SIDE DOOR DELI
5999 CENTRAL AVE, Saint Petersburg FL 33710 · 727-347-5507
Last inspected Apr 8, 2026 · 7 visits since August 2023
JAN 24
JUL 24
FEB 25
NOV 25
APR 26
— STEADY
5 inspections within 22 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies at front door not landing on any food or food contact surfaces.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Apr 8, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 5 high priority.
5 High priority4 Intermediate3 Basic
What the inspector wrote — 12 findingsThe state's own report →
Employee washed hands with no soap after handling sanitizer cloth. Employee washed hands with soap.
Operating with an expired Division of Hotels and Restaurants license. Operator renewed license during inspection.
Stop Sale issued due to food not being in a wholesome, sound condition. Butter packets held on Time as a Public Health Control yesterday still being stored in reach in cooler near entrance. Stop sale issued and operator discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked potatoes (51F - Cold Holding, retemped at 43F); sliced cheese (57F - Cold Holding, retemped at 42F) Stacked too high in reach in deli cooler, operator moved to allow to cool.
Show the remaining 8 findings ▾
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Butter packets held on Time as a Public Health Control yesterday still being stored in reach in cooler near entrance. Stop sale issued and operator discarded.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open jug of milk opened two days ago not date marked. Operator date marked.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked chicken breast (80F - Cooling) cooked at 7AM, wedged between shelf and top of reach in cooler, not allowing for adequate cooling. Temperature taken at 10AM. Because it likely took some time to cool, I am allowing the operator to transfer to a shallow pan and put in freezer to rapid cool. Retemped at 62F. Broccoli soup (99F - Cooling, retemped at 85F); chicken broth (100F - Cooling, retemped at 92F) in reach in cooler near 3 compartment sink stored covered. Operator uncovered and stirred to allow for proper cooling.
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cook line are stained
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Pancake mix and shell eggs left out on counter, operator is using a 4 hour time hold but does not have the necessary paperwork. Emailed operator Time as a Public Health Control paperwork.
Cutting board has cut marks and is no longer cleanable. -cutting boards on cook line are grooved
Ice buildup in reach-in freezer and/or walk-in freezer.
Wet wiping cloth not stored in sanitizing solution between uses. -wet wiping cloth being stored on top of cutting board on cook line Operator placed back in sanitize solution.
Nov 4, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 21 violations recorded, 6 high priority.
6 High priority5 Intermediate10 Basic
Show 21 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee removed gloves and washed hands after my instruction.
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. Employee touched cooked potatoes used for potato salad with bare hands to try to maneuver them in the cooler.
Raw animal food stored over or with unwashed produce. Raw chicken stored over tomatoes and unwashed produce in reach in cooler across from 3 compartment sink. Operator rearranged.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over boiled potatoes for potato salad in reach in cooler across from 3 compartment sink. Operator rearranged.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter packets (64F - Cold Holding) in reach in drink cooler by entrance. Operator voluntarily discarded.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chili (113 - Hot Holding) sitting out on counter Operator moved to stove to reheat for hot holding. I wasn't able to get final temperature before leaving.
Food-contact surface soiled with food debris, mold-like substance or slime. -staining on cutting board on prep table across from cook line.
Handwash sink not accessible for employee use at all times. Restaurant's sole hand wash sink blocked by temporary AC unit. Operator removed to unblock the sink.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Lox on menu not identified as raw item.
No soap provided at establishment's only handwash sink. Located end of cook line. Operator put out soap.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Keeping butter out of temperature. Temped at 64F. Emailed operator Time as a Public Health Control Procedures and gave detailed instructions of how to fill them out and the requirement to keep on file onsite.
Accumulation of black/green mold-like substance in the interior of the ice machine behind front counter. -ice bin at wait station has interior rust
Ceiling tile above cook line hanging down/has gap.
Current Hotel and Restaurant license not displayed. Displayed license expired Feb 1, 2025
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -bandaids, keys, and phone stored above food expo window Operator removed.
Ice buildup in reach-in freezers. The one next to three compartment sink and the one behind front counter.
In-use knife/knives stored in cracks between pieces of equipment.between prep table and reach in cooler across from cook line.
No handwashing sign provided at the hand sink used by food employees.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Reach in freezer gaskets soiled
Open dumpster lid.
Reach-in cooler behind front counterinterior has accumulation of soil residues.
Feb 19, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 6 high priority.
6 High priority5 Intermediate5 Basic
Show 16 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Chicken soup 100F made at 7am sitting out on cook line counter. Employee reheated soup to 170F.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Inspector educated management on proper hand washing.
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. Employee handled dirty dishes to back room then continued to engage with food preparation. Inspector educated employees.
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. Unapproved Clorox bleach for clothing and floors. Management purchase correct chlorine sanitizer.
Operating with an expired Division of Hotels and Restaurants license. License expired 2-1-2025
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomatoes (54F - Cold Holding); cut greens (47F - Cold Holding); cooked chicken (45F - Cold Holding) in reach- cooler on cook line. Employee placed items in freezer. roast beef (54F - Cold Holding) pastrami (54F - Cold Holding) in stand up cooler in dish area. Re-temp at 10:15 Sliced tomatoes 39F,cut greens 40F,cooked chicken 42F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked chicken made at 830am on top of cook line counter at 100F. Employee placed items in freezer. 9:55 cooked chicken 42F.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled with with food debris.
Handwash sink used for purposes other than handwashing. Soiled with food debris in hand sink.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed management information for shell eggs.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken made 2-18-25 no date marked. Employee date marked item.
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 cell phone on top of prep table. Employee removed cell phone.
Ice buildup in reach-in freezer
No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in stand up cooler in back by dish area.
Standing water or very slow draining water in handwash sink.
Jul 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
6 High priority3 Intermediate7 Basic
Show 16 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked shell eggs took gloves off and processed to continued cooking without washing hands.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee placed gloves on without washing hands. Inspector educated employee on hand washing. Employee washed hands and put on clean gloves.
Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Unapproved Clorox bleach for clothing and floors. Employee purchased correct bleach.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live fly in dish area not landing on any food or food contact surfaces
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over portion sauces. Employee moved eggs to bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 9:30 cut tomatoes (50F - Cold Holding). Employee placed item in freezer. 10:30 cut tomatoes 41F
Food-contact surface soiled with food debris, mold-like substance or slime. Toasted soiled with food debris.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Employee holding whole shelled eggs and butter in wait station on time no written plan. Provided written plan to operator to fill out.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked potatoes made 7-30-24 no date marking.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Portion cup in strawberry sauce. Employee removed portion cup.
Ice buildup in reach-in freezer and/or walk-in freezer. Interior of reach in freezer build up of ice.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled.
Reach-in cooler shelves with rust that has pitted the surface. Interior shelves on reach in cooler are rusted.
Single-service articles not stored inverted or protected from contamination.
Working containers of food removed from original container not identified by common name. Multiple foods no common label in reach in coolers.
Mar 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate5 Basic
Show 8 findings ▾
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.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line soiled with food debris.
Buildup of food debris/soil residue on equipment door handles. Reach-in cooler handles in back area.
Cutting board has cut marks and is no longer cleanable.
Employee with no hair restraint while engaging in food preparation. Employee engaging with food has no hair restraint
Ice buildup in reach-in freezers on cook line and back prep area next to sink.
Reach-in cooler shelves with rust that has pitted the surface. Reach-in cooler back area
Jan 8, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 23 recorded, 3 high priority.
3 High priority7 Intermediate13 Basic
Show 23 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Chlorine sanitizer 0ppm. Manager went to store and replaced sanitizer. Chlorine sanitizer 50ppm
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touch raw meat then continued to cooking ready to eat foods without changing gloves and washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomatoes (45F - Cold Holding); hard boiled eggs (48F - Cold Holding); Swiss cheese (54F - Cold Holding); cut leafy greens (47F - Cold Holding) Sliced tomatoes 43F,Hard boiled eggs 40F,Swiss cheese42F Cut leafy greens 43F Manager placed items on ice.
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.
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.
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 boards on cook line soiled with food debris.
Handwash sink not accessible for employee use at all times. Dirty dishes in front of hand sink on cook line. Employee moved items.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Buildup of food debris/soil residue on equipment door handles. Reach-in cooler handles in back area.
Cleaned and sanitized equipment or utensils not properly stored. Knives,forks not inverted properly. In dish area. Spoons front counter not inverted properly. Manager inverted items.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable.
Employee with no hair restraint while engaging in food preparation. Employee engaging with food has no hair restraint
Ice buildup in reach-in freezers on cook line and back prep area next to sink.
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 in reach in coolers.
Reach-in cooler shelves with rust that has pitted the surface. Reach-in cooler back area
Single-service articles improperly stored. Coffee filters not inverted properly. Employee inverted coffee filter
Single-service articles not stored inverted or protected from contamination. To go boxes not properly inverted. Employee inverted items
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on prep tables on cook line.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine sanitizer 0ppm. Manager changed solution.
Aug 25, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 27 violations recorded, none serious enough to require a return visit.
7 High priority3 Intermediate17 Basic
Show 28 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee failed to wash hands before putting gloves on.
Food stored in ice used for drinks. See stop sale. Orange juice and lemonade container is on top of ice. The use to serve to the public. Employee removed ice
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies at front door not landing on any food or food contact surfaces.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over dressing sauces in front cooler by entrance door.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Milk opened 8-24-23 no label. Manager labeled.
Stop Sale issued due to food not being in a wholesome, sound condition. Approximately 100 ice cubes used to store lemonade, and orange juice containers. Ice is also used to serve into drinks. Employee burned ice.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. @10:55 cut tomatoes (44F - Cold Holding); @ 12:24 cut tomatoes 42F @10:58 cut leafy green (50F - Cold Holding); @12:26 cut leafy greens45F @11:11shedded cheese @12:26 shredded cheese46F (57F - Cold Holding); @11:11pasta (45F - Cold Holding) @12:25 paste at 40F
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled with food debris on cook line. Slicer on line soiled with food debris.
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.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine on cooked like mold like substance
Buildup of food debris/soil residue on equipment door handles. Stand up cooler in back area handle buildup of food debris.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Multiple cutting boards on cook line cut marks.
Employee personal food not properly identified and segregated from food to be served to the public. Employees food over dressing sauces. Manager moved employee food to bottom shelf.
Employee with no hair restraint while engaging in food preparation. Employee had no hair restraints while engaging with food
Food stored on floor. Case of crackers stored on floor at waitress area.
Ice buildup in reach-in freezer and/or walk-in freezer. Freezer in back room area has ice buildup.
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 touching flour.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves on cook line soiled with food debris. Toaster ovens food debris
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets soiled with food debris.
Reach-in cooler shelves with rust that has pitted the surface. Cooler in back room shelves rusted.
Silverware/utensils stored upright with the food-contact surface up. Spoons stored with food contact surface up right in front waitress counter.
Single-service articles improperly stored. To go boxes not inverted at waitress area. Coffee filters not covered behind front counter.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink on cook line draining slowing.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cook line not stored in sanitizer solution.
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor on cook line.
Portable fire extinguisher missing from its designated location. For reporting purposes only. Fire extinguisher on the floor in the kitchen.
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.