CLUB 201 AT THE DETROIT

Name: CLUB 201 AT THE DETROIT
Address: 201 CENTRAL CENTRAL AVE, SAINT PETERSBURG, FL, 33701, US
Rating: 71.9

201 CENTRAL CENTRAL AVE, SAINT PETERSBURG, FL 33701

License #6218068

🏨 Hotel/Resort ℹ️

71.9 Grade C / 100

Mixed Health Record

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Latest inspection

September 23, 2025 · 3 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

CLUB 201 AT THE DETROIT in SAINT PETERSBURG currently holds an InspectFL Health Score of 71.9 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on September 23, 2025. Across those visits, inspectors documented 53 total violations — 5 critical, 19 major, 29 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on September 23, 2025 shows 3 observation rows: 1 critical, 1 major, and 1 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

CLUB 201 AT THE DETROIT has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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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
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Inside freezer of stainless steel fridge/freezer next to kitchen
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. Three compartment sink quaternary sanitizer testing at 500 PPM. Quaternary sanitizer was diluted with water and chemical is now testing at 200 ppm.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit observed.

Disposition: Warning Issued
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen is blocked by heat lamp.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink behind bar used as a dump sink.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink behind bar.
[32-04-4] Bathrooms located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[32-12-5] Covered waste receptacle not provided in womens bathroom.
[50-09-4] Current Hotel and Restaurant license not displayed.
[08B-38-4] Food stored on floor. Plastic water bottles stored on floor of bar area.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave oven in kitchen has built up food debris.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees at hand wash sink in kitchen.
[35A-09-4] Presence of insects, rodents, or other pests. 2 dead flies in window sill area between bar and kitchen. Employee removed and sanitized the area.
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw shelled eggs over unwashed basil in reach in cooler in kitchen.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler in kitchen: milk (55F - Cold Holding); raw shelled eggs ambient (58F - Cold Holding); half and half (55F - Cold Holding)
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened more than 24 hours ago not date marked in reach in cooler in kitchen.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler in kitchen has built up food debris.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.