DirtyFLRestaurant Inspection Data

IN BETWEEN DAYS

IN BETWEEN DAYS maintains a 2.9/5 food safety rating based on 5 health department inspections in ST. PETERSBURG. Food safety practices have remained consistent.

Last inspection: 2 months ago · 5 reports on file

2340 1ST AVE S

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 5 health inspection reports

All Inspection Reports

1/7/2026· 2mo ago

Visit ID: 10908360

Met Inspection Standards

3 basic

  • 32-02-4:Basic - Bathroom door left open other than during cleaning or maintenance.
  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  • 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 watch on shelf with seasonings in kitchen. Operator removed items. Discussed cleaning and sanitizing area.

4/17/2025· 10mo ago

Visit ID: 10734733

Met Inspection Standards

1 int, 1 basic

  • 36-22-4:Basic - Floor area(s) covered with standing water on cooks line.
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

12/4/2024· 1y 3mo ago

Visit ID: 8727810

Met Inspection Standards

2 high, 1 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open beverage on shelf with clean dishes in warewashing area. Employee removed drink. 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. Observed employee bare hand touching limes without washing hands and donning gloves. Limes were not being heat treated to 145f. Discussed with PIC proper hand-hygiene techniques. Operator discarded limes. **Corrective Action Taken**
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored above cooked pork in reach-in cooler. Operator placed eggs on bottom shelf. Corrected On-Site

6/12/2024· 1y 9mo ago

Visit ID: 8608724

Follow-up Inspection Required

4 int, 1 basic

  • 36-22-4:Basic - Floor area(s) covered with standing water near three-compartment sink.
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
  • 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1. Viet Nguyen hired more than 60 days ago. Repeat Violation Admin Complaint
  • 02A-01-4:Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided operator with DBPR Form 5025-531. Consumer Advisory for Raw Oysters. Operator posted sign. Corrected On-Site

2/8/2024· 2y 1mo ago

Visit ID: 8349644

Met Inspection Standards

2 high, 4 int, 3 basic

  • 24-27-4:Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Grater and peeler stored on side of cabinet exposed to splash from hand wash sink in bar area. Employee removed items. Corrected On-Site
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Container of seasoning stored on shelf in kitchen not labeled.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. 02-01-2024. Operator updated license during inspection. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler in kitchen at 5:10pm. Employee placed item reach-in freezer. Re temp at 5:50pm a. boiled eggs (47F - Cold Holding) 43f Corrected On-Site
  • 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. Will email DBPR Form 5030-104. Cleanup Of Vomit and Diarrheal Events.
  • 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used for dishmachine in bar area. Quat strips used to sanitizer. Dishmachine uses chlorine sanitizer.
  • 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1. Veit Nguyen
  • 27-16-4:Intermediate - Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink in restroom.