BUONA RISTORANTE

Name: BUONA RISTORANTE
Address: 4705 GULF BLVD, ST.PETE BEACH, FL, 33706, US
Rating: 69.8

4705 GULF BLVD, ST.PETE BEACH, FL 33706

License #6215845

🍕 Pizza/Italian ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

69.8 Grade F / 100

Failing Health Score

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Latest inspection

August 13, 2026 · 11 findings · 1 critical

Routine - Food (follow-up)

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Critical

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Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

BUONA RISTORANTE in ST.PETE BEACH currently holds an InspectFL Health Score of 69.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on August 13, 2026. Across those visits, DBPR recorded 28 total findings; InspectFL has detailed violation rows for 20 of them so far.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

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The latest inspection on August 13, 2026 shows 9 observation rows: 1 critical, 3 major, and 5 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

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DBPR

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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

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Official DBPR inspection report ↗

Disposition: Call Back - Extension given, pending
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Clear cups stacked on racks across from ice machine.
[51-11-4] Discussed with kitchen manager during the callback inspection.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled with white powder observed on triple door cooler across from pizza oven.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on reach in deli cooler stained light yellow.
[53A-02-7] Time extended violation 60 days from initial inspection.
[16-37-1] Discussed with kitchen manager during callback inspection.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Double door reach in deli cooler handles soiled with dried food debris.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[03A-02-5] Food items stored inside walk in cooler during the callback inspection: Butter (43F - Cold Holding); Cooked noddles (45F - Cold Holding); Cooked risotto (45F - Cold Holding); slices of cooked lasagna (47F - Cold Holding); Sliced Cherry tomatoes (46F - Cold Holding); Raw Chicken (47F - Cold Holding) The ambient thermometer, which initially read at 39 degrees during the beginning of the callback inspection, was moved from the furthest storage rack of the cooler to the warmest area and hung on the storage rack closest to the walk in door. Hanging from the rack closest to the walk in cooler door, the thermometer is now reading 44 degrees. Stop sale was issued. Pepsi Display cooler: After the inspection, all TCS foods were moved to a separate Pepsi display cooler next to the display cooler where the food items were originally observed during the initial inspection. Food items stored inside Pepsi display cooler during the callback inspection: bag of cannoli cream (40F - Cold Holding); tiramisus (37F - Cold Holding) Ambient thermometer inside this Pepsi display cooler is reading at 40 degrees.

Official DBPR inspection report ↗

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Stainless steel ramekin stored in goat cheese crumbles. Item removed.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Clear cups stacked on racks across from ice machine.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed in interior of single door deli cooler across fryer on the cook line.
[53A-02-7] Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Observed expired CFM certificate for kitchen manager who is present at the time of the inspection. Establishment has no other CFM.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior of double door reach in cooler soiled with dried food debris.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Container of Cooked ground beef stored in walk in cooler not date marked.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Double door reach in deli cooler handles soiled with dried food debris.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food items stored inside walk in cooler: Cooked noddles dated 8/9 (47F - Cold Holding); Cooked noddles dated 8/11 (46F - Cold Holding); Cooked rissoto dated 8/9 (49F - Cold Holding); Raw Chicken dated 8/11 (55F - Cold Holding) Ambient thermometer inside walk in cooler reading at 55. Cooked lasagna and cooked meatballs were observed cooling in stainless steel containers stored on the bottom racks inside the walkin cooler. Discussed hot food items cooling could raise the ambient temperature of the unit and cause temperatures for other stored TCS foods to rise. Establishment does not have a walk in freezer and only one double door reach in freezer on the cook line. Re-temped food items in the walk in cooler at 4:59pm: Cooked noddles dated 8/9 (46F - Cold Holding); Cooked noddles dated 8/11 (46F - Cold Holding); Cooked rissoto dated 8/9 (47F - Cold Holding); Raw Chicken dated 8/11 (55F - Cold Holding) Inspection visit was brief, not enough time to get temperatures to go down. Ambient thermometer inside walk in cooler reading at 39 degrees during the re-temp. Food items stored inside Pepsi display cooler: bag of cannoli cream (46F - Cold Holding); tiramisus (47F - Cold Holding) Ambient thermometer inside display cooler reading at 50 degrees. Discussed moving any TCS food items to cooler that maintains at 41 degrees or below.
[11-27-4] 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. Emailed kitchen manager Clean-Up of Vomiting and Diarrheal Events (DBPR HR 5030-104) form. Confirmed establishment carries chemical (Chlorine) associated with written procedures. Discussed printing the form out.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed underneath three compartment sink drain board next to rack storing soda syrup boxes.

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