ALLELO

Name: ALLELO
Address: 300 BEACH DR NE #128, ST. PETERSBURG, FL, 33701, US
Rating: 70.2

300 BEACH DR NE #128, ST. PETERSBURG, FL 33701

License #6218403

🥙 Mediterranean ℹ️

70.2 Grade C / 100

Mixed Health Record

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Latest inspection

April 21, 2026 · 5 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

ALLELO in ST. PETERSBURG currently holds an InspectFL Health Score of 70.2 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on April 21, 2026. Across those visits, inspectors documented 45 total violations — 10 critical, 10 major, 25 minor.

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Inspections on file

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The latest inspection on April 21, 2026 shows 5 observation rows: 1 critical, 1 major, and 3 minor.

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Inspection coverage

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Inspector notes

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ALLELO has some meaningful issues on record. Would you still eat here?

C 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.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed deli cup inside container of diced cooked potatoes. Chef removed item.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Clean containers stored on shelf above dish machine drain board.
[16-46-4] Old labels stuck to food containers after cleaning. On clean containers stored on shelf above dish machine drain board.
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Employee was actively using the dishwasher machine during the inspection. Ran high temp dish machine a few times and the high temperature recorded was 151.6. The chef on duty call the service technician. Technician turned up the setting on the heat element and the temperature recorded was 163.9 degrees.
[02A-01-5] Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed the chef on duty an oyster consumer advisory. The chef printed and posted the sign during the inspection.

Disposition: Warning Issued
[01C-03-4] Clam, mussel and oyster tags not marked with last date served.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets on ice machine not inverted for protection.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Wet nesting on clean pans in ware washing area.
[08B-38-4] Food stored on floor. Mussels stored on floor of walk in cooler. Manager stored correctly.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage in reach in cooler on cook line. Manager removed.
[02D-01-5] Working containers of food removed from original container not identified by common name. Flour removed from original container in kitchen prep area and not labeled. Manager labeled.
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temperature dish machine only reaches 136.4 F. Manager set up three compartment sink at 200 ppm quaternary for sanitization.
[12A-13-4] 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. Dish washer goes from scraping dirty dishes to putting away clean dishes with no hand wash in between.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. License expired on 02/01/2024.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over vegetables in walk in cooler. Manager stored correctly.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink on cook line used to store water. Manager removed.
[03G-06-5] Reduced oxygen packaged food lacking bold type on contrasting background, or other required information.
[45-05-4] Portable fire extinguisher missing from its designated location. For reporting purposes only. Fire extinguisher in kitchen is on floor underneath prep table.

Disposition: Met Inspection Standards
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages stored above a prep table with the espresso machines near the ice machines. Manager relocated employee drinks away from prep table.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs stored on oven handles on cook line. Chef stored correctly.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven on cook line has built up food debris.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on food prep table near kitchen door entrance. Manager stored properly.
[12A-13-4] 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. Dish washer went from dirty dishes to clean dishes with no hand wash sink in between.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live in bar area not landing on food or food contact surfaces. 1 live fly in kitchen not landing on food or food contact surfaces.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table by kitchen door entrance: garlic butter (71F - Cold Holding) Inspector discussed and emailed Tine as a Public Health Control paperwork.
[01C-10-4] Clams/mussels/oysters tag removed from original container prior to container being emptied. Fresh clams removed from original container and stored on cook line with no tag.
[03G-06-5] Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Reduced oxygen packaging of cooked beef, pork chops and poultry lacking date marking and description in walk in cooler.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.