Stillwaters Tavern
Last inspected: Apr 21, 2026
47
Score
Across the available record, Stillwaters Tavern has 12 inspections on file, the first dated 2022. The newest entry in the record is dated Apr 21, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Recent inspections have turned up roughly the same number of issues each time, hovering near seven violations per visit.
Looking across the full record, “accumulation of black/green mold-like substance” is the recurring theme, flagged eight times.
The city-wide average sits at 77, which Stillwaters Tavern's 47 doesn't quite reach. There are enough flags in the record to merit a second thought.
12
Inspections
2
Critical latest
2
Major latest
5
Minor latest
Inspection History
Apr 21, 2026
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food items stored in reach in cooler across from fryers on cook line: creole sauce (58F - Cold Holding); Brussels sprouts (48F - Cold Holding); bayou cream (50F - Cold Holding) While the inspector was taking temperature of other food items inside the reach in cooler, the cook on duty voluntarily discarded these items. Food items in the same reach in cooler: raw salon (49F - Cold Holding); raw chicken (49F - Cold Holding); raw chicken (47F - Cold Holding) It was confirmed items were not ambient cooling and it was determined the items have not been out of temperature for more than 4 hours. The food items were then moved to the walk in freezer to bring down the temperature rapidly. Retook temperatures at 4:20pm: raw salon (37F - Cold Holding); raw chicken (36F - Cold Holding); raw chicken (37F - Cold Holding). **Corrected On-Site** **Warning**
03A-02-5
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. Chlorine dish machine in dish area testing at 0 PPM. Chlorine dish machine for glasses under three compartment sink drain board in dish machine area testing at 0 PPM. Three compartment sink was set up with quaternary sanitizer testing at 200 PPM. **Repeat Violation** **Admin Complaint**
22-41-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary sanitizer kit observed. **Warning**
16-37-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets soiled with grease build up. White cutting board place at reach in deli cooler across from grill on cook line stained. **Repeat Violation** **Warning**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior soiled with pink and black substance. **Warning**
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. Brown, blue, red, green, and yellow cutting boards grooved. **Warning**
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean containers stored on rack in dish area. **Warning**
24-08-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Conventional oven interior soiled with burnt food debris. Smoker interior soiled with grease and food debris. **Repeat Violation** **Warning**
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Missing at handwashing handsink in dish area. Emailed manager on duty hand sign during inspection. **Corrective Action Taken** **Warning**
31B-04-4
47
Sep 30, 2025
Routine - Food
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior and ice chute soiled with black mold like substance. **Warning** - From follow-up inspection 2025-09-30: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Dishmachine has no data plate/operating specifications. **Warning** - From follow-up inspection 2025-09-30: **Time Extended**
16-01-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Clean containers stored on dish reach next to dish machine. **Warning** - From follow-up inspection 2025-09-30: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Double door convection oven interior soiled with burnt food debris. **Warning** - From follow-up inspection 2025-09-30: **Time Extended**
22-08-4
82
Sep 22, 2025
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 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. The inspector and CFM ran the dish machine a few times and the chlorine sanitizer tested at 0 PPM. **Warning**
22-41-4
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. The employee set up the three compartment sink with quaternary sanitizer solution, which tested at 200 PPM.. The establishment also has a dish machine in the same dishwashing area that uses chlorine sanitizer, which tested at 50 PPM. This dish machine can be used to sanitize smaller items or dishes as needed. **Warning**
22-49-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Food items stored in hot box across from cook line: conch soup (120F - Hot Holding); Jager sauce (120F - Hot Holding); Anjou (120F - Hot Holding) Employee reheated food items to 165 F or above on stovetop. Inspector verified temperatures. **Corrected On-Site** **Warning**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on each in cooler across from flat top grill stained. Can opener soiled with dried food debris. Bar soda gun nozzles soiled with syrup build up. **Warning**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at handwashing sink in dish area. Employee stocked dispenser. **Corrected On-Site** **Warning**
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior and ice chute soiled with black mold like substance. **Warning**
22-20-5
Basic - No handwashing sign provided at a hand sink used by food employees. Missing at handwashing sink in dish area. **Warning**
31B-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Double door convection oven interior soiled with burnt food debris. **Warning**
22-08-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean containers stored on dish reach next to dish machine. **Warning**
24-08-4
Basic - Dishmachine has no data plate/operating specifications. **Warning**
16-01-4
41
May 1, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back door. - From follow-up inspection 2025-05-01: **Time Extended**
35B-01-4
95
Apr 28, 2025
Routine - Food
6 critical violations. 1 major violation. 1 minor violation.
View 8 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Hard boiled eggs made 4/21/2025. Discarded.
02C-01-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Hard boiled eggs made 4/21/2025. Discarded. Wine stored in drink ice. Discarded.
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked mushrooms 47f, made 4/27/2025 discarded missed cooling window
01B-02-5
High Priority - Bottle of wine stored in ice used for drinks. See stop sale.
08B-56-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked mushrooms 47f, made 4/27/2025 discarded missed cooling window. Pot roast made 4/27/2025 54f, missed cooling window.
03D-02-5
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. 0 ppm. Operator called for service.
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle.
22-02-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door.
35B-01-4
35
Sep 13, 2024
Routine - Food
2 critical violations. 1 major violation. 9 minor violations.
View 12 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker in hose bib underneath cooktop. **Repeat Violation**
29-34-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked up wrapper from floor and was putting gloves on with no hand wash. Inspector advised Manager who made employee wash hands. **Corrective Action Taken**
12A-29-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink by dough mixer blocked by dough mixer. Manager moved. **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 has mold like substance.
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on prep table. Manager removed. **Corrected On-Site**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Floor area(s) covered with standing water in kitchen.
36-22-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle. Manager removed. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Double door ovens on cook line have built up food debris. **Repeat Violation**
22-08-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage in reach in cooler not segregated from food to be served to the public.
12B-13-4
Basic - Wiping cloth sanitizing solution stored on the floor. Manager stored off the floor. **Corrected On-Site**
21-38-4
43
Mar 11, 2024
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker on hose bib at end of cook line.
29-34-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in bar area not landing on food or food contact surfaces. **Repeat Violation**
35A-02-6
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook went from handling raw beef with gloves on and changed gloves to hand,e ready to eat bread with no hand wash in between.
12A-12-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table across from two compartment sink has food debris buildup. **Repeat Violation**
22-02-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Bottom oven of double door ovens on cook line has built up food debris. **Repeat Violation**
22-08-4
Basic - Open dumpster lid. **Repeat Violation**
33-16-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handle at end of cook line. **Repeat Violation**
10-20-4
50
Nov 27, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in storage area has mold like substance. **Warning** - From follow-up inspection 2023-11-17: **Time Extended** - From follow-up inspection 2023-11-27: P **Time Extended**
22-20-5
95
Nov 17, 2023
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table by hand wash sink in rear prep area has built up food debris. **Warning** - From follow-up inspection 2023-11-17: Can opener still has food debris buildup as of this callback inspection report. **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Surface temperatures of high temperature dish machine only reached 143.1 F after multiple run throughs. **Warning** - From follow-up inspection 2023-11-17: High temperature dish machine only reached a temperature of 154.6 F after running more than a dozen times. No other sanitization was being being conducted after high temperature dish machine. Sanitization will be conducted in three compartment sink at 200 ppm quaternary. **Admin Complaint**
22-56-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in storage area has mold like substance. **Warning** - From follow-up inspection 2023-11-17: **Time Extended**
22-20-5
Basic - - From initial inspection : 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. Mahi received frozen in reduced oxygen packaging thawing in reduced oxygen packaging without packaging being scored in walk in cooler. **Warning** - From follow-up inspection 2023-11-17: **Time Extended**
06-09-1
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food on grill with no hair restraints. **Warning** - From follow-up inspection 2023-11-17: **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on handle of fryers. **Warning** - From follow-up inspection 2023-11-17: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop used to dispense brown sugar touching food item. Manager stored properly. **Corrected On-Site** **Warning** - From follow-up inspection 2023-11-17: **Time Extended**
10-01-5
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Doubler door ovens at beginning of cook line have built up food debris. **Repeat Violation** **Warning** - From follow-up inspection 2023-11-17: **Time Extended**
22-08-4
61
Nov 6, 2023
Routine - Food
3 critical violations. 2 major violations. 10 minor violations.
View 15 violations
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. Garlic butter on cook line being held on time with no time stamp. Time was determined to be at 10:30 am and time stamp was put in butter. **Corrective Action Taken** **Warning**
03F-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in entrance of bar area not landing on food or food contact surfaces. **Repeat Violation** **Warning**
35A-02-6
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee donned gloves to cut carrots but did not wash hands first. **Warning**
12A-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table by hand wash sink in rear prep area has built up food debris. **Warning**
22-02-4
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Surface temperatures of high temperature dish machine only reached 143.1 F after multiple run throughs. **Warning**
22-56-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Doubler door ovens at beginning of cook line have built up food debris. **Repeat Violation** **Warning**
22-08-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop used to dispense brown sugar touching food item. Manager stored properly. **Corrected On-Site** **Warning**
10-01-5
Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food on grill with no hair restraints. **Warning**
13-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee stored phone on top of clean glasses in bar area. **Warning**
40-06-5
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. Mahi received frozen in reduced oxygen packaging thawing in reduced oxygen packaging without packaging being scored in walk in cooler. **Warning**
06-09-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in storage area has mold like substance. **Warning**
22-20-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on handle of fryers. **Warning**
10-20-4
Basic - Food stored on floor. Wild caught gulf shrimp stored on floor on walk in freezer. **Warning**
08B-38-4
Basic - Working containers of food removed from original container not identified by common name. Sugar, brown sugar and flour containers in prep area by ice machine removed from original containers and not labeled. Manager labeled properly. **Corrected On-Site** **Warning**
02D-01-5
Basic - Open dumpster lid. **Repeat Violation** **Warning**
33-16-4
32
Jun 22, 2023
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Employee Health Policies Present
FL-03
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
55
Dec 27, 2022
Routine - Food
4 critical violations. 4 major violations. 10 minor violations.
View 18 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 is currently reading 0 ppm chlorine. Sanitization will be done in three-compartment sink at 200 ppm quaternary.
22-41-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Wine bottle stored in ice behind bar for customer use. Employee removed bottle and burned approximately 50 ice cubes.
01B-13-4
High Priority - Food stored in ice used for drinks. See stop sale. Wine bottle stored in ice behind bar for customer use. Employee removed bottle and burned approximately 50 ice cubes.
08B-56-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee plated chicken fingers with bare hand.
09-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line nearest dining room has built up food debris.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Drain funnel stored in hand wash sink behind bar. Manager removed. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink behind bar.
31B-02-4
Intermediate - No soap provided at handwash sink behind bar.
31B-03-4
Basic - Working containers of food removed from original container not identified by common name. Sugar and flour containers removed from original containers and not labeled.
02D-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has mold like debris.
22-20-5
Basic - Food stored on floor. Potatoes stored on the floor of walk in freezer. Manager stored on shelves. **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handle, employee stored properly. **Corrected On-Site**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand wash sink in ware washing area.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler along back wall have built up food debris.
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Single-service articles improperly stored. To go boxes in rear hallway leading to back door are stored on the floor. Manager stored 6 inches off the floor. **Corrected On-Site**
25-05-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in ware washing area has mold like substance by dish machine.
36-27-5
Basic - Ware washing shelves with rust that has pitted the surface above 2 compartment sink.
14-33-4
22
Frequently Asked Questions
When was Stillwaters Tavern last inspected?
The most recent health inspection at Stillwaters Tavern on file is from Apr 21, 2026. The public record contains 12 inspections in total.
What is the most common violation at Stillwaters Tavern?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited eight times, more than any other issue at Stillwaters Tavern.
How does Stillwaters Tavern compare to other restaurants in St. Petersburg?
Stillwaters Tavern most recently scored 47 out of 100, which is lower than the St. Petersburg average of 77.
Has Stillwaters Tavern's inspection record improved over time?
Results have been roughly steady. Inspections at Stillwaters Tavern have averaged around seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Stillwaters Tavern 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 Stillwaters Tavern inspected?
Based on the inspection history on file, Stillwaters Tavern is inspected around four times per year on average.
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