Cjs Backstage

7022 22 Ave N, St. Petersburg, FL 33710 · Permanent Food Service · License 6218262

Official report

out of 100

Grade C

Safety score 73 of 100

Latest visit: Jul 14, 2026

What drove the grade

Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.High priority · fixed on the spot · 12 other violations

How the score was calculated

Starting score100
Violations at the Jul 14 routine inspection
2 high priority (fixed on the spot), 4 intermediate (2 fixed on the spot, 2 repeats), 7 basic (2 repeats)
-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 · 1 visit

Jul142026

Routine inspection

13 violations found

First visitJul 14, 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.
13 violations found:
- 2 High priority
- 4 Intermediate
- 7 Basic
What the inspector cited
High priority2
- Code 12, Handwashing and hygienic practices: Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
  -operator handled sanitize bucket and proceeeded to engage in food preparation without changing gloves and washing hands. Operator then washed hands and changed gloves.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
  Sanitizer Bucket (Quaternary 500ppm) Operator diluted and retested at 200PPM.
  Fixed on the spot
Intermediate4
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  Two new cooks lacking proof of food handler training have not signed an employee health reporting agreement. Operator had employee sign, the other will sign when they next come in for work.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.
  -no quaternary test kit available to test 3 compartment sink I provided operator with quaternary test strips.
  Fixed on the spotRepeat violation
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  -can opener blade has food debris on it -soda gun nozzles and holsters behind bar soiled
  Repeat violation
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Employee Ana Sanchez (cook) lacking proof of food handler training, hired 3 months ago.
Basic7
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  -soda gun holster behind bar lacking drain line. Operator installed drain line
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  -metal pans in dish storage area stacked wet
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler across from flat top grill
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  -employee restroom at kitchen entrance not enclosed with self-closing doors
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  -next to mop sink -behind bar
  Repeat violation
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
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

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.