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Mixed Health Record
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.
THE CHATTAWAY in ST. PETERSBURG currently holds an InspectFL Health Score of 81 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on August 21, 2026. Across those visits, inspectors documented 13 total violations — 2 critical, 2 major, 9 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on August 21, 2026 shows 13 observation rows: 2 critical, 2 major, and 9 minor.
DBPR source + data confidenceWhat’s powering this page
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?
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Would you eat here?
THE CHATTAWAY has some meaningful issues on record. Would you still eat here?
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 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: Inspection Completed - No Further Action
- [08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground pork over top of raw fish. Employee moved pork to same shelf as fish and
- [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.
- [14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
- [32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Restrooms did not have self closing doors.
- [32-12-6] Covered waste receptacle not provided in womens bathroom.
- [33-16-4] Open dumpster lid.
- [36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walls and ceiling soiled in kitchen
- [51-13-4] No Heimlich maneuver/choking sign posted.
- [41-17-4] Spray bottle containing toxic substance not labeled. Bottle of purple liquid not labeled in bussers station.
- [08B-38-4] Food stored on floor. (2) Boxes of tater tots left on floor inside of walk in freezer. (2) Boxes of unused oil on floor inside of butlers closet.
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw burger patties (47F - Cold Holding) at 12:45 Employee moved raw patties to freezer. Re-temped at 1:05 PM at 38F
- [51-11-4] Carbon dioxide/helium tanks not adequately secured. Tank not secure in bar area closest to beer cooler.
- [12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage in reach in over top of raw food. Employee moved drink to bottoms shelf and corrected on site. Employee beverages in side of walk in freezer over top of raw food. Drinks were removed and discarded by employee.
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