The Burg Diner
2950 49 St N, St. Petersburg, FL 33710 · Permanent Food Service · License 6200500
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 17 routine inspection1 high priority (fixed on the spot), 1 intermediate, 7 basic (2 repeats)-15
- Safety score85
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 17, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
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.
French toast mix with raw eggs stored over bread in reach in cooler on cookline Operator moved mix to store below bread
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Operator used hand wash sink on makeline to dump melted ice from prep cooler
Basic7
Code 08, Food protection and cross-contamination: Food stored on floor.
-case of potato rounds stored on floor in walk in freezer
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Cooler was stocked at 8AM and operator had it open and cleaning it, but all items were temping 54°F and above. She said she'd had a technician out to fix it recently, and it was temping at 35°F this morning, but she thought it still needed repairs. Ambient temperature at time of inspection 60°F. Operator removed all foods from cooler and will discontinue use until it has been repaired and can hold foods at 41°F and below.
Code 22, Food-contact surfaces clean and sanitized: Interior of ovens and microwave have accumulation of black substance/grease/food debris.
Code 32, Restrooms: Bathroom door left open other than during cleaning or maintenance.
-men's restroom door left open
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
-men's restroom door not self closing
Repeat violation
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.
-cell phone on clean dish rack Operator removed phone
Fixed on the spotRepeat violation
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.