THE VIOLET STONE
2134 9 AVE N · ST. PETERSBURG · Pinellas County · FL 33713
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
25 full violation description(s) documented by the inspector during this visit.
High Priority 9
35A-02-7High Priority – Live, small flying insects found. Accumulation of live flies throughout kitchen. Landing on food contacted surfaces, pots utensils, three compartment sink. 13 live flies in dish and prep area 8 live flies in rear hall to employee restroom 2 live flies in front counter area All flies landing on walls, dirty dishes and pizza paddles
08A-04-5High Priority – Raw animal food stored over or with unwashed produce. Raw chicken over unwashed produce in front reach in cooler.
08A-20-5High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over stored raw beef in front reach in cooler next to prep table.
35A-05-4High Priority – Roach activity present as evidenced by live roaches found. 1 live roach observed behind prep table across from reach in coolers.
35A-04-4High Priority – Rodent activity present as evidenced by rodent droppings found. 5 rodent droppings on floor behind shelves in rear hall to restrooms.
35A-18-4High Priority – Rodent rub marks present along walls/ceilings. Rodent rub marks on wall and pipes in kitchen near 3 compartment sink.
12A-09-4High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee observed adjusting hat with gloved hands and resumed food prep.
01B-13-4High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Two cracked eggs in reach in cooler next to front prep table.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Various temperature violations observed from multiple cooling units. Vodka tomato sauce 54F Chorizo cooked 50F Mozzarella 50f Raw beef 57F Provolone 60F White American 58F Coleslaw 48F Employee placed items out of temp on ice.
Intermediate 4
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Flies observed landing on prep table. Can opener soiled with food debris, cutting boards soiled and stained on deli reach in coolers.
51-16-7Intermediate – 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/. Hours of operation 11:30-9 Monday- Saturday and 11:30-8:30 Sunday Observed bar seating with 5 seats inside , exterior seating with 6 seats, front counter area with freezer added , food preparation equipment, coolers and freezer added in kitchen no plan review and walk up service observed. Catering license is a type of food service license that does not offer dine-in, delivery, or take-out of usually individual made-to-order food. Generally, food or drink is prepared in one place (a licensed kitchen) in order to serve it at another location (customer's event). Caterers are most often: used for events like weddings, parties, and meetings hired to prepare certain foods paid by one individual taking food to a predetermined location where it is served View our Catering Brochure / Spanish There are 2 alternatives to holding a catering license that may suit your needs better: Option 1 a' Any licensed public food service establishment may also provide catering services without holding a separate catering license from the division. A Seating (SEAT) or Non-Seating (NOST) license can also perform catering services. Option 2 a' Mobile Food Dispensing Vehicles (MFDVs) can travel from place to place and sell or serve food to anyone, unlike vehicles used only to transport catered food to a contracted service location. For more information about MFDVs, see the division's Guide to MFDVs and Hot Dog Carts.
53B-02-5Intermediate – No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee in kitchen employed 90 days no employee training. All other employees Less than 60 days employed per management.
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Basic 12
35A-06-4Basic – Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 45 dead flies on sticky trap in rear 27 dead flies observed on a trap in trash can inside kitchen. 6 dead roaches on sticky trap behind front counter
23-24-4Basic – Buildup of food debris/soil residue on equipment door handles. Equipment door handles soiled on all reach in coolers.
36-06-4Basic – Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Cardboard in front of three compartment sink soiled.
14-09-4Basic – Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line grooved.
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Located on front counter across from reach in coolers. **Repeat Violation**
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cigarettes and lighter on prep table.
13-03-4Basic – Employee with no hair restraint while engaging in food preparation. 2 employees working with food no hair restraint.
36-24-5Basic – Hole in or other damage to wall. Hole in wall at front of kitchen.
05-09-4Basic – No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in reach in coolers on cook line.
33-16-4Basic – Open dumpster lid. Lids on dumpsters open.
22-16-4Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler soiled with old food debris.
25-05-4Basic – Single-service articles improperly stored. Pizza boxes stored on floor at front counter.
Inspector observations synchronized from DBPR on August 10, 2026 2:33 AM.
Violation category totals
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
5 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.