BURG BAR & GRILL (THE)
1752 CENTRAL AVE, Saint Petersburg FL 33712 · 727.894.2874
Last inspected Mar 25, 2026 · 7 visits since December 2023
MAR 24
AUG 24
SEP 24
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored above raw fish and tater tot's in reach-in freezer located in dry-storage room.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
6 cases · $2,450
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2022052710 | Oct 31, 2022 | Dec 16, 2022 | $400 |
| 3--2019007969 | Jan 3, 2019 | Mar 26, 2019 | $400 |
| 3--2018004309 | Dec 12, 2017 | Feb 15, 2018 | $400 |
| 3--2016045506 | Sep 14, 2016 | Jan 30, 2017 | $650 |
| 3--2015037646 | Jul 13, 2015 | Sep 30, 2015 | $400 |
| 3--2015020461 | Apr 10, 2015 | Jun 11, 2015 | $200 |
Inspection history
7 visits, newest first
Mar 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 3 compartment sink. Educated employee and she washed in hand sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris.
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 exterior rear of kitchen.
Food stored on floor. Container of oil on floor in rear storage room. Employee moved oil to shelf.
Show the remaining 1 finding ▾
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves in reach in cooler across from grill soiled with food debris.
Oct 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler on cooks line is stained with food debris buildup.
No soap provided at handwash sink next to three-compartment sink. Employee provided soap.
Squeeze bottle located on shelf above three-compartment sink containing blue substance not labeled. Operator labeled squeeze bottle soap.
Cutting board on reach-in cooler on cooks line has cut marks and is no longer cleanable.
Reach-in cooler on cooks line interior have accumulation of soil residues.
Walk-in cooler located outside in rear of establishment shelves with rust that has pitted the surface.
Sep 23, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 16 violations recorded, 2 high priority.
2 High priority3 Intermediate11 Basic
Show 16 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored above raw fish and tater tot's in reach-in freezer located in dry-storage room.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler on cooks line at 11:20am a. potato salad (61F - Cold Holding); 47f b. coleslaw 57 (61F - Cold Holding); 40f c. blue cheese crumbles (68F - Cold Holding); 52f d. cut lettuce (69F - Cold Holding); 52f e. tzatziki sauce (47F - Cold Holding) 37f f. beef patty (47F - Cold Holding); 36f g. sliced turkey (51F - Cold Holding); 39f h. potato salad (47F - Cold Holding) 37f I hot dogs (47F - Cold Holding) 40f j raw chicken (48F - Cold Holding) 37f Operator placed items in ice bath and turned down both coolers temp. Re temp at 1230pm Will email DBPR Form 5030-106. Cold Holding.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler on cooks line is soiled. Meat slicer on prep table in kitchen used more than 4 hours ago is soiled food debris.
Handwash sink used for purposes other than handwashing. Pan and scrubber stored inside of bowl of hand wash sink next to three-compartment sink. Employee removed items.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Cardboard used to line nonfood-contact shelves above prep table in kitchen.
Cutting board on reach-in cooler on cooks line has cut marks and is no longer cleanable.
Duct tape used to repair bottom of reach-in cooler on cooks line.
Equipment in poor repair. Torn gasket on right side reach-in cooler door on cooks line. Bottom shelves of prep table in kitchen and storage rack in dry-storage are rusted.
Floors not maintained smooth and durable.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets are soiled on reach-in coolers doors in kitchen.
Reach-in cooler near meat slicer shelves with rust that has pitted the surface.
Reach-in cooler on cooks line interior have accumulation of soil residues.
Reuse of single-service or single-use articles. Sour cream buckets reused to store beef patties in reach-in coolers in kitchen.
Walk-in cooler shelves with rust that has pitted the surface. Located outside in rear of establishment.
Sep 19, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 31 violations recorded, 6 high priority.
6 High priority7 Intermediate18 Basic
Show 31 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee enter kitchen don gloves begin preparing hamburgers without washing hands first. Discussed with manager proper hand-hygiene techniques.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above tzatziki sauce in reach-in cooler on cooks line. Will email DBPR Form 5030-098. Safe Refrigerator Storage.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored above raw fish and tater tot's in reach-in freezer located in dry-storage room.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touching raw beef patties then remove gloves and touch single-serve gloves without washing hands. Discussed with manager proper hand-hygiene techniques. Will email DBPR Form 5030-159. Wearing Gloves The Right Way.
Stop Sale issued due to food not being in a wholesome, sound condition. Six commercially processed reduced oxygen packaged mahi mahi fish located in reach-in cooler on cooks line bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler on cooks line at 11:20am a. potato salad (61F - Cold Holding); 47f b. coleslaw 57 (61F - Cold Holding); 40f c. blue cheese crumbles (68F - Cold Holding); 52f d. cut lettuce (69F - Cold Holding); 52f e. tzatziki sauce (47F - Cold Holding) 37f f. beef patty (47F - Cold Holding); 36f g. sliced turkey (51F - Cold Holding); 39f h. potato salad (47F - Cold Holding) 37f I hot dogs (47F - Cold Holding) 40f j raw chicken (48F - Cold Holding) 37f Operator placed items in ice bath and turned down both coolers temp. Re temp at 1230pm Will email DBPR Form 5030-106. Cold Holding.
Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in three-compartment sink. Discussed with manager hand wash sink is the only sink used to wash hands.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler on cooks line is soiled. Meat slicer on prep table in kitchen used more than 4 hours ago is soiled food debris.
Handwash sink used for purposes other than handwashing. Pan and scrubber stored inside of bowl of hand wash sink next to three-compartment sink. Employee removed items.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ CFM arrived during inspection.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Spray bottle containing toxic blue substance not labeled. Located above three-compartment sink.
Bowl or other container with no handle used to dispense food. Single-serve bowls without handles stored in multiple containers of seasonings on shelf above prep table in kitchen.
Carbon dioxide tanks located near mop sink not adequately secured.
Cardboard used to line nonfood-contact shelves above prep table in kitchen.
Cutting board on reach-in cooler on cooks line has cut marks and is no longer cleanable.
Duct tape used to repair bottom of reach-in cooler on cooks line.
Employee eating in a food preparation or other restricted area. Observed employee eating food on cooks line.
Equipment in poor repair. Torn gasket on right side reach-in cooler door on cooks line. Bottom shelves of prep table in kitchen and storage rack in dry-storage are rusted.
Floors not maintained smooth and durable.
Food stored on floor. Two containers of pickles and one case of raw shell eggs are stored on floor in walk-in cooler located outside in rear of establishment.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
No conspicuously located ambient air temperature thermometer in reach-in cooler on cooks line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets are soiled on reach-in coolers doors in kitchen.
Outer openings not protected during operation. Back door of kitchen is open.
Reach-in cooler near meat slicer shelves with rust that has pitted the surface.
Reach-in cooler on cooks line interior have accumulation of soil residues.
Reuse of single-service or single-use articles. Sour cream buckets reused to store beef patties in reach-in coolers in kitchen.
Six commercially processed reduced oxygen packaged mahi mahi fish located in reach-in cooler on cooks line bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Walk-in cooler shelves with rust that has pitted the surface. Located outside in rear of establishment.
Aug 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate11 Basic
Show 17 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above coleslaw in refrigerator near meat slicer. Will email DBPR Form 5030-098. Safe Refrigerator Storage.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler on cooks line at 2:00pm. Employee placed items in ice bath. Re temp at 2:45pm a. sliced tomatoes (53F - Cold Holding); 40f b. blue cheese crumbles (61F - Cold Holding); 47f c. sliced tomatoes (67F - Cold Holding)49f
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on top of reach-in cooler on cooks line is stained.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kit for dishmachine chlorine sanitizer.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Squeeze bottle containing blue toxic substance not labeled. Located on shelf in warewashing area. Operator labeled squeeze bottles.
Cardboard used to line nonfood-contact shelves above prep table in kitchen.
Cutting board on reach-in cooler on cooks line has cut marks and is no longer cleanable.
Equipment in poor repair. Dry-storage shelves are rusted.
Floors not maintained smooth and durable.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in cooler doors on cooks line. Knife rack on cooks line is soiled with debris buildup.
Outer openings not protected during operation. No back door on
Reach-in cooler on cooks line interior/shelves have accumulation of soil residues.
Refrigerator next to meat slicer shelves with rust that has pitted the surface.
Reuse of single-service or single-use articles. Multiple sources cream containers are reused to store food.
Walk-in cooler shelves with rust that has pitted the surface.
Mar 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 25 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate17 Basic
Show 25 findings ▾
Food stored in ice used for drinks. See stop sale. Multiple employee beverages stored in ice used for drinks in ice machine located in rear of establishment. Operator discarded ice, cleaned and sanitized ice machine during inspection. Stop sale not warranted.
Stop Sale issued due to food not being in a wholesome, sound condition. From reach-in cooler on cooks line. 8 commercially reduced oxygen packaging mahi mahi fish bearing labeled to remove from packaging when thawing.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler on cooks line at 11:25am Operator placed items in upright freezer. Re temp at 12:15pm a. Cut lettuce (53F - Cold Holding) 43f b. feta cheese (53F - Cold Holding) 45f
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Flat-top grill at 11:35am a. butter (93F - Hot Holding) Discussed adding butter to time as a public health control paperwork as an option. Operator added butter to time as a public health control and time-marked item.
Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in three-compartment sink. Discussed with operator purpose of washing hands in approved hand wash sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler on cooks line soiled. Meat slicer used more than 4 hours ago soiled with food debris.
Handwash sink used for purposes other than handwashing. Sanitizer bucket stored inside bowl of hand wash sink. Employee removed sanitizer bucket.
Spray bottle containing toxic substance not labeled. Unlabeled squeeze bottle stored above three-compartment containing blue substance not labeled.
Accumulation of debris inside warewashing machine. Dishmachine in bar area interior door soiled with debris.
Cutting board on cooks line has cut marks and is no longer cleanable.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on top or cutting board n reach-in cooler on cooks line. Employee removed phone. In the process of cleaning and sanitizing cutting board.
Employee with no beard guard/restraint while engaging in food preparation.
Equipment in poor repair. Shelves in dry-storage room is rusted.
Floors not maintained smooth and durable.
Food stored on floor. Walk-in cooler located in rear outside of establishment. a. Raw shell eggs on floor b. 5 gallon bucket of pickles on floor Cooks line a. 5 gallon container of cooking oil on floor next to flat-top grill Operator removed items from floor.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors located on cooks line.
Outer openings not protected with self-closing doors.
Reach-in cooler in prep area shelves with rust that has pitted the surface.
Reach-in cooler interior on cooks line have accumulation of soil residues.
Soiled dry wiping cloth in use stored on top of cutting board.
Time/temperature control for safety food thawed in an improper manner. Raw chicken in pan on prep table not thawing under refrigeration or cold running water. Employee placed raw chicken in refrigerator.
Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Walk-in cooler located outside in rear of establishment not protected from public. Operator locked walk-in cooler.
Walk-in cooler shelves with rust that has pitted the surface.
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. From reach-in cooler 8 commercially reduced oxygen packaging mahi mahi fish bearing labeled to remove from packaging when thawing.
Dec 11, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate12 Basic
Show 18 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook left cook line and returned from outside with no hand wash.
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. Observed cook handle cheese for ready to eat deli sandwich. Items were stop saled. Cook was educated on bare hand contact, hand washing and importance.
Stop Sale issued due to adulteration of food product. Bare hand contact.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained. Slicer blade and guard soiled.
Handwash sink not accessible for employee use at all times. Scrubby in hand washing sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cubans no date mark.
Bowl or other container with no handle used to dispense food. Bowl in rice.
Buildup of food debris/soil residue on equipment door handles. Reach in cooler cook line
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottled water on microwave.
Employee drinking from an enclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Bottled water with screw cap.
Employee with no beard guard/restraint while engaging in food preparation.
Employee with no hair restraint while engaging in food preparation.
Equipment in poor repair. Gaskets torn
Food stored on floor. Buckets of fries, box of oil.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.