THE HIVE

Name: THE HIVE
Address: 1500 16 ST S, ST PETERSBURG, FL, 33705, US
Rating: 80

1500 16 ST S, ST PETERSBURG, FL 33705

License #6218896

80 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

THE HIVE in ST PETERSBURG currently holds an InspectFL Health Score of 80 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on April 15, 2026. Across those visits, inspectors documented 12 total violations — 3 critical, 5 major, 4 minor.

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 April 15, 2026 included 1 critical violation, 2 major, and 1 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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.

Call Back - Complied
[04-02-4] During the inspection, the inspector relocated the ambient thermometer to the warmest area of the refrigerator, which was the storage compartment on the refrigerator door. The ambient thermometer had originally been placed at the back of the refrigerator. After being moved, the ambient thermometer read 48 degrees.
[05-08-4] No probe thermometer observed at the callback inspection.
[03A-02-5] Food temps at the time of the callback inspection: Raw shelled egg wash (48F - Cold Holding); butter (43F - Cold Holding); sausage (45F - Cold Holding); Corned beef hash was temping at 57 degrees and the salmon croquettes was temping at 47 degrees. The person in charge stated that both items had been used throughout the morning and were repeatedly taken in and out of the refrigerator. They also stated that the corned beef hash comes from a can was put into a container at 7am today.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior soiled with burnt food debris.

Warning Issued
[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.
[29-27-4] No mop sink or curbed cleaning facility provided at establishment. Did not observed mop handsink during licensing inspection. Plans that were approved on 11/03/2025 stated mop handsink should be next to water heater in stored closet.
[50-08-7] Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/ Establishment is open and operating with 3 employee present during the licensing inspection.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior soiled with burnt food debris.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food items store inside stand alone refrigerator/freezer on cook line: Heavy cream (51F - Cold Holding); butter (52F - Cold Holding); heavy cream (46F - Cold Holding); sausage (49F - Cold Holding); sour cream (51F - Cold Holding) Food items were stored inside reach in deep freezer to bring down the temperature. Re-temp at 3:39: Sour cream (42F - Cold Holding); butter (46F - Cold Holding); heavy cream (40F - Cold Holding); sausage (41F - Cold Holding) Discussed maintaining TCS food items at 41 degrees of below j
[04-02-4] Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures. The establishment had only one refrigerator present at the licensing inspection. The inspector discussed with the staff present that if the unit is unable to maintain food items at 41 F or below, they must have a corrective action plan to keep TCS food items held at 41 degrees or below, and a corrective action plan to bring down the temperatures rapidly.
[05-08-4] No probe thermometer provided to measure temperature of food products. Establishment has ordered a thermometer and its on its way.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Provided hand handsink sign for guest bathroom and handsink next to three compartment sink. Signs were posted during inspection.

Community reaction

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Community pulse