PIEROGI BAR ST PETE
6661 CENTRAL AVE, Saint Petersburg FL 33710 · 7276371703
Last inspected May 6, 2026 · 7 visits since October 2023
JAN 24
SEP 24
FEB 25
DEC 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On shelf: potatoes (73F - Cold Holding)
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
May 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate2 Basic
What the inspector wrote — 7 findingsThe state's own report →
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 150ppm) Operator added sanitizer and retested at 200PPM.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef stored above pierogis in freezer, neither in commercial packaging. Operator moved raw beef to store below pierogis.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked beets date marked 4/28 in walk in cooler. Stop Sale issued.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked beets date marked 4/28 in walk in cooler.
Show the remaining 3 findings ▾
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. Two kitchen staff have expired food handler training.
Interior of oven has accumulation of black substance/grease/food debris.
Standing water in bottom of reach-in-coolers behind bar.
Dec 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on reach in deli coolers.
Feb 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Cutting board has cut marks and is no longer cleanable.
Walk-in cooler shelves with rust that has pitted the surface.
Sep 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate13 Basic
Show 16 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On shelf: potatoes (73F - Cold Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in rear prep table has built up food debris.
No soap provided at handwash sink behind bar area.
Clean linens stored on floor in rear storage room.
Cove molding at floor/wall juncture broken/missing at entrance way to dry goods storage room.
Cutting board has cut marks and is no longer cleanable. Green cutting board on rear prep table has grooved cut marks and is no longer cleanable.
Employee with no beard guard/restraint while engaging in food preparation.
Employee with no hair restraint while engaging in food preparation.
Floor soiled/has accumulation of debris in walk in cooler.
Floor tiles missing and/or in disrepair. Floor tiles in kitchen in disrepair.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in multiple coolers has food debris build up.
Reach-in cooler interior/shelves have accumulation of soil residues.
Twenty (20) foot-candles of light not provided inside equipment where food is stored. No lights in cooler.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wet mop not stored in a manner to allow the mop to dry.
Jan 3, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate12 Basic
Show 17 findings ▾
Dented/rusted cans present. See stop sale. 2- Apple sauce 10oz cans dented.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk (51F - Cold Holding). Employee moved milk to walk-in.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris.
Handwash sink not accessible for employee use at all times. Ice trays in hand sink at bar area. Employee moved items.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork on cook line in reach-in cooler prep 1-2-24 no date mark.
Accumulation of debris inside warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents and ceiling tiles on cook line over equipment soiled with dust and grease buildup.
Covered waste receptacle not provided in women's bathroom.
Damaged/spoiled/recalled food not properly segregated. 2- Apple sauce 10oz cans dented.
Equipment and utensils not properly air-dried - wet nesting. Pans on shelf cook area wet nesting.
Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Wood blocks under reach in cooler on cook line.
Floor tiles missing and/or in disrepair. Cook line has missing tiles.
Food stored on floor. Potatoes on floor in prep area. Employee moved items off floor.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line soiled with food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets soiled with food debris.
Walk-in cooler interior/shelves have accumulation of soil residues.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Oct 12, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Accumulation of grease on on grill surface. Stained cutting boards on cook line Can opener blade soiled
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over cook line
Cove molding at floor/wall juncture broken/missing. Wall near entrance to cook line
Cutting board has cut marks and is no longer cleanable. Cook line
Floor tiles missing and/or in disrepair. Cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on sides of cooking equipment on line Cooler gaskets soiled
Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of beer coolers soiled behind bar
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Oct 3, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 3 high priority.
3 High priority3 Intermediate13 Basic
Show 19 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. 0ppm, operator set up sanitizer in triple sink Quat 200ppm, operator called and scheduled service during inspection
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale.
Stop Sale issued due to adulteration of food product. Vacuum sealed whole trout received fresh then frozen, not in 10k bags
Food-contact surface soiled with food debris, mold-like substance or slime. Accumulation of grease on on grill surface. Stained cutting boards on cook line Can opener blade soiled
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Frozen pierogis in freezer
Bowl or other container with no handle used to dispense food. Portioning cups in seasoning in prep room
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over cook line
Cove molding at floor/wall juncture broken/missing. Wall near entrance to cook line
Cutting board has cut marks and is no longer cleanable. Cook line
Equipment in poor repair. Broken cooler handles under cook line
Floor tiles missing and/or in disrepair. Cook line
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on sides of cooking equipment on line Cooler gaskets soiled
Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of beer coolers soiled behind bar
Soiled dry wiping cloth in use. Under toaster on cook line
Standing water in bottom of reach-in-cooler. On cook line
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date.
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.