Southern Grounds Coffee House

695 Central Ave, St. Petersburg, FL 33701 · Permanent Food Service · License 6218772

Official report

out of 100

Grade F

Safety score 42 of 100

Latest visit: Nov 2, 2026 (5 days ago)

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority, repeat · 16 other violations

How the score was calculated

Starting score100
Violations at the Nov 2 routine inspection
4 high priority (3 fixed on the spot, 1 repeat), 4 intermediate (3 fixed on the spot, 2 repeats), 9 basic (1 repeat)
-38
Administrative complaint on Nov 2
Counts in full until a follow-up finds the problems fixed
-20
Safety score42

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Nov22026

Routine inspection

17 violations found

First visitNov 2, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
17 violations found:
- 4 High priority
- 4 Intermediate
- 9 Basic
What 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.
  Pooled eggs on cook line had no time marking. Employee stated that the eggs were removed from refrigeration. Employee marked pooled eggs with time mark.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw shell eggs stored over bags of bagels in reach-in-cooler on cook line. Employee moved raw shell eggs to bottom shelf.
  Repeat violationAdministrative complaint
- Code 12, Handwashing and hygienic practices: Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Employee in front counter area touched hair and then proceeded to grab clean cup. Inspector discussed proper hand washing practices with employee and operator.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Pesticide-emitting strip present in food prep area.
  Fly trap on table behind front counter next to espresso machine. Employee removed fly trap.
  Fixed on the spot
Intermediate4
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Can opener soiled with food debris. Employee removed can opener and placed in dish area to be washed.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Hand washing sink behind front counter soiled with food debris. Food debris in drain of hand washing sink.
  No paper towels or mechanical hand drying device provided at handwash sink.
  At hand washing sink behind front counter. Operator provided paper towels.
  Fixed on the spotRepeat violation
  No soap provided at handwash sink.
  At hand washing sink behind counter. Employee provided soap.
  Fixed on the spotRepeat violation
Basic9
- Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
  Ice scoop on top of ice machine. Employee washed ice scoop and put in pan for storage.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Plastic container stored in cooked rice on cook line. Employee removed container from cooked rice.
  Fixed on the spot
  Ice buildup in reach-in freezer and/or walk-in freezer.
  On floor of walk-in-freezer
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Interior ceiling of microwave oven on cook line soiled with food debris.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Top of four burner stove soiled with food debris. Interior of conveyor oven soiled with food debris.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Plastic lids on clean dish rack had droplets of water located on them.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  At hand washing sink behind front counter and in bathroom. Employee posted signs at both hand washing sinks.
  Fixed on the spot
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Employee back pack on counter next to single serve plastic fork and knife packets. Employee removed back pack.
  Fixed on the spot
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Official report, on the Florida DBPR website

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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.