COURTSIDE GRILLE
110 Fountain Parkway North
Saint Petersburg, Florida, 33716
Pinellas County County
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 5 health inspection reports
Location Map
Loading map...
Nearby Locations
950 LAKE CARILLON DR
St Petersburg, FL
All Inspection Reports
Inspection on 4/24/2025
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Door for walk in cooler - From follow-up inspection 2025-04-24: **Time Extended**
- 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Warning - From follow-up inspection 2025-04-24: **Time Extended**
Food safety inspection conducted on 4/24/2025 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 4/23/2025
High Priority
6
Intermediate
8
Basic
18
Total
32
Disposition: Follow-up Inspection Required
Inspection Details:
- 35A-06-4:Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Under dishwasher area of outside bar. Warning
- 05-04-4:Basic - Ambient air thermometer not located in the coolest part of the hot holding unit. Warning
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Corrected On-Site Warning
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Chained during inspection Warning
- 21-17-4:Basic - Clean linens stored on floor. Warning
- 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. Tuna inside fully thawed inside reach in cooler at sushi station. Warning
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Warning
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee moved Corrected On-Site Warning
- 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 food in reach in freezer Warning
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. At bar Warning
- 14-11-5:Basic - Equipment in poor repair. Door for walk in cooler
- 08B-38-4:Basic - Food stored on floor. Warning
- 10-08-5:Basic - Ice scoop handle in contact with ice. At bar Corrected On-Site Warning
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Warning
- 25-05-4:Basic - Single-service articles improperly stored. Dry storage Warning
- 08B-12-5:Basic - Stored food not covered. Cooked smashed Potato Stand alone reach in cooler back of house. Onion soup in walk in cooler not covered Warning
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloths at cook line on cutting boards Warning
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. At bar. Employee moved Corrected On-Site Warning
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 10 can on dry storage Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw sushi rolls stored over ready to eat tomatoes Warning
- 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. 4-11 horseradish made with cream Employee discarded. Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tuna inside fully thawed inside reach in cooler at sushi station. 4-11 horseradish made with cream Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lettuce shoot cut leafy greens (50F - Cold Holding) Employee moved to reach in cooler. Reach in cooler at service station Cole slaw (50F - Cold Holding); cut tomatoes (47F - Cold Holding); Cole slaw (47F - Cold Holding); guacamole (47F - Cold Holding) At cook line garlic in oil (79F - Cold Holding) will add to time as a public health control Warning
- 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. Rice, butter, mushroom. Repeat Violation** Repeat Violation Warning
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. At cook line Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Oven at sushi station Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Both bars Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Spatula rinsed in hand wash sink. Prep sink at cook line. At cook line Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Small near service star outside bar Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink. Small near service star outside bar Warning
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Unable to provide prof Warning
- 27-16-4:Intermediate - handwash sink at service station at hand wash sink small outside bar. Warning
Food safety inspection conducted on 4/23/2025 revealed 32 total violations (6 high priority, 8 intermediate, 18 basic).
Inspection on 12/4/2024
High Priority
2
Intermediate
3
Basic
1
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. Ice chute in ice machine interior soiled with build up. Soda machine ice bin interior soiled with black build up.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly landing on prep table next to cutting board where employee is prepping raw chicken. 1 live fly landing on cutting board on reach in deli cooler in sushi area. 2 live flying landing on boxes on shelf above prep area.
- 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. See stop sale. Lemon butter and Butter blend on cook line not time stamped. Kitchen Manager time stamped items for 11:15am. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener heavily soiled. Cutting boards on reach in deli coolers in sushi area and cook line stained. Outer areas of soda nozzle soiled with mold like substance on expo line.
- 31B-03-4:Intermediate - No soap provided at handwash sink. On cook line. Employee stocked soap. Corrected On-Site
- 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At hand sink in prep area. Employee fixed dispenser and soap now dispenses. Corrected On-Site
Food safety inspection conducted on 12/4/2024 revealed 6 total violations (2 high priority, 3 intermediate, 1 basic).
Inspection on 4/29/2024
High Priority
3
Intermediate
1
Basic
4
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 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 cell phone at cook line on cutting boards used for saucing of wings. Employee moved. Employee cell phone on back slicer prep table employee moved. Corrected On-Site
- 16-46-4:Basic - Old labels stuck to food containers after cleaning bucket on shelves dry storage rack.
- 14-01-5:Basic - Small Bowl with no handle used to dispense food throughout restaurant. Moved all small bowls. Corrected On-Site
- 08B-12-5:Basic - Stored food not covered. Box of open rolls in walk in freezer. Employee covered. Corrected On-Site
- 41-22-4:High Priority - Medicine not labeled properly. Diet pills at sushi station above deli cooler. Employee moved Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line under grill unit. shredded cheese (47F - Cold Holding); sliced cheese (50F - Cold Holding); sliced beef (50F - Cold Holding); raw-chicken (47F - Cold Holding) Moved all TCS products to walk in cooler. shredded cheese (43F - Cold Holding); sliced cheese (42F - Cold Holding); sliced beef (40F - Cold Holding); raw-chicken (40F - Cold Holding) Corrected On-Site
- 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. Cooked Chicken at cook line no time mark. Queso cheese at cook line no time mark.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris. Can opener soiled
Food safety inspection conducted on 4/29/2024 revealed 8 total violations (3 high priority, 1 intermediate, 4 basic).
Inspection on 1/3/2024
High Priority
5
Intermediate
2
Basic
16
Total
23
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.
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Portioning cups in seasoning bins
- 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Dish washing area
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cook line
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cutting boards on prep line
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Male employee at service line with no hair restraint
- 14-11-5:Basic - Equipment in poor repair. Broken sliding door to sushi cooler
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Plastic containers on storage racks
- 14-69-4:Basic - Ice buildup in walk-in freezer.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. On cook line, removed Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled. Accumulation of grease on sides of grill
- 33-16-4:Basic - Open dumpster lid.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Chest cooler at main bar with broken glass
- 21-10-4:Basic - Soiled dry wiping cloth in use. Cook line
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. At main bar
- 14-02-4:High Priority - Copper or copper alloys in contact with foods with a pH below 6. Copper mugs at bar not lined in interior
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw sushi rolls over produce in walk-in cooler, removed Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic cream (47F - Cold Holding) on prep line, staff added ice **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. Sushi rice in prep area, time mark added Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked mushrooms (109F - Hot Holding) on cook line, reheated to 171F Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained. Can opener blade soiled Soda gun nozzle at main bar soiled
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Peroxide bottle at wait station
Food safety inspection conducted on 1/3/2024 revealed 23 total violations (5 high priority, 2 intermediate, 16 basic).