Pacific Counter
210 37 Ave N, St. Petersburg, FL 33704 · Permanent Food Service · License 6218321
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 Nov 5 routine inspection2 high priority, 7 intermediate (2 fixed on the spot), 3 basic; intermediate violations cost 18 at most-33
- Extension granted on Nov 6Counts in full until a follow-up finds the problems fixed-3
- Safety score64
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 visitNov 6, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
8 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate5
Code 16, Dishwashing facilities and test kits: Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
More time given
Wash solution in spray-type chemical warewasher less than 120°F.
Dish machine is not being used. Three compartment sink is being used in the mean time.
More time given
Warewashing machine not automatically dispensing the detergent and/or the sanitizer.
Dish machine is not being used. Three compartment sink is being used in the mean time
More time given
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
More time given
No proof of required state approved employee training provided for any employees.
More time given
Basic3
Code 14, Food-contact surfaces designed and maintained: Top of dish machine covered with rust that has pitted the surface.
More time given
Ice buildup in white chest reach-in freezer in dry storage area.
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 visitNov 5, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Walk in cooler ambient temperature 52°F. Manager stated that no temperatures were taken in this cooler today. All of these items were placed into walk in cooler when delivered on Tuesday and/or prepped past 4 hour parameter. Imitation crab temped at 48°F Asian bbq sauce 50°F Raw/cured salmon temped at 48°F Kimchi temped at 49°F Raw chicken temped at 47°F Raw tuna temped at 48°F Raw tuna temped at 51°F Raw salmon temped at 52°F Raw tofu temped at 47°F Greens at 51°F Seaweed salad temped at 51°F 4.4 lbs in each of the 13 containers Roe 4.4 lb and about a cup temped at 52 Panzu sauce temped at 48°F Firewater sauce temped at 48°F Pineapple yuzu sauce 52°F Hot dogs temped at 50°F Stop sale issued.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Walk in cooler ambient temperature 52°F. Manager stated that no temperatures were taken in this cooler today. All of these items were placed into walk in cooler when delivered on Tuesday and/or prepped past 4 hour parameter. Imitation crab temped at 48°F Raw salmon temped at 48°F Asian bbq sauce 50°F Kimchi temped at 49°F Raw chicken temped at 47°F Raw tuna temped at 48°F Raw tuna temped at 51°F Raw salmon temped at 52°F Raw tofu temped at 47°F Greens at 51°F Seaweed salad temped at 51°F 4.4 lbs in each of the 13 containers Roe 4.4 lb and about a cup temped at 52 Panzu sauce temped at 48°F Firewater sauce temped at 48°F Pineapple yuzu sauce 52°F Hot dogs temped at 50°F Stop sale issued.
Intermediate7
Code 03, Food out of temperature: Acidity of each batch of sushi rice not tested with a pH meter and results recorded as required.
Observed 3 batches of sushi rice in front area without ph meter marking. Manager tested rice during inspection and marked each batch to comply.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Wash solution in spray-type chemical warewasher less than 120°F.
Observed highest temperature of dish machine at 103°F.
Warewashing machine not automatically dispensing the detergent and/or the sanitizer.
Dish machine testing at 0ppm. Primed dish machine and still did not dispense properly.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Metal sponge in hand wash sink next to three compartment sink. Employee removed.
Fixed on the spot
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
Manager lacking food manager certification and has been working since beginning of May.
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. 2 prep cook employees working. No training provided.
Basic3
Code 14, Food-contact surfaces designed and maintained: Top of dish machine covered with rust that has pitted the surface.
Ice buildup in white chest reach-in freezer in dry storage area.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed black substance on bottom shelf of prep table across from dish machine.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- 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.