DirtyFLRestaurant Inspection Data

PIN ON GRAND

Food safety records indicate PIN ON GRAND in ST. PETERSBURG has 4 inspections with a 2.6/5 overall rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 weeks ago · 4 reports on file

Central Avenue
Saint Petersburg, Florida, 33730
Grand Central
Pinellas County County

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 4 health inspection reports

All Inspection Reports

4/7/2026· 1w ago

Visit ID: 13546092

Met Inspection Standards

2 high, 5 int, 6 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Current license displayed expired 2-1-2026
  • 33-14-4:Basic - Dumpster overflowing garbage.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Located on shelf above dish pit.
  • 14-11-5:Basic - Equipment in poor repair. Torn gaskets on reach-in cooler across from cook line
  • 08B-38-4:Basic - Food stored on floor. Unwashed cabbage stored on the floor next to hand wash sink by dish machine.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in coolers
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade paper towels lining sushi at sushi counter
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw chicken, not commercially packaged, stored in reach-in freezer (commingled above) frozen vegetables. Manager relocated chicken for safe storage. Raw beef, not commercially packaged, stored above ready-to eat noodles in reach-in freezer on cook line. Items were relocated for safe storage. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled on prep table at cook line
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Next to dish pit used to clean utensils evident by an accumulation of old rice.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink next to dish pit. Manager provided. Corrected On-Site
  • 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. No written plan for utilizing time for sushi rice. Discussed with manager to complete written plan.
  • 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. Prepared sushi at front counter reach-in cooler not date marked.
  • 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher at back door next to cook line in recharge zone.

10/10/2025· 6mo ago

Visit ID: 10910745

Met Inspection Standards

1 int, 5 basic

  • 51-11-4:Basic - Carbon dioxide tanks in bar area not adequately secured. Repeat Violation
  • 14-05-4:Basic - Cardboard used to line food-contact shelves in dry-storage area. Operator discarded cardboard. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Torn gasket on reach-in cooler door on cooks line.
  • 14-25-5:Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface on bottom shelf of prep table to store soy sauce and ginger.
  • 10-08-5:Basic - Ice scoop handle in contact with ice in prep area. Operator removed scoop. Corrected On-Site Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Water filter on faucet of hand washing sink in bar area. Operator removed filter. Corrected On-Site

2/18/2025· 1y 1mo ago

Visit ID: 10711687

Met Inspection Standards

2 high, 1 int, 5 basic

  • 29-38-4:Basic - Backflow device not located for convenient service or maintenance access.
  • 51-11-4:Basic - Carbon dioxide tanks in bar area not adequately secured.
  • 10-06-5:Basic - In-use scoop not stored with handle above the top of time/temperature control for safety food and rim of container of cooked rice on cooks line. Operator removed scoop. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold-like substance on gasket on reach-in cooler door on cooks line. Employee cleaned gasket. Corrected On-Site
  • 16-46-4:Basic - Old labels stuck to food containers stored on shelf above three-compartment after cleaning.
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Reading 10ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Employee changed chlorine sanitizer solution. Rechecked reading 50ppm. Corrected On-Site
  • 41-27-4:High Priority - Wiping cloth chlorine sanitizer solution exceeds the maximum concentration allowed 200ppm. Operator added water to solution. Rechecked reading 50ppm. Corrected On-Site
  • 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap at hand wash sink in bar area. Operator provided soap. Corrected On-Site

11/4/2024· 1y 5mo ago

Visit ID: 8995330

Met Inspection Standards
  • N/A:No Violations Were Observed