BURG DINER
2950 49 ST N, Saint Petersburg FL 33710 · 727-323-2874
Last inspected Aug 17, 2026 · 9 visits since October 2023
JUL 24
JAN 25
SEP 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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 cutting tomatoes with no gloves. Tomatoes are not always heated to 145 F.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2022019919 | Mar 28, 2022 | Jun 10, 2022 | $800 |
| 3--2022005261 | Jan 26, 2022 | Mar 9, 2022 | $400 |
Inspection history
9 visits, newest first
Aug 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate7 Basic
What the inspector wrote — 9 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. French toast mix with raw eggs stored over bread in reach in cooler on cookline Operator moved mix to store below bread
Handwash sink used for purposes other than handwashing. Operator used hand wash sink on makeline to dump melted ice from prep cooler
Bathroom door left open other than during cleaning or maintenance. -men's restroom door left open
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -men's restroom door not self closing
Show the remaining 5 findings ▾
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cooler was stocked at 8AM and operator had it open and cleaning it, but all items were temping 54F and above. She said she'd had a technician out to fix it recently, and it was temping at 35F this morning, but she thought it still needed repairs. Ambient temperature at time of inspection 60F. Operator removed all foods from cooler and will discontinue use until it has been repaired and can hold foods at 41F and below.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on clean dish rack Operator removed phone
Food stored on floor. -case of potato rounds stored on floor in walk in freezer
Interior of ovens and microwave have accumulation of black substance/grease/food debris.
Mar 17, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Butter packets in reach in cooler on server line bearing a 7AM time mark, but operator said they no longer use time as a public health control for this item. Butter packets in time marked container temped at 56F, while those in original container next to it temped at 38F. Stop Sale issued at 11AM due to these items being on Time as a Public Health Control written procedures, time marked, and out of temp.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Mashed potatoes (56F - Cold Holding, retemped at 55F) -operator put in freezer to cool but only went down 1F due to being dense and stacked high. Operator transferred to shallow pan to finish cooling.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -men's restroom not enclosed with self-closing door
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -sunglasses on clean dish rack in dish wash area Operator removed
Mar 9, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 8 high priority.
8 High priority2 Intermediate5 Basic
Show 15 findings ▾
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. Dishwasher (Chlorine 0ppm) Operator restocked dish machine with sanitizer and primed, but it is still testing at 0PPM. Operator set up 3 compartment sink sanitize compartment and will sanitize that way until machine has been serviced and is testing properly.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm) Operator added more sanitizer tablets and retested at 200 PPM.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Lemon chicken soup date marked 2/28 Brown gravy from reconstituted mix containing milk date marked 2/27 Broccoli soup date marked 2/23 Cooked black beans date marked 2/18 Cooked rice date marked 2/19
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Lemon chicken soup date marked 2/28 Brown gravy from reconstituted mix containing milk date marked 2/27 Broccoli soup date marked 2/23 Cooked black beans date marked 2/18 Cooked rice date marked 2/19
Stop Sale issued due to food not being in a wholesome, sound condition. Butter packets in reach in cooler on server line bearing a 7AM time mark, but operator said they no longer use time as a public health control for this item. Butter packets in time marked container temped at 56F, while those in original container next to it temped at 38F. Stop Sale issued at 11AM due to these items being on Time as a Public Health Control written procedures, time marked, and out of temp.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes (53F - Cold Holding); sliced cheeses (55F - Cold Holding); mashed potatoes (56F - Cold Holding) Tomatoes and cheese prepped yesterday stacked high and temping high, though items in bottom of container were cooler. Instructed operator to cool these items and return to reach in prep cooler with lid to keep hot air out. Mashed potatoes cooked yesterday temped high in reach in cooler on cook line due to operator "leaving them out for about an hour and a half" because translation issue about rehydrating hashbrowns led him to believe he could leave potatoes out. I explained the difference between cold holding and preparation time involved in rehydrating their hash brown product. I instructed operator to put mashed potatoes in freezer to cool them.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour period. See stop sale. Butter packets in reach in cooler on server line bearing a 7AM time mark, but operator said they no longer use time as a public health control for this item. Butter packets in time marked container temped at 56F, while those in original container next to it temped at 38F. Stop Sale issued at 11AM due to these items being on Time as a Public Health Control written procedures, time marked, and out of temp.
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. French fries cooked at 7AM on cook line with no time mark. Operator was unaware that this food item needed to be discarded after 4 hours. Informed him at 11AM that they must be discarded.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Mashed potatoes (56F - Cold Holding, retemped at 55F) -operator put in freezer to cool but only went down 1F due to being dense and stacked high. Operator transferred to shallow pan to finish cooling.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lamb giouvetsi in reach in cooler near walk in freezer prepared last Thursday had no date mark. Operator date marked.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -men's restroom not enclosed with self-closing door
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -sunglasses on clean dish rack in dish wash area Operator removed
Equipment in poor repair. -dish machine is tripping electric outlet when it's ran causing it to turn off after being ran
In-use tongs stored on oven door handle between uses. Operator removed.
Wall soiled with accumulated grease, food debris, and/or dust. -wall at end of cook line
Sep 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 23 violations recorded, none serious enough to require a return visit.
5 High priority4 Intermediate14 Basic
Show 23 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook failed to wash hands before grabbing change of gloves to work with food. He then washed hands and put new gloves on.
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. Dish washer failed to wash hands before grabbing change of gloves to handle clean dishes. He then washed hands and put on new gloves.
Shell eggs in use or stored with cracks or broken shells. See stop sale. One egg with broken shell in reach in cooler in rear kitchen. Operator discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheddar (49F - Cold Holding; retemped at 42); feta cheese (49F - Cold Holding; retemped at 40F). Items in deli cooler out of temp due to keeping lid open. Operator put items in the freezer and kept cooler lid closed and got items back in temp quickly.
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. Operator prepared potatoes to rehydrate and failed to time stamp when finished. He time marked afterward with my instruction.
Employee washed hands in a sink other than an approved handwash sink. Dish washer washed hands in 3 compartment sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Meat grinder with cutting board stained and soiled with debris; not used today. Stand mixer soiled with grease and debris; not used today. Interior of food processor cracking and stained red.
Handwash sink used for purposes other than handwashing. Coffee machine parts and squirt bottle being stored on hand wash sink in kitchen. Operator removed and washed items.
No probe thermometer provided to measure temperature of food products.
Accumulation of black mold-like substance and debris in the interior of the ice machine.
Cutting board has cut marks and is no longer cleanable. Cutting boards at deli coolers no longer cleanable, stained and grooved.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table in front of microwave. Operator moved beverage
Equipment and utensils not properly air-dried - wet nesting. Cups at bar area.
Equipment in poor repair. Detached gasket in rear kitchen reach in cooler "True" brand cooler.
Floor soiled/has accumulation of debris behind coolers and cook equipment. Operator moved equipment and cleaned.
Food stored on floor. Containers of food in walk in freezer stored on the floor. Operator moved to a shelf.
In-use knife/knives stored in under hot holding unit
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Single serve portion cup being kept in feta cheese container as utensil.
Missing drain plug at dumpster.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood systems over cook equipment heavily soiled with buildup of grease. Fans at bar heavily soiled with dust
Open dumpster lid. Operator closed.
Unwashed celery and peppers stored with ready-to-eat carrot sticks. Stored over ready to eat foods.
Wall soiled with accumulated grease, food debris, and/or dust. Wall behind prep table near warewashing area and dry storage, walls in kitchen next to deli cooler and flat top
Jan 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (47F - Cold Holding). sliced cheese (48F - Cold Holding) Employee moved items to freezer.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained with food debris.
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/
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked meat made 1-21-25 has no date marked. Employee date marked items.
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 in Stand up cooler label indicating that it is to remain frozen until time of use no longer frozen. Employee removed from packaging. Inspector educated employees.
Current Hotel and Restaurant license not displayed.
In-use tongs stored on equipment door handle between uses. Tongs on oven door handle. Employee moved tongs.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled with food debris on cook line. Press oven soiled with food debris
Reuse of single-service or single-use articles. Sour cream containers reused for storing food.
Jul 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate11 Basic
Show 17 findings ▾
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 cutting tomatoes with no gloves. Tomatoes are not always heated to 145 F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler behind front counter: milk (50F - Cold Holding) Manager moved milk to walk in freezer.
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. Time stamp not put on butter being held on time. Manager put correct time on butter.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bib outside rear door lacks a vacuum breaker.
Food-contact surface soiled with food debris, mold-like substance or slime. Sandwich press in kitchen has built up food debris. Left oven has built up food debris.
Spray bottle containing toxic substance not labeled. Unlabeled bottle of glass cleaner above three compartment sink. Manager labeled.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook with earrings while preparing food.
Employee with no hair restraint while engaging in food preparation. Employee making sandwiches with no hair restraint.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
In-use tongs stored on equipment door handle between uses. Tongs stored in oven handle in kitchen.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Left oven has built up food debris.
Missing drain plug at dumpster.
No handwashing sign provided at a hand sink used by food employees next to soda machine.
Reuse of single-service or single-use articles. Sour cream containers reused for storing food.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on countertop next to soda machine. Manager stored correctly.
Working containers of food removed from original container not identified by common name. Grits removed from original container and not labeled. Employee labeled.
Apr 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate2 Basic
Show 9 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked shell eggs changed gloves without washing hands. Inspector educated manager on proper hand washing.
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over ham sandwich in reach-in prep cooler. Employee moved shell eggs to bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pancake mix (48F - Cold Holding); Manager placed items in cooler.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed management procedures.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained in kitchen area.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Egg Benedict not identified on menu. Employee identified all 25 menus.
Spray bottle containing toxic substance not labeled in dish area. Employee labeled bottle bleach
Equipment in poor repair. Oven heater in prep area is cracked.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Oct 20, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee cracked eggs
Accumulation of debris inside warewashing machine.
Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line reach - in coolers
Equipment and utensils not properly air-dried - wet nesting. Dishes on shelf in prep area.
Equipment in poor repair. Reach in cooler side with blue tape to hold. Reach in cooler door broken
Reuse of single-service or single-use articles. Hamburger in sour cream container in reach in cooler cook line.
Oct 12, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 5 high priority.
5 High priority5 Intermediate12 Basic
Show 22 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee cracked eggs
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over ready to eat food in reach -in cooler prep area. Employee moved eggs to bottom shelf.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. @9:07 lemon chicken soup (47F - Cold Holding); @9:09 ground beef (57F - Cold Holding); lentils soup (54F - Cold Holding) dated on 10-5-2023.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. @9:07 lemon chicken soup (47F - Cold Holding); @9:09 ground beef (57F - Cold Holding); lentils soup (54F - Cold Holding). sausage patties (54F - Cold Holding); hamburger (54F - Cold Holding); cut tomatoes (47F - Cold Holding) Employee discarded items.
Time/temperature control for safety food re-served to customers. Butter packets on tables being reserved to customers.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Cooks line. Operator states she removed it because it was leaking, but can put it back.
Handwash sink used for purposes other than handwashing. Bucket of fries in hand sink by prep area. Employee removed bucket.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No plans for butter
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Gyro prep on 10-11-2023 no date marking.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some employees training certified expired.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line reach - in coolers
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee on prep table next to steam well table.
Equipment and utensils not properly air-dried - wet nesting. Dishes on shelf in prep area.
Equipment in poor repair. Reach in cooler side with blue tape to hold. Reach in cooler door broken
Food stored on floor. Containers of chili and cases of cheese on floor in walk-in freezer. Cases of eggs on floor in walk in cooler. Employee removed items of the floor.
In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine. Employee removed
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled with food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cook line reach in coolers soiled with food debris.
Open dumpster lid.
Reuse of single-service or single-use articles. Hamburger in sour cream container in reach in cooler cook line.
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.