Good German Food LLC
951 Central Ave, St. Petersburg, FL 33705 · Permanent Food Service · License 6217836
What drove the grade
Dented/rusted cans present.
How the score was calculated
- Starting score100
- Violations at the Oct 7 routine inspection4 high priority (2 fixed on the spot), 5 intermediate (2 fixed on the spot, 1 repeat), 19 basic (1 repeat); basic violations cost 12 at most-44
- Safety score56
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 7, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
28 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. Dented #10 can of Mushroom pieces and stems observed with large dent on middle of can. Employee was informed and discarded when told.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
(2) Items stored improperly in reach-in coolerA in upstairs kitchen area. Raw chicken observed over top of ready-to-eatA bread and raw pork. Employee was informed and moved items to proper shelves to prevent cross contamination. Raw eggs observed stored over ready-to-eatA bread. Employee was informed and moved eggs to proper shelf to avoid cross contamination.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Non food grade paper towel seen as liner for cut onions on main cook line in reach-in cooler. Employee was informed and removed paper towels from container. Soiled Tupperware container stained with orange food residue used to scoop food seen on main prep line in main kitchen area.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed paper boats stored on floor with paint supplies on top of them. Employee was informed and moved boats to proper shelf.
Fixed on the spot
Intermediate5
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Observed (3) time/temperature control juices opened 10/4/26 days ago unlabeled with proper date marking. Employee was informed and added date marking when made aware of proper date marking practices.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Handwashing sink in upstairs prep area seen used for storage of dirty dishes. Operator was informed and removed plates.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels at handwashing sink in main kitchen area. Employee moved paper towel to sink when informed. No paper towels at handwashing sink in upstairs prep area.
Fixed on the spotRepeat violation
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
No current CFM on staff. Operator has scheduled a class for November 6th.
No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. No proof of any employee training on premise.
Basic19
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed uncovered melon in reach-in coolerA in main kitchen area. Also observed uncovered mashed potatoes, tomato sauce and mushroom sauce in same reach-in cooler.
Fixed on the spotRepeat violation
Food stored on floor.
Observed box of Irish cream whiskey on floor in main bar area. Observed box of new cooking oil and full bag of flour stored on floor in upstairs prep area. Employee was informed and moved items to proper shelf.
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Multiple plates of employee food stored above prep table in main downstairs kitchen on top of back reach-in cooler. Employee was informed and removed food.
Code 14, Food-contact surfaces designed and maintained: Hood filter missing from automatic fire suppression/exhaust system.
No hood filter above double stove stop in upstairs kitchen area.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Old labels seen on clean dishes stored on top of reach-in coolerA in main kitchen area.
Old food stuck to clean dishware/utensils.
Old food stuck on multiple clean dishes on shelf next to three compartment sink.
Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
Multiple soiled dry wiping cloths in use in main kitchen area.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed large amount of food and grease buildup in the (2) Microwaves and one toaster oven located in the main kitchen area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Observed mold like substance on inside of mini ice machine located on the main cashiers table.
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
Buildup of food debris on all handles throughout upstairs and downstairs kitchen.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Signs of wet nesting on clean dishes stored above reach-in coolerA in upstairs kitchen area.
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
To go cups under ice machine not properly inverted. Employee was informed and placed cups in proper in proper position
Single-service items for customer self-service not properly protected to prevent contamination.
Observed dirty used rags on top of SS bowls in dry storage area on first floor. Employee was informed and discarded bowls when told.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
Water lines underneath three compartment sinkA seen held up with bucket and roll of tape.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Walls in upstairs kitchen area have excessive a,punt of food debris buildup.
Floor soiled/has accumulation of debris.
Large amount of black buildup next to reach-in coolerA in upstairs prep area.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Mop not placed in a position to properly dry.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Operator has no copy of current license on premise.
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
(3) Empty tanks seen in main kitchen area underneath table top fryers.
Reporting only1
Code 45, Fire extinguishing equipment: Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed.
Notified Fire AHJ. For reporting purposes only.
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.
- 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.