CENTRAL DINER AT ST PETE BEACH
2525 PASADENA AVE S UNIT C&D, South Pasadena FL 33707 · 727-766-4339
Last inspected Feb 10, 2026 · 4 visits since October 2023
OCT 23
APR 24
JUL 25
FEB 26
≈ ERRATIC
4 inspections, swinging between A and B. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (45F - Cold Holding); sausage (45F - Cold Holding). Manager placed items in freezer
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
4 visits, newest first
Feb 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate4 Basic
What the inspector wrote — 8 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Commingled raw eggs (60F - Cold Holding, retemped at 51F); pancake mix (60F - Cold Holding, retemped at 53F); corn beef hash (58F - Cold Holding, retemped at 44F) Cook said that he didn't think he needed to keep these items refrigerated because he didn't at other restaurants. I called owner and verified that they do not have Time as a Public Health Control paperwork. Moved foods to cooler to cool, and I discussed Time as a Public Health Control with cook and emailed paperwork to owner. I explained that it will need to be time marked when it leaves the cooler, and discarded after 4 hours. Operator moved items to large reach in cooler in front kitchen, I monitored temps but not all were dropping significantly because the cooler was in heavy use. Operator moved pancake mix and corn beef hash to freezer and iced eggs to allow for rapid cooling.
No probe thermometer provided to measure temperature of food products. I provided operator with probe thermometer.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employee cracking eggs is rear kitchen hired 5 weeks ago does not have signed health agreement. Emailed owner health agreement paperwork.
Spray bottle containing toxic substance not labeled. -spray bottle containing bleach and water near 3 compartment sink not labeled. Operator labeled.
Show the remaining 4 findings ▾
Cutting board on prep table with meat slicer has cut marks and is no longer cleanable.
Food stored in a location that is exposed to splash/dust. English muffins stored directly beside/ under hand wash sink uncovered in a way that would allow them to be splashed on if someone washed their hands. Operator covered and moved container.
No hot running water at mop sink. Water temped 68F at mop sink.
Standing water or very slow draining water in mop sink.
Jul 31, 2025Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Apr 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate0 Basic
Show 4 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 sanitizer 0ppm. Manager changed gallon. Chlorine 50 pm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (45F - Cold Holding); sausage (45F - Cold Holding). Manager placed items in freezer
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained in kitchen area. Toaster oven soiled with food debris
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Milk opened more than 24 hours. Employee date milk.
Oct 3, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained
Carbon dioxide tanks not adequately secured. In dry storage room
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. Open beverage on prep table
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of toaster oven soiled
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over cook line
Single-service articles not stored inverted or protected from contamination. Coffee filters at wait station not covered
Uncleanable knife block in use to store knives.
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.