COGNAC
201 2 AVE N, Saint Petersburg FL 33701 · 727-308-9188
Last inspected Jan 6, 2026 · 10 visits since August 2023
NOV 23
JAN 25
APR 25
JUL 25
JAN 26
≈ ERRATIC
5 inspections, swinging between B 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. 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 →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2019024972 | Apr 11, 2019 | Jun 10, 2019 | $400 |
Inspection history
10 visits, newest first
Jan 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate3 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. Food items stored inside reach in cooler across from stove burners on cook line: sliced butter (50F - Cold Holding); cooked tomatoes (49F - Cold Holding); cooked asparagus (47F - Cold Holding); sliced ham (50 F - Cold Holding); raw grouper (47F - Cold Holding) Items moved to freezer to bring down temperature rapidly. Food items not out of temp more than 4 hours. Employees put bags of ice on items in reach in cooler to maintain the temperature 41 degrees or below. Re-temped items at 11:12am: sliced butter (37F - Cold Holding); cooked tomatoes (38F - Cold Holding); cooked asparagus (36F - Cold Holding); raw grouper (40F - Cold Holding). Owner called service technician to come check out unit.
Clam/mussel/oyster tags not marked with last date served. Observed for fresh oysters, mussels, and clam tags. Discussed with. Discussed with chef on duty.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener spike with dried food debris.
No soap provided at handwash sink. Missing at hand handsink at end of cook line across from walk in cooler. Hand handsink stocked.
Show the remaining 4 findings ▾
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Establishment recently started serving raw oysters. Emailed owner oyster consumer advisory and sign was printed and posted at the time of the inspection.
Accumulation of debris on exterior of warewashing machine. Discussed with dishwasher on duty.
Clams/mussels/oysters removed from original container for long-term storage. Observed missing on trays of fresh oysters. Discussed with Chef on duty.
Standing water in bottom of reach-in-cooler. Interior of reach in coolers across from fryers and stove top burners on cook line.
Jul 17, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority6 Intermediate5 Basic
Show 14 findings ▾
Observed: Initial heating process is longer than 60 minutes to partially cook a raw animal food that will be fully cooked at a later time. Per chef chicken is cooked sous vide in commercially sealed vacuum packaging to approximately 135F in 90min. Priority: High Priority
Observed: Raw animal food stored over or with unwashed produce. Raw shell eggs stored over cases of unwashed produce in walk in cooler. Item moved. Priority: High Priority
Observed: Stop Sale issued due to food not being in a wholesome, sound condition. Establishment is cooking chicken sous vide and not following proper procedures, per chef initial cook is greater than 60 min. Priority: High Priority
Observed: Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Emailed to chef Priority: Intermediate
Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with dried food debris. Priority: Intermediate
Observed: Handwash sink not accessible for employee use at all times. Single use deli container inside hand wash sink at the end of cook line. Item moved. Priority: Intermediate
Observed: 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. Priority: Intermediate
Observed: Spray bottle containing toxic substance not labeled. Unlabeled bottle of yellow liquid substance stored on chemical rack in hallway of back kitchen. Priority: Intermediate
Observed: Written procedures for non-continuous cooking of raw animal foods are lacking provisions for monitoring. Discussed proper procedures with chef Priority: Intermediate
Observed: Current Hotel and Restaurant license not displayed. Verified license expired on 2/1/2024. Priority: Basic
Observed: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone on prep table next to cutting board where food is being prepared. Priority: Basic
Observed: Equipment in poor repair. Broken reach in deli cooler handle on cook line. Priority: Basic
Observed: Soiled dry wiping cloth in use. Stored on reach in deli cooler cutting boards on cook line. Priority: Basic
Observed: Standing water in bottom of reach-in-cooler. Inside cooler on cook line. Priority: Basic
Apr 1, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut leafy greens (45F - Cold Holding); cut tomato (45F - Cold Holding). Employee put ice bags on items to bring temperature down. Retemped both cut leafy greens and and cut Tomato 42F.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Butter on time time stamped at 12 not removed at 4:30.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled in prep area.
Handwash sink not accessible for employee use at all times. Hand sink blocked by steam table. Employee moved steam table.
Jan 27, 2025□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 23, 2025Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 2 recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles not smooth and easily cleanable according to provisos.
Nov 17, 2023Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority5 Intermediate9 Basic
Show 15 findings ▾
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.
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.
Manager or person in charge lacking proof of food manager certification.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen has mold like substances.
Carbon dioxide/helium tanks not adequately secured. CO2 tanks in rear prep room are not properly secured.
Ceiling tile missing. Ceiling tile missing above upright single door freezer in kitchen by fryers.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in kitchen have built up food and grease debris.
Covered waste receptacle not provided in women's bathroom. No covered receptacle in employee only restroom in rear hallway.
Floor tiles missing and/or in disrepair. Floor tiles in rear hallway leading to rear prep room are broken and in disrepair.
Hole in or other damage to wall. Hole in wall next to coffee machine across from dish washer.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave oven above pass through window on cook line has built up food debris.
Open dumpster lid.
- From initial inspection : Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. 15 pound proper tank stored under prep table in rear preparation room.
Nov 8, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 34 recorded, 5 high priority.
5 High priority10 Intermediate19 Basic
Show 35 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped bare hands on dirty pants and put on gloves to work with food and no hand wash.
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 touched toasted bread with bare hands. Toast had already been heated. Employee touched lettuce and cut tomatoes with bare hands. Inspector educated employee about proper hand washing and no bare hand contact with ready-to-eat foods that are not being heat treated to 145 F. Bar tender touched ready-to-eat blue berries with bare hands and muddled them in a cocktail glass to make a mojito.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in rear of kitchen by 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. On reach in cooler prep table across from cook line: butter (78F - Cold Holding) Inspector discussed using Time as a Public Health Control and emailed paperwork.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On steam well across stove: beef based au jus (91F - Hot Holding)
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.
Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Meatloaf in walk in cooler in reduced oxygen packaging with no label or date marking and held longer than 48 hours.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table next to mop sink has built up food debris.shake mixers behind seated counter area have built up food debris.
Handwash sink used for purposes other than handwashing. Hand wash sink behind front bar area used as a dump sink.
Manager or person in charge lacking proof of food manager certification.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in rear prep room.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.
No soap provided at handwash sink. No soap at hand wash sink in rear prep room.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen has mold like substances.
Bowl or other container with no handle used to dispense food. Bowl with no handle used to scoop quinoa in container under prep table in middle of kitchen.
Carbon dioxide/helium tanks not adequately secured. CO2 tanks in rear prep room are not properly secured.
Ceiling tile missing. Ceiling tile missing above upright single door freezer in kitchen by fryers.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in kitchen have built up food and grease debris.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets hanging off of 2 compartment sink not inverted for protection.
Covered waste receptacle not provided in women's bathroom. No covered receptacle in employee only restroom in rear hallway.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table in middle of kitchen. Employee removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on top of reach in cooler across from stove. Employee removed.
Floor tiles missing and/or in disrepair. Floor tiles in rear hallway leading to rear prep room are broken and in disrepair.
Food stored on floor. Cooking oil stored on floor in rear of kitchen by dry storage shelving. Tater tots on floor of walk in freezer.
Hole in or other damage to wall. Hole in wall next to coffee machine across from dish washer.
Ice scoop handle in contact with ice. Ice scoop handle touching ice behind front counter bar area.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave oven above pass through window on cook line has built up food debris.
No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand wash sink in rear prep room. No hand wash sign in employee only restroom in rear hallway.
Open dumpster lid.
Wet mop not stored in a manner to allow the mop to dry. Wet mop next to ice machine stored in bottom of mop bucket not allowing to properly dry.
Wiping cloth sanitizing solution stored on the floor. Quaternary sanitizer bucket stored on floor of kitchen.
Working containers of food removed from original container not identified by common name. Container of flour under prep table in kitchen removed from original container and not labeled. Manager labeled.
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. 15 pound proper tank stored under prep table in rear preparation room.
Oct 10, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded.
0 High priority3 Intermediate8 Basic
Show 11 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener and cutting boards on prep table as well as shake mixer behind front counter have built up food debris.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Dish machine, hand wash sink and three-compartment sink have been moved.
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.
Carbon dioxide/helium tanks not adequately secured. CO2 tank behind main bar not properly secured.
Ceiling tile missing. Ceiling tile missing in kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in kitchen are soiled with grease and food debris.
Covered waste receptacle not provided in women's bathroom. No covered receptacle in employee only restroom.
Equipment in poor repair. Drawer handles on reach in coolers are broken.
Missing drain plug at dumpster.
No handwashing sign provided at a hand sink used by food employees. No hand wash sign in employee only restroom. No hand wash sign at secondary bar sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Air conditioning units on wall above dry storage are soiled with dust debris.
Aug 15, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate10 Basic
Show 13 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener and cutting boards on prep table as well as shake mixer behind front counter have built up food debris.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Dish machine, hand wash sink and three-compartment sink have been moved.
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.
Carbon dioxide/helium tanks not adequately secured. CO2 tank behind main bar not properly secured.
Ceiling tile missing. Ceiling tile missing in kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in kitchen are soiled with grease and food debris.
Covered waste receptacle not provided in women's bathroom. No covered receptacle in employee only restroom.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in kitchen. Manager removed.
Employee with no hair restraint while engaging in food preparation. Employee on cook line engaged in food preparation with no hair restraint. Employee put on hair restraint.
Equipment in poor repair. Drawer handles on reach in coolers are broken.
Missing drain plug at dumpster.
No handwashing sign provided at a hand sink used by food employees. No hand wash sign in employee only restroom. No hand wash sign at secondary bar sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Air conditioning units on wall above dry storage are soiled with dust debris.
Aug 8, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 30 recorded, 5 high priority.
5 High priority8 Intermediate17 Basic
Show 30 findings ▾
Dented/rusted cans present. See stop sale. Dented can of mustard, 148 ounces, not segregated in dry goods storage area. Dented can of peeled tomatoes, 105 ounces, not segregated in dry goods storage area.
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 currently sanitizing at 0 ppm chlorine.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee on cook line donned gloves without first washing hands.
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 cooler underneath cooktop: raw chicken (45F - Cold Holding) Temperature taken at 10:50 am. Manager put ice on raw chicken. Temperature taken again again at 11:20 am, raw chicken 40 F. In reach in cooler by pass through window: butter (48F - Cold Holding); feta cheese (48F - Cold Holding); cooked chicken (48F - Cold Holding); salmon (48F) Temperatures taken at 10:50 am. Manager moved items to walk in freezer. Temperatures taken again at 11:30 am. Butter 42, feta cheese 43 F, cooked chicken 42 F, salmon 41 F.
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.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened on 8/6/23 and not date marked. Manager put in correct date.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener and cutting boards on prep table as well as shake mixer behind front counter have built up food debris.
Handwash sink used for purposes other than handwashing. Hand wash sink in rear of kitchen was being used to store pans and spray bottles. Manager removed.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Dish machine, hand wash sink and three-compartment sink have been moved.
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.
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.
Spray bottle containing toxic substance not labeled. Bottle of sanitizer not labeled. Manager labeled appropriately.
Carbon dioxide/helium tanks not adequately secured. CO2 tank behind main bar not properly secured.
Ceiling tile missing. Ceiling tile missing in kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in kitchen are soiled with grease and food debris.
Covered waste receptacle not provided in women's bathroom. No covered receptacle in employee only restroom.
Current Hotel and Restaurant license not displayed. Manager displayed current license.
Damaged/spoiled/recalled food not properly segregated. Dented can of mustard, 148 ounces, not segregated in dry goods storage area. Dented can of peeled tomatoes, 105 ounces, not segregated in dry goods storage area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in kitchen. Manager removed.
Employee with no hair restraint while engaging in food preparation. Employee on cook line engaged in food preparation with no hair restraint. Employee put on hair restraint.
Equipment in poor repair. Drawer handles on reach in coolers are broken.
In-use tongs stored on equipment door handle between uses. Tongs on oven handles in kitchen. Manager stored correctly.
Missing drain plug at dumpster.
No handwashing sign provided at a hand sink used by food employees. No hand wash sign in employee only restroom. No hand wash sign at secondary bar sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Air conditioning units on wall above dry storage are soiled with dust debris.
Open dumpster lid.
Silverware/utensils stored upright with the food-contact surface up. Clean silverware in ware washing area is stored with food contact surface upright. Manager stored correctly.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table not stored in sanitizing solution. Manager moved into sanitizing solution.
Working containers of food removed from original container not identified by common name. Flour and panko bread crumbs not labeled underneath prep table in rear of kitchen. Manager labeled.
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.