PLATE ST PETE

Name: PLATE ST PETE
Address: 1601 CENTRAL AVE, SAINT PETERSBURG, FL, 33713, US
Rating: 68

1601 CENTRAL AVE, SAINT PETERSBURG, FL 33713

License #6218731

68 Grade F / 100

Failing Health Score

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Latest inspection

May 18, 2026 · 7 findings · 1 critical

Routine - Food

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Minor

Usually lower-risk context.

Quick take

PLATE ST PETE in SAINT PETERSBURG currently holds an InspectFL Health Score of 68 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on May 18, 2026. Across those visits, inspectors documented 32 total violations — 6 critical, 12 major, 14 minor.

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The latest inspection on May 18, 2026 shows 7 observation rows: 1 critical, 3 major, and 3 minor.

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PLATE ST PETE 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
[50-09-4] Current Hotel and Restaurant license not displayed. Current license displayed expired 2-1-2026. License is currently valid.
[08B-38-4] Food stored on floor. Cooking oil stored on floor in dry storage room.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven soiled on cook line
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored above raw intact beef and raw fish stored above spring rolls in walk-in freezer.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plans for establishment utilizing time to hold sushi rice at front counter. Inspector will provide blank written plans to manager and discuss compliance.
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Portioned chicken, beef, and pork in walk-in freezer not date marked prior to freezing.
[02C-08-5] Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Sushi fish at front counter not date marked

Disposition: Warning Issued
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 2 lbs of ground tuna, 6 oz of whole tuna in walk-in cooler thawed despite instructions indicating product is to be removed entirely from packaging before thawing.
[50-09-4] Current Hotel and Restaurant license not displayed. Current license displayed expired 2-1-2026. License is currently valid.
[08B-38-4] Food stored on floor. Cooking oil stored on floor in dry storage room.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven soiled on cook line
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored above raw intact beef and raw fish stored above spring rolls in walk-in freezer.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 2 lbs of ground tuna, 6 oz of whole tuna in walk-in cooler thawed despite instructions indicating product is to be removed entirely from packaging before thawing.
[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.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plans for establishment utilizing time to hold sushi rice at front counter. Inspector will provide blank written plans to manager and discuss compliance.
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Portioned chicken, beef, and pork in walk-in freezer not date marked prior to freezing.
[02C-08-5] Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Sushi fish at front counter not date marked

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic cups used in various containers as scoops.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. ROP 1 lb yellowfin tuna thawed without removing from packaging despite printed instructions.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Inside walk-in cooler and front bar reach-in cooler, employee food not properly identified or segregated.
[08B-38-4] Food stored on floor. Cooking oil stored on floor in dry storage. Cooked stocks stored on floor. Manager relocated.
[14-69-4] Ice buildup in reach-in freezer at front line
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested at 0 ppm. Manager made new solution at 50 ppm
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above prepared stocks inside walk-in cooler. Inside walk-in freezer ready-to eat potato balls stored commingling with raw frozen beef, not all items commercially packaged. Manager relocated items.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw chopped pork in walk-in cooler. Manager corrected.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. ROP 1 lb yellowfin tuna thawed without removing from packaging despite printed instructions.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi rolls not clearly identifiable as raw or cooked.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Upon arrival for inspection, no CFM present. Advised manager recently stepped out and would be returning. 4 employees working at time of arrival. Manager arrived shortly after.
[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 uses time to hold sushi rice, however lacks a written plan outlining time as a public health control.
[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. Two employees engaged with food prep with no proof of food handler training.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Inside reach-in cooler on cook line: Cooked chicken, cooked pork, and prepared salmon not date marked. Inside walk-in cooler cooked duck and stocks not date marked.