Einstein Bro Bagels

2216 66 St N, St. Petersburg, FL 33710 · Permanent Food Service · License 6217877

Official report

out of 100

Grade F

Safety score 56 of 100

Latest visit: Oct 29, 2026 (9 days ago)

What drove the grade

Employee failed to wash hands before putting on gloves to initiate a task working with food.High priority · 8 other violations

How the score was calculated

Starting score100
Violations at the Oct 27 routine inspection
3 high priority (2 fixed on the spot), 2 intermediate (1 fixed on the spot, 1 repeat), 4 basic (2 repeats)
-24
Complaint after follow-up on Oct 29
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

Oct272026

Routine inspection

9 violations found · Inspector came back once

Follow-up visitOct 29, 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.
5 violations still not corrected:
- 1 High priority
- 1 Intermediate
- 3 Basic
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  jalapeño cream cheese (51°F - Cold Holding); sliced swiss (46°F - Cold Holding) Operator stocked the reach in cooler around 6am, all food came from the walk in cooler. Jalapeño cream cheese (51°F - Cold Holding); sliced swiss (46°F - Cold Holding). Cream cheese is over stocked, sliced cheese it not covered. Discussed with operator to not fill food passed the threshold of the cooler, and to keep coverings and lids in place as much as possible and to cool foods in walk in when they rise above 41°F. Stop sale issued on jalapeño cream cheese, swiss cheese put in walk in to cool, retemped at 42°F.
  Administrative complaintFixed on the spot
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
Basic3
- 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 ovens have accumulation of black substance/grease/food debris.
  More time given
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  More time given
Official report, on the Florida DBPR website
First visitOct 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
- 3 High priority
- 2 Intermediate
- 4 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.
  jalepeno cream cheese (50°F - Cold Holding); cream cheese (46°F - Cold Holding); sliced cheddar (46°F - Cold Holding) Reach in cooler behind front counter was left open and parts of the cream cheeses above the reach in cooler threshold were out of temperature, as well as sliced cheese that didn't have a lid on it. I recommended that they keep the cooler lid closed when not in use to allow for proper cold holding. Operator put a lid on the cheese, closed the cooler lid, and moved the cream cheeses to the lower compartment of cooler to cool. When I returned for retemps the items had been put back on top and lids were off and cooler was open. The items temped the same. Operator moved items to walk in to cool.
  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 operated cash register and proceeded to put on gloves and engage in food preparation without washing hands between tasks. Discussed proper hand washing and glove use with employee.
- Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
  Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 50ppm) Establishment had run out of sanitizer and non3 arrived on their truck delivery. Operator went to store to obtain sanitizer and retested at 100PPM Chlorine
  Fixed on the spot
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  -Cutting boards on makeline stained
  Repeat violation
  No sanitizer of any kind available for warewashing.
  Only use single-service items to serve food to customers until sanitizer is available for warewashing. Sanitizer Bucket (Quaternary 50ppm); Triple Sink (Quaternary 50ppm) Establishment had run out of sanitizer and none arrived on their truck today. Operator went to store and obtained sanitizer.
  Fixed on the spot
Basic4
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  -Cutting boards on makeline grooved
  Repeat violation
- Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
  Sanitizer Bucket (Quaternary 50ppm) Establishment had run out of sanitizer and none arrived on their truck today. Operator went to store and obtained sanitizer. Retested at 100PPM chlorine.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Interior of ovens have accumulation of black substance/grease/food debris.
  -toaster oven on makeline -ovens in kitchen
  Repeat violation
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  -pans on dish rack near walk in cooler stacked wet
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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.