Kopper Kitchen
5562 Central Ave, St. Petersburg, FL 33707 · Permanent Food Service · License 6206613
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 31 routine inspection6 high priority (3 fixed on the spot, 1 repeat), 5 intermediate (2 fixed on the spot, 2 repeats), 8 basic (1 repeat)-53
- Administrative complaint on Aug 31Counts in full until a follow-up finds the problems fixed-20
- Safety score27
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 31, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
19 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Reach in cooler at wait station- half and half (56°F - Cold Holding) Waitress explained to me that they portion small pitchers of half and half in the morning, provide to tables, and then return the pitchers to the cooler after serving, refilling throughout the day as needed. I did not observe this myself so no reserving violation cited, but I stop saled all pitchers that temped above 43°F. Discussed with wait staff and management that these creamers may NOT be re-served, pitchers must be washed, rinsed, sanitized after removing from tables.
Stop Sale issued due to food not being in a wholesome, sound condition.
Open package of raw steak stored on top of, in same container as, ham and cooked sausage products. Stop Sale issued on ham and sausages, operator voluntarily discarded steak.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Reach in cooler at wait station- half and half (56°F - Cold Holding) Waitress explained to me that they portion small pitchers of half and half in the morning, provide to tables, and then return the pitchers to the cooler after serving, refilling throughout the day as needed. I did not observe this myself so no reserving violation cited, but I stop saled all pitchers that temped above 43°F. Discussed with wait staff and management that these creamers may NOT be re-served, pitchers must be washed, rinsed, sanitized after removing from tables.
Fixed on the spot
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 and the time removed from temperature control cannot be determined.
See stop sale. -Sliced cheeses and sausage links and patties are on time procedures, but cooked did not time mark them and did not know that these items were on time as public health control when I asked him about elevated temperatures. -Butter packets I observed sitting out when I arrived were put away, I temped them at 56°F. They are on their Time paperwork, but did not have a time mark. Operator was able to determine what time the items came out and time marked them.
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
-Raw steak stored above shredded cooked potatoes in reach in cooler on cookline Operator moved steak to store below potatoes.
Fixed on the spot
Raw animal food stored in same container as ready-to-eat food.
-open package of raw steak stored on top of, in same container as, ham and cooked sausage products. Stop Sale issued on ham and sausages, operator voluntarily discarded steak.
Intermediate5
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.
Two new waitresses no proof of employee health reporting agreements I have emailed operator reporting agreements in the past to print out
Repeat violation
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 nozzles have buildup of debris inside
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
-hand wash sink at wait station blocked by pitchers of drinks and trash can Operator unblocked sink.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
-hand wash sink near kitchen exit Operator provided paper towels
Fixed on the spot
No soap provided at handwash sink.
-hand wash sink by kitchen exit
Basic8
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
-No ambient thermometer in sir Lawrence cooler in prep kitchen
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
-Tongs on oven door handle Operator removed
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 grooved
Repeat violation
Ice buildup in reach-in freezer in prep kitchen .
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Operator put wet cloths in sani buckets
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Interior of oven has accumulation of black substance/grease/food debris.
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
-To go boxes in dry storage not inverted
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.
-cell phone and mints on shelf above prep cooler Operator removed
Fixed on the spot
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.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.