VOODOO BREWING CO

Name: VOODOO BREWING CO
Address: 220 4 ST N, ST. PETERSBURG, FL, 33701, US
Rating: 79.5

220 4 ST N, ST. PETERSBURG, FL 33701

License #6218660

🍗 Wings/Chicken ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

79.5 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

VOODOO BREWING CO in ST. PETERSBURG currently holds an InspectFL Health Score of 79.5 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on February 2, 2026. Across those visits, inspectors documented 36 total violations — 4 critical, 7 major, 25 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

75%

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
[14-09-4] Cutting board has cut marks and is no longer cleanable. Grooved cutting on reach in cooler on cook line.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Clear plastic cups stored in bar area near hand handsink at bar entrance.
[36-22-4] Floor area(s) covered with standing water. In front of three compartment sink.
[31A-09-4] Handwash sink not accessible for employee use at all times. Push cart storing buffet style hot holding unit and a dolly storing water dispenser observed stored in front of hand handsink in dry storage area.
[08B-38-4] Food stored on floor. Bucket of pickles, container of sliced potato soaking in water, container of beer cheese, and buckets of sauerkraut and other condiments stored on floor inside walk in cooler.
[29-08-4] Plumbing system in disrepair. Observed leaking plumbing line underneath wash side of three compartment sink. Wastewater is being collected into a container stored on the floor.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. In dry storage area.
[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. Chlorine sanitizer testing at 0 PPM. Observed an empty sanitizer container underneath the dish machine drain board. The employee replenished the chemical and the machine was ran a few times. Chlorine sanitizer now testing at 50 PPM.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Pizza oven and smoker handles soiled with dried food debris.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior soiled with burnt food debris.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[16-46-4] Old labels stuck to food containers after cleaning. On clean containers stored on rack near walk in cooler.

Emergency order recommended
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed consumer advisory on menu, but asterisk missing on seared ahi tuna. Employee marked all menus
[14-11-5] Equipment in poor repair. Gaskets torn on reach in deli cooler on cook line.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Clean containers stored on rack across from cook line.
[31A-09-4] Handwash sink not accessible for employee use at all times. Bus tub of fried potato chips stored on top of hand sink on cook line. Item was moved.
[36-22-4] Floor area(s) covered with standing water. Soiled standing water on floor near the three compartment sink.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. White circled mold like debris on black wall behind bar adjacent to walk in beer cooler.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bar ice machine interior soiled with black mold like substance.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Reach in deli cooler cutting boards stained. Bar soda gun nozzles soiled with syrup buildup.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at three compartment sink in bar area. Employee labeled spray bottle.
[35A-02-7] Live, small flying insects found 1 live fly observed on soiled wiping cloth stored on counter above rack of clean dishes in kitchen area. 1 live fly flying around in storage room. 1 live fly in dish area flying above dirty dishes.
[08B-38-4] Food stored on floor. Containers of cut fries soaking in water store on floor of walk in cooler. Employee removed item of the floor.
[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. Bar dish machine chlorine sanitizer testing at 0 PPM. Observed empty container of chlorine.
[22-40-4] Quaternary ammonium sanitizer in sanitizer bucket not at proper minimum strength. Quaternary sanitizer bucket in bar area testing at 0 PPM.

Community reaction

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Community pulse