DirtyFLRestaurant Inspection Data

FRESCOS WATERFRONT BISTRO

With 7 documented inspections, FRESCOS WATERFRONT BISTRO in ST. PETERSBURG has achieved a 2.6/5 food safety rating. Recent inspections show improving food safety practices.

300 2 AVE NE

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 11/13/2025

Inspection #: Visit ID: 13571581

  • 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Outside bar ice bin interior soiled with black mold like substance. Outside ice machine interior soiled with black mold like substance. - From follow-up inspection 2025-11-13: **Time Extended**
  • 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Inside reach in deli cooler across from stove burners. - From follow-up inspection 2025-11-13: **Time Extended**

Inspection Date: 11/7/2025

Inspection #: Visit ID: 10877641

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Outside bar ice bin interior soiled with black mold like substance. Outside ice machine interior soiled with black mold like substance.
  • 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Coffee on prep table next to hand sink by walk in cooler. Item moved. Corrected On-Site
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Inside reach in deli cooler across from stove burners.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food items inside reach in deli cooler across from stove burner on cook line: butter (46F - Cold Holding); shredded mozzarella cheese (47F - Cold Holding); cooked penne (46F - Cold Holding); cooked noodles (47F - Cold Holding) Items were moved into the walk in cooler to bring down the temperatures. The inspector re-checked the temperatures at 12:20pm, and the temperatures had not came down. The inspector discussed with the manager and chef that all time/temperature control for safety food items must be removed from the reach in deli cooler and food items should not be stored in the cooler unless it can maintain them at 41 degrees or below. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed ice in hand sink in inside bar area. Discussed with manager on site. **Corrective Action Taken**

Inspection Date: 5/5/2025

Inspection #: Visit ID: 10793096

  • 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. - From follow-up inspection 2025-05-05: **Time Extended**

Inspection Date: 3/5/2025

Inspection #: Visit ID: 10717995

  • 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 Corrected On-Site Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. Cooks line
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs and some raw fish items need identification on menus. Discussed with general manager.

Inspection Date: 11/12/2024

Inspection #: Visit ID: 8719874

  • 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 just starting to thaw under refrigeration and not removed from reduced oxygen packaging. Inspector instructed about proper thawing techniques of fish in reduced oxygen packaging. Manager cut holes in packages. **Corrective Action Taken** Repeat Violation
  • 10-08-5:Basic - Ice scoop handle in contact with ice behind inside bar area. Manager corrected.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between doors or reach in cooler. Manager removed. 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 reach in cooler on cook line.
  • 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Clean silverware in kitchen stored with food contact surfaces upright.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters in kitchen by soda boxes are not properly protected.
  • 21-10-4:Basic - Soiled dry wiping cloth in use. Dry wiping cloth used to wipe plates, knives and tongs.
  • 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. Dishwasher goes from scraping dirty dishes to putting away sanitized dishes from dish machine without removing gloves and washing hands.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over beer kegs in walk in cooler. Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In first reach in cooler on cook line: cut leafy greens (52F - Cold Holding); cut melons (52F - Cold Holding); cut tomatoes (52F - Cold Holding); bleu cheese crumbles (52F - Cold Holding) items moved to reach in freezer. Temperatures taken again and: cut leafy greens (43F - Cold Holding); cut melons (40F - Cold Holding); cut tomatoes (41F - Cold Holding); bleu cheese crumbles (42F - Cold Holding) Corrected On-Site
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth solution over 400 ppm quaternary. Manager corrected to 200 ppm quaternary.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths for quaternary. Inspector supplied a dozen strips.

Inspection Date: 4/1/2024

Inspection #: Visit ID: 8341739

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle used to scoop flour in flour bin.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on storage rack not inverted for protection.
  • 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 in commercially packaged reduced oxygen packaging not removed prior to thawing. Manager removed from packaging. **Corrective Action Taken**
  • 08B-12-5:Basic - Stored food not covered. Four in flour bin outside walk in cooler and next to hand wash sink not stored covered.
  • 14-02-4:High Priority - Copper or copper alloys in contact with foods with a pH below 6. Copper mugs used to serve Moscow Mules with a ph below 6. Manager discarded mugs. Corrected On-Site Repeat Violation
  • 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 kitchen not landing on food or food contact surfaces.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over beer kegs in walk in cooler. Manager stored correctly. Corrected On-Site
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker on hose bibs outside by sink. No vacuum breaker on hose bib by dish machine. Repeat Violation

Inspection Date: 10/2/2023

Inspection #: Visit ID: 8511993

  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris in first oven on cook line.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at outdoor bar hand wash sink. Manager put up hand wash sign. Corrected On-Site
  • 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink sanitizing at 0 ppm quaternary. Quaternary not feeding through tube into sink. Employees filled three compartment sink with quaternary to 200 ppm. Corrected On-Site
  • 14-02-4:High Priority - Copper or copper alloys in contact with foods with a pH below 6. Copper mugs used for Moscow Mules having a ph below 6. Manager discarded mugs. Corrected On-Site
  • 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. Cook on cook line touched hamburger bun with bare hands. Bread is not heated to 145 F.
  • 22-53-4:High Priority - Quaternary ammonium sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Wiping cloth solution sanitizing at 0 ppm quaternary. Quaternary not feeding through tube into sink. Employees filled wiping cloth solution with quaternary to 200 ppm. Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw shrimp in walk in cooler. Person in charge stored raw shrimp over raw beef. Inspector advised about proper food storage. Corrected On-Site
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bib underneath dish machine and hose bib outside by ice machine do not have vacuum breakers.