CENTRAL PIZZA & SUBS LLC 2891
6405 CENTRAL AVE, Saint Petersburg FL 33710 · (813)343-4228
Last inspected Jul 7, 2026 · 9 visits since October 2023
JUL 24
JAN 25
SEP 25
MAR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 1 live roach on floor in bathroom. Employee cleaned and sanitized.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jul 7, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate3 Basic
What the inspector wrote — 11 findingsThe state's own report →
Bare hand contact with ready-to-eat food while the establishment is under a foodborne illness investigation. Pizza cook handled cooked pizza with bare hands when removing from oven. Stop sale issued.
Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Pizza cook handled cooked pizza with bare hands when removing from oven.
Live, small flying insects found -1 live fly in kitchen observed landing on cutting boards on prep cooler. Operator cleaned and sanitized cutting board. Did not see fly again to kill it
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -pizza cook pulled up pants and did not remove or change gloves before proceeding to engage in food preparation. Operator removed gloves and washed hands
Show the remaining 7 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) Operator diluted and retested at 50PPM.
Food-contact surface soiled with food debris, mold-like substance or slime. -live fly landed on cutting board on prep cooler. Operator cleaned and sanitized cutting board.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for measuring sanitizer strength.
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. Food handler training for pizza cook Adrian Hernandez expired 3/3/26
Bathroom facility not clean.
Dead roaches on premises. 45 dead roaches crushed in bathroom door hinge 2 dead roaches in reach in cooler door hinge in service area. Operator cleaned and sanitized both areas.
In-use knife/knives stored in cracks between pieces of equipment. -between prep cooler and table Operator removed knives from crack
Mar 9, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 5 high priority.
5 High priority5 Intermediate8 Basic
Show 18 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Lasagna (46F - Cooling) cooked yesterday at 4PM. Operator allowed to cool on countertop before covering with foil and putting in walk in to finish cooling. Ambient temperature in walk in cooler is around 43-44F, lasagna never cooled properly.
Non-food grade paper/paper towel used as liner for food container. -sliced meat and cheese containers in prep cooler lined with cardboard. Operator discarded cardboard.
Pesticide/insecticide labeled for household use only present in establishment. -can of raid under hand sink
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Lasagna (46F - Cooling) cooked yesterday at 4PM. Operator allowed to cool on countertop before covering with foil and putting in walk in to finish cooling. Ambient temperature in walk in cooler is around 43-44F, lasagna never cooled properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced cooked sausage (50F - Cold Holding) Cooked yesterday and stored in reach in cooler today. Operator said the cooler lid had been left open so I instructed him to put the sausage in freezer to rapid cool. Operator removed from freezer prematurely, retemped at 46F so he returned to freezer. Retemped at 42F.
Food-contact surface soiled with food debris, mold-like substance or slime. -dough hook with residue on it being stored in restroom Operator removed to be cleaned and sanitized
No paper towels or mechanical hand drying device provided at handwash sink. -hand wash sink in kitchen -hand wash sink in restroom Operator stocked with paper towels
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment uses Time as a Public Health Control for pizza by the slice, but does not have the required paperwork. Emailed operator paperwork.
Records/documents for required employee training appear to be falsified. Manager filled out new food handler training certificate in front of me for employee and dated with today's date, however the employee did not receive training today. Operator was unaware that training needed to be done in order to re-certify staff. Operator discarded certificate and gave employee training packet to take home.
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. Kitchen staff Victor Vardado training expired 5/15/24
Buildup of food debris/soil residue on equipment door handles. -walk in cooler door handle has accumulation of debris
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -bottled employee beverage stored on cutting board on prep cooler across from oven. Employee removed and sanitized area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -vape on cutting board on prep cooler by kitchen entrance Operator removed and sanitized area
Food not stored at least 6 inches off of the floor. Buckets of pizza sauce stored about 1 inch off walk in cooler floor Operator moved to a shelf.
Food stored on floor. -bucket of pizza sauce and can of mushrooms stored on floor in walk in cooler Operator removed.
No suitable facilities provided to store employee clothing and other possessions. -clean aprons being stored on wall in restroom right next to toilet Operator removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top of pizza oven soiled with grease and food debris
Wet wiping cloth on prep table near 3 compartment sink not stored in sanitizing solution between uses. Operator put back in sanitize solution.
Sep 8, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 22 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate15 Basic
Show 22 findings ▾
Pesticide/insecticide labeled for household use only present in establishment. Can of Raid under hand wash sink.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw eggs stored in contact with ready to eat salami that's been removed from commercial packaging
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salami and pepperoni (46F - Cold Holding); sliced provolone (49F - Cold Holding); sliced mozzarella (46F - Cold Holding); sliced pepperoni (60F - Cold Holding);; shaved sausage (50F - Cold Holding); diced ham (60F - Cold Holding); provolone cheese (44F - Cold Holding) Moved to freezer. salami (38F - Cold Holding); sliced provolone (42F - Cold Holding); sliced mozzarella (42F - Cold Holding); sliced pepperoni (42F - Cold Holding);; shaved sausage (37F - Cold Holding); diced ham (39F - Cold Holding); provolone cheese (43F - 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. No time mark on pizza slices, held less than 4 hours
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer buckets all reading over 200 PPM chlorine. Staff replaced 100ppm
No paper towels or mechanical hand drying device provided at handwash sink. Operator provided paper towels.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna in walk in prepared over 24 hours ago no date marked. Operator date marked items.
Bowl or other container with no handle used to dispense food. Portioning cups in seasoning bins in dry storage ack of kitchen.
Dead roaches on premises. 1 dead roach on floor under 3 compartment sink, staff cleaned and sanitized area
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on prep tables
Employee personal food not properly identified and segregated from food to be served to the public in walk in cooler, next to meat slicer, and in cooler by entrance
Employee with no hair restraint while engaging in food preparation.
Exterior back door has a gap at the threshold that opens to the outside.
Floor soiled/has accumulation of debris in walk in cooler
Food not stored at least 6 inches off of the floor. Multiple food items stored less than 6 inches off floor in walk in cooler
Food stored on floor. Multiple food items stored on floor in walk in cooler
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights over kitchen not shielded.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of pizza oven dusty and soiled.
Single-service articles not stored inverted or protected from contamination. Above prep line
Soiled dry wiping cloth in use wrapped around pizza oven handle
Unwashed fruits/vegetables stored over ready-to-eat food. Unwashed mushrooms stored over ready to eat foods
Wet wiping cloth not stored in sanitizing solution between uses. On prep table by freezer
Jan 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate2 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomatoes (48F - Cold Holding); cooked sausage (45F - Cold Holding); cooked meatballs (45F - Cold Holding) Employee moved items to freezer. Cooked sausage 43F,cooked meatballs 43F Sliced tomatoes 41F
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards stained with food debris.
Handwash sink not accessible for employee use at all times. Pot ad pans in hand sink on cook line. Employee removed pot from hand sink.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook sausage and meatballs made 1-20-25. Employee dated marked items.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to bread. Employee moved drink off prep table
Reuse of single-service or single-use articles. Reuse of single service potato salad containers for food storage.
Aug 1, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate10 Basic
Show 11 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained,
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in kitchen. Employee removed drink.
Employee with no hair restraint while engaging in food preparation. Employees making pizzas no hair restraint.
Exterior door has a gap at the top that opens to the outside. Exterior door has gap at top in rear.
Floor soiled/has accumulation of debris. Floors soiled with food debris under equipment.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled with food debris.
No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometers observed in reach in coolers.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in walk in cooler soiled.
Open dumpster lid. Dumpster Lids open.
Reuse of single-service or single-use articles. Reuse of single service potato salad containers for food storage.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Rusted shelves in walk in cooler.
Jul 31, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 1 high priority.
1 High priority5 Intermediate14 Basic
Show 20 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (50F - Cold Holding); sliced cheese (46F - Cold Holding); Pork (45F - Cold Holding). Moved foods to reach in freezer for quick chill and called repair for the walk in cooler.
Employee washed hands in a sink other than an approved handwash sink.employee washed hands in 3 compartment sink. Educated employee to wash hands in hand sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained,
Handwash sink not accessible for employee use at all times. Hand sink blocked with pots. Employee removed pots.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink. Employee placed paper towels at hand sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepared on site lasagna no date mark made 7-29. Employee dated lasagna.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in kitchen. Employee removed drink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and keys on prep table. Employee removed items.
Employee with no hair restraint while engaging in food preparation. Employees making pizzas no hair restraint.
Exterior door has a gap at the top that opens to the outside. Exterior door has gap at top in rear.
Floor soiled/has accumulation of debris. Floors soiled with food debris under equipment.
Food stored on floor. comminuted beef on the floor in walk in cooler. Employee moved to shelf.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop touching flour in walk in cooler in bulk container.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled with food debris.
No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometers observed in reach in coolers.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in walk in cooler soiled.
Open dumpster lid. Dumpster Lids open.
Reuse of single-service or single-use articles. Reuse of single service potato salad containers for food storage.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Rusted shelves in walk in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on counter. Employee removed.
Jan 3, 2024Inspection Completed - No Further ActionComplaint Investigation
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 soiled with food debris.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink on cook line. Employee placed paper towels.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken made 1-2-23 in reach in cooler has no date marked. Ham, cheese slices prep 1-2-23 has no date mark. Manager date mark items
Employee with no hair restraint while engaging in food preparation. Employee has no hair restraint. Employee placed hat on
Equipment in poor repair. Torn Gaskets in reach in cooler on cook line.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottle in reach in cooler Employee removed items
Reuse of single-service or single-use articles. Potato salad contains reused with other foods items.
Walk-in cooler shelves with rust that has pitted the surface.
Working containers of food removed from original container not identified by common name. White powdered substance in green container. Manager labeled container flour.
Nov 2, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris. Dough mixer soiled with food debris.
Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line cut marks.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line soiled with food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets reach-in cooler and walk-in door soiled with food debris.
Reuse of single-service or single-use articles. Potato salad buckets reused food other food storage.
Oct 31, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 2 high priority.
2 High priority5 Intermediate7 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Eggs over sliced cheese in walk-in cooler. Employee moved eggs to bottom shelf.
Roach activity present as evidenced by live roaches found. 1 live roach on floor in bathroom. Employee cleaned and sanitized.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris. Dough mixer soiled with food debris.
Handwash sink used for purposes other than handwashing. Pans in hand sink next to three compartment sink. Employee moved items
No paper towels or mechanical hand drying device provided at handwash sink. Employee placed paper towels
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Pizza pie made at 10:45 am not time mark.
Bowl or other container with no handle used to dispense food. Potion cups in seasoning container. Employee removed cup.
Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line cut marks.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line soiled with food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets reach-in cooler and walk-in door soiled with food debris.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employees drinks in reach in cooler front counter. Employee moved items to bottom shelf and marked items.
Reuse of single-service or single-use articles. Potato salad buckets reused food other food storage.
Single-service articles not stored inverted or protected from contamination. To go metal containers not inverted properly.
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.