Dead Bobs

6475 Central Ave, St. Petersburg, FL 33710 · Permanent Food Service · License 6212463

Official report

out of 100

Grade F

Safety score 56 of 100

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

What drove the grade

Live, small flying insects found.High priority · not yet fixed · 8 other violations

How the score was calculated

Starting score100
Violations at the Sep 8 routine inspection
3 high priority (1 fixed on the spot), 1 intermediate, 5 basic (1 repeat)
-24
Complaint after follow-up on Sep 9
Counts in full until a follow-up finds the problems fixed
-20
Safety score56

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

Inspection history

1 inspection · 2 visits

Sep82026

Routine inspection

9 violations found · Inspector came back once

Follow-up visitSep 9, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
6 violations still not corrected:
- 1 High priority
- 1 Intermediate
- 4 Basic
What was still cited
High priority1
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  1 live fly observed in kitchen today.
  Administrative complaint
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
Basic4
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven has accumulation of black substance/grease/food debris.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  More time given
Official report, on the Florida DBPR website
First visitSep 8, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
- 3 High priority
- 1 Intermediate
- 5 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In walk in cooler- pulled pork (48°F - Cold Holding); cooked rice (48°F - Cold Holding); Ceviche (48°F - Cold Holding) Operator says temp checks in walk in were 38°F this morning and they received a beer delivery around 11-12. All cold holding items I temped in walk in were 48°F and ambient thermometer read 45°F. Operator moved rack of TCS food into walk in freezer and opened walk in freezer door into walk in cooler to bring down the temperature. Ambient temperature dropped to 40°F during my inspection.
  Fixed on the spot
- 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 10ppm) Operator primed sanitizer and retested at 50PPM.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  1 live fly in kitchen, not observed landing on food contact surfaces
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  -cutting boards on cookline stained -soda gun nozzles behind bar soiled
Basic5
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  -tongs stored on oven door handle Operator moved tongs.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  -cutting boards on cookline have groove marks
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven has accumulation of black substance/grease/food debris.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  -hood system has accumulation of grease
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  Displayed license expired 2/1/26
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.