Tryst
Last inspected: Mar 5, 2026
52
Score
Public records show 12 inspections at Tryst stretching back to 2022. On Mar 5, 2026, the health department conducted the most recent visit. High risk indicates the latest inspection turned up problems worth knowing about.
Violation counts have held steady across recent visits, averaging around nine violations each.
The pattern that stands out is “food-contact surface soiled with food debris”, which has been cited eight times.
By comparison, the average St. Petersburg facility scores 77, putting Tryst on the weaker side. Diners may want to weigh the inspection history when deciding to visit.
12
Inspections
2
Critical latest
3
Major latest
1
Minor latest
Inspection History
Mar 5, 2026
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food items stored inside walk in cooler: butter (45F - Cold Holding); meatballs (46F - Cold Holding); cooked pork (46F - Cold Holding) Items were iced down and put in the freezer to bring down the temperature. Ambient thermometer observed inside walk in cooler reading at 41 degrees. Re-temped items at 5:12pm: butter (45F - Cold Holding); meatballs (42F - Cold Holding); cooked pork (46F - Cold Holding) **Corrective Action Taken**
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Container of garlic oil (made in house with fresh garlic and oil) temping at 76 degrees stored at the end of flat top grill.
01B-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with dried food debris. White cutting boards on reach in deli coolers stained.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at handsink in bar.
31B-02-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Dispenser at handsink in at bar entrance.
31B-06-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior soiled with black mold like substance.
22-20-5
52
Nov 5, 2025
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Quaternary sanitizer testing at 500+ PPM. Chemical dispenser is dispensing too much quaternary sanitizer. Operator will have the chemical dispenser checked. Discussed diluting the chemical with water in the mean time and also testing it to ensure the chemical is the proper strength.
41-18-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary sanitizer bucket in kitchen area testing at 500+ PPM. Employee diluted chemical with water and quaternary sanitizer is now testing at 200 PPM. **Corrected On-Site**
41-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on reach in deli coolers on cook line. Slicer next to ice machine soiled with dried food debris build up. Soda gun nozzles soiled with red substance in bar area.
22-02-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Dispenser batteries dead. Operator placed roll of paper towels at hand sink. **Corrected On-Site**
31B-05-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At hand sink next to dish machine. Operator placed a bottle of soap at the hand sink. **Corrected On-Site**
31B-06-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior soiled with black mold like substance.
22-20-5
Basic - No handwashing sign provided at a hand sink used by food employees. Missing at hand sink across from cook line.
31B-04-4
50
Apr 17, 2025
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Renewed during inspection **Corrected On-Site**
50-17-3
High Priority - Stop Sale issued due to adulteration of food product. Raw tuna in walk in cooler not for over from vacuum packaging prior to thawing.
01B-03-5
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. One certificate expired
53B-14-5
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 employees present at time of inspection, no one with a CFM
53A-05-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Wall mounted trap in kitchen
35A-06-4
Basic - Bowl or other container with no handle used to dispense food. Metal bowl in bread crumb bin
14-01-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw tuna in walk in cooler not for over from vacuum packaging prior to thawing.
06-09-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled
23-03-4
Basic - Open dumpster lid. **Repeat Violation**
33-16-4
Basic - Stored food not covered. Bread crumbs bin not covered in storage area
08B-12-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
41
Nov 21, 2024
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
Food Received at Proper Temperature
FL-12
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
35
Feb 29, 2024
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **Warning** - From follow-up inspection 2024-02-29: **Time Extended**
01C-02-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer in rear prep area has built up food debris. Can opener on prep table has built up food debris. **Warning** - From follow-up inspection 2024-02-29: Can opener and slicer still have built up food debris at the time of this callback inspection report. **Time Extended**
22-02-4
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2024-02-29: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured behind bar. **Warning** - From follow-up inspection 2024-02-29: **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Open dumpster lid. **Warning** - From follow-up inspection 2024-02-29: **Time Extended**
33-16-4
67
Feb 9, 2024
Routine - Food
3 critical violations. 7 major violations. 4 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler underneath pass through window: tzatziki (45F - Cold Holding); butter (45F - Cold Holding); tuna (45F - Cold Holding); cooked chicken wings (45F - Cold Holding) Employee put items in freezer. Temperatures taken again: tzatziki (38F - Cold Holding); butter (38F - Cold Holding); tuna (39F - Cold Holding); cooked chicken wings (40F - Cold Holding) **Corrected On-Site** **Warning**
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. Dish machine sanitizing at 0 ppm chlorine. Set up three compartment sink at 200 ppm quaternary. **Warning**
22-41-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 02/01/2024.
50-17-3
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
01C-03-4
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **Warning**
01C-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer in rear prep area has built up food debris. Can opener on prep table has built up food debris. **Warning**
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict not listed as undercooked item on menu. Cold smoked salmon not identified as raw or undercooked. **Warning**
02B-01-5
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in kitchen used to dump water. **Warning**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths for quaternary. **Warning**
16-37-1
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. **Warning**
53B-13-5
Basic - Carbon dioxide/helium tanks not adequately secured behind bar. **Warning**
51-11-4
Basic - Clean silverware/utensils stored upright with the food-contact surface up in rear ware washing area. **Warning**
24-18-4
Basic - Establishment advertised homemade food items, but used food items received already prepared. Menu advertising home made Caesar dressing when it is commercially processed. **Warning**
52-15-4
Basic - Open dumpster lid. **Warning**
33-16-4
26
Nov 27, 2023
Routine - Food
6 major violations. 2 minor violations.
View 8 violations
Intermediate - - From initial inspection : Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. - From follow-up inspection 2023-11-27: Person in charge lacks knowledge of foodborne illnesses and symptoms of illness. **Time Extended**
11-07-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener just outside kitchen area has built up food debris. - From follow-up inspection 2023-11-27: Can opener still has food debris at the time of this callback inspection report. **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning** - From follow-up inspection 2023-11-27: No proof of certified food manager at the time of this callback inspection report. **Admin Complaint**
53A-01-7
Intermediate - - From initial inspection : Intermediate - Mussel tags not maintained in chronological order according to the last date they were served in the establishment. - From follow-up inspection 2023-11-27: Mussel tags are still not keep in chronological order at the time of this callback inspection report. **Time Extended**
01C-05-4
Intermediate - - From initial inspection : Intermediate - Mussel tags not marked with last date served. - From follow-up inspection 2023-11-27: Mussel tags are still not marked with last date served at the time of this callback inspection report. **Time Extended**
01C-03-4
Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-11-27: No proof of training for 4 of the 5 employees working in the restaurant at time of callback inspection. **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets in rear dish washing area not inverted for protection. - From follow-up inspection 2023-11-27: **Time Extended**
24-05-4
Basic - - From initial inspection : Basic - Open dumpster lid. - From follow-up inspection 2023-11-27: **Time Extended**
33-16-4
50
Sep 19, 2023
Routine - Food
3 critical violations. 8 major violations. 6 minor violations.
View 17 violations
High Priority - Copper or copper alloys in contact with foods with a pH below 6. Copper lined mugs behind the bar are used to serve Moscow mules with a ph level below 6.
14-02-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched heated bread to be served with bare hands. Employee washed hands put in gloves and heated bread to 169 F. **Corrective Action Taken**
09-01-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw unpasteurized eggs or fresh mussels in walk in cooler.
08A-20-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener just outside kitchen area has built up food debris.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink by dishwasher is blocked by ice buckets. Employee removed ice buckets. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in kitchen used to rinse off cooking equipment.
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - Mussel tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Mussel tags not marked with last date served.
01C-03-4
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
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook preparing food in kitchen with no beard guard.
13-04-4
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 27 dead flies trapped in light control device in kitchen. Employee removed. **Corrected On-Site**
35A-06-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets in rear dish washing area not inverted for protection.
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table in kitchen. Employee removed. **Corrected On-Site**
12B-07-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Open dumpster lid.
33-16-4
21
Mar 8, 2023
Routine - Food
2 critical violations. 5 major violations. 9 minor violations.
View 16 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in ware washing area not landing on food or food contact surfaces. 1 live fly just outside kitchen entrance not landing on food or food contact surfaces. 1 live fly behind bar area not landing on food or food contact surfaces.
35A-02-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 02/01/2023.
50-17-3
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table has built up food debris. **Repeat Violation**
22-02-4
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, heavy whipping cream and half and half opened more than 24 hours and no date marking. Manager marked dates on items. **Corrected On-Site**
02C-03-5
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
Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer bottle behind bar not labeled. Manager labeled.
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has mold like debris.
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks outside in parking lot are not secured and CO2 tanks behind bar not secured. **Repeat Violation** **Repeat Violation**
51-11-4
Basic - Dead roaches on premises. 1 dead roach on top of ice machine. Manager removed and sanitized the area. **Corrected On-Site**
35A-03-4
Basic - Floor area(s) covered with standing water. Standing water on floor of kitchen.
36-22-4
Basic - Food stored on floor. Bag on onions stored on the floor of walk in cooler. Manager stored 6 inches off the floor. **Corrected On-Site**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven on cook line has built up food debris.
22-08-4
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Open air bar with no protection against vermin.
35B-05-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of reach in cooler under pass through window.
29-49-6
Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink in ware washing area has disconnected drain pipe. **Repeat Violation**
29-11-4
29
Jan 18, 2023
Routine - Food
3 minor violations.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
86
Aug 31, 2022
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Equipment in poor repair. Plastic is cracked on interior door of reach in cooler next to pass through window. - From follow-up inspection 2022-08-31: **Time Extended**
14-11-4
95
Jul 27, 2022
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies behind bar 2 live flies in men's restroom 1 live fly in rear prep area **Warning** - From follow-up inspection 2022-07-27: 2 live flies in men's restroom 1 live fly in main dining room area. **Admin Complaint**
35A-02-6
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table just outside kitchen area has food debris buildup. **Repeat Violation** **Warning** - From follow-up inspection 2022-07-27: **Time Extended**
22-02-4
Intermediate - - From initial inspection : 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. **Repeat Violation** **Warning** - From follow-up inspection 2022-07-27: **Admin Complaint**
53B-13-5
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in rear prep area next to dish washer has mold like debris on the interior of the unit. **Warning** - From follow-up inspection 2022-07-27: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards in rear prep area have cut marks and are no longer cleanable. **Warning** - From follow-up inspection 2022-07-27: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. In rear prep area with dish machine and three-compartment sink, standing water on the floor. **Warning** - From follow-up inspection 2022-07-27: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Garbage can located outside has no lid or lid open/broken. Dumpster lid open on dumpster outside the rear of the establishment. Operator closed dumpster lid. **Corrected On-Site** **Warning** - From follow-up inspection 2022-07-27: **Time Extended**
33-15-4
58
Frequently Asked Questions
When was Tryst last inspected?
The most recent health inspection at Tryst on file is from Mar 5, 2026. The public record contains 12 inspections in total.
What is the most common violation at Tryst?
Across the inspection record, “food-contact surface soiled with food debris” has been cited eight times, more than any other issue at Tryst.
How does Tryst compare to other restaurants in St. Petersburg?
Tryst most recently scored 52 out of 100, which is lower than the St. Petersburg average of 77.
Has Tryst's inspection record improved over time?
Results have been roughly steady. Inspections at Tryst have averaged around nine violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Tryst 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 Tryst inspected?
Based on the inspection history on file, Tryst is inspected around three times per year on average.
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