Tuttorosso
Last inspected: Apr 16, 2026
50
Score
Going back to 2023, Tuttorosso has nine inspections in the public record. Inspectors last stopped by on Apr 16, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Violation counts have held steady across recent visits, averaging around seven violations each.
Looking across the full record, “food-contact surface soiled with food debris” is the recurring theme, flagged five times.
Restaurants in St. Pete Beach average 76, so Tuttorosso trails the local norm. Diners may want to weigh the inspection history when deciding to visit.
9
Inspections
3
Critical latest
1
Major latest
3
Minor latest
Inspection History
Apr 16, 2026
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/26 establishment is open and operating/currently preparing and serving food to customers Owner renewed during inspection **Corrected On-Site**
50-17-3
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. Pizzas at front counter
03F-02-5
High Priority - Toxic substance/chemical improperly stored. Insect spray bottle stored over coffee grounds on shelf behind bar
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled Soda gun holsters soiled behind bar
22-02-4
Basic - Cutting board has cut marks and is no longer cleanable. Cooler behind bar
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell,phone on shelf above prep table next to,pizza oven
40-06-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven at bar
22-08-4
50
Dec 8, 2025
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer bucket in bar area testing at 200+ PPM. Employee diluted chemical with water and chlorine is now testing at 100 PPM. **Corrected On-Site**
41-27-4
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 person in charge DBPR Clean-Up of Vomiting and Diarrheal Events form. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on reach in deli cooler.
22-02-4
Basic - Cutting board has cut marks and is no longer cleanable. Grooved cutting boards on reach in deli cooler on cook line and bar area.
14-09-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Handing from wall shelving over rack of clean dishes on right side of dish machine drain board. Item removed. **Corrected On-Site**
35B-08-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Blodgett oven interior heavily soiled with burnt food debris.
22-08-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Interior of freezer chest in bar area.
14-69-4
Basic - Current Hotel and Restaurant license not displayed. License posted expired 2/1/2025.
50-09-4
55
Jun 3, 2025
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked chicken 95f, cooked veal chop 92f, sitting on speed rack in back kitchen. Moved to walk in cooler. **Corrective Action Taken**
03D-15-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used for portioning in crouton container at bar.
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on cooks line. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Plastic water bottles stored on floor. **Repeat Violation**
08B-38-4
70
Mar 10, 2025
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
37
Feb 26, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.cutting boards stained, mixer head soiled with oil and flour, **Warning** - From follow-up inspection 2024-02-26: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior soiled with food debris build up. **Warning** - From follow-up inspection 2024-02-26: **Time Extended**
22-08-4
86
Feb 22, 2024
Routine - Food
5 critical violations. 2 major violations. 4 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked peppers (46F - Cold Holding); cooked mushrooms (45F - Cold Holding); cooked onion (45F - Cold Holding) in reach in cooler nest to pizza oven. Employee moved to walk in cooler for quick chill. Retemped 30 minutes later temperatures the same. Employee kept covered. Educated on cooling. **Warning**
03A-02-5
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. Time chart not marked for pizza on time. Employee marked time chart. **Corrected On-Site** **Warning**
03F-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer 200+ ppm chlorine corrected to 100ppm in bar area. **Corrected On-Site** **Warning**
41-27-4
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 3 compartment sink 0ppm in bar area. Corrected to 100ppm chlorine. **Corrected On-Site** **Warning**
22-42-4
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Employee dirty dish to clean plated food no hand wash. Educated employee. **Warning**
12A-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.cutting boards stained, mixer head soiled with oil and flour, **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsed pizza cutter in handsink on cook line, employee filled sanitizer bucket in bar hand sink. Educated hand wash sinks for hand washing only. **Warning**
31A-11-4
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Food stored on floor. Cases of tomato sauce on prep room floor. Employee moved to shelf. **Corrected On-Site** **Warning**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior soiled with food debris build up. **Warning**
22-08-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on cutting board in kitchen, employee moved cloth to bucket of sanitizer. **Corrected On-Site** **Warning**
21-12-4
32
Sep 27, 2023
Food-Licensing Inspection
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Dented/rusted cans present. See stop sale dented cans of tuna on dry storage shelf.
01B-01-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in Motor part of pizza make table.
35A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled with food debris, mixer head soiled with food debris.
22-02-4
Basic - Damaged/spoiled/recalled food not properly segregated. dented cans of tuna on dry storage shelf.
08B-20-4
Basic - Food stored on floor. Pot of tomato sauce on floor in walk in cooler
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of blodgett oven soiled with burnt on food debris. Toaster oven in bar area soiled with burnt on food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sprayer nozzle at 3 compartment sink soiled. Gaskets on reach in freezers soiled.
23-03-4
Basic - Working containers of food removed from original container not identified by common name. White powders in bulk containers not label.
02D-01-5
52
Sep 12, 2023
Routine - Food
1 minor violation.
View 1 violation
Certified Food Manager Identification
FL-02
95
Jan 5, 2023
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
64
Frequently Asked Questions
When was Tuttorosso last inspected?
The most recent health inspection at Tuttorosso on file is from Apr 16, 2026. The public record contains nine inspections in total.
What is the most common violation at Tuttorosso?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at Tuttorosso.
How does Tuttorosso compare to other restaurants in St. Pete Beach?
Tuttorosso most recently scored 50 out of 100, which is lower than the St. Pete Beach average of 76.
Has Tuttorosso's inspection record improved over time?
Results have been roughly steady. Inspections at Tuttorosso have averaged around seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Tuttorosso 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 Tuttorosso inspected?
Based on the inspection history on file, Tuttorosso is inspected around three times per year on average.
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