THE AVENUE
330 1 AVE S · ST PETERSBURG · Pinellas County · FL 33701
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
See what changed since the last inspection.
Sign in or create a free account to browse without ads and see newly cited, repeated, and no-longer-cited violation categories.
All DBPR Inspector Observations
26 full violation description(s) documented by the inspector during this visit.
High Priority 7
03A-02-4High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 46°, cooked onion 50°, home made blue cheese 50°, chicken salad 50°, coleslaw 52°, veggie burger 52°, turkey burger 50°, chopped cabbage 46°. Both reach in coolers on cooks line.
03D-04-4High Priority – Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Homemade cheese sauce 51°, made yesterday 12/4/16. Found in walk in cooler, more than 4inches deep, wrapped in Saran Wrap.
03E-02-4High Priority – Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit. Employee believed reheat for hot hold to be complete. Mac and cheese at 112°. 30 min left in reheat for hot hold window. Had operator properly reheat tom165° for 15 sec. **Corrected On-Site**
03G-11-4High Priority – Reduced oxygen packaged fish packaged onsite no longer frozen and not removed from reduced oxygen package. Tuna thawed in pack. Found in reach in cooler on cooks line. Manufacturer clearly indicates on package that product should be removed from package to thaw.
35A-05-4High Priority – Roach activity present as evidenced by live roaches found. 5 live roaches on wall by 2 door reach in cooler. Under dishmachine in main kitchen 21 live roaches.
01B-02-4High Priority – Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
41-09-4High Priority – Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Chlorine Sani bucket by expo s'mores prep area.
Intermediate 6
22-20-4Intermediate – Accumulation of black/green mold-like substance in the interior of the ice machine.
31A-13-4Intermediate – Employee used handwash sink as a dump sink. In outdoor and indoor bar.
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Homemade cheese sauce 51°, made yesterday 12/4/16. Found in walk in cooler, more than 4inches deep, wrapped in Saran Wrap.
52-01-4Intermediate – Identity of food or food product misbranded.
51-16-5Intermediate – No plan review submitted and approved – renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Operator has added dishmachine in outdoor bar area. Please submit updated plans to plan review to reflect changes.
53B-01-5Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Basic 13
16-21-4Basic – Accumulation of debris on exterior of warewashing machine.
24-06-4Basic – Clean utensils or equipment stored in dirty drawer or rack. French fry baskets for plating in Rubbermaid bins has standing water in bottom.
24-07-4Basic – Cleaned and sanitized equipment or utensils not properly stored. Bar glass wear in outdoor bar area, stored outside on wood cabinet shelf, exposed to environment.
14-09-4Basic – Cutting board has cut marks and is no longer cleanable. On cooks line.
35A-03-4Basic – Dead roaches on premises. 18 dead roaches in tape of dishwashing sign on wall.
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on speed rack with chicken wings. Also beverage above prep table.
36-73-4Basic – Floor soiled/has accumulation of debris. Under equipment on cooks line. Also under dish area and under freezer under expo window.
10-20-4Basic – In-use tongs stored on equipment door handle between uses.
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spout to soda gun I standing water in outdoor bar. Water 79°
31B-04-4Basic – No handwashing sign provided at a hand sink used by food employees. In unisex restroom inside
29-49-5Basic – Observed standing water in bottom of reach-in cooler. Salad/vegetable reach in cooler on cooks line.
36-26-4Basic – Wall soiled with accumulated black debris in dishwashing area.
14-06-4Basic – Wood food-contact surface not properly sealed. 2×4 beams in dish area and unsealed wood pieces in kitchen near expo area.
Inspector observations synchronized from DBPR on August 11, 2026 8:08 AM.
Violation category totals
1 observation(s)
5 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
2 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.