Cognac

201 2 Ave N, St. Petersburg, FL 33701 · Permanent Food Service · License 6217670

Official report

out of 100

Grade C

Safety score 75 of 100

Latest visit: Sep 9, 2026 (8 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 11 other violations

How the score was calculated

Starting score100
Violations at the Aug 31 routine inspection
4 high priority (1 fixed by the Sep 9 follow-up, 3 fixed on the spot), 4 intermediate (3 fixed on the spot), 4 basic
-25
Safety score75

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

Inspection history

1 inspection · 2 visits

Aug312026

Routine inspection

12 violations found · Inspector came back once

Follow-up visitSep 9, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
- 3 Basic
What was still cited
Basic3
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  More time given
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  More time given
- 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.
  More time given
Official report, on the Florida DBPR website
First visitAug 31, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
- 4 High priority
- 4 Intermediate
- 4 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Temped at 1:15,sliced ham (47°F - Cold Holding); cooked tomatoes (49°F - Cold Holding); cooked asparagus (47°F - Cold Holding); pooled eggs (46°F - Cold Holding); retemped at 2:15 sliced ham 41°F, cooked tomatoes 41°F, cooked asparagus 41°F, pooled eggs 42°F
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored in same container as ready-to-eat food.
  Raw comminuted beef stored with ready-to-eat sandwiches. Chef removed raw comminuted beef.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Employee came from back storage area and proceeded to put gloves on with no hand wash. Inspector intervened and instructed chef to correct employee. Inspector discussed proper hand washing practices with chef.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Glassware machine at bar area chlorine sanitizer measured at 0ppm. Inspector advised employee to wash glassware in dish area dish machine until sanitizer dispenser is repaired.
Intermediate4
- Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Can opener blade soiled with food debris. Employee removed and washed can opener blade.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Steel scrubber in handwashing sink behind bar. Employee removed steel scrubber from inside handwashing sink.
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at handwash sink.
  No paper towels at bar hand washing sink. Employee replaced paper towels
  Fixed on the spot
Basic4
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Pastries on floor in walk-in-freezer. Chef put pastries on shelf in walk-in-freezer.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee drink on rack in in dish area above clean dish ware. Employee drink in walk-in-cooler on left side rack just inside door above food to be served to the public.
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  In bottom of black, reach-in-cooler on 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 phone on rack in dish area located next to open box of gloves and above clean dish ware.
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.
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.