Casablanca Shisha Cafe
6620 4th St N, St Pete, FL 33702 · Permanent Food Service · License 6218247
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Aug 12 routine inspection3 high priority (fixed on the spot), 5 basic-14
- Safety score86
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 12, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Reach in freezer Raw salmon over ready to eat beans employee moved
Fixed on the spot
Code 41, Chemicals and toxic substances: Container of medicine improperly stored. medication's on counter front counter employee moved.
Fixed on the spot
Toxic substance/chemical improperly stored. spray bottle on counter on top near clean dishes.
Spray bottle of bleach on top of the food contact surface. Employee moved
Fixed on the spot
Basic5
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
ground beef thawing on counter. Employee moved
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Torn gasket front counter
Code 22, Food-contact surfaces clean and sanitized: Interior of oven has accumulation of black substance/grease/food debris.
Code 40, Employee personal belongings: No suitable facilities provided to store employee clothing and other possessions.
Excessive amount of personal items stored in or near food for restaurant. Educated
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Safest restaurants in St Pete
No other A-grade restaurants in St Pete yet.