Pulpo Kitchen + Lounge
Last inspected: Apr 7, 2026
58
Score
Inspectors have visited Pulpo Kitchen + Lounge five times, with records going back to 2024. The most recent visit was on Apr 7, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
There hasn't been much movement either way: counts have stayed near five violations per visit across recent inspections.
“Food-contact surface soiled with food debris” comes up most often, recorded three times in the inspection record.
Pulpo Kitchen + Lounge's latest score of 58 falls below the St. Petersburg average of 77. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
5
Inspections
1
Critical latest
4
Major latest
0
Minor latest
Inspection History
Apr 7, 2026
Routine - Food
1 critical violation. 4 major violations.
View 5 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. Operator replaced so,union and primed unit. Retested at 50 ppm **Corrected On-Site** **Warning**
22-41-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Dish machine tested at 0 ppm. Test kits not used to check solution strength. **Warning**
16-33-4
Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Cooked chicken in walk-in cooler missing labeling. Discussed with operator 48 hour exception and labeling requirements for compliance. **Warning**
03G-09-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained/soiled on cook line **Warning**
22-02-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. **Warning**
03G-50-1
58
Nov 13, 2025
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment sells ceviche and utilizes nonexempt fish -wahoo, snapper and grouper- discussed with operator who advised he will obtain parasite destruction and cook fish fully.
01D-01-5
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 at front bar tested at 0PPM. Employee replaced sanitizer and reprised unit. Tested at 50 PPM **Corrected On-Site**
22-41-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Discussed with operator to keep tags in chronological order for muscles for 90 days.
01C-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener and cutting board stained/soiled in kitchen. Discussed maintenance on cutting board and employee cleaned can opener. **Corrective Action Taken** **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. At front bar hand wash sink observed with slotted pan for dumping liquids. Employee removed and relocated pan to dump sink.
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle at front bar unlabeled with sanitizer. Employee labeled. **Corrected On-Site**
41-17-4
Basic - In-use tongs stored on equipment door handle between uses. Tong on handle at cook line. Item was relocated. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed chicken in standing water thawing in kitchen. Discussed with employee to thaw utilizing cold running water. **Corrected On-Site**
06-01-5
45
Jul 31, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Water hose connected to y-splitter at mop sink without vacuum breaker. - From follow-up inspection 2025-07-31: Mop sink still requires vacuum breaker at Y split **Time Extended**
29-42-4
86
May 30, 2025
Routine - Food
5 critical violations. 7 major violations. 11 minor violations.
View 23 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching soiled dishes then retrieving clean dishes from dishmachine without first washing hands. **Corrective Action Taken**
12A-13-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Water hose connected to y-splitter at mop sink without vacuum breaker.
29-42-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items on tops of reach in cooler, in front of cook line, held at temperature greater than 41 degrees Fahrenheit. pico (52F - Cold Holding) queso fresco (52F - Cold Holding) cut tomato (48F - Cold Holding) raw shrimp (48F - Cold Holding) Retemp: pico- (37F- Cold Holding) queso fresco - (37F- Cold Holding) cut tomato - discarded voluntarily by management raw shrimp (43F - Cold Holding) **Corrected On-Site**
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. ROP fish improperly thawed. (4) 1lb bags of Tuna
01B-13-4
High Priority - Live, small flying insects found. 2 live flies observed in kitchen near trash can and in front of cook line. None observed landing on food. Manager sanitized food contact surfaces during inspection. Call made to supervisor Christine Craig. Educated management on pest prevention.
35A-02-7
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna tar tar and ceviche printed on menu. Not indicated on menu as a raw product. Educated management to make changes to the menu
02B-01-5
Intermediate - Handwash sink used for purposes other than handwashing. Lid for bucket stored on top of hand wash sink in the rear dish room and front bar. Employees removed from sink. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at front bar not stocked with paper towels. Manager provided at time of inspection. **Corrected On-Site**
31B-02-4
Intermediate - 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. Management advised they were waiting on books to arrive to provide training.
53B-01-5
Intermediate - 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. No employee health agreement. Multiple employees observed handing food.
11-26-1
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No advisory observed. Manager printed and posted during the inspection. **Corrected On-Site**
02B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in reach-in coolers on cooks line are soiled with food debris between cracks.
22-02-4
Basic - Stored food not covered. Garnishes at front bar not covered. Manager covered items. **Corrected On-Site**
08B-12-5
Basic - Open dumpster lid. Manager closed dumpster lids during inspection. **Corrected On-Site**
33-16-4
Basic - Old labels stuck to food containers after cleaning. Located on shelf in warewashing area.
16-46-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving used for dry storage on the opposite side of the cook line observed with surface rust/dust.
23-03-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs observed on stove in cook line. Employee removed from handle. **Corrected On-Site**
10-20-4
Basic - Bathroom door left open other than during cleaning or maintenance.
32-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. In dish room, mixing bowls observed with moisture during storage.
24-08-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drinks observed in reach in cooler in front of cook lines.
08B-49-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
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 in walk in cooler improperly thawed. Not per printed instructions.
06-09-1
14
Nov 25, 2024
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Pulpo Kitchen + Lounge last inspected?
The most recent health inspection at Pulpo Kitchen + Lounge on file is from Apr 7, 2026. The public record contains five inspections in total.
What is the most common violation at Pulpo Kitchen + Lounge?
Across the inspection record, “food-contact surface soiled with food debris” has been cited three times, more than any other issue at Pulpo Kitchen + Lounge.
How does Pulpo Kitchen + Lounge compare to other restaurants in St. Petersburg?
Pulpo Kitchen + Lounge most recently scored 58 out of 100, which is lower than the St. Petersburg average of 77.
Has Pulpo Kitchen + Lounge's inspection record improved over time?
Results have been roughly steady. Inspections at Pulpo Kitchen + Lounge have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Pulpo Kitchen + Lounge means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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