ABC SEAFOOD RESTAURANT

Name: ABC SEAFOOD RESTAURANT
Address: 4175 66 ST N, ST. PETERSBURG, FL, 33709, US
Rating: 23.9

4175 66 ST N, ST. PETERSBURG, FL 33709

License #6206874

🦞 Seafood ℹ️

23.9 Grade F / 100

Failing Health Score

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Latest inspection

September 30, 2026 · 9 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

ABC SEAFOOD RESTAURANT in ST. PETERSBURG currently holds an InspectFL Health Score of 23.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on September 30, 2026. Across those visits, inspectors documented 78 total violations — 15 critical, 20 major, 43 minor.

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Record snapshot

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The latest inspection on September 30, 2026 shows 9 observation rows: 3 critical, 1 major, and 5 minor.

Official recordInspection data quality

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Inspection coverage

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Inspector notes

Coverage note

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Community reaction

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Would you eat here?

ABC SEAFOOD RESTAURANT has a rough inspection history. Would you risk it?

F record

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*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.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[16-03-4] Accumulation of debris inside warewashing machine.
[14-09-4] Cutting board has cut marks and is no longer cleanable. -cutting boards on cookline grooved
[14-69-4] Ice buildup in reach-in freezer outside walk in freezer, and in walk-in freezer.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. -knives stored in cracks between equipment on cookline. Operator removed knives
[21-03-4] Wet wiping cloths stored in detergent and sanitizer mixed together. Operator remade bucket with no soap.
[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) Machine was hooked up to rinse additive instead of sanitizer. Operator hooked up sanitizer and tested at 50PPM.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. -News paper in contact with fried noodles on cookline -newspaper in contact with clams in walk in cooler Operator removed newspaper
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -Raw oysters above cooked noodles and other ready to eat foods in walk in cooler -Raw chicken above vegetables in walk in cooler -Raw flounder over onions in walk in cooler -Raw chicken over raw shrimp, cooked rice, and raw beef in walk in freezer Operator moved all foods for safe cooler storage
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cookline stained

Disposition: Warning Issued
[14-09-4] Cutting board has cut marks and is no longer cleanable. -cutting boards in prep kitchen are stained and have groove marks
[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.
[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
[29-08-4] Plumbing system in disrepair. -pipe that drains dish machine is disconnected, causing it to leak onto floor when emptied.
[29-03-4] Water draining onto floor surface. Dish machine wastewater partially drains onto floor when emptied. Water then drains into floor drain.
[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.
[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.
[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.
[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.
[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.
[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
[01C-01-4] No tag on container of raw oysters in walk in cooler. Operator found tag for oysters and placed with oysters.
[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.

Disposition: Emergency order recommended
[36-34-5] Ceiling tiles soiled with accumulated food debris and grease throughout kitchen
[50-09-4] Current Hotel and Restaurant license not displayed.
[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.
[36-17-5] Floor tileson cook line in disrepair, some are loose and not sealed between
[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.
[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.
[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.
[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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on prep cooler cook lines are stained
[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.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl in msg. Employee removed bowl.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Equipment door handles soiled.
[36-36-4] Ceiling tile missing. Ceiling tiles missing on cook line.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.employee drink on shelf over reach in cooler on cook line. Employee removed drink.
[14-25-5] Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Bamboo used to clean woks. Employee removed bamboo.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Wet cloth under cutting board. Employee removed wet cloth.
[33-16-4] Open dumpster lid. Dumpster lids open.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on the floor in prep room. Employee moved to riser.
[02D-01-5] Working containers of food removed from original container not identified by common name. Bulk containers of white powder not labeled. Employee labeled salt, sugar, msg.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in the front counter area. Educated on flies and provided pest prevention info.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.raw whole chicken over raw whole fish. Employee moved raw chicken to one side of reach in chest freezer.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.oyster and scallop tags not marked with last day used. Employee dating tags with receipts.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained in prep room, can opener soiled with food debris.
[31A-09-4] Handwash sink not accessible for employee use at all times. Bowl in hand sink in kitchen. Employee removed bowl.