DirtyFLRestaurant Inspection Data

COURTYARD BY MARRIOTT ST PETERSBURG MARRIOTT

COURTYARD BY MARRIOTT ST PETERSBURG MARRIOTT located in ST. PETERSBURG has undergone 6 health department inspections, achieving a 2.6/5 overall safety rating. Recent inspections show improving food safety practices.

300 4th Street North
Saint Petersburg, Florida, 33701
Downtown
Pinellas County County

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 9/18/2025

Inspection #: Visit ID: 13495071

  • N/A:No Violations Were Observed

Inspection Date: 8/18/2025

Inspection #: Visit ID: 10933378

  • 22-40-4:High Priority - Quaternary ammonium sanitizer in spray bottle not at proper minimum strength. Quaternary sanitizer bucket in front counter area testing at 0 PPM. Employee replenished quaternary sanitizer bucket and it is testing at 200 PPM. Corrected On-Site
  • 53A-04-6:Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Missing for Assistant Manager, who has been employed for over three years, currently oversees both hotel operations and the kitchen.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand sink near fryers on the cook line. Dispenser stocked. Corrected On-Site
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No employee training certificates could be provided for any employees. Two employees who are present and engaging with food were hired in July 2025, are still within their first 60 days of employment. Per the Assistant Manager, there's only one additional employee who has been employed for over a year, but has not yet completed the required food safety training. Warning
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Missing for two employees who are present and engaging with food were hired in July 2025, are still within their first 60 days of employment. Emailed Assistant Manager DPBR Food Reporting Agreement form.
  • 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. The Assistant manager was emailed the Time as a Public Health Control written procedures to be completed for the establishment's holding half and half and 2% milk on time instead of 41 degrees or below. **Corrective Action Taken**

Inspection Date: 10/7/2024

Inspection #: Visit ID: 8889907

  • 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Warning - From follow-up inspection 2024-10-07: **Time Extended**
  • 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning - From follow-up inspection 2024-10-07: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Time Extended**

Inspection Date: 9/16/2024

Inspection #: Visit ID: 8775539

  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven in kitchen has built up food debris. Warning
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Warning
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink behind front counter used to rinse of utensils. Warning
  • 22-56-4:Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. High temperature dishwasher machine only reached 152.7 F after running 8 times. Sanitization will occur in three compartment sink at 200 ppm quaternary. Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink behind front counter. Manager replaced. Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink behind front counter. Manager replaced. Corrected On-Site Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled bottle of sanitizer underneath three compartment sink in kitchen. Manager not sure what chemical it is and discarded contents. Corrected On-Site Warning

Inspection Date: 1/22/2024

Inspection #: Visit ID: 8455651

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on reach in cooler next to oven has grooved cut marks and is no longer cleanable.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table next to supply closet.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee cooking eggs with no hair restraint.
  • 08B-38-4:Basic - Food stored on floor. Plastic water bottles stored on floor of storage area.
  • 25-05-4:Basic - Single-service articles improperly stored. To go cups stored on floor of storage area.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At bar service area: milk (48F - Cold Holding); half and half (48F - Cold Holding) Discussed Time as a Public Health Control with General Manager.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table has built up food debris.
  • 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.

Inspection Date: 7/26/2023

Inspection #: Visit ID: 8374791

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has mold like substance.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 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 purses and keys stored on prep table in kitchen. Manager stored correctly. Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Clean silverware stored with food contact surface facing upright. Manager stored correctly. Corrected On-Site
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls in kitchen soiled with grease and food debris.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle of oil not labled at stove area.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler in kitchen and behind front counter have built up food debris. Can opener on prep table in kitchen has built up food debris.