DirtyFLRestaurant Inspection Data

PORTILLO'S

PORTILLO'S has 7 health inspections on file for its ST. PETERSBURG location, with an overall rating of 2.7/5. Recent inspections show improving food safety practices.

Last inspection: 3 weeks ago · 7 reports on file

2302 Tyrone Boulevard North
Saint Petersburg, Florida, 33710
Holiday Park
Pinellas County County

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 7 health inspection reports

All Inspection Reports

2/17/2026· 3w ago

Visit ID: 13631836

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

2/12/2026· 4w ago

Visit ID: 13488877

Follow-up Inspection Required

1 high, 3 int, 3 basic

  • 22-20-5:Basic - Accumulation of black mold-like substance in the interior of the ice machine. Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation
  • 29-20-5:Basic - Standing water or very slow draining water in handwash sink next to kitchen entrance. Operator unclogged sink drain and it's now draining properly. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked sausages (50F - Cold Holding, retemped at 41F); hot dogs (50F - Cold Holding, retemped at 42F); raw sausage (50F - Cold Holding, retemped at 41F); cooked peppers (53F - Cold Holding, retemped at 43F) Reach in cooler under grill on drive thru window wall had accidentally been turned off. Operator stated that no food had been stored in that unit overnight, and it had been stocked at 10 AM, I took my temps at 11:30AM. Operator moved all food to walk in cooler and turned on reach in cooler. All retemped 43F and below at 11:50AM. Operator will not restock reach in cooler until it reaches 40F. Corrected On-Site Repeat Violation Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -soda machine nozzles soiled with accumulated debris -can opener blade is soiled Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink on service window wall. Operator restocked with soap. Corrected On-Site
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hand wash sink near kitchen entrance temping at 68F, operator turned hot water on and retemped at 93F. Corrected On-Site

8/11/2025· 7mo ago

Visit ID: 10882396

Met Inspection Standards

2 high, 1 int, 7 basic

  • 22-20-5:Basic - Accumulation of black/pink mold-like substance in the interior of the ice machine/bin.
  • 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. Ice paddle stored on top of ice machine on wet shelf
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Operator printed new license and posted. Corrected On-Site
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at end of cook line for slicing bread grooved with black substance in grooves. Operator replaced with new cutting board. Corrected On-Site Repeat Violation
  • 35A-03-4:Basic - Dead roaches on premises. 1 dead roach on floor inside kitchen entrance next to order line. Operator cleaned and sanitized the area. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On storage rack at end of dish wash line. Repeat Violation
  • 10-14-5:Basic - Ice bucket stored on floor between uses. Operator removed and took to dish wash area to clean and sanitize.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes (46F - Cold Holding) in reach in cooler on cook line. Operator removed and placed in walk in cooler to cool. Retemped at 42F. Corrected On-Site Repeat Violation
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked onions top of steam table(122F - Hot Holding), staff stirred onions **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Tea dispenser nozzles soiled with accumulation of debris. Can opener blade soiled with debris.

1/6/2025· 1y 2mo ago

Visit ID: 8825770

Met Inspection Standards

1 high, 3 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at bread station heavily grooved. Manager removed and put a new cutting board. Corrected On-Site Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean containers wet nesting on rack across from 3cs.
  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs touching sliced roast beef stored inside reach in cooler. Employee removed. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hard boiled eggs (50F - Cold Holding); cooked pasta (48F - Cold Holding) Items moved into walk in freezer to bring down the temperature. **Corrective Action Taken**

7/10/2024· 1y 8mo ago

Visit ID: 8761177

Met Inspection Standards

2 int, 5 basic

  • 22-20-5:Basic - Accumulation of black mold-like substance in the interior of the ice machine. Reviewed with manager .
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable in bread station . Reviewed with manager .
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public in walk in freezer . Reviewed with manager . Manager discarded food Corrected On-Site
  • 36-73-4:Basic - Floor soiled/has accumulation of debris in walk in freezer . Reviewed with manager
  • 24-05-4:Basic - Tongs stored on the end of the storage shelf in the dishwashing area not stored in a protected manner on the walk through area . Reviewed with manager .
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Water turned off at hand wash sink behind toaster and food prep area . Manager changed battery . Hand wash sinks in good working order Corrected On-Site
  • 27-16-4:Intermediate - No water with a temperature provided/shut off at employee handwash sink in food preps. Manager replaced batteries Corrected On-Site

1/18/2024· 2y 1mo ago

Visit ID: 8454353

Met Inspection Standards

1 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Pans in dish area wet nesting.

7/25/2023· 2y 7mo ago

Visit ID: 8368946

Met Inspection Standards

3 high, 1 int, 8 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine black mold like substance
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cook line cutting board cut marks by grill area
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean pans in dish wet nesting on dish rack
  • 36-22-4:Basic - Floor area(s) covered with standing water. In mop and ice machine area
  • 10-08-5:Basic - Ice scoop handle in contact with ice. On line Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line and prep line oven soiled
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Container of oil in prep not labeled. Corrected On-Site
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee changed tasks no glove change. Employee educated.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shedder cheese (53F - Cooling); butter package (46F - Cold Holding); shedder cheese (40F - Cooling); butter package (40 - Cold Holding); **Corrective Action Taken** Repeat Violation
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Sanit bucket in prep area storage above food Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple gaskets soiled Shake mixer nozzle soiled Soda nozzles soiled