Inspection Report

Florida DBPR Inspection Report
Completed

SAUVIGNON

241 CENTRAL AVE · ST. PETERSBURG · Pinellas County · FL 33701

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Inspection Summary

Inspection dateMay 14, 2024
Inspection typeRoutine – Food
Inspection classFood
DBPR dispositionInspection Completed – No Further Action
Resultmet_inspection_standards
Inspection number3410622
Visit number1
Inspection Visit ID8569095
DBPR license6217273

Violation Summary

Counts reported for this inspection visit.

Full inspector observations available
1 High Priority4 Intermediate3 Basic0 Critical0 Non-Critical8 Total
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All DBPR Inspector Observations

8 full violation description(s) documented by the inspector during this visit.

High Priority 1

#4High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam well: meatballs (107F – Hot Holding) Employee reheated to 172 F. **Corrected On-Site** **Warning**

Corrected On-SiteWarning

Intermediate 4

#5Intermediate11-27-4

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. **Warning**

Warning
#6Intermediate03G-43-1

Intermediate – Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. HAACP and process waiver submitted.

#7Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line have built up food debris. **Warning**

Warning
#8Intermediate03G-50-1

Intermediate – Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. HAACP plan submitted.

Basic 3

#1Basic22-20-5

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine had mold like substance.

#2Basic50-09-4

Basic – Current Hotel and Restaurant license not displayed.

#3Basic22-08-4

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. Double door oven in kitchen has built up food debris, **Warning**

Warning

Inspector observations synchronized from DBPR on October 4, 2026 1:44 PM.

Violation category totals
Category 3 · Time/temperature control for safety food
3 observation(s)
Category 11 · Employee health knowledge / ill employees
1 observation(s)
Category 22 · Food-contact surfaces clean and sanitized
3 observation(s)
Category 50 · Current license displayed
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.