340 BEACH DR NE, ST PETERSBURG, FL 33701
BIRCHWOOD INN keeps a clean kitchen by state inspection standards. Only minor issues noted in the past year. The trailing-year record shows 5 violations, including 0 high-priority and 0 Emergency Orders of Closure.
Scores higher than 69% of the 647 inspected restaurants in ST PETERSBURG on the trailing-year record.
0 high-priority violations on the trailing-year record — below the Pinellas County average of 2.4.
Full available history. The score uses only the most recent 365 days — older visits are shown for context, not counted.
Missing or expired food manager certification, or employee food-safety training not documented.
The establishment's license expired, not obtained, or not properly displayed.
Food from an unapproved supplier, unsafe or spoiled food, missing shellfish harvest tags, or raw fish without required parasite destruction.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.
Scoops and other in-use utensils stored improperly (e.g. handle down in the food).
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
The establishment's license expired, not obtained, or not properly displayed.
Scoops and other in-use utensils stored improperly (e.g. handle down in the food).
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Plumbing not installed or maintained properly — leaks, mop sink issues, unserviced water filters, or missing backflow prevention.
Fire suppression or extinguishing equipment issue (referred to the fire authority).
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.
Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.
Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Scoops and other in-use utensils stored improperly (e.g. handle down in the food).
Missing hair or beard restraint, dirty work clothes, jewelry, or painted/artificial fingernails during food prep.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Plumbing not installed or maintained properly — leaks, mop sink issues, unserviced water filters, or missing backflow prevention.
Mops, brooms, and other cleaning and maintenance equipment stored or maintained improperly.
Fire suppression or extinguishing equipment issue (referred to the fire authority).
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Food from an unapproved supplier, unsafe or spoiled food, missing shellfish harvest tags, or raw fish without required parasite destruction.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Every violation on this record falls into one of the state's standardized categories. Here is what each category covers and why inspectors check for it — in plain English, with the trailing-year count for this kitchen.
Managers need current food-safety certification and employees need documented, state-approved training. Trained staff are the difference between rules on a poster and rules in practice.
On this record, the category appears in 1 of the 1 trailing-year inspection. The written details for each entry are in the state inspection documents linked above.
Dirty Dish List is built from public inspection data published by the Florida Department of Business and Professional Regulation. The inspection dates, dispositions, and violations on this report card mirror what the state has on file for License No. 6217882 — you can read the original documents yourself and compare.