22-41-4
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm. Operator added sanitizer. 200ppm **Corrected On-Site**
22-43-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready-to-eat sausage and Parmesan in walk-in cooler. Operator removed **Corrected On-Site**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chili in walk-in cooler dated 03/14 should've been used or discarded by 03/20 midnight
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. Chili in walk-in cooler dated 03/14 should've been used or discarded by 03/20 midnight
01B-24-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee cracked raw shell eggs and then handled clean plate for service with no glove change or hand wash in between. Discussed proper hand washing procedures
12A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink of kitchen with no paper towels. Operator placed paper towels. **Corrected On-Site**
31B-02-4
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.
11-27-4
Basic - Food stored on floor. Soda bag in the box on floor of dry storage area
08B-38-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Stored food not covered. Cooked potatoes in walk-in cooler not covered. Operator covered **Corrected On-Site**
08B-12-5
29
Sep 13, 2022
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Records/documents for required employee training do not contain all of the required information. Date of birth missing from 1 food handler certificate **Warning** - From follow-up inspection 2022-09-13: **Time Extended**
53B-10-4
Intermediate - - From initial inspection : 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. 1 out of 7 food handlers. **Warning** - From follow-up inspection 2022-09-13: **Time Extended**
53B-14-5
82
Frequently Asked Questions
When was Trip's Diner last inspected?
The most recent health inspection at Trip's Diner on file is from Oct 28, 2025. The public record contains 10 inspections in total.
What is the most common violation at Trip's Diner?
Across the inspection record, “equipment and utensils not properly air-dried - wet nesting” has been cited five times, more than any other issue at Trip's Diner.
How does Trip's Diner compare to other restaurants in St. Petersburg?
Trip's Diner most recently scored 55 out of 100, which is lower than the St. Petersburg average of 77.
Has Trip's Diner's inspection record improved over time?
Results have been roughly steady. Inspections at Trip's Diner have averaged around seven violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Trip's Diner 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 Trip's Diner inspected?
Based on the inspection history on file, Trip's Diner is inspected around three times per year on average.
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