THE BIG CATCH AT SALT CREEK

Name: THE BIG CATCH AT SALT CREEK
Address: 1500 2 ST S, ST. PETERSBURG, FL, 33701, US
Rating: 63.6

1500 2 ST S, ST. PETERSBURG, FL 33701

License #6214879

🦞 Seafood ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

63.6 Grade F / 100

Failing Health Score

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Quick take

THE BIG CATCH AT SALT CREEK in ST. PETERSBURG currently holds an InspectFL Health Score of 63.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on May 6, 2026. Across those visits, DBPR recorded 60 total findings; InspectFL has detailed violation rows for 54 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on May 6, 2026 shows 15 observation rows: no critical rows, 5 major, and 10 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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.

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.

Location + actions

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DBPR

*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: Inspection Completed - No Further Action
[50-09-4] Current Hotel and Restaurant license not displayed. License that was observed expired on 2/1/2022.
[35B-08-4] Fly sticky tape hanging over food/food preparation area/food-contact equipment. Hanging on the side of the handsink next to the dish machine.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Reach in deli coolers cutting boards.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of both ice machine soiled with black substance.
[31A-09-4] Handwash sink not accessible for employee use at all times. Green and white cutting board stored on top of hand handsink in front counter area. The inspector moved the items and discussed with the person in charge.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven soiled with burnt food debris.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with dried food debris. Reach in deli cooler cutting boards stained.
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Clean dishes on racks next to dish machine.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit observed.
[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. Emailed person in charge a Clean-Up of Vomiting and Diarrheal Events (DBPR HR 5030-104) form during the inspection.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand handsink in front counter kitchen area. Roll of paper towels were stocked.
[16-03-4] Accumulation of debris inside warewashing machine.

Disposition: Warning Issued
[14-11-5] Equipment in poor repair. Cracked plastic on ice bucket
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Clean equipment on soiled shelves in dish room
[29-49-6] Standing water in bottom of reach-in-cooler. Prep cooler on cook line
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at outside bar, restocked
[36-24-5] Hole in or other damage to wall. Behind dry storage shelves
[35A-03-4] Dead roaches on premises. 5 dead roaches on floor behind ice machine Staff cleaned and sanitized area
[08B-38-4] Food stored on floor. Cooking oil on floor in prep area under hand sink, relocated
[16-46-4] Old labels stuck to food containers after cleaning.
[50-09-4] Current Hotel and Restaurant license not displayed.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep cooler on cook line - cut lettuce (60F - Cold Holding); pico (59F - Cold Holding); sliced cheese (59F - Cold Holding), moved to freezer
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[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. 0ppm, manager called to schedule repairs
[31A-09-4] Handwash sink not accessible for employee use at all times. Sanitizer bucket in hand sink in fish room, removed
[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.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Staff on cook line with no hair restraints
[10-20-4] In-use tongs stored on equipment door handle between uses. Oven on cook line
[36-73-4] Floor soiled/has accumulation of debris. Under equipment at bar
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Cooler gaskets soiled
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink next to ice machine, water temporarily shut off due to previous repairs, manager turns water on
[35A-02-7] Live, small flying insects found 2 live flies in mop room 2 live flies near fish machine 1 live fly at outside bar
[35B-05-4] Outer openings not protected during operation and vermin and/or environmental cross contamination present. Exterior door to kitchen left open due to issues with air conditioning, per manager an air curtain was ordered
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun holster soiled behind bar Stained cutting boards on cook line Can opener blade soiled
[16-03-4] Accumulation of debris inside warewashing machine.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour bin
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Plastic cups at outdoor soda machine

Community reaction

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Community pulse