DirtyFLRestaurant Inspection Data

FRESH KITCHEN ST PETERSBURG

FRESH KITCHEN ST PETERSBURG located in ST. PETERSBURG has undergone 6 health department inspections, achieving a 3.0/5 overall safety rating. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 6 reports on file

4447 4TH ST N STE A

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 6 health inspection reports

All Inspection Reports

3/16/2026· 1mo ago

Visit ID: 13649483

Follow-up Inspection Required

1 int

  • 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/. Entire establishment is currently undergoing a full remodel. Restaurant is currently operating out of an adjoining kitchen in the same building (was previously On the Fly Food Hall, license not active). After adjoining business closed, Fresh Kitchen acquired the space and is currently using it as a corporate test kitchen. Current establishment is temporarily using the test kitchen to operate out of while remodel of original space is ongoing. Test kitchen is not currently on plans (inspector observed proper function of hand wash sinks, coolers and ware washing equipment). Customers are not permitted indoors during remodel, food is ordered from table outside on patio, food is prepared and packaged, then handed to customer in to go containers. According to ownership, all equipment will be returned to original location with the exception of rear prep area (walk in cooler relocated and additional prep equipment installed). The following link I'd for the DBPR remodel plans application: https://www.myfloridalicense.com/CheckListDetail.asp?SID=&xactCode=1030&clientCode=2010&XACT_DEFN_ID=7689 Warning

10/14/2025· 6mo ago

Visit ID: 10905601

Met Inspection Standards

1 high, 1 int, 1 basic

  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee peanut butter cups and bang energy drinks stored in reach-in cooler on cooks line not identified or segregated from food being served to the public. Operator removed items. Corrected On-Site
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Reading 0 ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator changed dishmachine chlorine sanitizer. Rechecked reading 50 ppm. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee filling metal container with water in hand washing sink located at end of cooks line.

3/31/2025· 1y ago

Visit ID: 10729834

Met Inspection Standards

2 high, 4 basic

  • 10-20-4:Basic - In-use tongs on cooks line stored on equipment handle between uses. Employee removed tongs. Corrected On-Site
  • 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 touching cut leafy greens in reach-in cooler on cooks line. Operator removed scoop. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Max temp 77f. Operator discarded water retemp at 168f Corrected On-Site
  • 22-16-4:Basic - Reach-in cooler on cooks line interior have accumulation of soil residues.
  • 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. Observed employee touching soiled dishes then retrieving clean dishes without removing gloves and washing hands. Discussed with operator proper hand-hygiene techniques. **Corrective Action Taken**
  • 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Located on cooks line. Operator discarded water and refilled with clean water. Corrected On-Site

11/25/2024· 1y 4mo ago

Visit ID: 8733640

Met Inspection Standards

1 basic

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Missing at hand sink on cook line. Hand washing sign posted during inspection. Corrected On-Site

4/8/2024· 2y ago

Visit ID: 8536313

Met Inspection Standards

3 high, 3 int, 5 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. -Carbon dioxide/helium tank not secured in dry storage area.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Ice build up on door base to walk in freezer.
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. -Emailed manager Heimlich maneuver/choking sign.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -Hand washing sign missing at hand sink at the furthest end of the cook line.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets on reach in deli coolers and pull out drawers throughout the kitchen cook line soiled with food debris and mold like substance
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. -One dented can of tomato paste.
  • 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. -Utensils in stand water 90F in hot holding steam unit near rice cookers. Manager moved utensils out of water and turned steamer temperature up. **Corrective Action Taken** Repeat Violation
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -Vaccum breaker missing on Y splitter hose bib.
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. -Emailed manager vomiting or diarrheal event form. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener soiled in back kitchen prep area.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -Hand sink near dish machine area being used to dump food. Inspector observed diced salmon pieces and edamame's inside sink.

10/25/2023· 2y 5mo ago

Visit ID: 8355237

Met Inspection Standards

1 int, 5 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Posted during inspection Corrected On-Site
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal beverages in tall reach in cooler on prep line, removed Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On grill handles on cook line Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils on prep line in 81F water
  • 29-49-6:Basic - Standing water in bottom of metal cabinet under soda machines Repeat Violation
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Mechanically tenderized steak cooked to 135F, consumer advisory posted, menu board does not indicate item served under temperature