Lonni's Sandwiches
429 Central Ave, Saint Petersburg, FL 33701 · Permanent Food Service · License 6217979
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 31 routine inspection1 high priority (fixed on the spot), 6 basic (2 repeats)-11
- Safety score89
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 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.
7 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 cold held at greater than 41°F.
cream cheese (50°F - Cold Holding) Discussed with operator about using time as a public health control for cream cheese. Inspector supplied operator with time as a public health control paperwork.
Fixed on the spot
Basic6
Code 08, Food protection and cross-contamination: Damaged/spoiled/recalled food not properly segregated.
Can of black olives on shelf with another can of black olives. Operator was aware of dented can on shelf and removed and marked can with an x.
Fixed on the spot
Employee personal food not properly identified and segregated from food to be served to the public.
Milk and butter in prep area cooler not segregated from food to be served to the public. Operator removed milk and butter from cooler and put in employee food bin in back silver reach-in-cooler.
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.
Employee drink on counter by brewing tea. Employee removed drink from counter.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
White cutting board on reach-in-deli cooler.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Interior of microwave over above deli cooler soiled with food debris.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Interior small gray flap soiled.
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.