Pacific Counter
660 Central Ave, Saint Petersburg, FL 33701 · Permanent Food Service · License 6217791
What drove the grade
Live, small flying insects found
How the score was calculated
- Starting score100
- Violations at the Aug 3 routine inspection4 high priority (2 fixed by the Aug 4 follow-up, 1 fixed on the spot), 4 intermediate (2 fixed on the spot, 1 repeat), 8 basic-34
- Safety score66
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 4, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
7 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 35, Insects, rodents, pests and animals: Live, small flying insects found
Observed one fly on sneeze protection glass. Spoke with supervisor Lisa Day-Walker about callback inspection and disposition.
More time given
Intermediate1
Code 53, Manager certification and employee training: Food service manager not certified within 30 days of employment.
More time given
Basic5
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
More time given
Equipment in poor repair.
More time given
Ice buildup in reach-in freezer and/or walk-in freezer.
More time given
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
- First visitAug 3, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
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 and the time removed from temperature control cannot be determined.
Spam musubi on front counter next to register no time stamp. Operator time stamped Spam Musubi with discard time. Boba in back kitchen no time stamp. Operator time stamped Boba.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found
Approximately 16 live flies. 1 fly landing on front counter of cold holding serving cooler. 1 fly on wall in back prep area. 2 flies landing on post of sneeze guard of front cooler counter. 1 fly landing front counter by sushi rice. 1 fly flying above self serve drink dispensers pans in dinning room. 2 flies landing on napkin dispenser by front door. 1 fly inside cabinet of self serve ice machine in dinning room 2 flies observed flying by cabinet that stores chemicals and clean linen by bathrooms. 2 flies flying above reach in cooler at front counter. 2 flies flying over front trash receptacle. 1 fly flying around convection oven in back kitchen.
Code 41, Chemicals and toxic substances: Pesticide/insecticide labeled for household use only present in establishment.
Household pesticides on back shelf by mop sink.
Toxic substance/chemical improperly stored.
Red apple with bug repellent stored on of alarm system box over prep table in back kitchen.
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Diced cooked chicken in walk-in-cooler not date marked. Operator placed prepared date on diced chicken.
Fixed on the spot
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Milk in back cooler opened more than 24 hours ago, not date marked. Operator put date on milk.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
White cutting boards on service cooler soiled with food debris.
Code 53, Manager certification and employee training: Food service manager not certified within 30 days of employment.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Repeat violation
Basic8
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Unwashed Avocado stored over cooked krab on shelf in walk-in-cooler. Operator re-arranged shelves and moved avocado to bottom shelf. Unwashed mango stored over cooked rice noodles in first reach-in-cooler. Operator moved mangos to walk-in-cooler with other unwashed fruits and vegetables.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Brown cutting board next to portioned sauce on front counter.
Equipment in poor repair.
Gaskets on all doors of front service cooler.
Ice buildup in reach-in freezer and/or walk-in freezer.
Around door of walk-in-freezer and on racks in walk-in-freezer.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Interior of convection over soil with food debris.
Reach-in cooler interior/shelves have accumulation of soil residues.
Interior of first service cooler soiled with liquid substance.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gaskets on all doors of front service cooler.
Code 35, Insects, rodents, pests and animals: Fly sticky tape hanging over food/food preparation area/food-contact equipment.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.