NEW HOTEL COLLECTION DOWNTOWN ST PETE

Name: NEW HOTEL COLLECTION DOWNTOWN ST PETE
Address: 253 2 AVE N, ST. PETERSBURG, FL, 33701, US
Rating: 71.5

253 2 AVE N, ST. PETERSBURG, FL 33701

License #6215344

🏨 Hotel/Resort ℹ️

71.5 Grade C / 100

Mixed Health Record

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Latest inspection

October 23, 2025 · 14 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

NEW HOTEL COLLECTION DOWNTOWN ST PETE in ST. PETERSBURG currently holds an InspectFL Health Score of 71.5 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on October 23, 2025. Across those visits, inspectors documented 47 total violations — 4 critical, 24 major, 19 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on October 23, 2025 shows 14 observation rows: 1 critical, 8 major, and 5 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

NEW HOTEL COLLECTION DOWNTOWN ST PETE 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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*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
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Stored under hand sink next to double door reach in cooler in kitchen area.
[50-09-4] Current Hotel and Restaurant license not displayed. License posted expired on 2/1/2025.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Reach in deli cooler cutting board heavily grooved.
[10-20-4] In-use tongs stored on equipment door handle between uses. Stored on Merrychef oven handle.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Merrychef oven interior soiled with burnt food debris.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary sanitizer bucket testing at 500+ PPM. Employee diluted chemical and sanitizer is now testing at 200 PPM.
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. No quaternary test kit with a quaternary sanitizer bucket testing at 500+ PPM.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Bottle of heavy cream, half gallon of skim milk, and gallon of 2% milk not date marked in double door cooler in front counter area. Employee does not know when they were open.
[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.
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee used hand sink in front counter area to fill the sanitizer bucket with water.
[22-56-4] Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. The inspector ran the high temperature dish machine at the front counter several times, and the highest recorded dish temperature was 133 degrees.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit.
[31B-03-4] No soap provided at handwash sink. In front counter area.

Disposition: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Stored under hand sink next to double door reach in cooler in kitchen area.
[50-09-4] Current Hotel and Restaurant license not displayed. License posted expired on 2/1/2025.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Reach in deli cooler cutting board heavily grooved.
[10-20-4] In-use tongs stored on equipment door handle between uses. Stored on Merrychef oven handle.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Merrychef oven interior soiled with burnt food debris.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary sanitizer bucket testing at 500+ PPM. Employee diluted chemical and sanitizer is now testing at 200 PPM.
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. No quaternary test kit with a quaternary sanitizer bucket testing at 500+ PPM.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Bottle of heavy cream, half gallon of skim milk, and gallon of 2% milk not date marked in double door cooler in front counter area. Employee does not know when they were open.
[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.
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee used hand sink in front counter area to fill the sanitizer bucket with water.
[22-56-4] Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. The inspector ran the high temperature dish machine at the front counter several times, and the highest recorded dish temperature was 133 degrees.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No employee food safety training could be provided for any staff member or the employee currently on site who is handling food or engaged in food preparation.
[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. No Food Employee Reporting Agreement observed for the employee onsite handling food at the time of inspection hired over 60 days ago.
[31B-03-4] No soap provided at handwash sink. In front counter area.