DirtyFLRestaurant Inspection Data

THE LURE

THE LURE located in ST PETERSBURG has undergone 8 health department inspections, achieving a 2.3/5 overall safety rating. Recent inspections show improving food safety practices.

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

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 10/15/2025

Inspection #: Visit ID: 13544527

  • 16-21-4:Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation Warning - From follow-up inspection 2025-10-15: **Time Extended**
  • 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Clean classes wet nesting apron shelf above soda dispenser in server wait station. Kitchen manager had employee take back all the glasses to be washed and sanitizer to allow air drying. Corrected On-Site Warning - From follow-up inspection 2025-10-15: **Time Extended**
  • 11-27-4:Intermediate - - From initial inspection : 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. Emailed manager DBPR Clean-Up of Vomiting and Diarrheal Events form. **Corrective Action Taken** Warning - From follow-up inspection 2025-10-15: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzles soiled with black substance in bar area. Warning - From follow-up inspection 2025-10-15: **Time Extended**

Inspection Date: 10/9/2025

Inspection #: Visit ID: 13540358

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation Warning
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean classes wet nesting apron shelf above soda dispenser in server wait station. Kitchen manager had employee take back all the glasses to be washed and sanitizer to allow air drying. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food items in sushi bar: salmon (48F - Cold Holding); hamachi (45F - Cold Holding); Krab (48F - Cold Holding); cooked shrimp (48F - Cold Holding); raw ahi (48F - Cold Holding); salmon (48F - Cold Holding); hamachi (48F - Cold Holding) It's stored inside freezer to bring down the temperature. **Corrective Action Taken** 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. Emailed manager DBPR Clean-Up of Vomiting and Diarrheal Events form. **Corrective Action Taken** Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzles soiled with black substance in bar area. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Sliced equipment stored in sushi bar hand sink. Employee moved item. Corrected On-Site Warning

Inspection Date: 7/9/2025

Inspection #: Visit ID: 13454108

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered beverage on cutting board in kitchen
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses at wait station
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Between cooler and prep table in kitchen
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven behind sushi counter
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. On cook line
  • 08B-63-4:Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Outdoor walk in cooler in customer accessible area not secured, per staff, just received a delivery, locked during inspection Corrected On-Site
  • 41-07-4:High Priority - Container of medicine improperly stored. Medicine bottle on shelf with dry seasonings
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink on cook line, restocked Corrected On-Site
  • 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Hand sink on cook line, staff corrected Corrected On-Site

Inspection Date: 12/10/2024

Inspection #: Visit ID: 10729318

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees cell phone stored in prep table in kitchen. Repeat Violation
  • 33-16-4:Basic - Open dumpster lid.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go containers on cook line not inverted for protection.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in kitchen used to rinse off kitchen utensils. Repeat Violation

Inspection Date: 10/30/2024

Inspection #: Visit ID: 8728927

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks in rear storage area are not properly secured. Repeat Violation
  • 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 phone on prep table in kitchen.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven behind sushi counter has food debris buildup.
  • 35B-05-4:Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Front door is open and live flies are in dining room.
  • 08B-63-4:Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Outside walk in cooler not locked and not under employee supervision.
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine current,y sanitizing at 0 ppm chlorine. Manager changed out empty bucket and dish machine is now sanitizing at 100 ppm chlorine. Corrected On-Site
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer goes from scraping dirty dishes, loading in dishwasher, and putting away clean dishes with no hand wash in between.
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in kitchen not landing on food or food contact surfaces. 2 live flies in dining room by entrance door not landing on food or food contact surfaces. Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink on cook line used to store utensils. Manager removed. Corrected On-Site

Inspection Date: 3/26/2024

Inspection #: Visit ID: 8536279

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle used to scoop pasta. Manager removed. Corrected On-Site
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks in rear storage area by ice machine not properly secured. Repeat Violation
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee rolling sushi with no beard guard.
  • 08B-38-4:Basic - Food stored on floor. Soy sauce stored on floor of dry goods storage closet.
  • 33-16-4:Basic - Open dumpster lid. Repeat Violation
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go containers not inverted on cook line for protection. Repeat Violation
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in kitchen not landing on food or food contact surfaces. 1 live fly behind bar not landing on food or food contact surfaces.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink behind bar. Manager replaced. Corrected On-Site

Inspection Date: 11/2/2023

Inspection #: Visit ID: 8536057

  • N/A:No Violations Were Observed

Inspection Date: 10/25/2023

Inspection #: Visit ID: 8388274

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine outside rear door of kitchen has mold like substance. Warning
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. CO2 outside rear door of kitchen not properly secured. Repeat Violation Warning
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Green cutting board used to cut vegetables has grooved cut marks and is no longer cleanable. Warning
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee in kitchen slicing open and portioning reduced oxygen packaging fish filets with no hair restraint. Warning
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Spatulas stored under hot well and on top of reach in cooler. Warning
  • 33-16-4:Basic - Open dumpster lid. Repeat Violation Warning
  • 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Clean forks stored at bar area with food contact surfaces upright. Warning
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go boxes on cook line not stored inverted for protection. Warning
  • 08B-63-4:Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Walk in cooler located outside back door in alleyway not locked when not in use. Warning
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine in kitchen is currently sanitizing at 0 ppm chlorine. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In sliding door reach in cooler of sushi bar area: salmon (45F - Cold Holding); tuna (45F - Cold Holding); raw shrimp (45F - Cold Holding) @ 2:10 pm. Sushi manager moved items to reach in freezer. Temperatures taken again at 2:45 pm: salmon 39 F, tuna 38 F, raw shrimp 42 F. Corrected On-Site Repeat Violation Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler in kitchen across from cook top has built up food debris. Repeat Violation Warning
  • 45-05-4:Portable fire extinguisher missing from its designated location. For reporting purposes only. Fire extinguisher on floor outside rear door of kitchen by stairwell.