HEAVY'S TAKE OUT RESTAURANT

Name: HEAVY'S TAKE OUT RESTAURANT
Address: 911 22 ST S, ST. PETERSBURG, FL, 33712, US
Rating: 62.4

911 22 ST S, ST. PETERSBURG, FL 33712

License #6218427

62.4 Grade F / 100

Failing Health Score

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Latest inspection

March 25, 2026 · 7 findings · 1 critical

Routine - Food

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Quick take

HEAVY'S TAKE OUT RESTAURANT in ST. PETERSBURG currently holds an InspectFL Health Score of 62.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on March 25, 2026. Across those visits, inspectors documented 73 total violations — 11 critical, 12 major, 50 minor.

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The latest inspection on March 25, 2026 shows 7 observation rows: 1 critical, 2 major, and 4 minor.

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Inspector notes

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HEAVY'S TAKE OUT 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
[14-11-5] Equipment in poor repair. Prep tables have rusted shelves at lower sections
[36-73-4] Floor soiled/has accumulation of debris. Floor soiled with accumulation of grease underneath cook line.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven and mice with build up of debris.
[29-11-4] Water leaking from pipe and/or faucet/handle. Leaking pipe at hot water connection on hand wash sink.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs above shredded cheese and French fries in reach-in cooler next to three compartment sink. Eggs were relocated to a lower shelf.
[11-03-5] Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Inspector will provide employee health agreements to operator at the conclusion of the inspection.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink next to prep sink and cook line used to store containers. Items were relocated.

Disposition: Met Inspection Standards
[32-02-4] Bathroom door left open other than during cleaning or maintenance.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[14-45-4] Cardboard used to line nonfood-contact shelf in kitchen.
[32-12-5] Covered waste receptacle not provided in womens bathroom.
[14-11-5] Equipment in poor repair. Bottom shelf of prep table is rusted.
[16-04-4] No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand wash sink in kitchen is soiled.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface.
[21-09-4] Wet wiping cloth at front counter used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee enter kitchen and begin wrapping food without washing hands. Discussed with operator proper hand-hygiene techniques.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above cooked beef in reach-in cooler on cooks line. Operator placed eggs on bottom shelf. Will email DBPR Form 5030-098. Safe Refrigerator Storage.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Operator provided paper towels.
[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. Hired less than 60 days ago. Anthony Williams Tommy Washington Will email DBPR Form 5030-103. Employee Health Food Reporting Agreement.

Disposition: Warning Issued
[29-49-6] Standing water in bottom of reach-in-cooler.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. On floor next to triple sink
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Cooler and oven door handles soiled
[14-05-4] Cardboard used to line food-contact shelves. Clean equipment on cardboard lined shelves in kitchen
[50-09-4] Current Hotel and Restaurant license not displayed.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket over canned sauce
[14-11-5] Equipment in poor repair. Reach in coolers not maintaining internal temperature of 41F or below
[14-69-4] Ice buildup in reach-in freezer
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hand sink on cook line
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on sides of fryers. Freezer gaskets soiled
[02D-01-5] Working containers of food removed from original container not identified by common name. Flour bin
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over dressing in reach in cooler. Raw shrimp over cooked chicken
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. heavy cream (55F - Cold Holding); milk (47F - Cold Holding); cooked chicken (52F - Cold Holding) reach in coolers
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. meatloaf (106F - Hot Holding); collard green (106F - Hot Holding) in oven, instructed staff to reheat to minimum 165F
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside at rear of restaurant
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Food residue on stove surface
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand sink on cook line blocked by trash can, removed
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink on cook line
[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.
[45-05-4] Portable fire extinguisher missing from its designated location. For reporting purposes only. At rear of kitchen