Kissin Cuzzins Family Restaurant
951 34 St N, Saint Petersburg, FL 33713 · Permanent Food Service · License 6200836
What drove the grade
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
How the score was calculated
- Starting score100
- Violations at the Aug 21 routine inspection1 high priority (fixed on the spot), 1 intermediate (1 repeat), 3 basic (2 repeats)-12
- Safety score88
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 visitAug 21, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
Raw shell eggs held on time at the cookline missing time stamp. Employees identified the time eggs were placed out on time and marked the carton with accurate time.
Fixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Table mounted can opener located on prep table next to the rear ice machine soiled with build up on black substance.
Repeat violation
Basic3
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Scoop sitting in water located in a double panned metal container in the steam well. Water temperature taken at only 119°F.
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer located next to hand wash sink at the South entrance to the kitchen.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin located in the rear hallway.
Repeat violation
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.