Bodega on Central
1180 Central Ave, St. Petersburg, FL 33705 · Permanent Food Service · License 6218090
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Jul 28 routine inspection2 high priority (fixed by the Jul 29 follow-up), 4 intermediate (1 fixed on the spot, 1 repeat), 14 basic (5 repeats); basic violations cost 12 at most-30
- Safety score70
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 29, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
7 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Unlabeled spray bottle hanging next to hand sink at entrance to kitchen, staff labeled
More time givenFixed on the spot
Basic5
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
More time given
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
More time given
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
More time given
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
More time given
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
More time given
- First visitJul 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
20 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Food items stored over ice at the end of the cook line: cut tomatoes (58°F - Cold Holding) ; cut lettuce (48°F - Cold Holding) Discussed maintaining time temperature control foods for safety at 41 degrees or below, and maintaining the ice evenly around the container to ensure the product is being cold held properly. We also discussed they may utilize time as a public health control. Emailed manager written procedures.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
(3) Flies in dining area landing on counters. (2) Flies in kitchen area landing on electric cord. (1) Live fly landing on mixer bowl stored on top of reach in cooler. Bowl was sent to the dish pit to be washed and sanitized.
Intermediate4
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Observed covered containers of cooked pork dated 7/28 on the speed rack inside the walk in cooler. Uncovered multiple containers temping from the range of 69°F to 76°F. Discussed with employees when cooling started and monitoring the temperature to ensure cooling parameters are being met. Containers were put in freezer to rapidly cool products to meet cooling Perimeters. Observed 2-24 liter container of cooked black beans actively being cooled on the prep table with chill sticks. Discussed the importance of all parts of product cooling down and activity stirring it during the cooling process. Retook temperatures of both items at 3:15 pm items were temping higher due to operator actively stirring, inspector recommended splitting beans into smaller containers to bring down the temperature rapidly.
Fixed on the spot
Code 11, Employee health: 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.
Observed DBPR vomiting and diarrheal written procedures post on wall at kitchen entrance. Establishment does not carry chemical (Chlorine) associated with the written procedures.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting boards
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Purple bottle in cleaning closet unlabeled.
Repeat violation
Basic14
Code 08, Food protection and cross-contamination: Food stored on floor.
Box of fryer oil stored at the end of cook line.
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Observed in ice machine.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed cutting boards with black groove marks.
Repeat violation
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Old labels stuck to food containers after cleaning.
Labels were on clean containers on shelf across from hot line area.
Repeat violation
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Quaternary sanitizer buckets testing at 0 PPM. Observed no chemical feeding through the line to the dispenser equipment at the three compartment sink. Manager moved chemical line and chemical was then observed to be flowing through the line. Sanitizer buckets were replenished and are now testing at 200 PPM.
Fixed on the spot
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
Sanitizer bucket stored on prep table next to prep equipment. Discussed with operator and moved bucket to proper placement below the prep table.
Fixed on the spotRepeat violation
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Clean containers stored on shelf across from three compartment sink.
Repeat violation
Code 29, Plumbing and backflow prevention: Standing water in floor drain/floor drain draining very slowly.
Drain under dish machine was heavily filled with back up. Dish washer unclogged drain and cleaned up standing water around the area.
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
No hand washing sign in small back bar area.
Code 33, Garbage and refuse: Open dumpster lid.
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Floor had a large crack going down the back walkway of the cook line.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee cell phone and keys stored on clean lids on rack across from dish pit area.
Repeat violation
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.