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Mixed Health Record
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
CRAFTSMAN HOUSE in ST. PETERSBURG currently holds an InspectFL Health Score of 84.7 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 August 15, 2025. Across those visits, inspectors documented 30 total violations — 1 critical, 6 major, 23 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on August 15, 2025 shows 11 observation rows: 1 critical, 3 major, and 7 minor.
DBPR source + data confidenceWhat’s powering this page
InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
CRAFTSMAN HOUSE has some meaningful issues on record. Would you still eat here?
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 History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Met Inspection Standards
- [23-24-4] Buildup of food debris/soil residue on equipment door handles. Door handles on reach-in cooler soiled.
- [14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board on prep table grooved with deep cut marks.
- [36-73-4] Floor soiled/has accumulation of debris. Floor soiled at three compartment sink.
- [14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in both reach-in freezers located in kitchen
- [14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach-in freezer located in west section of kitchen in poor repair. Torn interior with exploded insulation.
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in coolers at the front counter and kitchen soiled with black mold-like substance.
- [25-32-4] Reuse of single-service or single-use articles. Reuse of single r service containers evident by an accumulation being stored underneath the prep table in the kitchen and observing food stored inside the reach-in cooler and reach-in freezers.
- [41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitation bucket above 200PPM. Operator adjusted to correct 50 PPM.
- [16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Sanitizer solution too strong. Test strip not used to prepare sanitizer.
- [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled at prep table next to reach-in freezer.
- [31A-11-4] Handwash sink used for purposes other than handwashing. Handwash sink at front counter with espresso cups inside. Items were removed.
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