DOE DOES DINER
9395 BAY PINES BLVD, Saint Petersburg FL 33708 · 727-398-2407
Last inspected Jul 22, 2026 · 8 visits since September 2023
SEP 24
FEB 25
OCT 25
FEB 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. License expired on 2/1/2026. Operator renewed license during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2022048896 | Sep 2, 2022 | Nov 7, 2022 | $400 |
| 3--2020016295 | Mar 3, 2020 | Aug 25, 2020 | $600 |
| 3--2019047010 | Jul 16, 2019 | Nov 27, 2019 | $400 |
| 3--2018056993 | Oct 30, 2018 | Dec 17, 2018 | $400 |
Inspection history
8 visits, newest first
Jul 22, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
What the inspector wrote — 4 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced sausage (37F - Cold Holding) employee placed in bottom cooler.
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. Potatoes in bus tub on cook line not time stamped. Employee marked container with proper time stamp.
Cutting board has cut marks and is no longer cleanable. On egg side of deli cooler
Food stored on floor. Wheat bread in walk-in-cooler stored on floor. Operator removed bread from floor.
Feb 4, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate12 Basic
Show 19 findings ▾
Chlorine sanitizer in sanitizer bucket not at proper minimum strength. Chlorine sanitizer bucket in front kitchen testing at 0 PPM. Bucket was replenished and now testing at 50 PPM.
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. Observed employee touching dirty dishes and then switched to touching clean dishes. Manager educated employee and he washed hands.
Operating with an expired Division of Hotels and Restaurants license. License expired on 2/1/2026. Operator renewed license during inspection.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Date missing on open chocolate milk. Employee dated milk for 2/3.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade and food slicer soiled with dried food debris. Stained cutting board on reach in cooler.
Handwash sink not accessible for employee use at all times. Sheet pan with containers stored on top of hand handsink next to three compartment sink. Employee moved items.
Handwash sink used for purposes other than handwashing. Employee filling up container with water from handsink. The inspector educated the employee and the container was moved out of hand handsink.
Cutting board has cut marks and is no longer cleanable. Grooved cutting boards on reach in deli coolers on cook line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Store on top of reach in cooler on cook line. Employee moved item.
Equipment and utensils not properly air-dried - wet nesting. Blue plastic cups stored at coffee station in dining room area.
Equipment in poor repair. Torn gaskets on reach in deli coolers across from flat top grill on the cook line and across from bread toasting station.
Floor tiles missing and/or in disrepair. In front of handsink next to three compartment sink.
In-use tongs stored on equipment door handle between uses. Stored on oven handle. Tongs were removed.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interiors soiled with burnt food debris.
No handwashing sign provided at a hand sink used by food employees. Missing at hand handsink next to three compartment sink. Sign was provided and posted during the inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on deli reach in cooler in prep area.
Plumbing system in disrepair. Plumbing underneath hand handsink next to three compartment sink. Observed water leaking onto floor after handwashing had occurred.
Unprotected ice machine in a customer/nonsecure area. Outside ice machine unlocked. Discussed with employee and ice machine was locked it.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm chlorine sanitizer bucket. Employee remade sanitizer at 50ppm chlorine.
Oct 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Equipment in poor repair. Oiler handle broken on cook line
In-use tongs stored on equipment door handle between uses. Oven door handle on cook line, removed
Light shield for lights in food preparation, food storage or warewashing area missing end caps.
No handwashing sign provided at a hand sink used by food employees. Hand sink next to freezers in kitchen
Unprotected ice machine in a customer/nonsecure area. Out door ice machine in customer accessible area not secured when not in use, staff locked
Feb 27, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Pooled eggs over salad dressing in walk in cooler, order corrected
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. One certificate expired
Cutting board has cut marks and is no longer cleanable. Cook line
Equipment in poor repair. Cooler lid handle broken on cook line
In-use tongs stored on equipment door handle between uses. Oven door handle
Feb 26, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 4 high priority.
4 High priority2 Intermediate5 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Pooled eggs over salad dressing in walk in cooler, order corrected
Stop Sale issued due to adulteration of food product. Butter packets held in bowls on customer tables and not removed/discarded between guests, staff removed from tables
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli cooler ext to toaster - cottage cheese (51F - Cold Holding); potato salad (52F - Cold Holding); cut lettuce (50F - Cold Holding); egg salad (53F - Cold Holding); tuna salad (53F - Cold Holding); deli meats (52F - Cold Holding). Per operator, all items out of temp less than 4 hours, moved to walk in cooler
Time/temperature control for safety food re-served to customers. Butter packets held in bowls on customer tables and not removed/discarded between guests, staff removed from tables
Handwash sink not accessible for employee use at all times. Soap dispensers in hand sink next to dish machine, removed
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. One certificate expired
Cutting board has cut marks and is no longer cleanable. Cook line
Equipment in poor repair. Cooler lid handle broken on cook line
In-use ice scoop for ice machine located outside not stored in a protected manner between uses. Removed for cleaning
In-use tongs stored on equipment door handle between uses. Oven door handle
Single-service articles not stored inverted or protected from contamination. Coffee filters not covered at side counter, operator corrected placement
Sep 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate7 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. French toast batter (50F - Cold Holding), staff replaced
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. Two employee training certificates expired
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. A/c vents soiled over kitchen
Cutting board has cut marks and is no longer cleanable.
Equipment in poor repair. Torn cooler gaskets on cook line Broken cooler handle on cook line
In-use tongs stored on equipment door handle between uses. Oven door handle, removed
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over dry storage room
Old labels stuck to food containers after cleaning. Plastic containers in prep room
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Feb 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate11 Basic
Show 14 findings ▾
Dented/rusted cans present. See stop sale. Dented can of marinara on dry storage shelf.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cook line cracked shell eggs on flat top, then proceeded to use cooking utensils without changing gloves or washing hands
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled
Carbon dioxide tanks not adequately secured. Dry storage room
Cutting board has cut marks and is no longer cleanable. Prep room
Damaged/spoiled/recalled food not properly segregated. Dented can of marinara on dry storage shelf.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages over coolers on cook line, removed
Equipment and utensils not properly air-dried - wet nesting. Plastic cups at wait station
Food stored on floor. Pickle buckets on floor in walk-in cooler, moved to shelf
In-use ice scoop for ice machine located outside not stored in a protected manner between uses. Ice scoop hanging outside, moved inside for cleaning
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over prep room
Unclean building components, attachments or fixtures. Fan covers soiled in walk-in cooler
Unprotected ice machine in a customer/nonsecure area. Outside ice machine not locked, secured
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket next to toast station 0ppm, replaced 200ppm
Sep 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate15 Basic
Show 18 findings ▾
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. See stop sale. Butter packets at wait station, held less than 4 hrs, time mark added
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line Can opener blade soiled
Handwash sink used for purposes other than handwashing. Hand sink at front counter used to fill up pitches
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. A/c vents over service line and cook line soiled
Cutting board has cut marks and is no longer cleanable. Cook line
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.cigarettes and lighter stored over ice machine
Equipment and utensils not properly air-dried - wet nesting. Plastic cups at server's station
Equipment in poor repair. Broken door handle to cooler lid on cook line and reach in freezer
Floor tiles missing and/or in disrepair. Dish washing area
In-use ice scoop for ice machine located outside not stored in a protected manner between uses. Ice scoop hanging outside of ice machine, removed for cleaning
In-use tongs stored on equipment door handle between uses. On oven door handle on cook line
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop hand in salt in rear prep room, removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease in hood filters over cook line
Old labels stuck to food containers after cleaning. Metal containers on storage rack next to slicer
Reuse of single-service or single-use articles. Single use paper tray above French toast batter in cooler on cook line
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Power tool stored on top of white reach in freezer
Unclean building components, attachments or fixtures.fan covers soiled in walk-in cooler
Unprotected ice machine in a customer/nonsecure area. Outdoor ice machine not secured
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.