CALI ST PETE
190 N 37 AVE, Saint Petersburg FL 33704 · 727-898-8226
Last inspected Aug 25, 2026 · 8 visits since July 2023
SEP 24
MAR 25
JUL 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in dry goods storage area not landing on food or food contact surfaces.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
What the inspector wrote — 2 findings
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Located on shelves above the cookline: yellow rice (110F - Hot Holding) cooked black beans (126F - Hot Holding) Chef discarded the yellow rice, however placed the chicken back on the flat top and reheated to 165F.
Spray bottle containing toxic substance not labeled. Bottle of bleach and water mixture stored in a spray bottle at the dish pit unlabeled. Chef placed a label on the item.
Jan 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sitting in metal pans above reach in oven at cook-line: cooked chicken (120F - Hot Holding) cooked steak (90F - Hot Holding) Manager returned chicken to flat top grill to reheat and reached 165F. Steak was voluntarily discarded during inspection.
Dishmachine has no data plate/operating specifications. Data plate is worn and no longer readable on dish machine.
Employee personal food not properly identified and segregated from food to be served to the public. Sealed employee protein shake stored on top shelf of reach-in cooler. Discussed with manager to designate a place for personal use in cold holding units. Drink was relocated.
Equipment in poor repair. Torn gasket on reach-in cooler across from pizza ovens in kitchen.
Floor area(s) covered with standing water. Standing water on floor at dish pit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach-in cooler with torn gasket.
Jul 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate6 Basic
Show 13 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. Chlorine Dishmachine tested at 10 PPM. Manager primed equipment and reran dishes. Corrected and tested at 50 PPM.
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. Server observed handling dirty dishes and resume work by handling clean utensils without washing hands. Discussed with employee.
Live, small flying insects found (1) live fly observed in rear dry storage room, directly across from walk-in cooler. (1) live fly observed in kitchen, not observed landing on food contact surfaces.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Temperatures taken at 1:30 PM cut tomato (47F - Cold Holding) pico (47F - Cold Holding) sliced pepperoni (47F - Cold Holding) Retemps taken at: cut tomato (37F - Cold Holding) sliced pepperoni (41F - Cold Holding) pico - voluntarily discarded
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Employee advised machine was tested last week. Test kits on site, however located in office drawer.
Food-contact surface soiled with food debris, mold-like substance or slime. Mechanical dicer in dry storage room soiled with debris.
Handwash sink used for purposes other than handwashing. Front handwash sink used to dump drink ice.
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. Per management, the reach-in cooler at the center of the kitchen is not operating correctly. Advised they are aware and have placed a work order. Items are being held on ice at the top section of the reach-in cooler. Manager advised to not use the unit to store time/temperature control for safety foods.
Food being prepared in a room that has screening in place of all or part of a wall. Employee observed utilizing an immersion blender in rear utility hallway that is not fully enclosed. Discussed with manager who advised employee to resume work inside the prep area.
Missing drain plug at cardboard dumpster.
No handwashing sign provided at a hand sink used by food employees. No handwash sign located at front handwash sink and sink located in ware wash area. Inspector provided electronic copies of handwash signs to manager. Manager printed and placed signs during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior gaskets of reach-in coolers on the cookline soiled with black mold-like substance. Speed racks in walk-in cooler soiled with old food debris.
Standing water in bottom of reach-in-cooler. Reach-in cooler with glass doors across from dishwasher area with standing water.
Mar 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
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 removing gloves and washing hands. Discussed with operator proper hand-hygiene techniques.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. From steam table at 11:20am. Employee placed chicken in oven. Rechecked temp at 11:46am a. cooked diced chicken (120F - Hot Holding) 168f
Reach-in cooler at end of cooks line shelf with rust that has pitted the surface.
Sep 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 4 high priority.
4 High priority2 Intermediate5 Basic
Show 11 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. 0ppm chlorine
Stop Sale issued on time/temperature control for safety food due to temperature abuse. salsa (46F - Cold Holding); cooked mushrooms (46F - Cold Holding); cooked tomatoes (46F - Cold Holding); coocked broccoli (46F - Cold Holding); salsa (51F - Cold Holding); salsa portions 2 oz (60F - Cold Holding) All items placed in reach in cooler previous day.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salsa (46F - Cold Holding); cooked mushrooms (46F - Cold Holding); cooked tomatoes (46F - Cold Holding); coocked broccoli (46F - Cold Holding); salsa (51F - Cold Holding); salsa portions 2 oz (60F - Cold Holding) All items placed in reach in cooler previous day.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beef (125F - Hot Holding); Poultry (125F - Hot Holding); rice (125F - Hot Holding); beans (125F - Hot Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Dicer in prep area storage position has food debris
Handwash sink not accessible for employee use at all times. Near dish pit. Trash cans removed
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. Inspector educated manager on package instructions for proper thawing.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone and purse above prep areas. Both removed
Equipment and utensils not properly air-dried - wet nesting.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Cooks line
Reach-in cooler shelves with rust that has pitted the surface. Front beer cooler
Feb 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in dry goods storage area not landing on food or food contact surfaces.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler underneath cook top: raw beef (45F - Cold Holding); raw chicken (45F - Cold Holding) Manager put items on ice.
Current Hotel and Restaurant license not displayed. Manager printed and posted current license.
Employee with no beard guard/restraint while engaging in food preparation.
Garbage on the ground and/or pad around dumpster.
Jul 25, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Dented/rusted cans present. See stop sale. Four #10 cans crushed tomatoes on shelf with undamaged food.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken on stem table 110f
No soap provided at handwash sink. Near dish pit
Spray bottle containing toxic substance not labeled.
Damaged/spoiled/recalled food not properly segregated. Four #10 cans crushed tomatoes on shelf with undamaged food. Manager removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cup on prep table. Removed.
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.