GIANNI'S

Name: GIANNI'S
Address: 936 N 58 ST, ST PETERSBURG, FL, 337106325, US
Rating: 67.5

936 N 58 ST, ST PETERSBURG, FL 337106325

License #6206118

67.5 Grade F / 100

Failing Health Score

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Quick take

GIANNI'S in ST PETERSBURG currently holds an InspectFL Health Score of 67.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on April 24, 2026. Across those visits, inspectors documented 27 total violations — 6 critical, 6 major, 15 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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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

None on file yet

The latest inspection on April 24, 2026 had no critical findings, but inspectors still documented 1 major and 4 minor violations.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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DBPR

*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.

Call Back - Complied
[13-03-4] Employees with no hair restraints engaging in food preparation on pizza make line
[14-69-4] Ice buildup in walk-in freezer.
[08B-63-4] Unpackaged food in an unprotected holding unit in a customer/nonsecure area.
[33-16-4] Open dumpster lid.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on salad prep cooler is stained -inside of soda machine nozzles soiled

Administrative complaint recommended
[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. 3 employees hired within last 60 days presently working, no proof of health reporting agreement. Emailed operating health reporting agreement. Operator printed and had new hires sign.
[13-03-4] Employees with no hair restraints engaging in food preparation on pizza make line
[21-03-4] Sanitize bucket setup with detergent and sanitizer mixed together. Operator remade with bleach and water only.
[31B-03-4] No soap provided at handwash sink in front prep area. Operator refilled with soap.
[33-29-4] Grease receptacle lid open.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. License expired Feb 1 2026 Operator renewed license during inspection.
[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. Operator handled cooked pizza slices with no gloves Operator put gloves on to continue food preparation.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Warewashing taking place with only soap and water in one compartment of the 3 compartment sink, no rinse or sanitize compartment set up. Operator set up 3 compartment sink for proper warewashing. Emailed operator English and Spanish warewash posters.
[08B-63-4] Unpackaged food in an unprotected holding unit in a customer/nonsecure area.
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. Operator filled sanitize compartment of sink with water and proceeded to pour over a cup of bleach into compartment. He then pour out more than half the sink and diluted, tested at 50PPM.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hand wash sink on cook line near 3 compartment sink. Water temped 80F.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Feta cheese (50F - Cold Holding, retemped at 50F moved to freezer); sliced ham and provolone cheese (50F - Cold Holding, retemped at 46F, moved to freezer) Items in reach in salad prep cooler. Operator had taken temperatures at 11AM and all temped 41-42F. I took my temps at 3:44PM, but because the temps would have taken some time to rise I decided to allow the operator to cool the foods rather than stop sale. Operator moved all temperature control for safety foods to different cooler and will discontinue use of this unit until it has been serviced. bruschetta (45F - Cold Holding, retemped at 45F. Moved to freezer to rapid chill) Stored too low in cooler by restrooms. Operator rearranged cooler so that temperature sensitive foods would store high and non TCS foods would store lower.
[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. Salad cooler not holding foods 43F. Operator moved all TCS items to a different cooler, and some to the walk in freezer.
[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. 2 employees hired over 60 days ago have no proof of food handler training.

Community reaction

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Community pulse