GIANNI'S

Name: GIANNI'S
Address: 936 N 58 ST, ST PETERSBURG, FL, 337106325, US
Rating: 0

936 N 58 ST, ST PETERSBURG, FL 337106325

License #6206118

0 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

September 16, 2026 · 14 findings · 1 critical

Routine - Food

View inspection data

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.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

GIANNI'S in ST PETERSBURG currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on September 16, 2026. Across those visits, inspectors documented 98 total violations — 10 critical, 21 major, 67 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on September 16, 2026 shows 14 observation rows: 1 critical, 3 major, and 10 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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.

What you’ll see here

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

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

GIANNI'S has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[08B-63-4] Unpackaged food in an unprotected holding unit in a customer/nonsecure area. -reach in cooler with opened foods storing outside customer restroom area unlocked
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. -employee washed hands in full wash compartment of 3 compartment sink. Employee then washed hands in hand wash sink
[16-05-4] Wash/Rinse/Sanitizing solution not maintained clean. -sanitize compartment can only be filled with old chemical equipment that is causing water to come out bubbly. -3cs compartments are not sealed so water from the wash compartment seeps into the rinse compartment
[14-11-5] Equipment in poor repair. -Ice machine door cracked exposing insulation -3 compartment sink compartments are not sealed, allowing compartments to leak into each other.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Operator used bare hands to handle basil for topping a ready to eat pizza. Discussed with operator that ready to eat foods must be handled using gloves. Operator discarded basil and donned gloves.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on shelf above prep table on pizza makeline -cell phone on top of salad cooler Operator removed phones
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 employees present and no CFM on duty. Manager came in.
[08B-38-4] Food stored on floor. -Case of canned tomatoes on ground outside walk in cooler
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. -employee iced coffee with sip lid stored on top shelf of reach in cooler near back entrance, above restaurant foods. Employee moved drink to bottom shelf.
[14-69-4] Ice buildup in walk-in freezer.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Soda nozzles on soda machine soiled with slime
[22-20-5] Accumulation of debris in the interior of the ice machine.
[22-08-4] Interior of ovens have accumulation of black substance/grease/food debris.
[50-09-4] Current Hotel and Restaurant license not displayed. -displayed license expired 2/1/26

Disposition: Warning Issued
[22-20-5] Accumulation of mold-like substance in the interior of the ice machine.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Salad cooler not holding foods 43F. Operator moved all TCS items to a different cooler, and some to the walk in freezer.
[13-03-4] Employees with no hair restraints engaging in food preparation on pizza make line
[33-29-4] Grease receptacle lid open.
[14-69-4] Ice buildup in walk-in freezer.
[33-16-4] Open dumpster lid.
[21-03-4] Sanitize bucket setup with detergent and sanitizer mixed together. Operator remade with bleach and water only.
[08B-63-4] Unpackaged food in an unprotected holding unit in a customer/nonsecure area.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Operator handled cooked pizza slices with no gloves Operator put gloves on to continue food preparation.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Warewashing taking place with only soap and water in one compartment of the 3 compartment sink, no rinse or sanitize compartment set up. Operator set up 3 compartment sink for proper warewashing. Emailed operator English and Spanish warewash posters.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. License expired Feb 1 2026 Operator renewed license during inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Feta cheese (50F - Cold Holding, retemped at 50F moved to freezer); sliced ham and provolone cheese (50F - Cold Holding, retemped at 46F, moved to freezer) Items in reach in salad prep cooler. Operator had taken temperatures at 11AM and all temped 41-42F. I took my temps at 3:44PM, but because the temps would have taken some time to rise I decided to allow the operator to cool the foods rather than stop sale. Operator moved all temperature control for safety foods to different cooler and will discontinue use of this unit until it has been serviced. bruschetta (45F - Cold Holding, retemped at 45F. Moved to freezer to rapid chill) Stored too low in cooler by restrooms. Operator rearranged cooler so that temperature sensitive foods would store high and non TCS foods would store lower.
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. Operator filled sanitize compartment of sink with water and proceeded to pour over a cup of bleach into compartment. He then pour out more than half the sink and diluted, tested at 50PPM.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on salad prep cooler is stained -inside of soda machine nozzles soiled
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 3 employees hired within last 60 days presently working, no proof of health reporting agreement. Emailed operating health reporting agreement. Operator printed and had new hires sign.
[31B-03-4] No soap provided at handwash sink in front prep area. Operator refilled with soap.
[53A-14-4] Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager has no knowledge of how to set up a 3 compartment sink or proper warewashing procedures.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees hired over 60 days ago have no proof of food handler training.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hand wash sink on cook line near 3 compartment sink. Water temped 80F.