Basil Leaf
Last inspected: Apr 27, 2026
39
Score
The health department has logged 10 inspections at Basil Leaf, the earliest from 2023. The newest entry in the record is dated Apr 27, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Violation counts have held steady across recent visits, averaging around eight violations each.
The most common issue across all inspections has been “dishmachine chlorine sanitizer not”, showing up four times.
Basil Leaf's latest score of 39 falls below the St. Pete Beach average of 76. Diners may want to scan the inspection details before deciding to visit.
10
Inspections
2
Critical latest
3
Major latest
7
Minor latest
Inspection History
Apr 27, 2026
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
High Priority - 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. Dish machine tested at 0 ppm. Employee ran unit to prime lines. Retested at 50PPM **Corrected On-Site** **Repeat Violation**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops stored above ready to eat sauces in walk-in cooler. Raw chicken in standing reach-in freezer above rice paper. Both items were relocated for proper safe storage. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by equipment next to ice machine. Items were relocated for access to sink. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink next to the ice machine used to store ice scoop and utensils. Items were removed from sink. **Corrected On-Site**
31A-11-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plans for establishment utilizing time to hold sushi rice.
03F-10-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine heavily soiled with black, red, and brown mold like substance. Discuss with operator who had the unit cleaned during inspection. **Corrected On-Site**
22-20-5
Basic - 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. Commercially packaged ROP fish stored to thaw in reach-in coolers in rear storage and at sushi counter. Fish was still frozen. Inspector discussed with employees who began to remove fish from plastic to resume thawing. **Corrective Action Taken**
06-09-1
Basic - Floors not constructed to be easily cleanable. Floors in walk-in cooler not easily cleanable
36-12-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs were relocated. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Machine used to apply sealed lids to boba cups soiled with a build up of debris.
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Two Starbucks cups stored in standing reach-in cooler at employee wait station.
12B-13-4
Basic - Stored food not covered. Sprouts, cut and washed broccoli, ready-to eat sauces stored in the walk-in cooler stored uncovered.
08B-12-5
39
Sep 17, 2025
Complaint Full
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under work tables. - From follow-up inspection 2025-09-17: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop. - From follow-up inspection 2025-09-17: **Time Extended**
10-07-4
90
Sep 10, 2025
Complaint Full
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - 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. 0 ppm.
22-41-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Red sauce no date mark, fried tofu no date mark.
02C-02-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Cup no handle used for scoop in rice
14-01-5
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Not sanitizing . **Repeat Violation**
16-55-4
Basic - Floor soiled/has accumulation of debris. Under work tables.
36-73-4
Basic - Food stored on floor. 3 sauce bucket stored on floor.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop.
10-07-4
55
Apr 9, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor on cook line and kitchen soiled with food debris. **Repeat Violation** **Warning** - From follow-up inspection 2025-04-08: **Time Extended** - From follow-up inspection 2025-04-09: Employee cleaned floors but more detailed cleaning needed. **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. Rear door open to kitchen. **Warning** - From follow-up inspection 2025-04-08: **Time Extended** - From follow-up inspection 2025-04-09: **Time Extended**
35B-03-4
90
Apr 8, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - 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. Dish machine 0ppm chlorine. **Warning** - From follow-up inspection 2025-04-08: Do not use dish machine until repairs are complete and it is sanitizing properly at 50ppm. Upon arrival the 3 compartment sink was set up to wash rinse and sanitize all dishes 100ppm chlorine **Time Extended**
22-41-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained and soiled on cook line. **Repeat Violation** **Warning** - From follow-up inspection 2025-04-08: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine 0ppm chlorine. **Warning** - From follow-up inspection 2025-04-08: Dish machine repair waiting on parts. **Time Extended**
16-55-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor on cook line and kitchen soiled with food debris. **Repeat Violation** **Warning** - From follow-up inspection 2025-04-08: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Open dumpster lid. **Warning** - From follow-up inspection 2025-04-08: **Time Extended**
33-16-4
Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. Rear door open to kitchen. **Warning** - From follow-up inspection 2025-04-08: **Time Extended**
35B-03-4
64
Apr 7, 2025
Routine - Food
5 critical violations. 3 major violations. 9 minor violations.
View 17 violations
High Priority - 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. Dish machine 0ppm chlorine. **Warning**
22-41-4
High Priority - 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 freezer in storage room. Employee moved raw chicken to lower shelf. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee working with food not changing gloves from raw to ready to eat. Educated employee and she washed hands and changed gloves. **Corrective Action Taken** **Warning**
12A-09-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked rice (70F - Cold Holding); cut leafy greens (68F - Cold Holding); rice noodles (68F - Cold Holding); cooked noodles (69F - Cold Holding); curry sauce (68F - Cold Holding) walk in cooler not working since 4-6-2025. Repair called and onsite during inspection. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked rice (70F - Cold Holding); cut leafy greens (68F - Cold Holding); rice noodles (68F - Cold Holding); cooked noodles (69F - Cold Holding); curry sauce (68F - Cold Holding) walk in cooler not working since 4-6-2025. Repair called and onsite during inspection. **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained and soiled on cook line. **Repeat Violation** **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Scoops in hand sink in prep / storage room. Employee removed scoops. **Corrected On-Site** **Repeat Violation** **Warning**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink in dish area. Employee placed paper towels at hand sink. **Corrected On-Site** **Repeat Violation** **Warning**
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with black mold like debris. Employee cleaning ice machine. **Corrective Action Taken** **Repeat Violation** **Warning**
22-20-5
Basic - 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. Tuna thawed in vacuum sealed packaging in sushi bar that has instructions to remove from packaging before thawing. **Warning**
06-09-1
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine 0ppm chlorine. **Warning**
16-55-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to sauces and ginger dressing go in wait station. Employee removed drink. **Corrected On-Site** **Warning**
12B-07-4
Basic - Equipment in poor repair. cooked rice (70F - Cold Holding); cut leafy greens (68F - Cold Holding); rice noodles (68F - Cold Holding); cooked noodles (69F - Cold Holding); curry sauce (68F - Cold Holding) walk in cooler not working since 4-6-2025. Repair called and onsite during inspection. **Warning**
14-11-5
Basic - Floor soiled/has accumulation of debris. Floor on cook line and kitchen soiled with food debris. **Repeat Violation** **Warning**
36-73-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 80F water in kitchen. Employee removed utensils from water. **Corrected On-Site** **Warning**
10-07-4
Basic - Open dumpster lid. **Warning**
33-16-4
Basic - Outer openings not protected with self-closing doors. Rear door open to kitchen. **Warning**
35B-03-4
22
Dec 11, 2024
Routine - Food
4 major violations. 5 minor violations.
View 9 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled on deli reach in cooler, **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in storage ice machine room blocked with buckets and floor dryer. Employee removed items. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at sushi bar hand sink. Employee replaced paper towels. **Corrected On-Site**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Red roe in reach in cooler in storage area no date mark. Red roe dated 12-10. **Corrected On-Site**
02C-02-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives in crack behind pipe in ice machine room.
10-17-4
Basic - Stored food not covered. Noodles and sauces in walk in cooler not covered. **Repeat Violation**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Foods in walk in cooler no labels.
02D-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with black mold like debris. Employee cleaning ice machine during inspection. **Corrective Action Taken** **Repeat Violation**
22-20-5
Basic - Floor soiled/has accumulation of debris. Floors soiled in kitchen with food debris.
36-73-4
52
Apr 22, 2024
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on gloves in server station no hand wash. Educated employee and he washed his hands and put on clean gloves. **Corrective Action Taken**
12A-07-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time as public health control rice not discarded at 3pm when 4 hours was up.
01B-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Sushi rice made at 11pm not discarded at 3pm.
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on sushi bar prep area. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in ice machine storage room blocked with lids and machinery. Employee removed items. **Corrected On-Site**
31A-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with black mold like debris. Employee cleaning area. **Corrective Action Taken**
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over cutting board while preparing food. Employee drink on counter of sushi bar while cutting tuna.
12B-07-4
Basic - Food stored on floor. Container of oil on floor in kitchen. Employee removed oil to shelf. **Corrected On-Site**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave in kitchen soiled with food debris. Employee cleaned area. **Corrected On-Site**
22-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Corrective Action Taken** **Repeat Violation**
22-16-4
Basic - Stored food not covered. Stored foods in walk in cooler not covered. Employee covered all foods. **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.wet cloth out on cutting boards. Employee moved to sanitizer bucket. **Corrected On-Site**
21-12-4
37
Dec 7, 2023
Routine - Food
2 major violations. 16 minor violations.
View 18 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained in kitchen **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at sushi bar used as dump sink **Repeat Violation**
31A-11-4
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Accumulation of dead flies in UV traps, cleaned during inspection **Corrected On-Site**
35A-06-4
Basic - Bowl or other container with no handle used to dispense food. Plastic bowl in rice bin, removed **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles **Repeat Violation**
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Accumulation of dust on ceiling fans in kitchen
36-34-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean pots stored outside on shelf, moved to dish area for cleaning and proper storage **Corrective Action Taken**
24-07-4
Basic - Cutting board has cut marks and is no longer cleanable. Cook line
14-09-4
Basic - Duct tape used to repair nonfood-contact surface. Tape used to adhere plastic to prep counters
14-71-4
Basic - Insect control device installed over food preparation area. Electric control device on prep counter in kitchen
35B-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled **Repeat Violation**
23-03-4
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Rear door to kitchen left open with no protective barrier
35B-05-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Stored food not covered. Multiple containers of food in walk-in cooler **Repeat Violation**
08B-12-5
Basic - Unclean building components, attachments or fixtures. Fan covers soiled in walk-in cooler
36-50-4
Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Walk-in cooler outside not locked, operator secured **Corrected On-Site**
08B-63-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Nwashed onions over prepared sauces in walk-in cooler
08B-17-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200ppm, corrected 50ppm **Corrected On-Site**
21-07-4
37
Jan 5, 2023
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
39
Frequently Asked Questions
When was Basil Leaf last inspected?
The most recent health inspection at Basil Leaf on file is from Apr 27, 2026. The public record contains 10 inspections in total.
What is the most common violation at Basil Leaf?
Across the inspection record, “dishmachine chlorine sanitizer not” has been cited four times, more than any other issue at Basil Leaf.
How does Basil Leaf compare to other restaurants in St. Pete Beach?
Basil Leaf most recently scored 39 out of 100, which is lower than the St. Pete Beach average of 76.
Has Basil Leaf's inspection record improved over time?
Results have been roughly steady. Inspections at Basil Leaf have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Basil Leaf means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Basil Leaf inspected?
Based on the inspection history on file, Basil Leaf is inspected around three times per year on average.
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