ABC SEAFOOD RESTAURANT

Name: ABC SEAFOOD RESTAURANT
Address: 4175 66 ST N, ST. PETERSBURG, FL, 33709, US
Rating: 81.9

4175 66 ST N, ST. PETERSBURG, FL 33709

License #6206874

🦞 Seafood ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

81.9 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

ABC SEAFOOD RESTAURANT in ST. PETERSBURG currently holds an InspectFL Health Score of 81.9 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 2, 2026. Across those visits, DBPR recorded 26 total findings; InspectFL has detailed violation rows for 25 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 2, 2026 shows 13 observation rows: 3 critical, 4 major, and 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Administrative complaint recommended
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored above hoisin sauce in walk in cooler. Operator moved fish.
[14-09-4] Cutting board has cut marks and is no longer cleanable. -cutting boards in prep kitchen are stained and have groove marks
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Operator remade bucket and tested at 50PPM Chlorine.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -water at hand wash sink in wait station temping 75F. Operator said theyre aware of issue and plan to fix it tomorrow.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee vape stored on reach in cooler on cook line Employee removed and washed hands.
[41-17-4] Bottle containing toxic substance not labeled. Bottle containing bleach connected to dish machine not labeled. Operator discarded container and replaced with bottle of bleach in its original container.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of cook line equipment soiled with grease and food debris
[22-41-4] 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) Operator restocked with sanitizer and retested at 50PPM.
[29-03-4] Water draining onto floor surface. Dish machine wastewater partially drains onto floor when emptied. Water then drains into floor drain.
[01C-01-4] No tag on container of raw oysters in walk in cooler. Operator found tag for oysters and placed with oysters.
[09-01-4] 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. -operator touched cooked duck and cooked noodles in walk in cooler with bare hands to check temperature.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards in prep kitchen are stained and have groove marks
[29-08-4] Plumbing system in disrepair. -pipe that drains dish machine is disconnected, causing it to leak onto floor when emptied.

Disposition: Emergency order recommended
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on prep cooler cook lines are stained
[50-09-4] Current Hotel and Restaurant license not displayed.
[09-01-4] 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. Operator used bare hand to touch rice in walk in cooler to check temperature.
[53B-10-4] Records/documents for required employee training do not contain all of the required information. Multiple records lacking last names and dates of birth. Operator completed records during inspection.
[36-34-5] Ceiling tiles soiled with accumulated food debris and grease throughout kitchen
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Rice in walk in cooler covered while cooling. Temped 100F. Educated operator on proper cooling techniques and they uncovered to allow for proper cooling.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. 1 rodent dropping between reach in coolers and walk in cooler under cooling rack 2 rodent droppings on kitchen floor near reach in coolers in middle of kitchen 2 rodent droppings at end of cook line near steamer 3 rodent droppings on prep line in kitchen opposite cook line 2 rodent droppings on floor near dish machine Operator cleaned up some droppings.
[35A-05-4] Roach activity present as evidenced by live roaches found. 7 live roaches in pan under steamer across from walk in cooler Operator killed one and took pan outside.
[36-17-5] Floor tileson cook line in disrepair, some are loose and not sealed between
[35A-03-4] Dead roaches on premises. -9 dead roaches in corner of kitchen between reach in coolers and walk in cooler behind cooling rack -55 dead roaches under cook line equipment stuck in grease on floor. 1 dead roach under 3 compartment sink across from cook line 1 dead roach in walk in meat cooler 3 dead roaches in front of walk in cooler by dish machine 1 dead roaches in metal corner forgers on wall next to dish machine 3 dead roaches in dry storage room near restrooms 1 dead roach in cabinet under register area 1 dead roaches in cabinet under women restroom sink Operator cleaned few that they could, the majority are stuck to the ground in thick grease.

Community reaction

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Community pulse