STIR FRY 88

Name: STIR FRY 88
Address: 6901 22 AVE N VC0-5, ST. PETERSBURG, FL, 33710, US
Rating: 66.1

6901 22 AVE N VC0-5, ST. PETERSBURG, FL 33710

License #6214315

66.1 Grade F / 100

Failing Health Score

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Latest inspection

December 1, 2025 · 12 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

STIR FRY 88 in ST. PETERSBURG currently holds an InspectFL Health Score of 66.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on December 1, 2025. Across those visits, inspectors documented 56 total violations — 11 critical, 12 major, 33 minor.

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Record snapshot

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Inspections on file

Clean inspections

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The latest inspection on December 1, 2025 shows 12 observation rows: 1 critical, 3 major, and 8 minor.

Official recordInspection data quality

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Inspection coverage

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Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

STIR FRY 88 has a rough inspection history. Would you risk it?

F record

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*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: Met Inspection Standards
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[29-38-4] Backflow device not located for convenient service or maintenance access.
[14-01-5] Bowl or other container with no handle used to dispense food. Spoon handle touching in container of granulated garlic on dry-storage shelf. Operator removed spoon.
[50-09-4] Current Hotel and Restaurant license not displayed.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[29-49-6] Standing water in bottom of reach-in-cooler on cooks line.
[08B-12-5] Stored food not covered. Three containers of cut cabbage not covered in walk-in cooler.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw beef stored over peeled onions in walk-in cooler. Operator placed peeled onions above raw beef.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Reviewed with manager.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table in kitchen is soiled with food buildup and grease. Operator cleaned can opener.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl with no handle in sugar. Employee removed bowl.
[23-24-4] Buildup of food debris/soil residue on equipment door handles.
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee removed beverage.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food in walk-in cooler. Employee personal items on shelves in dry storage. Manager removed items.
[14-11-5] Equipment in poor repair. Reach in cooler top broken
[08B-38-4] Food stored on floor. Gallons of soy sauce on floor. Bag of food
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at 70F.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled with food debris
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled reach in coolers
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[02D-01-5] Working containers of food removed from original container not identified by common name. White powered substance in pan not identified on cook line.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked chicken. Manager separated items.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (50F - Cold Holding). Manager placed items in walk-in cooler
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked chicken on cook line.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Fry baskets heavy soiled with grease. Can opener soiled with food debris. Cutting boards soiled with food debris.
[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. 3 new employees started less then 60 days. Total of 6

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl with no handle in sugar. Employee removed bowl.
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food in walk-in cooler above chicken.
[08B-38-4] Food stored on floor gallons of soy sauce on the floor in kitchen.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at 70F. Employee removed water.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in reach-in cooler soiled with food debris.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Employees drinks in walk-in cooler over raw chicken.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee washed dishes then went to cook chicken on cook line. Inspector educated employee on hand washing.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in reach-in cooler on cook line. Employee properly separated items.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. fried chicken (90F - Cooling) on cook line. Employee placed items in walk-in cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Fry baskets heavy soiled with grease. Can opener soiled with food debris.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager arrived during inspection.
[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.

Disposition: Warning Issued
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees food in walk-in cooler next to raw chicken.
[08B-38-4] Food stored on floor. Gallons of soy sauce on the floor back storage area. Manager moved gallons off the floor. Gallons of duck sauce on floor in walk-in cooler.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven soiled with food debris.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken,Noodles and rice cooked on 12-19-2023 around 9:00pm and placed in walk-in cooler over night.
[50-08-7] Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over ready to eat food in walk-in cooler. Manager moved eggs to bottom shelf.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken -30lbs. Noodles -50lbs Rices - 30lbs
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. steak (45F - Cold Holding) in reach in cooler on cook line. Manager placed item in freezer.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Steak,shrimp,chicken made on 12-19-23 no date mark. Manager date marked food