Burg Bar & Grill (the)

1752 Central Ave, St Petersburg, FL 33712 · Permanent Food Service · License 6216170

Official report

out of 100

Grade C

Safety score 73 of 100

Latest visit: Oct 1, 2026 (5 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Oct 1 follow-up · 22 other violations

How the score was calculated

Starting score100
Violations at the Sep 30 routine inspection
2 high priority (fixed by the Oct 1 follow-up), 4 intermediate (fixed on the spot, 1 repeat), 17 basic (1 repeat); basic violations cost 12 at most
-27
Safety score73

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Sep302026

Routine inspection

23 violations found · Inspector came back once

Follow-up visitOct 1, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
- 5 Basic
What was still cited
Basic5
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Reach-in coolerA still has standing water.
  More time given
- Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
  Bathroom still lacks covered waste receptacle.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Tiles still missing around water heating system.
  More time given
  Hole in or other damage to wall.
  Back wall still has disrepair.
  More time given
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  Current license being printed and displayed by next inspection.
  More time given
Official report, on the Florida DBPR website
First visitSep 30, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
23 violations found:
- 2 High priority
- 4 Intermediate
- 17 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  All following food was found in reach-in coolerA on main cook line across from flat top and fryers and had been stored in the reach-in coolerA since the previous day: 2.5 pounds bacon uncooked Temped at 59°F 9 hot dogs Temped at 55°F 2 6 pans of tomatoes Temped at 60°F 8 mahi mahi filets Temped at 55°F 30 ounces pulled pork Temped at 58°F 4 lieters of marinated chicken Temped at 60°F 30 ounces corned beef Temped at 55°F 2 chicken breast Temped at 62°F 1 lieter raw beef Temped at 55°F 6.5 oz white American cheese Temped at 70°F 10 oz American cheese Temped at 72°F 6 oz cheddar cheese Temped at 67°F 6.5 oz provolone Temped at 58°F 14 oz Swiss cheese Temped at 71°F 19.5 oz Cole slaw Temped at 65°F 11 oz blue cheese Temped at 60°F Ambient temperature of reach-in coolerA is 55°F. Employee was informed of high temperatures and discarded all items immediately.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  All following food was found in reach-in coolerA on main cook line across from flat top and fryers and had been stored in the reach-in coolerA since the previous day: 2.5 pounds bacon uncooked Temped at 59°F 9 hot dogs Temped at 55°F 2 6 pans of tomatoes Temped at 60°F 8 mahi mahi filets Temped at 55°F 30 ounces pulled pork Temped at 58°F 4 lieters of marinated chicken Temped at 60°F 30 ounces corned beef Temped at 55°F 2 chicken breast Temped at 62°F 1 lieter raw beef Temped at 55°F 6.5 oz white American cheese Temped at 70°F 10 oz American cheese Temped at 72°F 6 oz cheddar cheese Temped at 67°F 6.5 oz provolone Temped at 58°F 14 oz Swiss cheese Temped at 71°F 19.5 oz Cole slaw Temped at 65°F 11 oz blue cheese Temped at 60°F Ambient temperature of reach-in coolerA is 55°F. Employee was informed of high temperatures and discarded all items immediately.
Intermediate4
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Large buildup of dried food on potato smasher seen in back of kitchen. Employee was informed and cleaned kitchen tool immediately.
  Fixed on the spotRepeat violation
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Handwashing sink observed with two mixing bowls next to three compartment sinkA in main kitchen area. Bowls were removed by employee when informed.
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at handwash sink.
  No paper towels observed at handwashing sink over top of sink closest to dish pit in main kitchen area. Employee was informed and placed paper towels at sink.
  Fixed on the spot
  No soap provided at handwash sink.
  No soap observed at handwashing sink over top of sink closest to dish pit in main kitchen area. Employee was informed and replaced soap at handwashing sink.
  Fixed on the spot
Basic17
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged 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.
  See stop sale. (8) Mahi Mahi filets seen still in vac seal bags in reach-in coolerA under main cook line. Employee was informed and discarded fish when told about proper thawing methods.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Pickles seen stored on floor in back walk in cooler. Box of oil on floor in dry storage area in back of kitchen. Box of oil on floor next to cook line in main kitchen area. Beer and wine stored on floor in main bar area near door to main kitchen.
  Repeat violation
- Code 10, In-use utensils properly stored: 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 observed submerged in bucket of flour. Employee was notified and removed handle put it in the correct position.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Single service cup used to scoop feta cheese on cook line. Employee was informed and removed cup from cheese.
  Equipment in poor repair.
  Ambient temperature of reach-in coolerA is 55°F. Reach-in coolerA on main cook line not properly holding food at correct temperatures.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Signs of wet nesting seen on clean dishes on shelf above back prep table. Employee was informed and moved dishes in a manner to dry properly after rewashing.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Standing water and beer seen in reach-in coolers underneath main bar line area.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  No handwashing sign observed in outside handwashing sink.
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  Door to bathroom not self closing.
  Covered waste receptacle not provided in women's bathroom.
  Uncovered receptacle in unisex restroom.
- Code 35, Insects, rodents, pests and animals: Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
  Multiple dead bugs seen in trap hung above clean meat slicer and cutting boards near back reach-in cooler. Operator has ordered a new one and it is currently on the way. Operator has also take it down for the time being before cleaned.
  Fixed on the spot
  Outer openings not protected with self-closing doors.
  Back door seen open and not self closing.
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Multiple floor tiles missing in main kitchen next to water heating system.
  Hole in or other damage to wall.
  Back wall of main kitchen observed to be in disrepair.
- Code 40, Employee personal belongings: No suitable facilities provided to store employee clothing and other possessions.
  No suitable area for employees to store belongings while at work.
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  License not currently displayed in restaurant.
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  Multiple tanks in back out door storage area observed unsecured.
Official report, on the Florida DBPR website

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.
Stop sale: An order that the food can’t be sold or served.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.