BIN 6 SOUTH
330 6th Street South
Saint Petersburg, Florida, 33701
Downtown
Pinellas County County
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 4/16/2025
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic bowl in flour bin, removed Corrected On-Site
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
Food safety inspection conducted on 4/16/2025 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 11/22/2024
High Priority
2
Intermediate
1
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine behind front counter has mold like substances.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Bag of sugar on floor in rear storage area.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler behind front counter: butter (52F - Cold Holding); pimento cheese (52F - Cold Holding); crab meat (52F - Cold Holding) Manager put items into reach in freezer. Temperatures taken again: butter (43F - Cold Holding); pimento cheese (43F - Cold Holding); crab meat (39F - Cold Holding) Corrected On-Site Repeat Violation
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth solution over 500 ppm quaternary. Manager corrected to 200 ppm quaternary. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink behind front counter used to dump sanitizing solution. Repeat Violation
Food safety inspection conducted on 11/22/2024 revealed 6 total violations (2 high priority, 1 intermediate, 3 basic).
Inspection on 6/21/2024
High Priority
2
Intermediate
2
Basic
2
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 13-03-4:Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Warning - From follow-up inspection 2024-06-21: **Time Extended**
- 03G-54-1:Basic - - From initial inspection : Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Establishment is vacuum sealing raw beef and cooked shrimp and not removing from vacuum sealed packaging within 48 hours. Raw beef dated 3/28 and cooked shrimp dated 4/15. Warning - From follow-up inspection 2024-06-21: Establishment is vacuum sealing raw beef and cooked shrimp and not removing from vacuum sealed packaging within 48 hours. Admin Complaint
- 03G-04-5:High Priority - - From initial inspection : High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. 20 pounds of red snapper received fresh, vacuum sealed fresh in non 10K OTR bags. 8 pounds of salmon received fresh, vacuum sealed fresh in non 10K OTR bags. Warning - From follow-up inspection 2024-06-21: Anchovies, snapper, Spanish mackerel and amber jack were vacuumed sealed fresh in non 10K OTR bags. Admin Complaint
- 01B-13-4:High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 20 pounds of red snapper received fresh, vacuum sealed fresh in non 10K OTR bags. 8 pounds of salmon received fresh, vacuum sealed fresh in non 10K OTR bags. Warning - From follow-up inspection 2024-06-21: Anchovies, snapper, Spanish mackerel and amber jack were vacuumed sealed fresh in non 10K OTR bags. **Time Extended**
- 11-07-5:Intermediate - - From initial inspection : Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Warning - From follow-up inspection 2024-06-21: Manager on duty is not aware of Big 6 Foodborne Illnesses. **Time Extended**
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is vacuum sealing multiple foods and holding longer than 48 hours with no HAACP plan on file. Warning - From follow-up inspection 2024-06-21: Establishment is vacuum sealing multiple foods and holding longer than 48 hours with no HAACP plan on file. Admin Complaint
Food safety inspection conducted on 6/21/2024 revealed 6 total violations (2 high priority, 2 intermediate, 2 basic).
Inspection on 4/19/2024
High Priority
5
Intermediate
5
Basic
4
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Warning
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water of 92 F behind front counter. Warning
- 24-17-4:Basic - Silverware/utensils dried with a towel/cloth. Warning
- 03G-54-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Establishment is vacuum sealing raw beef and cooked shrimp and not removing from vacuum sealed packaging within 48 hours. Raw beef dated 3/28 and cooked shrimp dated 4/15. Warning
- 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. Employee garnished desert with mint leaves using bare hands. Warning
- 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. 20 pounds of red snapper received fresh, vacuum sealed fresh in non 10K OTR bags. 8 pounds of salmon received fresh, vacuum sealed fresh in non 10K OTR bags. Warning
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 02/01/2024. Admin Complaint
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 20 pounds of red snapper received fresh, vacuum sealed fresh in non 10K OTR bags. 8 pounds of salmon received fresh, vacuum sealed fresh in non 10K OTR bags. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep counter behind bar area: butter (62F - Cold Holding) Inspector discussed Time as a Public Health Control. Warning
- 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in kitchen area used to rinse out wiping cloths. Warning
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Warning
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is vacuum sealing multiple foods and holding longer than 48 hours with no HAACP plan on file. Warning
- 02C-08-5:Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Raw beef dated 3/28 p, held frozen and thawed with no time tracking. Warning
Food safety inspection conducted on 4/19/2024 revealed 14 total violations (5 high priority, 5 intermediate, 4 basic).
Inspection on 12/6/2023
High Priority
0
Intermediate
1
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table at front counter. Employee stored correctly. Corrected On-Site
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage in cooler underneath front counter with food to be served to the public.
- 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Trout in reach in cooler behind front counter held frozen and thawed under refrigeration on 12/5/23 and not date marked.
Food safety inspection conducted on 12/6/2023 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).