🪰78,010 violations tracked across 67 Florida counties

LINKING HEIGHTS

3001 28 ST N, ST. PETERSBURG, FL 33713

License #6215784

79 Grade C / 100

Mixed Health Record

How is this score calculated? →
Latest inspection
July 7, 2026 · 12 findings · 3 critical
Routine - Food
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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.
Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.
Inspections on file
1
Clean inspections
0
Callback visits
0
Latest clean pass
None on file yet

The latest inspection on July 7, 2026 shows 10 observation rows: 3 critical, 5 major, and 2 minor.

Official record

DBPR source + data confidence

Official source: DBPR
Inspection coverage
100%
Inspector notes
10
Coverage note
Inspector notes linked where available

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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.
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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: Inspection Completed - No Further Action
  • [16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • [31A-11-4] Handwash sink used for purposes other than handwashing. Cardboard box stored on top of hand wash sink in rear prep area. Item was removed.
  • [53B-10-4] Records/documents for required employee training do not contain all of the required information. Employee training for Shayia Copeland missingntrainers name and trainer certificate number with Florida Restaurant and Lodging Association.
  • [01B-01-4] Dented/rusted cans present. See stop sale. Dented can of black olives
  • [08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored above cut and washed broccoli in walk-in cooler. Manager relocated unwashed produce for adequate storage.
  • [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Located in reach-in cooler across the front cook line. sliced cheese (51F - Cold Holding) pico (47F - Cold Holding) comminuted beef (47F - Cold Holding) Located in reach-in cooler in rear prep area: blue cheese (46F - Cold Holding) At cook line: Blanched potato (78F - Hot Holding) Rechecked temperatures: Located in reach-in cooler across the front cook line. sliced cheese (42F- Cold Holding) pico (41F - Cold Holding) comminuted beef (41F - Cold Holding) Located in reach-in cooler in rear prep area: blue cheese (41F - Cold Holding) At cook line: Manager began properly tracking time and completed written plans for time as a public health control.
  • [14-01-5] Bowl or other container with no handle used to dispense food. Paper cup used as scoop in sugar in dry storage. Manager removed.
  • [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. Chlorine dish machine testing at 0 PPM Manager replaced sanitizer bucket and primed unit. Retested at 50 PPM.
  • [03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment is using time to hold blanched potatos on the cook line out of temperature. Establishment is missing written plans. Inspector will discuss the written application and guidelines to manager.
  • [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener and deli slicer soiled. Employee washed items during inspection.
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Community reaction

What do locals think?

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

Community pulse

Would you eat here?

LINKING HEIGHTS has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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