DirtyFLRestaurant Inspection Data

ABC SEAFOOD RESTAURANT

ABC SEAFOOD RESTAURANT has 8 health inspections on file for its ST. PETERSBURG location, with an overall rating of 2.5/5. Recent inspections show improving food safety practices.

Last inspection: 1 weeks ago · 8 reports on file

2705 54th Avenue North
Saint Petersburg, Florida, 33702
Heritage Oaks
Pinellas County County

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 8 health inspection reports

All Inspection Reports

3/2/2026· 1w ago

Inspection #: 3687332

Administrative complaint recommended

12/19/2025· 2mo ago

Visit ID: 13598851

Met Inspection Standards

1 int, 2 basic

  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling tiles soiled with accumulated food debris and grease throughout kitchen - From follow-up inspection 2025-12-19: **Time Extended**
  • 36-17-5:Basic - - From initial inspection : Basic - Floor tileson cook line in disrepair, some are loose and not sealed between - From follow-up inspection 2025-12-19: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on prep cooler cook lines are stained - From follow-up inspection 2025-12-19: **Time Extended**

12/17/2025· 2mo ago

Visit ID: 10872998

Facility Temporarily Closed

3 high, 3 int, 4 basic

  • 36-34-5:Basic - Ceiling tiles soiled with accumulated food debris and grease throughout kitchen
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 35A-03-4:Basic - Dead roaches on premises. -9 dead roaches in corner of kitchen between reach in coolers and walk in cooler behind cooling rack -55 dead roaches under cook line equipment stuck in grease on floor. 1 dead roach under 3 compartment sink across from cook line 1 dead roach in walk in meat cooler 3 dead roaches in front of walk in cooler by dish machine 1 dead roaches in metal corner forgers on wall next to dish machine 3 dead roaches in dry storage room near restrooms 1 dead roach in cabinet under register area 1 dead roaches in cabinet under women restroom sink Operator cleaned few that they could, the majority are stuck to the ground in thick grease.
  • 36-17-5:Basic - Floor tileson cook line in disrepair, some are loose and not sealed between
  • 09-01-4: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. Operator used bare hand to touch rice in walk in cooler to check temperature.
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 7 live roaches in pan under steamer across from walk in cooler Operator killed one and took pan outside.
  • 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. 1 rodent dropping between reach in coolers and walk in cooler under cooling rack 2 rodent droppings on kitchen floor near reach in coolers in middle of kitchen 2 rodent droppings at end of cook line near steamer 3 rodent droppings on prep line in kitchen opposite cook line 2 rodent droppings on floor near dish machine Operator cleaned up some droppings.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Rice in walk in cooler covered while cooling. Temped 100F. Educated operator on proper cooling techniques and they uncovered to allow for proper cooling. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on prep cooler cook lines are stained
  • 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Multiple records lacking last names and dates of birth. Operator completed records during inspection. Corrected On-Site

6/11/2025· 9mo ago

Visit ID: 8868759

Met Inspection Standards

1 high, 3 int, 9 basic

  • 14-11-5:Basic - Equipment in poor repair. Torn gaskets on reach-in cooler doors on cooks line.
  • 36-11-4:Basic - Floors not maintained smooth and durable on cooks line.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between prep table and reach-in cooler on cooks line. Operator removed knives and placed on wall. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Operator removed tongs. Corrected On-Site
  • 16-38-5:Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Dishmachine gauge is not registering.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards are soiled with black substance in walk-in cooler. Soiled gaskets on reach-in cooler doors on cooks line.
  • 14-20-4:Basic - Ripped/worn tin foil used as shelf cover on prep table on cooks line.
  • 08B-12-5:Basic - Stored food not covered. Multiple containers of cut vegetables not covered in walk-in cooler. Operator covered items. Corrected On-Site
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
  • 35A-02-7:High Priority - Live, small flying insects found 1 live fly in kitchen area. Fly did not land on food or food contact surfaces. Repeat Violation
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in three-compartment sink. Discussed with operator hand wash sink is only approved sink to wash hands.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Plastic containers stored inside bowl of hand wash sink next to three-compartment sink. Operator removed items. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle in wait station area containing windex not labeled. Operator labeled spray bottle windex. Corrected On-Site

8/22/2024· 1y 6mo ago

Visit ID: 8742645

Met Inspection Standards

2 high, 3 int, 9 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl in msg. Employee removed bowl. Corrected On-Site
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Equipment door handles soiled.
  • 36-36-4:Basic - Ceiling tile missing. Ceiling tiles missing on cook line.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.employee drink on shelf over reach in cooler on cook line. Employee removed drink. Corrected On-Site
  • 14-25-5:Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Bamboo used to clean woks. Employee removed bamboo. Corrected On-Site
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Wet cloth under cutting board. Employee removed wet cloth. Corrected On-Site
  • 33-16-4:Basic - Open dumpster lid. Dumpster lids open.
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on the floor in prep room. Employee moved to riser. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk containers of white powder not labeled. Employee labeled salt, sugar, msg. Corrected On-Site
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in the front counter area. Educated on flies and provided pest prevention info.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.raw whole chicken over raw whole fish. Employee moved raw chicken to one side of reach in chest freezer. Corrected On-Site
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.oyster and scallop tags not marked with last day used. Employee dating tags with receipts. **Corrective Action Taken** Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained in prep room, can opener soiled with food debris. Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Bowl in hand sink in kitchen. Employee removed bowl. Corrected On-Site

4/29/2024· 1y 10mo ago

Visit ID: 8574107

Met Inspection Standards

2 high, 4 int, 4 basic

  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. In between cooler and prep table on line
  • 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 rice bin, removed Corrected On-Site
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on floor in rear prep room
  • 23-01-4:Basic - Vending machine exterior soiled. Hood filters soiled
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Unpackaged raw pork over frozen vegetables in walk-in freezer
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over cabbage in walk-in cooler, order corrected.
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Raw oysters tags not kept in chronological order, provided operator with Molluscan Shellfish Guidance form
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Raw oysters tags not properly dated. Provided operator with Molluscan Shellfish Guidance form
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ One owner with expired CFM, other staff present with valid CFM
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of live well crab tanks (sold for customer consumption) soiled

12/13/2023· 2y 3mo ago

Visit ID: 8529640

Met Inspection Standards

1 basic

  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease. - From follow-up inspection 2023-12-13: **Time Extended**

10/18/2023· 2y 4mo ago

Visit ID: 8517788

Follow-up Inspection Required

1 high, 1 int, 3 basic

  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in freezer ice buildup.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease.
  • 33-16-4:Basic - Open dumpster lid.
  • 50-08-7:High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ No license at time of license inspection due to plan review.
  • 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Removed mop sink to outside area.