HOT SPOT DINER
4045 N TYRONE BLVD #204 · ST. PETERSBURG · Pinellas County · FL 33709
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
30 full violation description(s) documented by the inspector during this visit.
High Priority 8
22-41-4High 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) Priming machine did not work, line is dry. Operator set up 3 compartment sink to manual warewash until repairs are completed, and he called eco lab and scheduled service. **Corrective Action Taken** **Warning**
12A-13-4High 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. Cook removed bucket from hand wash sink, handled sanitizer bucket, and then engaged in food preparation. Cook washed hands and changed gloves. **Corrective Action Taken** **Warning**
09-01-4High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Operators handled sliced American cheese with bare hands Stop Sale issued **Warning**
22-43-4High Priority – Lactic Acid sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Lactic Acid 415ppm, retested at 725 PPM) Operator added more product and retested at level indicated as effective on manufacturer's label. **Corrected On-Site** **Warning**
35A-02-7High Priority – Live, small flying insects found 4 flies in mop sink area outside walk in cooler 7 live flies under dish machine area **Warning**
01B-13-4High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Operator handled sliced American cheese with bare hands **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. American cheese (51F – Cold Holding, retemped at 41F); roast beef (58F – Cold Holding, retemped at 43F); sliced ham (59F – Cold Holding, retemped at 42F); raw sausage (48F – Cold Holding, retemped at 38F) Items stacked high in reach in coolers on cookline. Operator moved to walk in cooler. **Corrected On-Site** **Warning**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Gravy (118F – Hot Holding) Operator reheated to 165F for continued hot holding. **Corrected On-Site** **Warning**
Intermediate 8
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener blade soiled -Cutting boards on cookline stained **Warning**
31A-07-4Intermediate – Handwash sink in warewashing area has no running water, no soap or paper towels. **Warning**
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. -bucket stored in hand wash sink on cookline blocking sink -sheet pan and food stored on top of handwash sink near kitchen entrance completely blocking it. Operator removed items to unblock sink. **Corrected On-Site** **Warning**
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Drain line from reach in cooler draining into hand wash sink on cookline. Operator removed drain line. **Corrected On-Site** **Warning**
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink -near kitchen entrance -near soda machine Operator does not have any paper towels to provide at this time. **Warning**
11-26-1Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Two new employees do not have food handler training and no proof of employee health reporting agreement. **Warning**
03F-10-5Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operators using 4 hour time hold on items such as eggs on cookline and butter packets at wait station, but lack Time as a Public Health Control paperwork. Emailed operator paperwork, but he does not have access to a printer at this time. **Warning**
53B-13-5Intermediate – 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. No proof of food handler training for cook Paul hazakis **Warning**
Basic 14
16-03-4Basic – Accumulation of debris inside warewashing machine. **Warning**
16-21-4Basic – Accumulation of debris on exterior of warewashing machine. **Warning**
23-24-4Basic – Buildup of food debris/soil residue on equipment door handles. -reach in freezer and oven on cookline handles **Warning**
24-27-4Basic – Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. -clean glasses stored next to hand wash sink near soda machine, inadequate splash guard to reasonably prevent splash contamination. Operator moved glasses to other side of soda machine **Corrected On-Site** **Warning**
21-05-5Basic – Cloth used as a food-contact surface. Operator wiped down cutting board with clean dry wiping cloth and made contact with raw pork. **Warning**
50-09-4Basic – Current Hotel and Restaurant license not displayed. Operator does not have license displayed. **Warning**
14-09-4Basic – Cutting board has cut marks and is no longer cleanable. -Cutting boards on cookline grooved **Warning**
16-55-4Basic – Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm) Priming machine did not work, line is dry. Operator set up 3 compartment sink to manual warewash until repairs are completed, and he called eco lab and scheduled service. **Warning**
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Employee cellphone and keys on shelf above cookline prep table Operator removed personal items **Corrected On-Site** **Warning**
08B-38-4Basic – Food stored on floor. Bags of potatoes stored on floor outside walk in cooler. Boxes and buckets of food stored on floor in walk in freezer. Operator removed food items from floor. **Corrected On-Site** **Warning**
14-69-4Basic – Ice buildup in reach-in freezer on cookline. **Warning**
10-20-4Basic – In-use tongs stored on equipment door handle between uses. -Tongs stored on oven handle **Warning**
31B-04-4Basic – No handwashing sign provided at a hand sink used by food employees -sink near kitchen entrance. Provided operator with hand wash sign and he posted at sink. **Corrected On-Site** **Warning**
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Reach in freezer gaskets soiled on cookline **Warning**
Inspector observations synchronized from DBPR on August 11, 2026 8:39 AM.
Violation category totals
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
3 observation(s)
1 observation(s)
3 observation(s)
2 observation(s)
1 observation(s)
5 observation(s)
1 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.