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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.
URBAN BREW AND BBQ in ST. PETERSBURG currently holds an InspectFL Health Score of 74.7 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on August 14, 2025. Across those visits, inspectors documented 37 total violations — 9 critical, 11 major, 17 minor.
Start with the newest inspection
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What stands out in this inspection history
The latest inspection on August 14, 2025 shows 11 observation rows: 3 critical, 2 major, and 6 minor.
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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.
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- •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?
URBAN BREW AND BBQ has some meaningful issues on record. Would you still eat here?
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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: Met Inspection Standards
- [22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine with black/green mold like substance.
- [14-01-5] Bowl or other container with no handle used to dispense food. Plastic portion buckets used as scoop throughout dry ingredients containers across from rear door.
- [14-11-5] Equipment in poor repair. Torn gasket at reach-in cooler located across cook-line.
- [08B-38-4] Food stored on floor. Food items stored on floor. Employee put items up.
- [22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Ovens on cookline with soiled interior.
- [14-12-4] Utensils in poor condition. Scoop inside cornmeal container broken/missing handle
- [03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Blanched potatoes for French fries dated from 8/11 at 45F on 8/13. Employee advised they have not been used since prepared. Items did not meet cooling parameters. Cooked peppers and onions dated 8/12 at 49F. Employee advised not actively working with product. Items were placed over night and failed to meet cooling parameters.
- [01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Blanched potatoes for French fries dated from 8/11 at 45F on 8/13. Employee advised they have not been used since prepared. Items did not meet cooling parameters. Cooked peppers and onions dated 8/12 at 49F. Employee advised not actively working with product. Items were placed over night and failed to meet cooling parameters.
- [22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. three compartment sink tested above above 500 PPM. Discussed with employees who then who began to correct solution.
- [16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Sanitizer at three compartment sink tested too strong. Test kit not used.
- [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. No proof of employee health agreements for new employees. Inspector will provide employee health agreements. During inspection new employee completed form and signed.
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