GRATZZI'S RESTAURANT

Name: GRATZZI'S RESTAURANT
Address: 211 2ND STREET S., ST. PETERSBURG, FL, 33701, US
Rating: 44.5

211 2ND STREET S., ST. PETERSBURG, FL 33701

License #6214905

44.5 Grade F / 100

Failing Health Score

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Latest inspection

June 9, 2026 · 13 findings · 3 critical

Complaint Full

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Quick take

GRATZZI'S RESTAURANT in ST. PETERSBURG currently holds an InspectFL Health Score of 44.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on June 9, 2026. Across those visits, inspectors documented 73 total violations — 17 critical, 11 major, 45 minor.

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The latest inspection on June 9, 2026 shows 13 observation rows: 3 critical, 4 major, and 6 minor.

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Inspector notes

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

F record

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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
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior soiled with pink and yellow substance.
[24-14-4] Clean utensils stored between equipment and wall. Knife stored between reach in cooler lids on cook line.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Black, white, and green cutting boards.
[14-11-5] Equipment in poor repair. Chemical dispenser at three compartment sink dispensing too much quaternary sanitizer. Discussed with person in charge.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed inside reach in deep freezer.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of stove top oven heavily soiled with dried food debris. Interior of convection oven heavily soiled with burnt food debris.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. License expired on 2/1/2026. Establishment open and operating with customers sitting at the bar area having drinks and cooking being conducted in the kitchen. Person in. Person in charge paid the license during the inspection.
[41-24-4] Pesticide-emitting strip present in food prep area. Observed underneath drain board of dish machine. Item removed.
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. Three compartment sink quaternary sanitizer testing at 500+ PPM. Chemical was diluted with water and now testing at 400 PPM.
[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 person in charge Clean-Up of Vomiting and Diarrheal Events (DBPR HR 5030-104) form during the inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Green and white cutting boards stained yellow.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit observed.
[31B-03-4] No soap provided at handwash sink. Missing at hand sink across from ice machine in prep area. Bottle of soap placed at hand sink.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw tuna not removed from vacuum packaging prior to thaw in prep cooler on cook line
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[14-11-5] Equipment in poor repair. Broken prep cooler lids in kitchen
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hand sink in ware washing area
[29-49-6] Standing water in bottom of reach-in-cooler. Behind bar
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[35A-02-7] Live, small flying insects found 2 live flies behind bar next to beer cooler
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw veal and chicken over vegetables in drawer cooler on cook line
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Madeira sauce in walk in cooler dated 5/2
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Madeira sauce in walk in cooler dated 5/2
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw tuna not removed from vacuum packaging prior to thaw in prep cooler on cook line
[41-10-4] Toxic substance/chemical improperly stored. Bottle of Finito hanging on dry storage shelf with packaged food
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle soiled behind bar

Disposition: Met Inspection Standards
[51-13-4] No Heimlich maneuver/choking sign posted.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in dry goods storage area has mold like substance. Employee cleaned.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 8 tuna filets thawed in walk in cooler in reduced oxygen packaging that states remove from packaging prior to thawing.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table above reach in coolers on cook line.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[08B-38-4] Food stored on floor. Soda box stored on floor of office.
[06-06-5] Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Frozen sausage and frozen shrimp thawing at room temperature. Inspector instructed about proper thawing techniques.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs stored on pizza oven handle behind bar.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Double door oven on cook line has built up food debris.
[01B-01-4] Dented/rusted cans present. See stop sale. 106 ounce can of crushed tomatoes dented.
[08B-02-4] Displayed food not properly protected from contamination. Cheese wheel not covered and protected.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 8 tuna filets thawed in walk in cooler in reduced oxygen packaging that states remove from packaging prior to thawing.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at salad prep area: cut leafy greens (51F - Cold Holding); cut tomatoes(51F - Cold Holding); milk (51F - Cold Holding); mozzarella cheese (51F - Cold Holding); bleu cheese crumbles (51F - Cold Holding) temperatures taken at 4:30 pm. Items moved to reach in freezer. Temperatures taken again at 5:15 pm: cut leafy greens (43F - Cold Holding); cut tomatoes(40F - Cold Holding); milk (42F - Cold Holding); mozzarella cheese (43F - Cold Holding); bleu cheese crumbles (43F - Cold Holding)
[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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line have built up food debris. Can opener on prep table in dry goods storage area has built up food debris.
[43-08-4] Unnecessary persons in the food preparation, food storage, or warewashing area. Child in kitchen.