COCKTAIL

Name: COCKTAIL
Address: 2355 CENTRAL AVE, ST. PETERSBURG, FL, 33713, US
Rating: 37.8

2355 CENTRAL AVE, ST. PETERSBURG, FL 33713

License #6218520

🍺 Bar/Pub ℹ️

37.8 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

October 27, 2026 · 25 findings · 5 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

COCKTAIL in ST. PETERSBURG currently holds an InspectFL Health Score of 37.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on October 27, 2026. Across those visits, inspectors documented 59 total violations — 12 critical, 12 major, 35 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

May 8, 2026

The latest inspection on October 27, 2026 shows 25 observation rows: 5 critical, 7 major, and 13 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

78%

Inspector notes

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?

COCKTAIL 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: Inspection Completed - No Further Action
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Manager could not locate the poster, but was able to locate it before the end of the inspection.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed at cutting board in front of fryer station.
[14-06-4] Wood food-contact surface not properly sealed. Wood not sealed in storage room across from bathroom in the Ball area.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine chemical test strips for dish washing machines in kitchen and bar areas.
[21-16-4] Clean linens stored in improper location. Observed clean linens stored on floor in outside bar area. Manager moved off of floor.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Sani bucket on floor stored underneath hand wash sink in indoor bar area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior sides of fryer had build of grease and food debris.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Not inverted single use silverware intended for customer use at the Ball bar area.
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water observed on bottom left shelf in 4 door reach in cooler across from freezer in kitchen.
[31A-09-4] Handwash sink not accessible for employee use at all times. Chest freezer blocking hand sink in storing room in the Ball bar area. Sanitizer bucket stored in hand sink in storing room in Ball bar area. Metal pan and all purpose cleaner stored in right side hand sink in bar area at the Ball. Home Depot bucket in hand sink in left side of bar area at the Ball. Operator moved items.
[31B-03-4] No soap provided at handwash sink. No soap at hand wash sink in customer bathroom furthest to the right and closest to the Ball.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed house-made strawberry cream cheese in reach in cooler across from prep table in front area with a date mark from 10/19/2026. Stop sale issued.
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[50-09-4] Current Hotel and Restaurant license not displayed. Current license kept on file is expired from 2025. Owner found current printed copy of license.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. House-made with fresh garlic aioli time taken 12:40 (45F - ambient cooling); garlic aioli temped at 4:15 at 46f ambient cooling. Employee stated that the 2 1/2 bottles were filled days prior and they havent been used today and the last time they were used was last night. No temperatures were taken of this item today. Employee discarded items and has been educated. Stop sale issued.
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. House-made with fresh garlic aioli time taken 12:40 (45F - ambient cooling); garlic aioli temped at 4:15 at 46f ambient cooling. Employee stated that the 2 1/2 bottles were filled days prior and they havent been used today and the last time they were used was last night. No temperatures were taken of this item today. Employee discarded items and has been educated. Stop sale issued.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed rust on surface of bottom shelf on prep table to the left of hand wash sink and underneath prep table holding steam table. Shelves in reach in 4 door cooler across from freezers with rust pitted shelves.
[25-09-4] Single-service items for customer self-service not properly protected to prevent contamination. Not pre packaged straws stored on bar counter observed in the Ball bar area. Manager moved behind bar.
[08B-02-4] Displayed food not properly protected from contamination. No coverage on bar garnishes at indoor bar area and outdoor bar area. Both garnish holders are accessible to customers, since it is on the counter. Indoor bar area is exposed to open air. Educated operator.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink to the left of dry storage area in kitchen with slow drain. Plumbing line from glass rapid rinser causing standing water in back area of the bar at the Ball.
[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. 1 food handling employee started 2 weeks ago with no signed health reporting agreement. Provided operator with form and employee signed during time of inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed fryer baskets at fryer station with build up in handle and basket. Employee started cleaning baskets. Rapid rinser at the Ball bar area left side soiled with build up.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sani bucket in kitchen area stored next Oreos and oil on prep table shelf across from fryers. Employee properly stored bucket.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed house-made strawberry cream cheese in reach in cooler across from prep table in front area with a date mark from 10/19/2026. Stop sale issued.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink at hand wash sink across from pool at outdoor bar.

Disposition: Met Inspection Standards
[36-73-4] Floor soiled/has accumulation of debris. Floors under the fryers in kitchen soiled with old grease.
[50-09-4] Current Hotel and Restaurant license not displayed.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee in kitchen with no hair restraint.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. White reach-in freezer in kitchen with accumulation of ice.
[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 observed inside container of sugar with the handle not above the top of food. Manager removed.
[16-38-5] Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Dishmachine in kitchen reaching proper temp of 120F, however gauge reads 110F.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in cooler next to fryers with standing water and food debris.
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water inside reach-in cooler next to fryers.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Sanitation bucket with wiping cloth stored on floor in front bar. Discussed with manager to use a second bucket to store solution properly.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine in front bar tested at 0PPM. Manager primed equipment and res tested at 50PPM.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. One tub of sour cream at 45F. Employee stated it was placed overnight and had not been used recently.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. One tub of sour cream at 45F. Employee stated it was placed overnight and had not been used recently. Voluntarily discarded during inspection.
[31A-11-4] Handwash sink used for purposes other than handwashing. Handwash sink at front bar used for dumping ice.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink at front bar. Employee provided during inspection.