THE JOINT

Name: THE JOINT
Address: 7630 34 AVE N, ST. PETERSBURG, FL, 33710, US
Rating: 92.7

7630 34 AVE N, ST. PETERSBURG, FL 33710

License #6214954

🍽️ American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

92.7 Grade B / 100

Solid Health Score

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Quick take

THE JOINT in ST. PETERSBURG currently holds an InspectFL Health Score of 92.7 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on May 7, 2026. Across those visits, inspectors documented 28 total violations — 8 critical, 5 major, 15 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

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.

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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.

Inspection Completed - No Further Action
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[14-01-5] Bowl or other container with no handle used to dispense food. Metal bowl in flour bin
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walls and ceilings soiled in kitchen
[14-71-4] Duct tape used to repair nonfood-contact surface. Cooler handles repaired with duct tape under griddle
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on shelf next to microwave and above steam table
[08B-38-4] Food stored on floor. Containers of cooking oil on floor in prep room
[10-20-4] In-use tongs stored on equipment door handle between uses. In front of stove on cook line
[21-04-4] In-use wet wiping cloth/towel used under cutting board. In prep room
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Cooler gaskets soiled
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Cooler in prep room
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw seafood over cooked stuffing in walk in cooler
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Administrative complaint recommended
[28-26-5] Sewage/wastewater backing up through floor drains in kitchen near dish machine. 3 compartment sink in bar area drains through pipe into floor drain in kitchen near the dish machine. When bar 3 compartment sink is emptied it causes the floor drain the pipe leads to, as well as another floor drain nearby, to back up and flood the surrounding floor with sewage. The affected area contains their main 3 compartment sink, dish machine, hand wash sink for the cook line, and back door to access ice machine. Plumber arrived during the inspection.
[29-08-4] Plumbing system in disrepair. Sinks from bar area are backing up floor drains in warewash area at end of cook line when bar area 3 compartment sink is drained. Plumber arrived during the inspection.
[31A-11-4] Handwash sink used for purposes other than handwashing. Bartender dumped ice in hand wash sink behind bar.
[35A-02-7] Live, small flying insects found 1 live fly under dish machine
[50-09-4] Current Hotel and Restaurant license not displayed.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Operator scored packages before thawing. Educated operator that we now require that fish be fully removed from vacuum packaging before thawing.
[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. Dishwasher (Chlorine 10ppm, sanitizer replenished and retested at 50 PPM)
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Onions cooked at 11 AM (74F - Cooling) Operator reheated to 165F and restarted cooling process.
[36-34-5] Ceiling soiled with accumulated dust over dish wash area.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. egg rolls (64F - Cold Holding); feta cheese (48F - Cold Holding); pico (49F - Cold Holding); shredded cheddar cheese (48F); green tomatoes (48F); sliced ham (53F - Cold Holding); cooked rice (50F - Cold Holding); turkey and stuffing balls (51F); sliced pepper jack (53F - Cold Holding); pastrami (48F); cut lettuce (57F); sour cream (52F - Cold Holding); chimichurri (50F - Cold Holding); diced tomatoes (46F - Cold Holding); Cole slaw (48F - Cold Holding); fish spread (52F - Cold Holding)
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Tzatziki sauce date marked 10/16 in reach in cooler at end of cook line, temping 60F. Stop Sale issued.

Community reaction

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