NOVU AT PONCE

Name: NOVU AT PONCE
Address: 95 CENTRAL AVE, ST. PETERSBURG, FL, 33701, US
Rating: 65

95 CENTRAL AVE, ST. PETERSBURG, FL 33701

License #6214974

🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

65 Grade F / 100

Failing Health Score

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Quick take

NOVU AT PONCE in ST. PETERSBURG currently holds an InspectFL Health Score of 65 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on April 7, 2026. Across those visits, inspectors documented 29 total violations — 3 critical, 14 major, 12 minor.

Inspection data quality

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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.

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

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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.

Administrative complaint recommended
[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. Emailed the operator a Clean-Up of Vomiting and Diarrheal Events (DBPR HR 5030-104) form during the inspection.
[16-28-4] Two-compartment sink used for warewashing. Observed dish scrub and dish soap at single utility sink in kitchen area.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handsink in bar is blocked for easy access by dish machine and bar counter.
[45-02-4] Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher next to bar outside patio. Gauge in the recharge zone.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No employee training could be provided for the employee present engaging in making scoping ice and making drinks for customers at the bar. The operator could not access any training certificates.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle of light purple liquid substance stored at bar entrance. Labeled as soap and water.
[36-65-5] Ventilation inadequate as evidenced by excessive steam or vapors in kitchen.
[08B-38-4] Food stored on floor. Fryer oil boxes stored on floor at entrance. Items moved off the floor.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Establishment is serving food and drinks to the public with a license that expired on 2/01/2026. Discussed with operator.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards stained yellow.
[27-19-4] Handwash sink does not have enough water pressure to properly wash hands. Only cold water dispensing from the handsink in the kitchen area.
[29-08-4] Plumbing system in disrepair. Hot water faucet knob not dispensing any water. No hot water at handsink in kitchen.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Asterisk missing on Tuna Tartare. Added asterisk to 12 menus the establishment had during the inspection.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in deli cooler soiled with black mold like substance.
[14-11-5] Equipment in poor repair. Gaskets torn on reach in cooler on cook line.

Inspection Completed - No Further Action
[14-09-4] Cutting board has cut marks and is no longer cleanable. Through the kitchen and bar area.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Throughout kitchen area.
[31A-09-4] Handwash sink not accessible for employee use at all times. High temperature dish machine and bar ice well obstructing access to bar hand washing sink.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed grease buildup on walls in kitchen.
[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. For one employee who is currently on his 4th day of employment and one bartender/server who was hired 6 months ago.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer bucket testing at 200+ PPM. Operator diluted chemical with water and chlorine is now testing at 100 PPM.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. License expired on 2/1/2025. The current ownership is still the same.
[16-28-4] Two-compartment sink used for warewashing. Single compartment being used. Dishes are being sanitized in high temperature dish machine in bar area.
[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. Observed employee training certificate for Gillian B. dated 11/9/2022 through Food Certified Food Handlers I.D. No other employee training could be provided for the other two employee currently present and engaging with food or in food preparation.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Reach inn deli cooler cutting board heavily stained. Magnetic knife strip above reach in deli cooler soiled with dried food debris.
[45-04-4] Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Observed counter top electric deep fryer not located under hood system in kitchen area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in deli cooler gaskets soiled with black mold like substance.
[16-04-4] No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
[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. Emailed operator DBPR Clean-Up of Vomiting and Diarrheal Events form.

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