🪰81,314 violations tracked across 67 Florida counties

THE WHEELHOUSE

7220 CENTRAL AVE, ST. PETERSBURG, FL 33707

License #6200739

🏨 Hotel/Resort ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate
84 Grade C / 100

Mixed Health Record

How is this score calculated? →
Latest inspection
August 12, 2026 · 13 findings · 1 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.
Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.
Inspections on file
1
Clean inspections
0
Callback visits
0
Latest clean pass
None on file yet

The latest inspection on August 12, 2026 shows 12 observation rows: 1 critical, 3 major, and 8 minor.

Official record

DBPR source + data confidence

Official source: DBPR
Inspection coverage
100%
Inspector notes
12
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.

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 + verification

Open the place or verify the record

Open in Google Maps ↗ Open in Apple Maps ↗
DBPR
Facebook
X
Reddit

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Link copied to clipboard!
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.

Official DBPR inspection report ↗
  • Disposition: Administrative complaint recommended
  • [10-20-4] In-use tongs stored on equipment door handle between uses. -oven door handle
  • [21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. -Sanitizer Bucket (Chlorine 0ppm) Operator remade bucket, tested at 50PPM
  • [29-49-6] Standing water in bottom of reach-in-cooler. -reach in beer cooler behind bar
  • [31A-09-4] Handwash sink not accessible for employee use at all times. -sole hand wash sink in kitchen blocked by dish rack Operator moved dish rack to unblock sink
  • [22-16-4] Reach-in cooler and freezer interior/shelves have accumulation of soil residues.
  • [12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee beverage cup above makeline and prep table Operator removed cup
  • [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on left side on makeline tuna salad (48F - Cold Holding, retemped at 46F); raw beef (49F - Cold Holding, retemped at 46F) Operator says cooler was temping at 38F when he arrived at 11AM. Ambient temperature was 50F, Operator closed cooler and ambient temperature only dropped to 45F during my inspection. Operator moved items to different unit to cool. Operator will discontinue use of this cooler until it is serviced and can hold foods at 41F and below
  • [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. Bartender Carissa does not have proof of food handler training. Discussed training requirements with operator.
  • [14-11-5] Equipment in poor repair. -reach in freezer gaskets are torn
  • [14-09-4] Cutting board has cut marks and is no longer cleanable. -cutting boards on cookline grooved
  • [14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. In reach in cooler on left side on makeline tuna salad (48F - Cold Holding, retemped at 46F); raw beef (49F - Cold Holding, retemped at 46F) Operator says cooler was temping at 38F when he arrived at 11AM. Ambient temperature was 50F, Operator closed cooler and ambient temperature only dropped to 45F during my inspection. Operator moved items to different unit to cool. Operator will discontinue use of this cooler until it is serviced and can hold foods at 41F and below.
  • [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Soda gun behind bar nozzle soiled -cutting boards on cookline stained
For business owners

Own or manage a business?

FairScore is a separate free beta for business owners who want a fairer way to understand online reviewer behavior.

Join with Google Learn More

FairScore does not change InspectFL scores, inspection data, rankings, or coverage.

Community reaction

What do locals think?

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

Community pulse

Would you eat here?

THE WHEELHOUSE has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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

Sign in once, then comment, reply, and save restaurants to your watchlist.

or comment with email

Loading comments…

Keep exploring

More places worth comparing

If you're deciding where to eat next, compare this page with similar spots nearby instead of relying on one score in isolation.