THE PRINCESS MARTHA

Name: THE PRINCESS MARTHA
Address: 411 N 1 AVE, ST. PETERSBURG, FL, 33701, US
Rating: 46.6

411 N 1 AVE, ST. PETERSBURG, FL 33701

License #6211023

46.6 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

April 13, 2026 · 8 findings · 2 critical

Routine - Food

View inspection data

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.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

THE PRINCESS MARTHA in ST. PETERSBURG currently holds an InspectFL Health Score of 46.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 13 times from Florida DBPR, with the most recent inspection on April 13, 2026. Across those visits, inspectors documented 103 total violations — 19 critical, 21 major, 63 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

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

October 20, 2023

The latest inspection on April 13, 2026 shows 8 observation rows: 2 critical, 2 major, and 4 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

85%

Inspector notes

103

Coverage note

Inspector notes linked where available

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.

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.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

THE PRINCESS MARTHA has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Reach in deli cooler cutting board grooved.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Stored in shelf above clean plates next to tea station. Items moved.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior soiled with burnt food debris.
[01B-01-4] Dented/rusted cans present. See stop sale. 3- 112 oz dented cans of Chocolate Pudding.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Food items stored inside double door hot box next to conventional oven on cook line: cream of chicken soup (127F - Hot Holding); chicken cream soup (120F - Hot Holding) Soups are made in house and were reheated to 165 degrees or above around 9am for lunch service at 11am, per the kitchen employee. Soups were reheated on the stove. Re-temped items: cream of chicken soup (184F - Reheating); chicken cream soup (182F -Reheating) Discussed monitoring the hot holding unit with the chef on duty to ensure the unit is maintaining temperatures at 135F or above.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade spoiled with dried food debris. Stained cutting board or reach in deli cooler. Fryer baskets soiled with grease build up.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed ice inside handsink at server wait station. Chef coached and educated the team.

Disposition: Emergency order recommended
[35A-03-4] Dead roaches on premises. 2 dead roaches in bottom oven of 6 burner cooktop. Manager removed and sanitized the area.
[16-55-4] Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine sanitizer bucket empty. Manager replaced.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table next to ice machine. Employee removed.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee coat on cooking oil on floor. Manager stored correctly.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Wet nesting on pans in clean ware washing storage area.
[08B-38-4] Food stored on floor. Cooking oil on floor next to dry goods storage area. Manager stored correctly.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice scoops in standing water of 96 F. Manager removed from water.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of double door ovens on cook line have built up food debris.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw beef thawing in standing water of vegetable sink. Manager drained water and thawed under cool running water.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall by three compartment sink and wall by dish machine drain boards are soiled with mold like debris and food debris.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth not stored in sanitizing solution on preparation table with can opener across from cooktop.
[12A-14-4] Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee coughed and before he could handle unwrapped to go cups, Inspector advised Manager to have employee remove their gloves and wash their hands.
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw salmon over unwashed lettuce in walk in cooler. Manager stored correctly.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. 9 rodent droppings on shelf in chemical storage area. Manager removed and sanitized the area.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In upright reach in cooler across from coffee station: milk (46F - Cold Holding); butter (46F - Cold Holding); cottage cheese (46F - Cold Holding)
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth solution over 500 ppm quaternary. Manager corrected to 200 ppm quaternary.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler across from hot holding well has built up food debris.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink across from double door ovens used to sanitizer bucket. Manager removed.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Disposition: Emergency order recommended
[16-21-4] Accumulation of debris on exterior of warewashing machine. Top of dish machine is soiled with food and hard water debris.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table next to can opener.
[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 with handle not stored above flour container in prep area.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Double door ovens on cook line have built up food debris.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. Clean utensils in ware washing area stored with food contact surfaces upright.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Coffee filters on coffee machine not properly protected.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in kitchen not landing on food or food contact surfaces. 3 live flies in ware washing area not landing on food or food contact surfaces. 4 live flies in storage area by container with cardboard boxes not landing on food or food contact surfaces.
[35A-05-4] Roach activity present as evidenced by live roaches found. 1 live roach along wall between hallway and ware washing pass through window. Manager killed, removed and sanitized the area. 4 live roaches in corner of kitchen in between cooktop and stove. Manager killed 2, removed and sanitized the area.
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server brought back dirty dishes and walked out plated items without first washing hands.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In reach in cooler across from coffee maker: milk opened more than 24 hours ago and not properly date marked. Manager put on correct date of 10/16/2023.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has mold like substance.
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 44 dead and trapped flies in control device in ware washing area. Manager removed.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on hand wash sink above prep table.
[36-73-4] Floor soiled/has accumulation of debris. Floor area behind fryer and cooktop is soiled with food and grease debris.
[08B-38-4] Food stored on floor. Clam juice cans and lemonade stored on floor of dry goods storage area.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave oven across from coffee maker has built up food debris. Double door oven on cook line has built up food debris. Toaster oven has built up food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on walk in cooler have built up food debris,
[33-16-4] Open dumpster lid.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottles stored in upright reach in cooler across from coffee station and not properly segregated from food to be served to the public.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Employee sliced raw onion without washing food item first.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Shelves of reach in cooler across from coffee station has rust that has pitted the surface.
[25-05-4] Single-service articles improperly stored. Box of gloves stored on floor of dry goods storage area. To go boxes and cups stored on floor of rear storage area.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Coffee filters above coffee machine not protected.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Wet mop in mop sink not stored in a manner to dry.
[22-52-4] Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Sanitizer bucket at 0 ppm quaternary. Manager corrected to 200 ppm quaternary.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched inside of trash can with gloves, removed gloves but did not wash hands prior to putting on new gloves and continued food preparation.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer goes from dirty dishes to clean dishes with no hand wash in between.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee sliced raw onion with no gloves. Onions not to be heated to 145 F.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in kitchen not landing on food or food contact surfaces. 2 live flies in rear storage area by employee restrooms not landing on food or food contact surfaces. 9 live flies in ware washing area not landing on food or food contact surfaces.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened on 10/9/23 not properly date marked.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table has built up food debris.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink by prep table with slicer has cleaning supplies stored in it. Manager removed. Manager filled bowl with water from hand wash sink.
[41-17-4] Spray bottle containing toxic substance not labeled. Bottle of sanitizer in ware washing area not labeled.