DirtyFLRestaurant Inspection Data

TRIP'S DINER

Food safety records indicate TRIP'S DINER in SAINT PETERSBURG has 7 inspections with a 2.2/5 overall rating. Food safety practices have remained consistent.

2339 Doctor Martin Luther King Junior Street North
Saint Petersburg, Florida, 33704
Greater Woodlawn
Pinellas County County

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 10/28/2025

Inspection #: Visit ID: 13561185

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting observed on metal pans above three compartment sink Repeat Violation
  • 14-11-5: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.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris under cook-line
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on multiple cold holding units in kitchen Repeat Violation
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels on pans above three compartment sink
  • 22-41-4: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
  • 03A-02-5: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

Inspection Date: 8/18/2025

Inspection #: Visit ID: 10903156

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Door handles on reach-in coolers in kitchen soiled with grease build up.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting observed on pans above dish machine
  • 14-69-4:Basic - Ice buildup in white reach-in freezer located in prep area.
  • 10-17-4: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
  • 23-03-4: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
  • 22-16-4: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.
  • 12A-13-4: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.
  • 22-02-4: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
  • 31B-03-4: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
  • 16-53-4:Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Chemical dishmachine highest temp reaching 111F.

Inspection Date: 3/31/2025

Inspection #: Visit ID: 8894318

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors.
  • 12A-02-4: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**
  • 03F-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. No time mark for raw shell eggs on cooks line. Operator time marked item. Corrected On-Site
  • 02C-03-5: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

Inspection Date: 9/20/2024

Inspection #: Visit ID: 8893839

  • 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2024-09-20: **Time Extended**

Inspection Date: 9/19/2024

Inspection #: Visit ID: 8762053

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. One cook
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 08B-38-4:Basic - Food stored on floor. Cases of oil on floor in dry storage
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site
  • 33-16-4:Basic - Open dumpster lid.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Two #10 cans hash dented
  • 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. 0 ppm 3 compartment sink set up 400 ppm quat **Corrective Action Taken**
  • 01B-02-5: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.
  • 03A-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)
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Gallon of degreaser next to slicer in kitchen. Removed Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
  • 16-37-1: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

Inspection Date: 3/22/2024

Inspection #: Visit ID: 8544540

  • 06-09-1: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. Grouper not removed from vacuum packaging before thaw, operator opened bags
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on shelf next to microwave
  • 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 jacket and vape on shelf over prep area, removed Corrected On-Site
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in sugar bin, removed Corrected On-Site
  • 33-16-4:Basic - Open dumpster lid.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pasta salad (44F - Cold Holding) cooler at front counter, staff closed lid **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cook line Can opener blade soiled

Inspection Date: 11/3/2023

Inspection #: Visit ID: 8369220

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.