CASSIS AMERICAN BRASSERIE
170 BEACH DR NE, Saint Petersburg FL 33701 · 727 827 2927
Last inspected Feb 12, 2026 · 11 visits since July 2023
JUL 24
FEB 25
APR 25
NOV 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and F. 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. 2 live flies in dining room 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 →
Disciplinary actions
3 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2021031712 | Apr 27, 2021 | Aug 11, 2021 | $200 |
| 3--2019021141 | Feb 28, 2019 | May 22, 2019 | $400 |
| 3--2018030532 | Apr 19, 2018 | Jul 17, 2018 | $200 |
Inspection history
11 visits, newest first
Feb 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate8 Basic
What the inspector wrote — 15 findingsThe state's own report →
Non-food grade paper/paper towel used as liner for food container. Wet wiping paper on mozzarella ball reach incooler
Stop Sale issued on time/temperature control for safety food due to temperature abuse. On shelves Pesto (74F - Cold Holding) Garlic infused oil on dry 72 degrees storage shelf. Made yesterday. Educated chef of process. Will keep in cold holding after prep.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting on shelf above prep table. pasto (74F - Cold Holding) Employee discarded Garlic infused oil on dry storage shelf.
Food-contact surface soiled with food debris, mold-like substance or slime. Large mixer on floor and counter at bakery
Show the remaining 11 findings ▾
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Pesto on shelf previously frozen not marked with date. And held for more than 24 hours.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cream in tube and sliced ham reach stored inside reach cooler no date.
oyster tags not maintained in chronological order according to the last date they were served in the establishment. Discussed with Chef.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Front counter bakery
Bowl or other container with no handle used to dispense food. Dry storage dry product
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee cup on prep during cutting up potatoes employee moved
Food stored in a location that is exposed to splash/dust. Sliced Lemons in cup beside bar hand wash sink. Employee moved.
Nonfood-contact surface gaskets soiled with grease, and black mold like substance.
Observed a cook taking a pot of tomato sauce off the grill to then poor the food product into a stainless steel pan that was stored on the floor. Observed a prep cook take two stainless steel draining pans that were stored on floor drains and was going to pour potatoes soup product over grate. Educated all employees.
Old labels stuck to food containers after cleaning.
Wet wiping cloth not stored in sanitizing solution between uses. On cutting boards
Nov 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate6 Basic
Show 9 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade and slicer soiled with dried food debris. Soda nozzles in bar area soiled.
Handwash sink used for purposes other than handwashing. Coffee cup stored inside hand sink in bakery area. Item was removed.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Batteries dead for dispenser in dish area. Employee put roll of paper towels at hand sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Both interior of ice machines soiled with black mold like substance.
Carbon dioxide/helium tanks not adequately secured. In bakery area. Employee chained them up.
Cutting board has cut marks and is no longer cleanable. Reach in deli cooler cutting boards grooved throughout the kitchen.
Food stored on floor. Box of raisins stored on floor under storage rack in bakery area. Boxes of pepperoni stored on floor inside double door coolers across storing pizza crust.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled with black mold like substance on double door coolers across from stand alone freezer on cook line.
Standing water in bottom of reach-in-cooler. At the bottom of reach in cooler across from grill on cook line.
Apr 28, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Feb 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Food stored on floor. Produce and cases of food stored on floor in dry storage closet area
Old labels stuck to food containers after cleaning.
Feb 12, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 5 high priority.
5 High priority1 Intermediate3 Basic
Show 9 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Pesticide-emitting strip present in food prep area.
Raw animal food stored over/not properly separated from ready-to-eat food. Chef moved containers of raw fish to lowest part of cooker containing ready to eat foods
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 10# pork from previous day 1 gallon soup pork (49F - Cold Holding); soup (47F - Cold Holding);
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork (49F - Cold Holding); soup (47F - Cold Holding); provolone (50F - Cold Holding); roasted garlic (50F - Cold Holding); sliced tomatoes (50F - Cold Holding); cooked chicken (50F - Cold Holding); cut lettuce (49F - Cold Holding)
No paper towels or mechanical hand drying device provided at handwash sink. Cooks line
Bowl or other container with no handle used to dispense food. Mixing bowl in flour bin in dry storage
Food stored on floor. Produce and cases of food stored on floor in dry storage closet area
Old labels stuck to food containers after cleaning.
Jul 31, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from 12 burner stove: cut tomatoes (48F - Cold Holding); cut leafy greens (48F - Cold Holding); mozzarella cheese (48F - Cold Holding) manager moved items to walk in freezer. Temperatures taken again: cut tomatoes (40F - Cold Holding); cut leafy greens (43F - Cold Holding); mozzarella cheese (42F - Cold Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in coolers have built up food debris.
Dishmachine has no data plate/operating specifications.
Jul 25, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 6 high priority.
6 High priority5 Intermediate10 Basic
Show 21 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. Dish machine is reading 0 ppm chlorine. Sanitization will occur in three compartment sink at 100 ppm chlorine.
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 goes from dirty dishes to clean dishes with no hand wash in between.
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. 1 live fly in office area not landing on food or food contact surfaces.
Stop Sale issued due to food not being in a wholesome, sound condition. Lamb shanks vacuum sealed on site, dated 7/9-7/21 and not removed from reduced oxygen packaging. Octopus vacuum sealed on site, 7/2 and not removed from reduced oxygen packaging.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from 12 burner stove: cut tomatoes (48F - Cold Holding); cut leafy greens (48F - Cold Holding); mozzarella cheese (48F - Cold Holding) manager moved items to walk in freezer. Temperatures taken again: cut tomatoes (40F - Cold Holding); cut leafy greens (43F - Cold Holding); mozzarella cheese (42F - Cold Holding)
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. Pizzas in bakery area has no time stamp. Employee put time stamp of 11:30 am.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in coolers have built up food debris.
Handwash sink not accessible for employee use at all times. Hand wash sink in bakery area blocked by speed rack. Manager removed.
Handwash sink used for purposes other than handwashing. Hand wash sink on opposite side of cook line used to dump ice.
Oyster tags not marked with last date served.
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.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket by ice machine in kitchen not inverted for protection.
Current Hotel and Restaurant license not displayed.
Dishmachine has no data plate/operating specifications.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table in server station area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep table on cook line. Employee removed.
Employee with no beard guard/restraint while engaging in food preparation.
Employee with no hair restraint while engaging in food preparation.
In-use knife/knives stored in cracks between pieces of equipment. Knives stored in between equipment on cook line.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Lamb shanks vacuum sealed on site, dated 7/9-7/21 and not removed from reduced oxygen packaging. Octopus vacuum sealed on site, 7/2 and not removed from reduced oxygen packaging.
Time/temperature control for safety food thawed in an improper manner. Tuna thawing at room temperature. Employee put under refrigeration.
May 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table in kitchen has built up food debris. Green cutting board on reach in cooler on cook line has built up food debris.
Oyster tags not marked with last date served.
Mar 11, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 2 high priority.
2 High priority6 Intermediate7 Basic
Show 15 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Dish washer scraped dirty dishes with gloves on then washed hands with gloves on to put away clean dishes.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at salad prep station area: tuna (48F - Cold Holding); salmon (48F - Cold Holding) Manager put ice on items.
Establishment not maintaining oyster tags for 90 days.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table in kitchen has built up food debris. Green cutting board on reach in cooler on cook line has built up food debris.
Handwash sink not accessible for employee use at all times. Hand wash sink in bakery area blocked by trash can. Manager removed.
Handwash sink used for purposes other than handwashing. Hand wash sink on other side of cook line used to dump beverage.
Oyster tags not marked with last date served.
Oysters tag removed from original container prior to container being emptied in upright reach in cooler near dry goods storage area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine by dry goods storage area has mold like substance.
Carbon dioxide/helium tanks not adequately secured. CO2 tanks in bakery area not properly secured.
Current Hotel and Restaurant license not displayed.
Employee with no hair restraint while engaging in food preparation.
In-use tongs stored on equipment door handle between uses. Tongs on oven handle in kitchen. Manager removed.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Cooked chicken, held at 41 F, vacuum sealed on site with a date of 3/5/24 and not removed from packaging.
Working containers of food removed from original container not identified by common name. Flour removed from original container and not labeled. Employee labeled appropriately.
Jul 18, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Oyster tags not marked with last date served.
Accumulation of debris on exterior of warewashing machine. Top of dish machine is soiled with debris.
Equipment in poor repair. Reach in cooler lids on cook line are not affixed to coolers.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in reach in coolers have built up food debris.
Jul 11, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 20 violations recorded, 6 high priority.
6 High priority6 Intermediate8 Basic
Show 20 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came to work on cook line and put on gloves without first washing hands.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cook line has a towel to wipe their face while wearing gloves. Gloves were changed and hands were not washed before working with food.
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Lobster received frozen is vacuumed sealed after it has thawed out. 14 lobster tails.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in dining room area not landing on food or food contact surfaces.
Stop Sale issued due to food not being in a wholesome, sound condition. Lobster received frozen is vacuumed sealed after it has thawed out. 14 lobster tails.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in coolers on cook line: whipped butter (45F - Cold Holding); mozzarella cheese (45F - Cold Holding); chicken salad (45F - Cold Holding); salmon (45F - Cold Holding); American cheese (55F - Cold Holding); cut leafy greens (55F - Cold Holding); cut tomatoes (55F - Cold Holding); raw beef (50F - Cold Holding); raw chicken (57F - Cold Holding) Manager moved all items into walk in cooler and walk in freezer. All time/temperature controlled for safety food items will be held at 41 F or below in walk in cooler and walk in freezer.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. French onion soup in walk in freezer stored cooling in 21 quart plastic containers. Employee separated into smaller metal pans.
Food-contact surface soiled with food debris, mold-like substance or slime. Employee put cloth used to wipe face on prep table. Can opener on prep table has built up food debris.
Handwash sink used for purposes other than handwashing. Hand wash sink at server station in kitchen used to dump ice. Manager burned the rest of the ice.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Bar drink called Lovely Flower contains egg whites from raw shelled eggs and item is not identified on menu as containing raw animal product.
Oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Oyster tags not marked with last date served.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen has mold like substance.
Accumulation of debris on exterior of warewashing machine. Top of dish machine is soiled with debris.
Bowl or other container with no handle used to dispense food. Cup with no handle used to scoop ice behind bar. Employee removed.
Employee eating in a food preparation or other restricted area. Employee eating food at soda server station in kitchen.
Equipment in poor repair. Reach in cooler lids on cook line are not affixed to coolers.
Food stored on floor. French onion soup stored on floor of walk in freezer.
In-use tongs stored on equipment door handle between uses. Tongs on oven handles in kitchen area. Manager stored correctly.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in reach in coolers have built up food debris.
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.