DADS' KITCHEN & CO.
2105 CENTRAL AVE, Saint Petersburg FL 33713 · 727-803-6022
Last inspected Aug 5, 2026 · 6 visits since September 2023
MAR 24
NOV 24
MAR 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. chicken empanadas (111F - Hot Holding); ham (115F - Hot Holding) Manager placed items in over to reheat to 135F
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Aug 5, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority4 Intermediate2 Basic
What the inspector wrote — 7 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored at the top of the reach-in deli cooler at cook line above ready-to eat tomato and peppers. Discussed proper storage with the person in charge who relocated eggs for safe storage.
Handwash sink used for purposes other than handwashing. Hand wash sink at dish pit used to store plastic containers and drink cup tray. Items were relocated and moved for access to sink.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Test kits provided to employees are QAC test strips. Dish machine utilized is a chlorine machine with a minimum required sanitation of 50 ppm. Discussed with person in charge with acquiring correct test strips to test concentration of sanitizer for the machine for daily operations.
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 of training for any employee other than the certified food manager.
Show the remaining 3 findings ▾
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds butter for four hour holds at the wait station behind the front counter. Discussed with person in charge to complete DBPR Form HR 5022-090 and maintain at establishment.
Employee personal food not properly identified and segregated from food to be served to the public: Personal food stored in front reach-in cooler behind counter not properly identified. Reach-in cooler stores items intended to be served to the public.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in freezer with build up of debris
Feb 11, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Maintenance equipment in kitchen to finish minor repairs
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. No chlorine test kit for dish machine
No probe thermometer provided to measure temperature of food products. Staff unable to locate during inspection
Mar 26, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority3 Intermediate3 Basic
Show 9 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Reading 0ppm.Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator setup three-compartment sink. Quat sanitizer reading 200ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above container of pastries in reach-in cooler at front counter. Operator moved eggs to bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From prep table at front counter. Operator placed item in refrigerator at front counter. a. butter (61F - Cold Holding); Discussed utilizing Time As A Public Health Control as an option.
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 1. Ashley promoted manager more than 30 days ago. 2. Mya prompted to manager more than 30 days ago.
No paper towels or mechanical hand drying device provided at handwash sink in warewashing area. Paper towels provided for had wash sink.
No proof provided that three recently hired food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Ice bin at front counter soiled brown substance.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at front counter soiled with food buildup.
Standing water in bottom of reach-in-cooler at front counter.
Nov 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink no vacuum breaker on splitter.
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 in reach in cooler on front counter opened 11-20 no date mark. Employee dated milk.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade and guard soiled in prep room.
Handwash sink not accessible for employee use at all times. Blocked hand sink with stool and chair in front counter area. Employee removed items.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior working parts of ice machine soiled with green and black mold like debris.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior soiled with burnt on food debris.
Standing water in bottom of reach-in-cooler. Reach in cooler with milk has standing water in bottom.
Mar 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over bread in walk-in cooler. Operator moved raw shell eggs to bottom shelf.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Water hose connected to y-splitter faucet at mop sink missing vacuum breaker.
No paper towels or mechanical hand drying device provided at handwash sink in warewashing area.
Food stored on floor. Box of potato chips stored on floor near hand wash sink at front counter. Operator removed item from floor.
Wiping cloth sanitizing solution stored on the floor underneath hand wash sink in kitchen. Operator removed wiping cloth sanitizer solution off floor.
Sep 22, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Raw animal food stored over or with ready-to-eat food in a walk in cooler - not all products commercially packaged. Eggs over milk in walk-in. Manager moved them
Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. chicken empanadas (111F - Hot Holding); ham (115F - Hot Holding) Manager placed items in over to reheat to 135F
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Operator marked item on menu.
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.