DirtyFLRestaurant Inspection Data

THE VIOLET STONE

Food safety records indicate THE VIOLET STONE in ST PETERSBURG has 3 inspections with a 3.5/5 overall rating. Recent inspections show improving food safety practices.

Last inspection: 6 months ago · 3 reports on file

Doctor Martin Luther King Junior Street North
Saint Petersburg, Florida, 33704
Greater Woodlawn
Pinellas County County

Overall Food Safety Rating

★★★½☆ (3.5/5)
Based on 3 health inspection reports

All Inspection Reports

8/15/2025· 6mo ago

Visit ID: 13489715

Met Inspection Standards

1 int

  • 03F-10-5:Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment hold par blanched French fries. Items are held at time for a period of two hours. No written plan on site. Inspector will provide written plan and guidelines prior to the end of inspection. - From follow-up inspection 2025-08-15: Operator still writing written plans. **Time Extended**

8/12/2025· 7mo ago

Visit ID: 13486979

Follow-up Inspection Required

3 high, 5 int, 1 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on reach-in cooler in front of cookline soiled.manager wiped down during inspection. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items inside walk-in cooler. Observed not actively cooling and dated from the previous day. raw chicken (50F - Cold Holding); cooked sausage (46F - Cold Holding); béchamel (49F - Cold Holding)
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cooked sausage (46F - Cold Holding) béchamel (49F - Cold Holding) Items prepared inside the previous day did not meet cooking parameters within 4 hour time limit.
  • 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. three compartment sink sanitizer too strong. Tested at 500PPM. Employee prepared new solution at 200PPM. Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer too strong. Tested at 500 PPM. Employees made new solution at 200 PPM. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in prep area soiled.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at front bar handwash sink. Operator provided during inspection. 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. Establishment hold par blanched French fries. Items are held at time for a period of two hours. No written plan on site. Inspector will provide written plan and guidelines prior to the end of inspection.
  • 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. Béchamel sauce in walk-in cooler not date marked.

7/28/2025· 7mo ago

Visit ID: 13473950

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