Side Door Deli
5999 Central Ave, Saint Petersburg, FL 33710 · Permanent Food Service · License 6207153
What drove the grade
Employee washed hands with no soap.
How the score was calculated
- Starting score100
- Violations at the Sep 2 routine inspection3 high priority (fixed on the spot, 1 repeat), 4 intermediate (1 fixed on the spot, 2 repeats), 8 basic (2 repeats)-34
- Administrative complaint on Sep 2Counts in full until a follow-up finds the problems fixed-20
- Safety score46
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 visitSep 2, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
-Raw steak removed from commercial packaging stored above potato knish in reach in freezer near 3 compartment sink. Operator moved steak.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee washed hands with no soap.
Cook washed hands with no soap between and glove change. He then washed hands with soap
Fixed on the spotRepeat violationAdministrative complaint
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
-paper towels being used to line containers of sliced cucumbers and bell peppers, in contact with food. Operator moved paper towels
Fixed on the spot
Intermediate4
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.
I have sent this paperwork to them multiple times and explained that it is required for using a 4 hour time hold for their shell eggs. Despite this, they have decided not to print it out or provide it at any of my inspections. They have been cited for this violation at every inspection since January of 2024, and have been cited for other Time as a Public Health Control violations such as not discarding foods after 4 hours.
Repeat violationAdministrative complaint
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
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
-Mixing spoon in hand wash sink on cookline Operator removed spoon
Fixed on the spot
Code 53, Manager certification and employee training: Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.
-operator did not know that proper cold holding temperatures are 41°F and below, he said 46 was "good" and then guessed 45°F was the proper cold holding temperature.
Basic8
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
-No ambient thermometer in reach in cooler behind register used for storing milk, milk was sealed so I was not able to get any temps of this unit
Ambient air thermometer not located in the warmest part of the cold holding unit.
-Ambient thermometer in coldest part of reach in cooler next to 3 compartment sink Operator moved thermometer to middle of cooler to get more accurate temperature.
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
Interior of refrigerator or freezer in disrepair/has exposed insulation.
-Exposed insulation in reach in freezer behind register
Ice buildup in reach-in freezers.
Repeat violation
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Sanitizer Bucket (Chlorine 0ppm, retested at 50PPM) Operator added bleach.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
-drinking cups at wait station wet nesting
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
-displayed license expired 2/1/25.
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.