DirtyFLRestaurant Inspection Data

KARMA JUICE BAR

With 6 inspections documented, KARMA JUICE BAR maintains a 1.8/5 food safety rating in ST. PETERSBURG. Recent inspections indicate some food safety concerns.

1804 4 ST N

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 7/21/2025

Inspection #: Visit ID: 10906132

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Not all employees utilizing hair restraints when preparing food. Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Shelf in reach-in cooler located in prep area needs repair. Located on right side door, lower section, of cooler.
  • 08B-38-4:Basic - Food stored on floor. Cases of water and almond milk stored on floor at front counter. Discussed proper storage with manager who relocated items. Corrected On-Site Repeat Violation
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Inspector will provide a poster via email.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler behind front counter with dark mold-like substance or slime.
  • 33-16-4:Basic - Open dumpster lid.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Mop at mop sink stored inside the sink basin. Manager corrected. Corrected On-Site
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket at front tested zero ppm. Discussed with manager who provided employees with a new sanitizer bucket at 200 PPM QAC. Corrected On-Site
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Discussed with manager who corrected by utilizing two buckets, one to seperate the other from the floor. 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. Inspector will provide a procedure via email.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of oven located in rear corner, next to reach-in freezer, with old food debris.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Mushrooms soup in reach in cooler not date marked. Manager corrected and date marked. Corrected On-Site

Inspection Date: 4/24/2025

Inspection #: Visit ID: 10771243

  • N/A:No Violations Were Observed

Inspection Date: 2/3/2025

Inspection #: Visit ID: 8834555

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 08B-38-4:Basic - Food stored on floor. Operator moved carrots off prep room floor Corrected On-Site
  • 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher touched hair then continued to work no hand wash. Line cook wiped nose with back of hand and continued to work no hand wash. Inspector educated operator then relayed to staff about proper hand washing. **Corrective Action Taken**
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Zip loc bag of raw beef stored in reach in cooler over sliced provolone. Operator moved. Corrected On-Site
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification.
  • 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.

Inspection Date: 7/19/2024

Inspection #: Visit ID: 8787449

  • 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 speaker above food prep table in kitchen. Employee backpack on food prep table.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 08B-38-4:Basic - Food stored on floor. Bananas and coffee grounds stored on floor in rear storage area. Repeat Violation
  • 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Juices, humus and chicken salad in grab and go reach in cooler lack's labeling information.
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Repeat Violation
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in dining room area not landing on food or food contact surfaces.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler behind front counter: milk (48F - Cold Holding); half and half (48F - Cold Holding) Manager moved items to reach in freezer. **Corrective Action Taken** Repeat Violation
  • 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.
  • 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: 3/7/2024

Inspection #: Visit ID: 8533725

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin located in rear of kitchen.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Two single-serve bowls without handles are stored in a container of jalapeños in reach-in cooler at front counter. Operator removed bowls. Corrected On-Site
  • 24-27-4:Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. When reaching for paper towels water dripping after washing hands on clean utensils at front counter hand wash sink. Operator moved silverware away from hand wash sink Corrected On-Site
  • 08B-20-4:Basic - Damaged/spoiled/recalled food not properly segregated. From dry-storage shelf in rear of kitchen. a. #10 can of Garbanzo beans is dented at seams.
  • 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 glasses stores on single-serve napkins on shelf at front counter. Operator removed glasses and discarded napkins. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Gasket torn on reach-in cooler middle door at front counter.
  • 08B-38-4:Basic - Food stored on floor at front counter. a. 5 gallon container of potato chips b. 5 gallon container of granola.
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Will email DBPR Form 5030-105. Choking First Aid Procedures.
  • 16-04-4:Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. From dry-storage shelf in rear of kitchen. a. #10 can of Garbanzo beans is dented at seams.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment is open and operating license expired 02-01-2024.
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs stored over unwashed vegetables in upright refrigerator in rear of kitchen. Operator placed eggs on bottom shelf. 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 at front counter at 3:45pm a. cut lettuce (68F - Cold Holding) Operator discarded lettuce. 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. 1.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer used more than 4 hours ago soiled with food debris.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 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. 1. Marcus Salsedo Will email DBPR Form 5030-103. Employee Health Food Reporting Agreement.
  • 41-17-4:Intermediate - Two Spray bottles near three-compartment sink containing toxic substance not labeled.

Inspection Date: 10/23/2023

Inspection #: Visit ID: 8390958

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Repeat Violation Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Employee moved raw shell eggs under ready to eat bean portions in reach in cooler of prep area
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. bean salad portion (55F - Cold Holding); cucumber salad portion (55F - Cold Holding); potato salad portion (55F - Cold Holding) portions placed in sandwich prep table at 11am. Temped at 4pm
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bean salad portion (55F - Cold Holding); cucumber salad portion (55F - Cold Holding); potato salad portion (55F - Cold Holding) portions placed in sandwich prep table at 11am. Temped at 4pm
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for 3 compartment sink
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Kitchen area