KOPPER KITCHEN
5562 CENTRAL AVE, Saint Petersburg FL 33707 · 7273456339
Last inspected Apr 15, 2026 · 11 visits since September 2023
FEB 24
SEP 24
FEB 25
NOV 25
APR 26
— STEADY
5 inspections within 17 points of each other. Whatever this kitchen does, it does consistently.
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. Servers observed handling toast with bare hands at wait station
★ 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--2020015993 | Mar 9, 2020 | Jun 30, 2020 | $400 |
Inspection history
11 visits, newest first
Apr 15, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 4 high priority.
4 High priority3 Intermediate5 Basic
What the inspector wrote — 12 findingsThe state's own report →
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, retested at 50PPM) Operator refilled sanitize container with diluted bleach. Replaced with pure bleach and tested at 50PPM.
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. Butter packets in reach in cooler on wait station temping 57F. Operators said they keep them out sometimes and added to Time as a Public Health Control procedures. Operator said they were taken out at 8:30 this morning. Sliced cheese stored high in cold holding unit on cook line temping 53F. Operator said it was taken out at 7:30 AM and added to Time as a Public Health Control procedures. Operator time marked both items. Discussed proper use of Time as a Public Health Control with operator.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Gravy (90F - Reheating, retemped at 180F); vegetable soup (132F - Reheating, retemped at 180F); lentil soup (117F - Reheating, retemped at 180F); meatballs in sauce (80F - Reheating, retemped at 180F); mashed potatoes (131F - Reheating, retemped at 172F) In steam table on cook line. Foods had 15 minutes to complete reheating and were not on track to make it to 165F. Operator moved foods to stove to get foods to minimum of 165F in time for proper reheating.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage links (122F - Hot Holding, reheated to 165F); sausage patties (129F - Hot Holding reheated to 165F) In steam table on cook line. Operator moved to stove to reheat to 165F for continued hot holding.
Show the remaining 8 findings ▾
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Food-contact surface soiled with food debris, mold-like substance or slime. -several cutting boards in kitchen are stained -soda machine nozzles have debris inside
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. Employees hired within last 60 days do not have food handler training or employee health reporting agreements. Emailed operator English and Spanish versions of health reporting agreements.
Accumulation of debris on exterior of warewashing machine.
Cutting board has cut marks and is no longer cleanable. -several cutting boards in kitchen/on cook line.
Dead roaches on premises. 1 dead roach on floor in dry storage area. Operator cleaned up.
Garbage on the ground and/or pad around dumpster.
Standing water in bottom of reach-in-cooler with raw meats in kitchen.
Nov 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority1 Intermediate12 Basic
Show 15 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm, operator got proper sanitizer, retested at 100 PPM)
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Line cook used gloved hands to check cell phone, proceeded to engage in food handling with no glove change.
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on prep tables heavily stained and grooved, no longer cleanable.
Buildup of food debris/soil residue on equipment door handles. -Microwave in kitchen
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, and warewashing areas. Wood slat ceilings throughout kitchen, rough ceiling over dry storage in kitchen, acoustic ceiling over dry storage in storage room outside restaurant.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. -Stack of clean plates stored next to hand wash sink under paper towel dispenser, exposed to splash. Operator moved plates.
Dead roaches on premises. -2 dead roaches behind stove in prep kitchen -2 dead roaches under dry storage by back kitchen door -1 dead roaches behind prep cooler in far left cooler of kitchen near water heater -1 dead roaches under under 3 compartment sink Operator cleaned and sanitized all areas.
Floor soiled/has accumulation of debris in walk in cooler.
Garbage on the ground and/or pad around dumpster.
Hood system soiled with accumulation of grease.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Reach in freezer on cook line gaskets soiled with black residue
Open dumpster lid.
Soiled dry wiping cloth in use on cook line.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
Walk-in cooler shelves with rust that has pitted the surface.
Nov 3, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 23 recorded, 4 high priority.
4 High priority3 Intermediate16 Basic
Show 23 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm, operator got proper sanitizer, retested at 100 PPM)
Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Improper bleach used as sanitizer. Operator replaced with food safe bleach.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Line cook used gloved hands to check cell phone, proceeded to engage in food handling with no glove change.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mashed potatoes (125F - Hot Holding); Home fries (86F - Hot Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on prep tables heavily stained and grooved, no longer cleanable.
Handwash sink at wait station plumbing in disrepair, no running water.
Handwash sink not accessible for employee use at all times. -hand wash sink next to three compartment sink in prep kitchen blocked by buckets. Operator removed buckets.
Buildup of food debris/soil residue on equipment door handles. -Microwave in kitchen
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, and warewashing areas. Wood slat ceilings throughout kitchen, rough ceiling over dry storage in kitchen, acoustic ceiling over dry storage in storage room outside restaurant.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. -Stack of clean plates stored next to hand wash sink under paper towel dispenser, exposed to splash. Operator moved plates.
Current Hotel and Restaurant license not displayed. Change of ownership, old ownership license displayed.
Dead roaches on premises. -2 dead roaches behind stove in prep kitchen -2 dead roaches under dry storage by back kitchen door -1 dead roaches behind prep cooler in far left cooler of kitchen near water heater -1 dead roaches under under 3 compartment sink Operator cleaned and sanitized all areas.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -on prep table and small wait station next to ice machine. Operator removed, cleaned and sanitized area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee backpack on stock pot in prep kitchen -employee cell phones on food prep table while preparing food Operator removed.
Floor soiled/has accumulation of debris in walk in cooler.
Garbage on the ground and/or pad around dumpster.
Hood system soiled with accumulation of grease.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Reach in freezer on cook line gaskets soiled with black residue
Open dumpster lid.
Opened employee beverage container in a cold holding unit with food to be served to customers. Operator removed.
Soiled dry wiping cloth in use on cook line.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
Walk-in cooler shelves with rust that has pitted the surface.
Apr 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards soiled with food debris.
Manager or person in charge lacking proof of food manager certification.
Equipment in poor repair. Glass door on stand up cooler next to dishwasher does not close properly.
Soiled dry wiping cloth in use.
Feb 3, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 2 high priority.
2 High priority5 Intermediate9 Basic
Show 16 findings ▾
Dented/rusted cans present. See stop sale. Shredded Sauerkraut and Corned Beef 6lb cans dented
Operating with an expired Division of Hotels and Restaurants license. Expired February 1 2025
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards soiled with food debris.
Manager or person in charge lacking proof of food manager certification.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink next to 3 CS in prep are. Manager replaced paper towels.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook chicken, corn beef in walk-in cooler made 2-1-25 no date marking. Employee date marked items.
Bowl or other container with no handle used to dispense food. Bowl with no handle in flour container. Employee removed bowl.
Dead roaches on premises. 5 dead roaches under dish machine area. Employee removed cleaned and sanitized area.
Equipment in poor repair. Glass door on stand up cooler next to dishwasher does not close properly.
Floor soiled/has accumulation of debris. Cook line floors heavily soiled with grease buildup.
Single-service articles improperly stored. Cases of to go cups on floor in dry storage area.
Soiled dry wiping cloth in use.
Unprotected ice machine in a customer/nonsecure area. Ice machine in dining room area next to bathrooms not secured.
Unwashed fruits/vegetables stored with ready-to-eat food. Case of unwashed celery over cook potatoes in walk-in cooler. Manager stored items properly.
Working containers of food removed from original container not identified by common name. White powered substance in clear containers not identified. Employee labeled four.
Sep 9, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler have built up food debris.
Accumulation of debris on exterior of warewashing machine.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Dead roaches on premises. 6 dead roaches in mop sink. Employee removed and sanitized the area. 2 dead roaches in dry storage. Employee removed and sanitized the area.
Dumpster not on proper pad/nonabsorbent surface.
Sep 4, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 3 high priority.
3 High priority3 Intermediate12 Basic
Show 18 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. Dish machine is sanitizing at 0 ppm chlorine. Set up three compartment sink at 100 ppm chlorine.
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 cracks raw shelled eggs and failed to wash hands before going to ready to eat bacon.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler on cook line: potato salad (46F - Cold Holding); hard boiled eggs (46F - Cold Holding); cut tomatoes (46F - Cold Holding) Manager moved items to reach in freezer.
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 manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler have built up food debris.
Accumulation of debris on exterior of warewashing machine.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Dead roaches on premises. 6 dead roaches in mop sink. Employee removed and sanitized the area. 2 dead roaches in dry storage. Employee removed and sanitized the area.
Dumpster not on proper pad/nonabsorbent surface.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table above reach-in cooler.
Employee with no beard guard/restraint while engaging in food preparation.
Employee with no hair restraint while engaging in food preparation.
Equipment and utensils not properly air-dried - wet nesting. Wet nesting on soda cups in server station area by hand wash sink.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven in prep kitchen area has built up food debris.
No handwashing sign provided at a hand sink used by food employees at hand wash sink by three compartment sink in rear prep area. No hand wash sign at hand wash sink in server station area.
Raw fruits/vegetables not washed prior to preparation. Onions not washed prior to cutting.
Wet wiping cloth not stored in sanitizing solution between uses at dish machine.
Feb 21, 2024□ 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 ▾
Operating with an expired Division of Hotels and Restaurants license. Expired 1-2-2025
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled
Accumulation of debris inside warewashing machine.
Cutting board has cut marks and is no longer cleanable. Multiple cutting boards.
Equipment and utensils not properly air-dried - wet nesting. Cups at waitress area wet nesting.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven soiled with food debris.
No handwashing sign provided at a hand sink used by food employees. No employees must wash hand sign at hand sink next to 3 compartment sink.
Soiled dry wiping cloth in use. On cook line
Feb 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 4 high priority.
4 High priority3 Intermediate10 Basic
Show 17 findings ▾
Dented/rusted cans present. See stop sale. 2 cans of 10 oz black olives 1 can of 4 Lb tuna.
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 0ppm chlorine. Manager set up 3 compartment sink
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs and continued using equipment. Spoke to manager,
Operating with an expired Division of Hotels and Restaurants license. Expired 1-2-2025
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled
No paper towels or mechanical hand drying device provided at handwash sink. No paper at hand sink next to 3 compartment sink. Employee filled paper towels.
Warewashing machine not automatically dispensing the detergent and/or the sanitizer.
Accumulation of debris inside warewashing machine.
Bowl or other container with no handle used to dispense food. Plastic cup with no handle in season.
Cutting board has cut marks and is no longer cleanable. Multiple cutting boards.
Damaged/spoiled/recalled food not properly segregated. 2 cans of 10 oz black olives 1 can of 4 Lb tuna.
Equipment and utensils not properly air-dried - wet nesting. Cups at waitress area wet nesting.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Bleach, soap together. Employee correct 3 compartment sink to wash,rinse, sanitize.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven soiled with food debris.
No handwashing sign provided at a hand sink used by food employees. No employees must wash hand sign at hand sink next to 3 compartment sink.
Soiled dry wiping cloth in use. On cook line
Working containers of food removed from original container not identified by common name. White power substance in plastic containers not identified. Employee labeled container sugar
Nov 28, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate6 Basic
Show 8 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Accumulation of debris on exterior of warewashing machine.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles in storage room next to freezer
Cutting board has cut marks and is no longer cleanable. On cook line
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On dry storage shelves, removed
Soiled dry wiping cloth in use. On cook line
Unclean building components, attachments or fixtures. Fan covers in walk-in cooler soiled
Sep 29, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 3 high priority.
3 High priority4 Intermediate8 Basic
Show 15 findings ▾
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 and did not wash hands or change gloves before handling cooking equipment
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. Servers observed handling toast with bare hands at wait station
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. Multiple items on cook line with no time mark. All items held less than 4 hrs
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink near 3 compartment in baking area
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. All employee training certificates either unavailable or incomplete (no name or training date)
Accumulation of debris on exterior of warewashing machine.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles in storage room next to freezer
Cutting board has cut marks and is no longer cleanable. On cook line
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On dry storage shelves, removed
In-use tongs stored on equipment door handle between uses. Oven door handle
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled
Soiled dry wiping cloth in use. On cook line
Unclean building components, attachments or fixtures. Fan covers in walk-in cooler soiled
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.