Perrys BBQ Cajun Grill
6901 22 Ave N Space #VC02, St. Petersburg, FL 33710 · Permanent Food Service · License 6217839
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Aug 31 routine inspection1 high priority (fixed on the spot, 1 repeat), 2 intermediate (2 repeats), 6 basic (2 repeats)-21
- Administrative complaint on Aug 31Counts in full until a follow-up finds the problems fixed-20
- Safety score59
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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
-Raw shrimp over plantains in reach in cooler on cookline -Raw salmon over wontons in reach in freezer, both removed from commercial packaging. Operator moved all raw foods to store below ready to eat foods Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Raw chicken stored over raw pork in walk in cooler Operator moved chicken to store below pork
Fixed on the spotRepeat violationAdministrative complaint
Intermediate2
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Establishment uses TPHC on hot food display counter, as well as eggs on the cookline, but does not have the written procedures. I emailed them the paperwork last inspection and will do so again today.
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 and prep tables stained -soda nozzle soiled, operator cleaned it. -grill soiled with accumulation of black substance/food debris
Repeat violation
Basic6
Code 08, Food protection and cross-contamination: Food stored on floor.
-cases of chicken stored on walk in cooler floor
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
-cutting boards on cookline and prep tables grooved
Repeat violation
Code 16, Dishwashing facilities and test kits: Wash/Rinse/Sanitizing solution not maintained clean.
Sanitize compartment of 3 compartment sink had visible floating debris and cloudy Operator remade sanitize compartment.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Interior of oven has accumulation of black substance/grease/food debris.
Repeat violation
Accumulation of black/green mold-like substance in the interior of the ice machine.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-reach in cooler and freezer gaskets soiled
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.