PIN ON CAFE
1100 CENTRAL AVE, Saint Petersburg FL 33705
Last inspected Sep 17, 2024 · 5 visits since January 2024
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
JAN 24
MAR 24
MAY 24
SEP 24
▼ IMPROVING
4 inspections trending up, 21 points better than where it started.
Rodent rub marks present along walls/ceilings. Rodent rub marks on pipes behind prep take on cook line. Rub marks on wall over dish machine,
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $320
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2024007249 | Jan 17, 2024 | Mar 28, 2024 | — |
| 3--2022028215 | Apr 12, 2022 | Jul 20, 2022 | $120 |
| 3--2015003682 | Dec 23, 2014 | Feb 11, 2015 | $200 |
Inspection history
5 visits, newest first
Sep 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate7 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 shell eggs stored above open containers of cream sauces in reach-in cooler on cooks line. Employee placed raw shell eggs on bottom shelf.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handling raw chicken then touch clean equip without removing gloves and washing hands. Discussed with operator proper hand-hygiene techniques.
Stop Sale issued due to food not being in a wholesome, sound condition. 5 lbs of commercially processed reduced oxygen packaged tuna fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
5 lbs of commercially processed reduced oxygen packaged tuna fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Show the remaining 6 findings ▾
Bowl or other container with no handle used to dispense food. Plastic bowl without handle stored in container of sugar. Operator removed bowl.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Duct tape used to repair nonfood-contact surface. Duct tape used to repair torn gasket on right reach-in cooler door on cooks line.
Equipment in poor repair. Bottom shelf of prep table located across from there-compartment sink is rusted.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors on cooks line.
Walk-in cooler shelves with rust that has pitted the surface.
May 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate10 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above ready-to-eat sauces in reach-in cooler on cooks line.
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/ Operator Tiwaporn Rattanachana arrived during inspection. Discussed with operator a CFM needs to be present when four or more employees including operator are present and engaging in food preparation.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Cutting board on reach-in cooler on cooks line has cut marks and is no longer cleanable.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishmachine is in the process of being repaired. Operator has three-compartment sink setup. Chlorine reading 50ppm.
Duct tape used to repair gasket on reach-in cooler door on cooks line.
Equipment in poor repair. Torn gaskets on reach-in cooler doors on cooks line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors on cooks line.
Outer openings not protected with self-closing doors. Rear kitchen exit door is not self-closing.
Reach-in cooler on cooks line interior/shelves have accumulation of soil residues.
Walk-in cooler shelves with rust that has pitted the surface.
Wiping cloth sanitizing solution stored on the floor on cooks line. Operator removed from and placed on pallet.
Mar 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate11 Basic
Show 19 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. Observed employee washing soiled dishes touch clean dishes without removing gloves and washing hands. Discussed with operator proper hand-hygiene techniques.
Non-food grade paper/paper towel used as liner for food container. White garbage lining bottom of upright freezer on cooks line.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored above crab, and sherbet in upright freezer across for dishmachine. Operator moved raw chicken to bottom.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above open containers of sauces in reach-in cooler on cooks line. Employee placed raw shell eggs on bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler on cooks line at 2:00pm a. sprouts (53F - Cold Holding) Operator discarded sprouts.
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. Will email DBPR Form 5030-104. Cleanup Of Vomit and Diarrheal Events.
No proof provided that recently hired food employee are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 1. Yolanda Casimir Will email DBPR Form 5030-103. Employee Health Food Reporting Agreement.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. From walk-in cooler a. Two containers of curry sauce Operator date-marked items.
Cardboard used to line food-contact shelves in walk-in cooler.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in sushi bar area.
Employee personal food not properly identified and segregated from food to be served to the public located in upright refrigerator at sushi counter.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal bag stored on top of upright refrigerator across from three-compartment sink.
Equipment in poor repair. Tape used to keep gasket in place on reach-in cooler on cooks line.
Missing drain plug at dumpster.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters are soiled with grease buildup. Soiled gaskets on reach-in cooler doors on cooks line.
Outer openings not protected with self-closing doors. Rear door in kitchen is not self-closing.
Reach-in cooler interior on cooks line have accumulation of soil residues.
Walk-in cooler shelves with rust that has pitted the surface.
Wiping cloth sanitizing solution stored on the floor on cooks line. Operator placed into another bucket.
Jan 18, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Rodent rub marks present along walls/ceilings. Rodent rub marks on pipes behind prep take on cook line. Rub marks on wall over dish machine,
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Sushi bar area ceiling textured.
Employee with no hair restraint while engaging in food preparation. Sushi chef no hair restraint.
Jan 17, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 11 violations recorded, 2 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
2 High priority1 Intermediate8 Basic
Show 11 findings ▾
Rodent activity present as evidenced by rodent droppings found. 3 rodent droppings on floor under shelf with food in dish area, 4 rodent droppings behind reach in deli cooler on cook line, 5 rodent droppings on floor next to reach in chest freezer in dish area.
Rodent rub marks present along walls/ceilings. Rodent rub marks on pipes behind prep take on cook line. Rub marks on wall over dish machine,
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line.
Bowl or other container with no handle used to dispense food.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Sushi bar area ceiling textured.
Dead roaches on premises. 3 dead roaches on floor in 3 compartment sink area, 2 dead roaches on floor behind reach in freezer on cook line, 2 dead roaches in sushi bar area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee with no hair restraint while engaging in food preparation. Sushi chef no hair restraint.
In-use knife/knives stored in cracks between pieces of equipment. Knives in between prep table and cooler on cook line. Employee removed knives
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves on cook line soiled with food debris. Employee cleaned area.
Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on cook line. Employee moved to sanitizer 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.