FRESH KITCHEN ST PETERSBURG

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Entire establishment is currently undergoing a full remodel. Restaurant is currently operating out of an adjoining kitchen in the same building (was previously On the Fly Food Hall, license not active). After adjoining business closed, Fresh Kitchen acquired the space and is currently using it as a corporate test kitchen. Current establishment is temporarily using the test kitchen to operate out of while remodel of original space is ongoing. Test kitchen is not currently on plans (inspector observed proper function of hand wash sinks, coolers and ware washing equipment). Customers are not permitted indoors during remodel, food is ordered from table outside on patio, food is prepared and packaged, then handed to customer in to go containers. According to ownership, all equipment will be returned to original location with the exception of rear prep area (walk in cooler relocated and additional prep equipment installed). The following link I'd for the DBPR remodel plans application: https://www.myfloridalicense.com/CheckListDetail.asp?SID=&xactCode=1030&clientCode=2010&XACT_DEFN_ID=7689 Warning - From follow-up inspection 2026-05-18: At time of inspection, all food service operations have returned to original kitchen and establishment is open to customers. All equipment has been returned to its original location at front counter, cook line and ware washing area. Changes were observed in rear prep room: walk in cooler was relocated, a second hand sink and a second utility sink was installed, four prep tables were added with overhead shelving for equipment storage. The mop sink remained in its original location. The online application to submit remodel plans can be found at the following link: https://www.myfloridalicense.com/CheckListDetail.asp?SID=&xactCode=1030&clientCode=2010&XACT_DEFN_ID=7689 Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Reading 0 ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator changed dishmachine chlorine sanitizer. Rechecked reading 50 ppm. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee filling metal container with water in hand washing sink located at end of cooks line.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee peanut butter cups and bang energy drinks stored in reach-in cooler on cooks line not identified or segregated from food being served to the public. Operator removed items. Corrected On-Site

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. Observed employee touching soiled dishes then retrieving clean dishes without removing gloves and washing hands. Discussed with operator proper hand-hygiene techniques. Corrective Action Taken

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Located on cooks line. Operator discarded water and refilled with clean water. Corrected On-Site

Basic - In-use tongs on cooks line stored on equipment handle between uses. Employee removed tongs. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching cut leafy greens in reach-in cooler on cooks line. Operator removed scoop. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Max temp 77f. Operator discarded water retemp at 168f Corrected On-Site

Basic - Reach-in cooler on cooks line interior have accumulation of soil residues.

Basic - No handwashing sign provided at a hand sink used by food employees. Missing at hand sink on cook line. Hand washing sign posted during inspection. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. -One dented can of tomato paste.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. -Utensils in stand water 90F in hot holding steam unit near rice cookers. Manager moved utensils out of water and turned steamer temperature up. Corrective Action Taken Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -Vaccum breaker missing on Y splitter hose bib.

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 vomiting or diarrheal event form. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener soiled in back kitchen prep area.

Intermediate - Handwash sink used for purposes other than handwashing. -Hand sink near dish machine area being used to dump food. Inspector observed diced salmon pieces and edamame's inside sink.

Basic - Carbon dioxide/helium tanks not adequately secured. -Carbon dioxide/helium tank not secured in dry storage area.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Ice build up on door base to walk in freezer.

Basic - No Heimlich maneuver/choking sign posted. -Emailed manager Heimlich maneuver/choking sign.

Basic - No handwashing sign provided at a hand sink used by food employees. -Hand washing sign missing at hand sink at the furthest end of the cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets on reach in deli coolers and pull out drawers throughout the kitchen cook line soiled with food debris and mold like substance

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Mechanically tenderized steak cooked to 135F, consumer advisory posted, menu board does not indicate item served under temperature

Basic - Current Hotel and Restaurant license not displayed. Posted during inspection Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal beverages in tall reach in cooler on prep line, removed Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. On grill handles on cook line Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils on prep line in 81F water

Basic - Standing water in bottom of metal cabinet under soda machines Repeat Violation

High Priority - Displayed food not properly protected from contamination. Multiple commercially packaged food products on shelf in hallway next to restroom in reach of customers, including an open container of maple syrup Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live flies in rear prep room next to walk-in cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front service line-balsamic dressing with fresh garlic (53F - Cold Holding), held less than 4hrs, operator voluntarily discarded. To go orders prep line-cut cherry tomatoes (46F - Cold Holding), held less than 4hrs, new batch replaced before able to retemp Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone above prep table, operator moved Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic bins above triple sink, operator separated during inspection Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on handle to grill, operator moved during inspection Corrected On-Site

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Cookies packaged on site in grab and go cooler does not contain package date. Packaged drinks in same cooler does not include name/address or packaged date. Discussed proper labeling procedures with operator.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on hood filters

Basic - Standing water in bottom of metal cabinet under soda machine containing soda syrup

Basic - Standing water in floor drain/floor drain draining very slowly. Clogged floor drain under ovens on cook line

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. Chemical dish machine chlorine 0ppm, manager replaced empty sanitizer bucket, retest 100ppm Corrected On-Site

High Priority - Displayed food not properly protected from contamination. Multiple food service products not in original packaging on shelves near restroom hallway in reach of customers, including 1 open container of maple syrup. Manager relocated items to speed racks and placed in kitchen. Corrected On-Site

Basic - Condensation or other drainage not disposed of according to law. Condensation from a/c vents above cook line dripping onto cutting boards, manager whipped vent coverings and replaced cutting boards. Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic and metal containers stacked above prep tables Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use service utensils in standing water on cook line 84F, manager advised heating element was unplugged, dirty utensils replaced with clean utensils Corrected On-Site Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. On prep line, manager removed Corrected On-Site

Basic - Missing drain plug at dumpster.

Basic - Old labels stuck to food containers after cleaning. On clean plastic containers stacked above prep tables Repeat Violation

Basic - Open dumpster lid. Manager closed lid Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in freezer, manager removed

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. -Dishwasher (Chlorine 0ppm)

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. -employee at dish machine handled dirty containers then clean containers during time of inspection. Discussed proper hand washing techniques

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -tofu (50F - Cold Holding) Operator placed items in reach in cooler during time of inspection. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -grill top has accumulation of food residue -can opener blade has accumulation of residue Repeat Violation

Intermediate - No soap provided at handwash sink. -at hand sink adjacent of warmers in kitchen

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Dishmachine has no data plate/operating specifications. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. -metal pans at dish drying rack

Basic - Floor area(s) covered with standing water. -at cooks line

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -spatula in water at 84 degrees Fahrenheit Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -ovens at cooks line have accumulation of grease Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters have accumulation of grease Repeat Violation

Basic - Old labels stuck to food containers after cleaning. -old labels on plastic containers at dish drying rack Repeat Violation

Basic - Soiled dry wiping cloth in use. -at prep station in kitchen

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. -employee prepped raw chicken then began prepping plate with ready-to-eat food Discussed proper hand washing procedures with operator

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -grill top on cooks line

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -89 °F at hand sink in kitchen

Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance. -above prep station with single service items

Basic - Cutting board has cut marks and is no longer cleanable. -at prep station in kitchen

Basic - Dishmachine has no data plate/operating specifications. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. -met and plastic pans at dish drying rack

Basic - Floor soiled/has accumulation of debris. -floor at cooks line has accumulation of grease -floor at dish washing area has accumulation of standing water

Basic - Food storage container/container lid cracked or broken. -burn marks on plastic containers on drying rack above three compartment sink

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -utensils in standing water

Basic - No handwashing sign provided at a hand sink used by food employees. -in restrooms Operator placed sign on wall during time of inspection. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of grill have accumulation of grease -hood filters have accumulation of grease -exterior of ice chute has accumulation of mold-like residue -employee began cleaning during time of inspection. Corrective Action Taken

Basic - Old labels stuck to food containers after cleaning. -plastic containers at dish drying rack above three compartment sink

Basic - Working containers of food removed from original container not identified by common name. -oil in container not labeled Labeled during time of inspection. Corrected On-Site