Cassis American Brasserie

170 Beach Dr NE, St. Petersburg, FL 33701 · Permanent Food Service · License 6216538

Official report

out of 100

Grade B

Safety score 84 of 100

Latest visit: Nov 3, 2026 (5 days ago)

What drove the grade

Food-contact surface soiled with food debris, mold-like substance or slime.Intermediate · 10 other violations

How the score was calculated

Starting score100
Violations at the Nov 3 routine inspection
3 intermediate (2 fixed on the spot), 8 basic (1 repeat)
-16
Safety score84

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

Inspection history

1 inspection · 1 visit

Nov32026

Routine inspection

11 violations found

First visitNov 3, 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.
11 violations found:
- 3 Intermediate
- 8 Basic
What the inspector cited
Intermediate3
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  No chlorine test kit for dish machine in market area. Chef supplied test kit.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Soda gun behind bar soiled with mold like substance. Mixer head in market prep area soiled with old food debris. Sandwich press on cook line soiled with cooked on food debris.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Spray bottle containing quaternary sanitizer testing at 200 ppm not labeled. Chef labeled spray bottle.
  Fixed on the spot
Basic8
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored over ready-to-eat food.
  Unwashed lettuce stored over smoked beets. Chef rearranged shelves.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Utensils on cook line stored in 119°F water. Chef applied heat to water.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Paper cup stored in flour container in dry storage room. Chef removed cup.
  Fixed on the spotRepeat violation
  Cutting board has cut marks and is no longer cleanable.
  Cutting boards on cook line.
  Equipment in poor repair.
  Gaskets on salad area deli coolers are cracked and in disrepair.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Interior of oven by market prep area soiled with cooked on food debris.
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Small ice machine by market prep area interior soiled with mold like substance.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  No sign at hand washing sink in market next to coffee station. Manager posted sign at hand washing sink.
  Fixed on the spot
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

Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.