PERRYS BBQ CAJUN GRILL
6901 22 AVE N SPACE #VC02, Saint Petersburg FL 33710 · 727-302-9476
Last inspected Apr 28, 2026 · 6 visits since August 2023
FEB 24
NOV 24
MAR 25
DEC 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed management the information
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Apr 28, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate3 Basic
What the inspector wrote — 10 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. -raw fish stored over cream cheese in walk in cooler Operator moved raw fish to store below ready to eat food
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken (102F - Hot Holding, retemped at 163F); grilled chicken (84F - Hot Holding, retemped 148F) On cooling rack on cookline. Operator explained that they are not cooling these items, but rather that they were cooked today and being kept out for use throughout the day. I explained that hot foods need to be kept at 135F and above, and that the chicken would need to reheat to 165F for continued hot holding.
Food being cooled by nonapproved method as evidenced by inadequate cooling rate during inspection. -cooked rice and noodles being cooled in deep covered containers in walk in cooler Operator uncovered them to allow for proper cooling. cooked noodles (55F - Cooling, retemped at 58F) Kitchen staff re-covered during inspection, retemp showed no cooling. Operator uncovered and divided into two more pans to allow for better cooling. Retemped at 46F
Food-contact surface soiled with food debris, mold-like substance or slime. -grill has accumulation of black substance -cutting boards on cookline stained
Show the remaining 6 findings ▾
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/ 4 employees presently working, none are certified food managers.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment uses Time as a Public Health for food at front counter, but does not have the necessary paperwork. Emailed operator Time as a Public Health Control paperwork.
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. 4 employees present, proof of training for only one employee. One employee here from different location, no proof of training. Two employees who both claim to have worked here for over two months have no proof of food handler training.
Cutting board has cut marks and is no longer cleanable. -cutting boards on cookline are grooved
Floor soiled/has accumulation of debris throughout kitchen.
Interior of oven has accumulation of black substance/grease/food debris.
Dec 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In 1/2 pan near wok station. garlic in oil (78F - Cold Holding) Put inside freezer during inspection
Employee washed hands in a sink other than an approved handwash sink. Observed prep chef rinse hands in sanitizer water inside three compartment sink during inspection. Educated. Wash hands in hand wash sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table during active prep all drinks moved
Food stored on floor. Soy sauce on floor,
Stored food not covered. Rice open bag on dry storage.
Mar 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked rice (54F - Cold Holding) made on 3-24-25.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked rice (54F - Cold Holding). Manager discarded items made more than 24 hours.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained with food debris.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken in walk-in cooler made more than 24 hours no date marking.
Cardboard used to line food-contact shelves in walk-in cooler.
Cutting board has cut marks and is no longer cleanable.
Floor soiled/has accumulation of debris throughout kitchen.
Food not stored at least 6 inches off of the floor. Gallons of soy sauce on floor in prep area.
Unwashed fruits/vegetables stored with ready-to-eat food. Case of tomato's over cooked chicken in walk-in cooler. Employee store items properly.
Nov 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Accumulation of grease on grill surface Cutting boards stained
Bowl or other container with no handle used to dispense food. Metal bowl in cook ed potatoes bin
Cardboard used to line food-contact shelves. In walk in cooler
In-use tongs stored on equipment door handle between uses. On cook line
Stored food not covered. Multiple items in walk in cooler
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Feb 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate4 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over ready to eat food on cook line. Manager moved eggs
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork in walk-in cooler. Manager stored items properly.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs on shelf cook line. Manager placed shell-eggs in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked shrimp (120F - Hot Holding. Employee reheated cooked shrimp 167F.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained with food debris.
Food not stored at least 6 inches off of the floor. Gallons of soy sauce on floor in back kitchen area.
In-use wet wiping cloth/towel used under cutting board. Towel under cutting boards on cook line. Manager removed.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven soiled with food debris.
Working containers of food removed from original container not identified by common name. White powdered substance in metal pan. Manager labeled pan sugar.
Aug 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 22 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate15 Basic
Show 22 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken was over raw pork in walk-in cooler manager moved buckets
Toxic substance/chemical improperly stored. Chemicals bleach on shelf next to ketchup cans. Employee moved foods to other shelf.
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.
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three compartment sink. Spoke to manager and employee washed hand in hand sink
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed management the information
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards soiled with food debris.
Handwash sink not accessible for employee use at all times. Plastic pans in hand sink. Manager removed
Cardboard used to line food-contact shelves. Cardboard on green shelves in kitchen area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Cutting board has cut marks and is no longer cleanable. Multiple cutting boards in kitchen prep area
Dead roaches on premises. 1 dead roach on floor next to garage can dish area. Employee cleaned up.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drink cup on prep table while cutting raw chicken.
Floor soiled/has accumulation of debris.
Floor tiles missing and/or in disrepair. Multiple areas in prep area have cracked tiles.
Food stored on floor. Buckets of soy sauce. Case of eggs in walk-in floor. Employee moved foods from floor.
In-use tongs stored on equipment door handle between uses. Tongs on oven door on cook line. Metal rice scoop on soiled shelf's in kitchen.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven soiled with black food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda nozzles in front counter slime like debris
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on floor front line.
Walk-in cooler interior/shelves have accumulation of soil residues.
Water leaking from pipe and/or faucet/handle. Pipe leaking under three compartment sink.
Wet wiping cloths stored in detergent and sanitizer mixed together. 0 ppm chlorine with soap manager changed bucket
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.