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Excellent Health Score
How is this score calculated? → 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.
MELT N DIP in ST. PETERSBURG currently holds an InspectFL Health Score of 96.3 out of 100 — an A grade for consistent compliance with state food-safety standards. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on February 10, 2026. Across those visits, inspectors documented 11 total violations — 4 major, 7 minor.
Start with the newest inspection
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What stands out in this inspection history
The latest inspection on February 10, 2026 shows 11 observation rows: no critical rows, 4 major, and 7 minor.
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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.
- •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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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.
Would you eat here?
MELT N DIP has a strong inspection record. Would you eat here?
Strong recent inspection history, but the vote is still about whether you personally trust the pattern.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Met Inspection Standards
- [23-24-4] Buildup of food debris/soil residue on equipment door handles. Reach in deli cooler lid and door handles, microwave handle, soiled with dried food debris.
- [14-11-5] Equipment in poor repair. Walk in freezer currently not working. Food items are currently being stored inside reach in deep freezer chests and stand alone freezers.
- [36-73-4] Floor soiled/has accumulation of debris. In dry storage closet at end of cook line.
- [10-08-5] Ice scoop handle in contact with ice. Scooper handle touching ice inside ice machine in front counter. Discussed with person in charge. Removed handle from ice.
- [22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior soiled with dried food debris thats not from todays work.
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Double door reach in freezer gaskets soiled with black mold like substance in back kitchen area. Single door freezer gaskets soiled with food debris in front counter area.
- [22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interiors of reach in cooler and freezers soiled with dried food derbis.
- [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Nozzles soiled with dried whip cream on dispensing machine at end of cook line. Stained white cutting boards on reach in deli cooler. Mixer stored in dry storage closet at end of cook line heavily soiled with dried food debris.
- [31A-11-4] Handwash sink used for purposes other than handwashing. Observed blue dish scrubber stored inside hand handsink in front counter area. Inspector removed item and discussed with person in charge.
- [16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit observed. Discussed with person in charge.
- [05-08-4] No probe thermometer provided to measure temperature of food products. Discussed with person in charge.
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