Chuck E Cheese 460

1024 58 St N, St. Petersburg, FL 33710 · Permanent Food Service · License 6208208

Official report

out of 100

Grade C

Safety score 71 of 100

Latest visit: Oct 30, 2026 (8 days ago)

What drove the grade

Dented/rusted cans present.High priority, repeat · 6 other violations

How the score was calculated

Starting score100
Violations at the Oct 30 routine inspection
4 high priority (2 fixed on the spot, 2 repeats), 2 intermediate, 1 basic
-29
Safety score71

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

Inspection history

1 inspection · 1 visit

Oct302026

Routine inspection

7 violations found

First visitOct 30, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
- 4 High priority
- 2 Intermediate
- 1 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale.
  Repeat violation
  Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Bar area- cottage cheese (46°F - Cold Holding); potato salad (50°F - Cold Holding); cut melon (53°F - Cold Holding); shredded cheddar (50°F - Cold Holding) Stocked at 11AM. Items sitting in ice, operator had just added ice because it was getting low. Stop Sale issued since we could not determine how long these items had been out of temperature. Emailed operator Time as a Public Health Control and they will use a four hour time hold going forward.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Bar area- cottage cheese (46°F - Cold Holding); potato salad (50°F - Cold Holding); cut melon (53°F - Cold Holding); shredded cheddar (50°F - Cold Holding) Stocked at 11AM. Items sitting in ice, operator had just added ice because it was getting low. Stop Sale issued since we could not determine how long these items had been out of temperature. Emailed operator Time as a Public Health Control and they will use a four hour time hold going forward.
  Fixed on the spotRepeat violation
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) Operator tried priming and running several times. Set up 3 compartment sink to manual wash until dish machine is repaired.
  Fixed on the spot
Intermediate2
- Code 16, Dishwashing facilities and test kits: Warewashing machine not automatically dispensing the the sanitizer.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  -cutting boards on prep coolers stained
Basic1
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  -cutting board on prep cooler near ice machine grooved
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.