DirtyFLRestaurant Inspection Data

LITTLE BROOKLYN

LITTLE BROOKLYN located in NORTH PORT has undergone 7 health department inspections, achieving a 3.1/5 overall safety rating. Recent inspections show improving food safety practices.

Last inspection: 2 months ago · 7 reports on file

120 2nd Street South
Saint Petersburg, Florida, 33701
Downtown
Pinellas County County

Overall Food Safety Rating

★★★☆☆ (3.1/5)
Based on 7 health inspection reports

All Inspection Reports

1/8/2026· 2mo ago

Visit ID: 13608143

Met Inspection Standards
  • N/A:No Violations Were Observed

1/7/2026· 2mo ago

Visit ID: 13606653

Follow-up Inspection Required

6 high, 4 int, 2 basic

  • 08B-38-4:Basic - Food stored on floor. Observed case of tomato's, bag of carrots and jugs of oil stored on floor in kitchen and mop storage closet. Instructed operator to move items. **Corrective Action Taken** Warning
  • 51-18-6:Basic - No copy of latest inspection report available. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef and chicken livers packages over containers of mayonnaise reach-in cooler. Warning
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed opened ground beef and chicken livers packages in same pan in reach-in cooler. Operator removed items to correct issue. Repeat from last inspection 7-16-25. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed the following items at front counter and on shelf above hot buffet all prepared approximately 3 to 4 hours prior as per employee statements: cooked halibut (67F - Hot Holding); stuffed flounder (74F - Hot Holding); cooked salmon (68F - Hot Holding); (68F); fried fish (68F - Hot Holding); pierogies (66F - Hot Holding); potato dumplings (66F - Hot Holding); stuffed cabbage with beef (87F - Hot Holding); barley stew (89F - Hot Holding). Observed in kitchen of speed rack the following items prepared 3-4 hours prior as per employee statements: stuffed flounder (77F - Hot Holding); baked chicken (86F - Hot Holding) Operator voluntarily disposed of all above items. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sour cream at service buffet at 62F. Operator voluntarily disposed of all above items. Corrected On-Site Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed the following items at front counter and on shelf above hot buffet all prepared approximately 3 to 4 hours prior as per employee statements: cooked halibut (67F - Hot Holding); stuffed flounder (74F - Hot Holding); cooked salmon (68F - Hot Holding); (68F); fried fish (68F - Hot Holding); pierogies (66F - Hot Holding); potato dumplings (66F - Hot Holding); stuffed cabbage with beef (87F - Hot Holding); barley stew (89F - Hot Holding). Observed in kitchen of speed rack the following items prepared 3-4 hours prior as per employee statements: stuffed flounder (77F - Hot Holding); baked chicken (86F - Hot Holding) Operator voluntarily disposed of all above items. Corrected On-Site Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed chemical spray bottles over single service containers on cart next to hot buffet. Operator corrected above issues to meet inspection standards. Corrected On-Site Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning
  • 11-26-1: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. Email operator copy of Employee health agreement. Warning
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed mixed ground beef and chicken in reach-in Employee stated the above items had been prepare onsite more than 24 hours prior , and then proceeded to date items properly to meet standards of inspection. Repeat from last inspection 7-16-25 Repeat Violation Warning
  • 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Observed all staff training missing information: trainers name, business name, trainers certification number. Warning

7/16/2025· 7mo ago

Visit ID: 10919645

Met Inspection Standards

3 high, 1 int, 2 basic

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed employee without hair restraint. Observed employee putting on hair net. Repeat Violation
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed standing water in stand up reach in cooler in kitchen.
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee put on hair restraint, and resumed work without washing hands.
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed raw fish thawing out under running water in a "t shirt" non food grade bag.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef in kitchen stand up, reach in cooler. Repeat Violation
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken mixture in reach in cooler without date marking on it. Observed operator date marking. Corrected On-Site Repeat Violation

2/7/2025· 1y 1mo ago

Visit ID: 8841760

Met Inspection Standards

3 int, 3 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed grooves in cutting boards with food in kitchen.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed containers stacked wet nesting on drying shelf
  • 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Observed on drying rack utensils stored handles down, food contact surface up.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board in kitchen with food stains on it.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed handwashing sink in kitchen being used as a dump sink.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed meatball mixture in reach in cooler without a date marking.

7/26/2024· 1y 7mo ago

Visit ID: 8779749

Met Inspection Standards

3 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed food build up on back side of reach in - stand up cooler in kitchen
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed measuring pitchers stored open end up. Observed Operator turning to open end down.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed multiple items on drying shelf wet nesting.

1/3/2024· 2y 2mo ago

Visit ID: 8461031

Met Inspection Standards

1 high, 3 basic

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed male operator with out hair restraint on. Repeat Violation
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed to go containers in kitchen on speed rack not inverted. Observed employee correct containers and invert them
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop in mop bucket not hung up to dry properly
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw packaged fish stored over dumplings in freezer in a clear bag

8/1/2023· 2y 7mo ago

Visit ID: 8378548

Met Inspection Standards

1 int

  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed several items in reach in cooler without date marks. Open container of milk, Macaroni salad, Cole slaw, Borsch soup, etc.