HOT SPOT DINER

Name: HOT SPOT DINER
Address: 4045 N TYRONE BLVD #204, ST. PETERSBURG, FL, 33709, US
Rating: 19.6

4045 N TYRONE BLVD #204, ST. PETERSBURG, FL 33709

License #6216942

☕ Café/Breakfast ℹ️

19.6 Grade F / 100

Failing Health Score

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Latest inspection

July 30, 2026 · 15 findings · 2 critical

Routine - Food (follow-up)

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Major

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Minor

Usually lower-risk context.

Quick take

HOT SPOT DINER in ST. PETERSBURG currently holds an InspectFL Health Score of 19.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on July 30, 2026. Across those visits, inspectors documented 45 total violations — 10 critical, 11 major, 24 minor.

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The latest inspection on July 30, 2026 shows 15 observation rows: 2 critical, 3 major, and 10 minor.

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Inspector notes

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HOT SPOT DINER 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.

Official DBPR inspection report ↗

Disposition: Call Back - Admin. complaint recommended
[14-09-4] Cutting board has cut marks and is no longer cleanable. -Cutting boards on cookline grooved
[14-69-4] Ice buildup in reach-in freezer on cookline.
[21-05-5] Cloth used as a food-contact surface. Operator wiped down cutting board with clean dry wiping cloth and made contact with raw pork.
[16-03-4] Accumulation of debris inside warewashing machine.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[22-41-4] Dish machine service is waiting on parts, chlorine 0PPM
[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. Two new employees do not have food handler training and no proof of employee health reporting agreement.
[16-55-4] Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm) Priming machine did not work, line is dry. Operator set up 3 compartment sink to manual warewash until repairs are completed, and he called eco lab and scheduled service.
[22-43-4] Triple Sink (Lactic Acid 452ppm, retested at 704 PPM) Operator added sanitizer
[23-24-4] Buildup of food debris/soil residue on equipment door handles. -reach in freezer and oven on cookline handles
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Reach in freezer gaskets soiled on cookline
[50-09-4] Current Hotel and Restaurant license not displayed. Operator does not have license displayed.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener blade soiled -Cutting boards on cookline stained
[24-27-4] Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. -clean glasses stored next to hand wash sink near soda machine, inadequate splash guard to reasonably prevent splash contamination. Operator moved glasses to other side of soda machine
[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. No proof of food handler training for cook Paul hazakis

Official DBPR inspection report ↗

Disposition: Warning Issued
[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. Operators handled sliced American cheese with bare hands Stop Sale issued
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook removed bucket from hand wash sink, handled sanitizer bucket, and then engaged in food preparation. Cook washed hands and changed gloves.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. -reach in freezer and oven on cookline handles
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Reach in freezer gaskets soiled on cookline
[24-27-4] Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. -clean glasses stored next to hand wash sink near soda machine, inadequate splash guard to reasonably prevent splash contamination. Operator moved glasses to other side of soda machine
[31A-07-4] Handwash sink in warewashing area has no running water, no soap or paper towels.
[31A-09-4] Handwash sink not accessible for employee use at all times. -bucket stored in hand wash sink on cookline blocking sink -sheet pan and food stored on top of handwash sink near kitchen entrance completely blocking it. Operator removed items to unblock sink.
[31A-11-4] Handwash sink used for purposes other than handwashing. Drain line from reach in cooler draining into hand wash sink on cookline. Operator removed drain line.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink -near kitchen entrance -near soda machine Operator does not have any paper towels to provide at this time.
[35A-02-7] Live, small flying insects found 4 flies in mop sink area outside walk in cooler 7 live flies under dish machine area
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Employee cellphone and keys on shelf above cookline prep table Operator removed personal items
[08B-38-4] Food stored on floor. Bags of potatoes stored on floor outside walk in cooler. Boxes and buckets of food stored on floor in walk in freezer. Operator removed food items from floor.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees -sink near kitchen entrance. Provided operator with hand wash sign and he posted at sink.
[50-09-4] Current Hotel and Restaurant license not displayed. Operator does not have license displayed.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operators using 4 hour time hold on items such as eggs on cookline and butter packets at wait station, but lack Time as a Public Health Control paperwork. Emailed operator paperwork, but he does not have access to a printer at this time.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Operator handled sliced American cheese with bare hands
[10-20-4] In-use tongs stored on equipment door handle between uses. -Tongs stored on oven handle
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. American cheese (51F - Cold Holding, retemped at 41F); roast beef (58F - Cold Holding, retemped at 43F); sliced ham (59F - Cold Holding, retemped at 42F); raw sausage (48F - Cold Holding, retemped at 38F) Items stacked high in reach in coolers on cookline. Operator moved to walk in cooler.
[14-69-4] Ice buildup in reach-in freezer on cookline.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Gravy (118F - Hot Holding) Operator reheated to 165F for continued hot holding.
[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. Two new employees do not have food handler training and no proof of employee health reporting agreement.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) Priming machine did not work, line is dry. Operator set up 3 compartment sink to manual warewash until repairs are completed, and he called eco lab and scheduled service.
[22-43-4] Lactic Acid sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Lactic Acid 415ppm, retested at 725 PPM) Operator added more product and retested at level indicated as effective on manufacturers label.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[14-09-4] Cutting board has cut marks and is no longer cleanable. -Cutting boards on cookline grooved
[21-05-5] Cloth used as a food-contact surface. Operator wiped down cutting board with clean dry wiping cloth and made contact with raw pork.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener blade soiled -Cutting boards on cookline stained
[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. No proof of food handler training for cook Paul hazakis
[16-03-4] Accumulation of debris inside warewashing machine.
[16-55-4] Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm) Priming machine did not work, line is dry. Operator set up 3 compartment sink to manual warewash until repairs are completed, and he called eco lab and scheduled service.