DEAD BOBS
6475 CENTRAL AVE, Saint Petersburg FL 33710 · 727-317-2627
Last inspected May 26, 2026 · 7 visits since October 2023
OCT 23
JUN 24
OCT 25
MAR 26
MAY 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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. Wait staff observed handling bread at toaster with bare hands
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
May 26, 2026Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
What the inspector wrote — 3 findings
No paper towels or mechanical hand drying device provided at handwash sink. -at hand sink at end of cook line Operator restocked with paper towels
Accumulation of mold-like substance in the top interior of the ice machine, did not observe immediate cross contamination concern.
Cutting board has cut marks and is no longer cleanable. -cutting board in prep area grooved
Mar 27, 2026Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority0 Intermediate5 Basic
Show 6 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. Dishwasher (Chlorine 0ppm) Operator restocked with sanitizer and primed but lines are dry and retesting at 0PPM. Instructed operators to use 3 compartment sink for sanitizing until dish machine has been repaired and is sanitizing properly.
Bathroom located inside establishment not enclosed with tight-fitting, self-closing doors.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -ice buckets by ice machine not inverted
Current Hotel and Restaurant license not displayed. Displayed license expired 2/1/26
Equipment in poor repair. Dishwasher (Chlorine 0ppm) Operator restocked with sanitizer and primed but lines are dry and retesting at 0PPM. Instructed operators to use 3 compartment sink for sanitizing until dish machine has been repaired and is sanitizing properly.
Open dumpster lid.
Mar 17, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority2 Intermediate6 Basic
Show 10 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. Dishwasher (Chlorine 0ppm) Operator restocked with sanitizer and primed but lines are dry and retesting at 0PPM. Instructed operators to use 3 compartment sink for sanitizing until dish machine has been repaired and is sanitizing properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in deli coolers on cook line- Cut lettuce (47F - Cold Holding); sliced cheese (47F - Cold Holding) Items stacked too high/stored on top of other items in reach in deli coolers on cook line. Operator moved lettuce to lower compartment to cool. Lettuce was cut yesterday. Retemped at 43F. Cheese retemped at 48F, operator moved to lower compartment to cool. Wasn't able to get another retemp before I left. On prep table on cook line- raw chicken (44F - Cold Holding, retemped at 43F) being kept on ice but ice wasn't high enough to keep chicken cold. Operator moved to reach in cooler and retemped at 43F.
Food-contact surface soiled with food debris, mold-like substance or slime. -soda gun nozzles behind bar soiled with slime and debris
No chlorine chemical test kit provided when using sanitizer at warewashing machine.
Bathroom located inside establishment not enclosed with tight-fitting, self-closing doors.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -ice buckets by ice machine not inverted
Current Hotel and Restaurant license not displayed. Displayed license expired 2/1/26
Equipment in poor repair. Dishwasher (Chlorine 0ppm) Operator restocked with sanitizer and primed but lines are dry and retesting at 0PPM. Instructed operators to use 3 compartment sink for sanitizing until dish machine has been repaired and is sanitizing properly.
Open dumpster lid.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) operator remade buckets and retested at 200PPM.
Oct 16, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Buildup of food debris/soil residue on equipment door handles. Walk in cooler door handle is wrapped in soiled twine and not easily cleanable.
Covered waste receptacle not provided in women's bathroom.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fans soiled with dust
Wall soiled with accumulated grease, food debris, and/or dust. Walk in cooler has gaps in walls that appear to be soiled with mold-like residue and gone over with silicone.
Jun 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained, can opener soiled with food debris,
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle of cleaner in rear dish area. Employee labeled bleach.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with mold like debris. Employee cleaned area during inspection.
Carbon dioxide/helium tanks not adequately secured. Tanks not secured in rear prep area. Employee chained co2 tanks.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over food prep. Employee removed drink.
Dec 18, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
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. Employee at dish machine observed handling dirty equipment with gloves on, then proceeded to stack clean equipment without glove change or hand wash
Food-contact surface soiled with food debris, mold-like substance or slime. Knife magnet above coolers on cook line soiled Cutting boards stained on cook line
Accumulation of debris on exterior of warewashing machine.
Equipment and utensils not properly air-dried - wet nesting. Plastic bins observed being stacked after being removed from dish machine. Plastic cups at wait station
Floor tiles missing and/or in disrepair. Walk in cooler
Soiled dry wiping cloth in use. Cook line
Unclean building components, attachments or fixtures. Fan covers soiled n walk in cooler
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Oct 5, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 23 recorded, 8 high priority.
8 High priority4 Intermediate11 Basic
Show 23 findings ▾
Container of medicine improperly stored. Inhaler on shelf next to clean plates on cook line, removed
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Staff observed cracking shell eggs on cook line, then changed gloves without washing hands
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. Employee at dish machine observed handling dirty equipment with gloves on, then proceeded to stack clean equipment without glove change or hand wash
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. Server observed wiping hands on clothes then proceeded to prepare beverages without washing hands
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. Wait staff observed handling bread at toaster with bare hands
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw breaded beef over onion rings in reach in freezer, order corrected
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. Items held less than 4 hrs, time added
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer bucket 200ppm, corrected to 50ppm
Food-contact surface soiled with food debris, mold-like substance or slime. Knife magnet above coolers on cook line soiled Cutting boards stained on cook line
Handwash sink used for purposes other than handwashing. Hand sink on cook line used as dump sink, ice present
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.
Spray bottle containing toxic substance not labeled. Sanitizer spray bottles at buss station, labeled
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Portioning cup in granola at wait station, removed
Dead roaches on premises. 1 dead roach in walk-in cooler, area cleaned and sanitized
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones over prep tables, removed
Equipment and utensils not properly air-dried - wet nesting. Plastic bins observed being stacked after being removed from dish machine. Plastic cups at wait station
Floor tiles missing and/or in disrepair. Walk in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in coolers/freezers gaskets soiled Accumulation of grease on sides of cooking equipment on cook line Accumulation of dust on electric heaters above service window
Single-service articles not stored inverted or protected from contamination. Coffee filters at wait station, placed in plastic bag
Soiled dry wiping cloth in use. Cook line
Unclean building components, attachments or fixtures. Fan covers soiled n walk in cooler
Walk-in cooler/freezer shelves with rust that has pitted the surface.
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.