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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.
ZAYTOON GRILL in ST. PETERSBURG currently holds an InspectFL Health Score of 83 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on September 2, 2026. Across those visits, inspectors documented 10 total violations — 2 critical, 3 major, 5 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on September 2, 2026 shows 10 observation rows: 2 critical, 3 major, and 5 minor.
DBPR source + data confidenceWhat’s powering this page
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.
- •Inspector notes appear inline when available.
- •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?
ZAYTOON GRILL has some meaningful issues on record. Would you still eat here?
This is where the context matters most — some people will still eat there, others will want cleaner inspections first.
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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: Inspection Completed - No Further Action
- [02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple containers of beef and chicken held on cook line lacked proper date marking.
- [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cooked chicken in reach in on cook line. Employee was informed of proper placement for ready-to-eatA over raw and moved cooked chicken to proper shelf.
- [10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple utensils held on cook line in 80F water. Employee was informed of proper placement for in use utensils. Employee moved utensils to a container with hot water held on the flat top for proper storage.
- [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Potato slicer soiled with food debris, not cleaned every 4 hours.
- [41-07-4] Container of medicine improperly stored. Bottle of medicine stored in cook line area on shelf above food preparation area. Employee removed bottle and placed in proper storage area.
- [08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee food held in food cooler above food made for service. Employee was informed of proper placement for employee food.
- [22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Buildup of food residue in microwave oven.
- [02D-01-5] Working containers of food removed from original container not identified by common name. Multiple containers of beef and chicken lacked proper labeling on cook line.
- [41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle unlabeled with unknown substance in back prep area hanging on sink. Employee labeled bottle on site.
- [23-24-4] Buildup of food debris/soil residue on equipment door handles. Multiple handles throughout kitchen had buildup of food residue present on inside of handles.
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