DirtyFLRestaurant Inspection Data

CANTEEN AT RAYMOND JAMES TOWER 3

With 7 documented inspections, CANTEEN AT RAYMOND JAMES TOWER 3 in SAINT PETERSBURG has achieved a 3.6/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 3 weeks ago · 7 reports on file

880 Carillon Parkway
Saint Petersburg, Florida, 33716
Pinellas County County

Overall Food Safety Rating

★★★½☆ (3.6/5)
Based on 7 health inspection reports

All Inspection Reports

3/20/2026· 3w ago

Visit ID: 13654184

Met Inspection Standards

1 basic

  • 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Warning - From follow-up inspection 2026-03-20: **Time Extended**

3/11/2026· 1mo ago

Visit ID: 13543697

Follow-up Inspection Required

2 high, 1 int, 1 basic

  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Warning
  • 22-41-4: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. Was at 0 ppm Warning
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Wiping cloth at Starbucks used for FCS. Quart 500 + Corrected On-Site Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee used hand washing sink to fill sanitizer bucket Warning

10/8/2025· 6mo ago

Visit ID: 10894448

Met Inspection Standards

1 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee head phone on top of clean pan. Employee moved Corrected On-Site

4/8/2025· 1y ago

Visit ID: 8891979

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

9/17/2024· 1y 7mo ago

Visit ID: 8727719

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

2/27/2024· 2y 1mo ago

Visit ID: 8474716

Met Inspection Standards

1 high, 2 basic

  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On oven handle near coffee station. Manager moved tongs. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach in coolers in kitchen area.
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. three compartment sink 500 PPM. Manager replenished sanitizer to 400 PPM. Corrected On-Site

8/16/2023· 2y 8mo ago

Visit ID: 8349545

Met Inspection Standards

4 high, 4 int, 4 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. At salad station and cook line.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Small 6th pan in deli area. manager moved to let dry. Educated Corrected On-Site
  • 42-02-4:Basic - Improper storage of maintenance equipment that interferes with cleaning. Chemical and cone was in mop sink tub
  • 25-05-4:Basic - Single-service articles improperly stored. Next to Hand washing sink in deli not protected. Moved to top shelf. Corrected On-Site
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Chick peas bushes 111oz
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Mashed potatoes pan dated 8/9 in walk in cooler. Manager discarded **Corrective Action Taken**
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Mashed potato made on 8/9 stored in walk in cooler. Manger discarded
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice in steam cooler in deli was 126F started at 8:30am management reheated. Final temp check was 207F Corrected On-Site
  • 11-27-4: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. Email to management during inspection. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained at salad station and cook line.
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Incomplete form. Manger was using TPHC for salad bar, cook line deli cooler. New deli cooler will be replaced this week. Will send TPHC paperwork to management. Discussed using TPHC 4/6 hours for cook line not salad bar.
  • 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures. Employee did not use thermometer to check reheating cooked rice, temped 126F. Discussed with manager.