FLATBREAD & BUTTER

Name: FLATBREAD & BUTTER
Address: 497 7 AVE N, ST. PETERSBURG, FL, 33701, US
Rating: 73.6

497 7 AVE N, ST. PETERSBURG, FL 33701

License #6217847

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

73.6 Grade C / 100

Mixed Health Record

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Quick take

FLATBREAD & BUTTER in ST. PETERSBURG currently holds an InspectFL Health Score of 73.6 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 20, 2026. Across those visits, inspectors documented 47 total violations — 6 critical, 12 major, 29 minor.

How to read this page

Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 20, 2026 shows 14 observation rows: no critical rows, 3 major, and 11 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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.

What you’ll see here

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•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*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: Call Back - Complied
[14-09-4] Cutting board has cut marks and is no longer cleanable. White cutting boards on reach in deli coolers grooved. Red cutting board grooved.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled with black substance on reach in deli coolers next to counter mixer in kitchen.
[29-49-6] Stand water observed at bottom of 4 door reach in cooler in the bakery area. Discussed with bakery employee who was onsite.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[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. Observed employee training certificates for Paige A. Completion date of 5/12/2026 and Madison C. Completed date of 6/26/2025 through SafeStaff.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior soiled with food debris in multiple reach in deli coolers on through kitchen and bakery area.
[50-09-4] License posted by unisex restroom expired on 2/1/2024. License posted in front counter expired on 2/1/2025
[29-08-4] Hot water knob in disrepair and not dispensing hot water at handsink at the end of the kitchen cook line.
[36-73-4] Floors under equipment soiled with food debris during the callback inspection.
[22-08-4] Interior soiled with burnt and dried food debris at the callback inspection.
[22-02-4] All food contact surface cited at initial inspection are soiled with dried food debris at the time of the callback inspection.
[27-16-4] Probe thermometer read a consistent 72 degrees while testing water temperature at the handsink at the end of the cook line during the callback inspection.
[23-24-4] Handles heavily soiled with dried food debris at the callback inspection. Discussed with bakery employee who was onsite.
[22-20-5] Interior soiled with black substance at the callback inspection.

Disposition: Warning Issued
[35B-02-4] Insect control device installed over food preparation area. Electric control device with approximately 20 dead flies hanging above prep table storing order tablets and next to the can opener and the panini hot press. Electric control device stored above mixer and hot plates where an employee is actively cooking bagels in the bakery area. Both control devices were taken down and flies were discarded.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary or chlorine test kit observed.
[29-49-6] Standing water in bottom of reach-in-cooler. Inside 4 door reach in cooler next to handsink in bakery area.
[31A-11-4] Handwash sink used for purposes other than handwashing. Dish scrubber stored inside handsink in front counter area. Inspector moved item and discussed with the front counter employees.
[50-09-4] Current Hotel and Restaurant license not displayed. License posted in front counter expired on 2/1/2025.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. A chlorine spray bottle was stored on the prep table across from the cook line and tested at 200+ PPM. The inspector discussed the proper chlorine sanitizer concentration with the kitchen staff, and demonstrated how to dilute the chemical with water, and then showed them how to test it to ensure it is at the correct strength.Chlorine spray bottle now testing at 100 PPM.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Ran water at handsink next to three compartment sink. Water temperature tested at 72 degrees. Hot water knob not dispensing water.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. -Fly control device in kitchen area observed with approximately 20 dead flies in the control device. Item moved and dead flies were discarded. -Clear plastic cup of vinegar covered in plastic wrap with a few dead flies observed stored on top of shelf above prep table in the middle of kitchen/cook line. Item discarded.
[35A-02-7] Live, small flying insects found 2 live flies observed landing on white containers used to stored dough. The inspector showed the employee who was working in the bakery and discussed washing and sanitizing the container before use. Containers were washed and sanitized during the inspection. 1 live fly observed flying around in bakery prep area.
[22-39-4] Chlorine sanitizer in spray bottle not at proper minimum strength. Chlorine spray bottle testing at 200+ PPM. Chlorine was diluted with water and now testing at 100 PPM.
[36-73-4] Floor soiled/has accumulation of debris. Food debris on floors under prep tables and reach in coolers on cook line.
[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. Observed employee training certificates for Paige A. Completion date of 5/12/2026 and Madison C. Completed date of 6/26/2025 through SafeStaff.
[14-09-4] Cutting board has cut marks and is no longer cleanable. White cutting boards on reach in deli coolers grooved. Red cutting board grooved.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin interior (top corner) soiled with black mold like substance.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled with black substance on reach in deli coolers next to counter mixer in kitchen.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Stained white cutting boards on reach in deli coolers. Can opener blade and mixers soiled with dried food debris. Front load bread slicer heavily soiled with food debris.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Convection oven interior soiled with burnt food debris.
[29-08-4] Plumbing system in disrepair. Hot water knob not dispensing hot water at handsink at end of cook line.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Handles heavily soiled on double door reach in cooler across from wooden prep table in bakery area.
[22-12-5] Metal stem-type thermometer soiled. The inspector asked the kitchen employee if they had a thermometer for checking food temperatures, the employee returned with a thermometer taken from the bakery that was soiled with dried food debris. The inspector discussed it with the kitchen staff and sanitized the thermometer using alcohol wipes.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior soiled with food debris in multiple reach in deli coolers on through kitchen and bakery area.

Disposition: Inspection Completed - No Further Action
[13-03-4] Employee with no hair restraint while engaging in food preparation. For employee preparing food in kitchen area.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary test kit not observed.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Conventional oven interior soiled with dried food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in deep freezer soiled with dried food and black substance.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand sink in bakery prep area. A stack of paper towels was placed at the hand sink.
[41-17-4] Spray bottle containing toxic substance not labeled. Of purple liquid substance stored next to hand sink in front counter bar area.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food items stored inside reach in deli cooler next to counter top burners: pulled raw shelled eggs (50F - Cold Holding); raw salmon (48F - Cold Holding); house made red salsa (48F - Cold Holding) Food items were placed inside reach in deep freeze to bring down the temperature. Re-temped items at 10:44: pulled raw shelled eggs (45F - Cold Holding); raw salmon (40F - Cold Holding); house made red salsa (39F - Cold Holding)
[50-09-4] Current Hotel and Restaurant license not displayed. Expired on 2/1/2024.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with dried food debris. Reach in deli cooler cutting boards stained.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary spray bottle testing at 500+ PPM. Chemical was diluted with water and is now testing at 400 PPM.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior soiled with black mold and lime scale build up.

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