LA SEGUNDA BAKERY
2424 4 STREET N, Saint Petersburg FL 33704 · 727-388-4983
Last inspected Jul 17, 2026 · 8 visits since January 2024
DEC 24
APR 25
AUG 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A 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. 3 live flies n kitchen not landing on food or food contact surfaces.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jul 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
What the inspector wrote — 3 findings
Floor area(s) covered with standing water. Standing water under reach-in cooler next to flat top grill
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven soiled with burnt food debris.
Standing water in bottom of reach-in-cooler. Standing water observed in bottom of reach-in cooler next to flat top grill
Jan 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
Stop Sale issued on time/temperature control for safety food due to Inside reach-in cooler in prep area: (1) cooked chicken breast (48F - Cold Holding) (3oz) cooked pork (48F - Cold Holding) Items held over the night. Items were voluntarily discarded by management.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler in prep area: cooked chicken breast (48F - Cold Holding) cooked pork (48F - Cold Holding) Items were voluntarily discarded by management.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Line splitter utilized at mop sink missing vacuum breaker at hose connection.
Food-contact surface soiled with food debris, mold-like substance or slime. Table mounted can opener located across from flat top grill on cook line soiled.
Handwash sink used for purposes other than handwashing. Front counter hand wash sink used to store wiping cloth and sanitizer solution. Manager removed items.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels located at restroom in dining room. Manager provided and replaced.
Food stored on floor. Boxed/packaged food for shipping stored on floor in walk-in freezer. Manager elevated items.
Wiping cloth sanitizing solution stored on the floor in rear prep area. Manager instructed employee to utilize a metal pan to create a barrier with the floor.
Aug 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
7 High priority3 Intermediate8 Basic
Show 18 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Inspector observed employees change gloves between tasks with no handwash. Discussed with manager who advised employees.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. three compartment sink at 0 PPM. Employee corrected to 200 PPM.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above ready to eat salads. Employee relocated items for proper storage.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler at prep area. Temperature taken at 10:00 AM. cut ham (49F - Cold Holding) cooked pork (49F - Cold Holding) cheese slices (49F - Cold Holding) cut tomato (47F - Cold Holding) Employee placed items in walk-in cooler. Retemps taken at 10:35 AM cut ham (43F- Cold Holding) cooked pork (43F - Cold Holding) cheese slices (42F - Cold Holding) cut tomato (42F - Cold Holding)
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. Butter held on time at front kitchen. Inspector observed written plans however item was not time stamped. Inspector provided proper time stamp.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer tested above 200PPM. Discussed with employees who then made new solution at 50 PPM
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. Table mounted can opener soiled.
Handwash sink used for purposes other than handwashing. Handwash sink located centrally in r kitchen observed with food particles. When asked why there was food in the sink employees advised they recently cleaned a pan inside it. Observed a second employee begin to fill a sanitizer bucket at front handwash sink. Inspector discussed with employees to only use handwash sink for the purpose of washing hands.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice chute at drink dispenser with black and green mold-like substance.
Bowl or other container with no handle used to dispense food. Drink cup used in sugar bin in front of ovens. Manager removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone observed on cutting board. Manager removed.
Employee with no hair restraint while engaging in food preparation.
No Heimlich maneuver/choking sign posted. Inspector will provide choking poster during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in cooler next to cookline with black mold-like substance.
Wet wiping cloths stored in detergent and sanitizer mixed together. Discussed with manager who made new sanitizer solution.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wet wiping cloth observed at coffee station in kitchen. Discussed with manager.
Apr 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm quaternary at 3 compartment sink manager drain sink and filled up with 50 ppm chlorine.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Liquid eggs (46F - Cold Holding); pork (50F - Cold Holding). Employee placed items in walk-in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained with food debris
Handwash sink used for purposes other than handwashing. Employee wet cloth towel in hand sink.
Current Hotel and Restaurant license not displayed. License 2-1-2025 displayed.
Cutting board has cut marks and is no longer cleanable.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drinks on shelves next to spices
Equipment and utensils not properly air-dried - wet nesting.
Food stored on floor cases of oil on cook line.
Soiled dry wiping cloth in use on cook line under oven pressure
Dec 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate4 Basic
Show 9 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. Dish washer goes from dirty dishes to clean dishes with no hand wash in between.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked pork cooling in walk in cooler with lid on. Manager removed.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade on prep table across from cook top has built up food debris. Cutting boards have built up food debris.
Handwash sink not accessible for employee use at all times. Hand wash sink by office blocked by trash can.
Handwash sink used for purposes other than handwashing. Hand wash sink by three compartment sink used to store steel scrub brush.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on reach in cooler across from office. Manager removed.
Employee with no hair restraint while engaging in food preparation.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop for sugar container touching sugar. Manager removed.
Open dumpster lid.
Apr 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live flies n kitchen not landing on food or food contact surfaces.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table across from flat top grill has built up food debris. Cutting boards on prep table on other side of dining room have built up food debris.
Employee with no hair restraint while engaging in food preparation.
Apr 9, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority3 Intermediate4 Basic
Show 10 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cook line picked up and discarded bread that fell to floor of kitchen. Changed gloves with no hand wash in between.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live flies n kitchen not landing on food or food contact surfaces.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In sauce pan between sandwich presses: butter (74F - Hot Holding) Inspector emailed Time as a Public Health Control Paperwork.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table across from flat top grill has built up food debris. Cutting boards on prep table on other side of dining room have built up food debris.
Handwash sink not accessible for employee use at all times. Hand wash sink across from three compartment sink blocked by sanitizer bucket. Manager removed.
Handwash sink used for purposes other than handwashing. Hand wash sink on cook line used to dump ice and rinse out wiping cloth. Manager removed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on equipment rack across from steam well. Manager removed.
Employee with no hair restraint while engaging in food preparation.
Food stored on floor. Cooking oil stored on floor of kitchen across from cooktop.
Wet mop not stored in a manner to allow the mop to dry. Manager stored properly.
Jan 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate3 Basic
Show 11 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Employees must manually apply bleach to chlorine dispenser in 3 compartment sink to bring it up to 50 ppm. 1 test 0ppm. Second test 50 ppm.
Dented/rusted cans present. See stop sale. One #10 can almond paste dented on shelf with undamaged food
Displayed food not properly protected from contamination. Pastries in kitchen window not protected from possible customer contamination
Manager moved all ready to eat foods out from under unwashed produce in walk in cooler
Handwash sink not accessible for employee use at all times. Pans stored in dish area hand wash sink
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. Dish area
Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Person in charge un aware of sanitizer in 3 compartment sink
Damaged/spoiled/recalled food not properly segregated. One #10 can almond paste dented on shelf with undamaged food
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Ice cream scoop in cooked chicken in closed container in walk in cooler. Manager removed
No Heimlich maneuver/choking sign posted.
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.