DirtyFLRestaurant Inspection Data

SAUVIGNON

241 Central Avenue
Saint Petersburg, Florida, 33701
Downtown
Pinellas County County

Overall Food Safety Rating

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

All Inspection Reports

Inspection Date: 5/1/2025

Inspection #: Visit ID: 8897973

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. Food stored next to hand sink at service window, relocated Corrected On-Site
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Plastic tasting spoons on cook line on inverted
  • 03G-53-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Raw beef vacuum sealed on site with no HACCP not labeled with time mark Repeat Violation
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Manager Chris Malone has an expired CFM.
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand sink on cook line
  • 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: 9/24/2024

Inspection #: Visit ID: 8734625

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table by pass through window.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven in kitchen has built up food debris. Repeat Violation
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverages in reach in cooler across from three compartment sink.
  • 03G-53-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Establishment is vacuum sealing raw beef and removing from vacuum sealing within 48 hours, but not date marking or time stamping.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee working with cheese donned gloves without washing hands first.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler to the left of stove: cooked mushrooms (48F - Cold Holding); cooked rice (48F - Cold Holding) Manager put items on ice. Temperatures taken again: cooked mushrooms (43F - Cold Holding); cooked rice (42F - Cold Holding) In reach in cooler across from stove: butter (49F - Cold Holding); cooked onions (49F - Cold Holding) Manager put items on ice. Temperatures taken again: butter (42F - Cold Holding); cooked onions (43F - Cold Holding) Corrected On-Site
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Bleu cheese crumbles, cut melons, cream sauce and meat sauce held on time with no time stamp. Manager put time stamp on items.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler has built up food debris. Repeat Violation
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand wash sink by mop sink unable to dispense paper towels.

Inspection Date: 5/14/2024

Inspection #: Visit ID: 8569095

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine had mold like substance.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Double door oven in kitchen has built up food debris, Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam well: meatballs (107F - Hot Holding) Employee reheated to 172 F. Corrected On-Site Warning
  • 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. Warning
  • 03G-43-1:Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. HAACP and process waiver submitted.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line have built up food debris. Warning
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. HAACP plan submitted.

Inspection Date: 3/29/2024

Inspection #: Visit ID: 8619775

  • 13-04-4:Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. Employees in kitchen engaged in food preparation with no beard guard. Warning - From follow-up inspection 2024-02-26: **Time Extended** - From follow-up inspection 2024-03-29: **Time Extended**
  • 03G-54-1:Basic - - From initial inspection : Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Cooked beef vacuumed sealed with a date of 11/29/23. Warning - From follow-up inspection 2024-02-26: No HAACP plan has been submitted to the Division at the time of this callback inspection report. Operator sent to wrong email address. **Time Extended** - From follow-up inspection 2024-03-29: Cooked beef vacuumed sealed with a date of 03/25/2024. **Time Extended**
  • 01C-05-4:Intermediate - - From initial inspection : Intermediate - Clam tags not maintained in chronological order according to the last date they were served in the establishment. Warning - From follow-up inspection 2024-02-26: Clam tags not maintained in chronological order according to the last date they were served in the establishment. **Time Extended** - From follow-up inspection 2024-03-29: Clam tags not maintained in chronological order according to the last date they were served in the establishment. **Time Extended**
  • 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam tags not marked with last date served. Warning - From follow-up inspection 2024-02-26: Clam tags not marked with last date served. **Time Extended** - From follow-up inspection 2024-03-29: Clam tags not marked with last date served. **Time Extended**
  • 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum seals cooked meats with no haacp plan or variance. Warning - From follow-up inspection 2024-02-26: No HAACP plan has been submitted to the Division at the time of this callback inspection report. Operator sent to wrong email address. **Time Extended** - From follow-up inspection 2024-03-29: Establishment vacuum seals cooked meats with no haacp plan sub to the Division. Admin Complaint
  • 03G-06-5:Intermediate - - From initial inspection : Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Establishment vacuum seals chicken, duck and beef with no labeling. Warning - From follow-up inspection 2024-02-26: No HAACP plan has been submitted to the Division at the time of this callback inspection report. Operator sent to wrong email address.Admin Complaint **Time Extended** - From follow-up inspection 2024-03-29: Establishment vacuum seals chicken, duck and beef with no labeling. **Time Extended**

Inspection Date: 2/26/2024

Inspection #: Visit ID: 8568936

  • 13-04-4:Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. Employees in kitchen engaged in food preparation with no beard guard. Warning - From follow-up inspection 2024-02-26: **Time Extended**
  • 03G-54-1:Basic - - From initial inspection : Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Cooked beef vacuumed sealed with a date of 11/29/23. Warning - From follow-up inspection 2024-02-26: No HAACP plan has been submitted to the Division at the time of this callback inspection report. Operator sent to wrong email address. **Time Extended**
  • 01C-05-4:Intermediate - - From initial inspection : Intermediate - Clam tags not maintained in chronological order according to the last date they were served in the establishment. Warning - From follow-up inspection 2024-02-26: Clam tags not maintained in chronological order according to the last date they were served in the establishment. **Time Extended**
  • 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam tags not marked with last date served. Warning - From follow-up inspection 2024-02-26: Clam tags not marked with last date served. **Time Extended**
  • 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum seals cooked meats with no haacp plan or variance. Warning - From follow-up inspection 2024-02-26: No HAACP plan has been submitted to the Division at the time of this callback inspection report. Operator sent to wrong email address. **Time Extended**
  • 03G-06-5:Intermediate - - From initial inspection : Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Establishment vacuum seals chicken, duck and beef with no labeling. Warning - From follow-up inspection 2024-02-26: No HAACP plan has been submitted to the Division at the time of this callback inspection report. Operator sent to wrong email address.Admin Complaint **Time Extended**

Inspection Date: 12/7/2023

Inspection #: Visit ID: 8356349

  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Employees in kitchen engaged in food preparation with no beard guard. Warning
  • 03G-54-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Cooked beef vacuumed sealed with a date of 11/29/23. Warning
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee came into kitchen and put on gloves to start working with food but did not wash hands first. Warning
  • 01C-05-4:Intermediate - Clam tags not maintained in chronological order according to the last date they were served in the establishment. Warning
  • 01C-03-4:Intermediate - Clam tags not marked with last date served. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in kitchen nearest the pass through window used to rinse off kitchen utensils. Warning
  • 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. Cheeses held on time in kitchen but no written plan. Warning
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum seals cooked meats with no haacp plan or variance. Warning
  • 03G-06-5:Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Establishment vacuum seals chicken, duck and beef with no labeling. Warning