Dooriban

5600 66 St N, St. Petersburg, FL 33709 · Permanent Food Service · License 6216474

Official report

out of 100

Grade D

Safety score 69 of 100

Latest visit: Nov 6, 2026 (yesterday)

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority · fixed on the spot · 18 other violations

How the score was calculated

Starting score100
Violations at the Oct 7 routine inspection
2 high priority (fixed on the spot), 5 intermediate (2 fixed on the spot), 12 basic
-31
Safety score69

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

Inspection history

1 inspection · 2 visits

Oct72026

Routine inspection

19 violations found · Inspector came back once

Follow-up visitNov 6, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
17 earlier violations still noted, but not enough to need another visit:
- 2 High priority
- 3 Intermediate
- 12 Basic
What was still cited
High priority2
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  More time given
- Code 35, Insects, rodents, pests and animals: Roach excrement and/or droppings present.
  More time given
Intermediate3
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  More time given
Basic12
- Code 08, Food protection and cross-contamination: Food stored on floor.
  More time given
  Uncovered food stored near sink exposed to splash.
  More time given
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  More time given
  In-use tongs stored on oven door handles between uses.
  More time given
- 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 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  More time given
  Ice buildup in reach-in freezer near to go window
  More time given
  Cold holding equipment not maintained in good repair.
  More time given
- Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
  More time given
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  More time given
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  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 visitOct 7, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
19 violations found:
- 2 High priority
- 5 Intermediate
- 12 Basic
What the inspector cited
High priority2
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  -Raw beef over sliced cheese and cooked mussels in reach in freezer, beef not commercially packaged -Raw pork over lettuce cabbage and potatoes in walk in cooler. Operator moved raw items for safe cooler storage.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Roach excrement and/or droppings present.
  -Roach excrement in reach in freezer door hinge on cookline Operator cleaned and sanitized reach in freezer
  Fixed on the spot
Intermediate5
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  Raw shrimp (44°F - Cooling, retemped at 45°F) Cooling on bottom shelf of reach in cooler on cookline with ambient temp of 50°F. Operator moved to a cooler with less traffic.
  Fixed on the spot
- 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.
  Operator had two waiters sign health reporting agreements
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Staining of cutting boards on cookline
- Code 53, Manager certification and employee training: No certified food manager for establishment.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 6 employees present. No proof oand Certified Food Manager for establishment.
  Proof of required state approved employee training not available for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Two waiters who engage in drink preparation do not have proof of food handler training.
Basic12
- Code 08, Food protection and cross-contamination: Food stored on floor.
  -Raw mackerel in box on walk in cooler floor -Pot of black beans cooling on a rack 1 inch off floor under hand wash sink Operator moved foods for proper storage.
  Fixed on the spot
  Uncovered food stored near sink exposed to splash.
  -Pot of black beans cooling under hand wash sink near walk in cooler. Exposed to splash, no direct contamination observed.
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Rice utensil stored in water at 74°F Operator got rid of the water.
  Fixed on the spot
  In-use tongs stored on oven door handles between uses.
  Operator moved tongs.
  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.
  -Drink above clean dishes on rack next to dish rack
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Cutting boards on cookline grooved
  Ice buildup in reach-in freezer near to go window
  Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler on cookline ambient temperature 49°F. Foods inside are varying in temperature due to lots of active preparation and door being opened frequently, but raw shrimp cooking inside increased in temperature when I did my retemp. I advised operator to discontinue use of this unit until it can hold all foods at 41°F and below.
- Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  -dishes not inverted on clean dish rack Operator inverted dishes
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  -2 dead roaches in oven on cookline Operator cleaned and sanitized area
  Fixed on the spot
- 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.
  -Phone above clean dishes on rack next to dish rack
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.