THE FLORIBBEAN EATERY AND CATERING

Name: THE FLORIBBEAN EATERY AND CATERING
Address: 2410 CENTRAL AVE, ST. PETERSBURG, FL, 33712, US
Rating: 4.9

2410 CENTRAL AVE, ST. PETERSBURG, FL 33712

License #6217994

🚚 Catering/Food Truck ℹ️

4.9 Grade F / 100

Failing Health Score

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Latest inspection

September 15, 2026 · 19 findings · 1 critical

Routine - Food

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Quick take

THE FLORIBBEAN EATERY AND CATERING in ST. PETERSBURG currently holds an InspectFL Health Score of 4.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on September 15, 2026. Across those visits, inspectors documented 93 total violations — 14 critical, 19 major, 60 minor.

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The latest inspection on September 15, 2026 shows 19 observation rows: 1 critical, 3 major, and 15 minor.

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THE FLORIBBEAN EATERY AND CATERING 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

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Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken seen over top of sweet potatoes stored in reach in cooler in back storage area. Operator was informed of proper placement of raw foods. Operator corrected on site by moving potatoes to proper shelf in reach in.
[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.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Large buildup of grease and oil on side of oven next to fryer and the fryer walls itself. Buildup of food debris seen on stove top in main kitchen area along main cook line.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Clean dishes near main cook line show signs of wet nesting.
[29-18-4] Drain cover(s) missing. Drain cover missing underneath hand sink in main kitchen area.
[31A-11-4] Handwash sink used for purposes other than handwashing. Handwashing sink used for improperly drying hand towels seen in main kitchen area.
[29-19-4] Standing water in floor drain/floor drain draining very slowly. Build up of standing water seen in floor drain in main kitchen in front of three compartment sink.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Large buildup of dirty water seen in mop sink directly outside of restaurants back door.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at all hand sinks in main buffet area and in main kitchen area.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Plug in radio seen on prep table closest to tilt soup skillet on main cook line.
[21-10-4] Soiled dry wiping cloth in use. Multiple wiping cloths throughout kitchen used to clean food contact surfaces have improper storage lacking proper sanitizer solution.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Top oven on main cook line has buildup up of food debris throughout.
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[33-16-4] Open dumpster lid.
[36-63-4] Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Hood filter system has large buildup of grease and oil.
[36-73-4] Floor soiled/has accumulation of debris. Floor behind main cook line has buildup of food debris and grease.
[36-24-5] Hole in or other damage to wall. Wall in back food storage area has small hole near the reach-in cooler inA food storage area.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Fluorescent lights seen without cover over top of main prep area and cook line.
[45-02-4] Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher closest to front door has gauge that is in the red.

Disposition: Warning Issued
[08B-20-4] Damaged/spoiled/recalled food not properly segregated. Dented cans of coconut milk stored with undamaged cans. Operator identified that he was the one to dent the cans earlier during the shift. Discussed with operator removing contents and storing after date marking and cold holding.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Coffee creamer observed in standing reach-in cooler not segregated from food for establishment.
[36-73-4] Floor soiled/has accumulation of debris. Floors heavily soiled with grease and debris under ovens and fryers.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Buildup of grease on hood system above cook line
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven and microwave with accumulation of excess debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom shelves of prep tables with debris and rust
[36-64-5] Objectionable odors in bathroom or other areas of the establishment. Objectionable odor in rear of establishment near bathrooms.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Open drink in cooler at front counter.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Reach-in cooler shelves rusted and pitted
[25-05-4] Single-service articles improperly stored. Single service items stored on the floor in front of non operational reach-in coolers in the rear.
[22-48-5] Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Establishment utilizing chlorine sanitizer marked for keeping whites brighten and disinfect and deodorizes as a sanitizer for washing dishes in three- compartment sink. Discussed with operator to utilize correct bleach and single service items until correct bleach is purchased.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. License expired 2-1-2026.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked quinoa 55F at front counter reach-in cooler. Operator placed into reach-in cooler to cool. Discussed with operator to fill metal pans at lip to maintain cold holding temperature. Butter at front counter next to press at 70F. Operator placed back into cold holding unit to cool back down. Discussed utilizing time to hold butter at four hour increments.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Operator Salvatore Merola expired. No other CFM or employees present
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled spray bottle stored at front counter. Discussed with operator to label bottle with contents. Operator labeled the chemical.

Disposition: Warning Issued
[50-09-4] Current Hotel and Restaurant license not displayed. Establishment is displaying expired license. 02-01-2024.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on top of prep table in kitchen.
[13-03-4] Employee serving food at front counter with no hair restraint while engaging in food preparation.
[14-11-5] Equipment in poor repair. Torn gasket on left side of reach-in cooler door.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Gas oven used more than 24 hours ago is soiled with grease and buildup.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface.
[08B-63-4] Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Cooked tcs foods stored in refrigerator in dining area with access to the public not secured.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[22-48-5] Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Establishment using chlorine bleach labeled keeps whites brighten and disinfect and deodorizes as a sanitizer for washing dishes in three-compartment sink.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From front counter. Operator placed items in reach-in freezer at front counter. Re checked temps a. cooked corn (51F - Cold Holding); 45f b. shredded cheese (55F - Cold Holding) 48f
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1. Robert Spivey hired over 60 days go.
[11-26-1] No proof provided that recently hired food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Located next to three-compartment sink.
[41-17-4] Spray bottle located on table near three-compartment sink containing toxic all purpose degreaser substance not labeled. Employee labeled spray bottle degreaser.

Disposition: Met Inspection Standards
[14-11-5] Equipment in poor repair. Torn gasket on upright refrigerator in kitchen. Bottom shelf of prep table in kitchen is rusted. Can opener blade rusted.
[29-08-4] Plumbing system in disrepair. Pipe not connected to hand wash sink next to three-compartment sink.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Upright refrigerator in kitchen shelves with rust.
[08B-63-4] Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Refrigerator used to store time/temperature controlled for safety foods located in dining area not protected.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upright refrigerator in dining area at 1:00pm Closed refrigerator door. Re temp at 1:43pm a. ox-tails (45F - Cold Holding); 43f b. coleslaw (44F - Cold Holding); 43f c. cooked corn (44F - Cold Holding); 42f Front counter at 1:20pm Operator placed cheese container in ice. Re temp at 1:45pm a. shredded cheese (51F - Cold Holding) 46f Discussed time as a public health control as an option
[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. Will email DBPR Form 5030-104. Cleanup Of Vomit and Diarrheal Events.
[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. Will email DBPR Form 5030-103. Employee Health Food Reporting Agreement.
[27-16-5] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water when operating hot water side at hand wash sink located at front counter.