Central Diner at ST Pete Beach
2525 Pasadena Ave S Unit C&D, South Pasadena, FL 33707 · Permanent Food Service · License 6213852
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 22 routine inspection6 high priority (1 no follow-up needed, 5 fixed on the spot, 1 repeat), 6 intermediate (4 fixed on the spot), 4 basic (1 repeat)-39
- Safety score61
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 visitOct 22, 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.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In top compartment of cookline prep cooler- sliced Swiss cheese (57°F - Cold Holding, retemped at 51°F) Operator says the cheese was cut 2 days ago and stored in this cooler overnight. Cooler lid was being kept open and containers were double stacked not allowing for proper cooling of foods. Operator unstacked containers, put lids on, and closed cooler lid and temperatures began to drop in cooler.
Fixed on the spotRepeat violation
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Stored off heat behind flat top grill sausage patties (108°F - Hot Holding) Operator moved sausage to grill to reheat for hot holding. Retemped at 165°F.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In reach in cooler in dish pit area -Raw eggs stored over cooked sausage patties -Raw pork chops stored over ham In reach in freezer in dish pit area -Raw bacon stored over smoked sausage, bacon removed from commercial packaging -Raw beef stored over blueberries, beef not in commercial packaging Operator moved all raw foods to store below ready to eat foods
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
-Operator made sanitize bucket and donned gloves to engage in food preparation without washing hands. Discussed proper glove use and hand washing with operator. Operator washed hands for 2 seconds and donned gloves
Fixed on the spot
Employee rubbed hands together for less than 10-15 seconds while washing hands.
Operator made sanitize bucket and donned gloves to engage in food preparation without washing hands. Discussed proper glove use and hand washing with operator. Operator washed hands for 2 seconds and donned gloves
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm, retested at 50PPM) Spoon was blocking plunger not allowing machine to function properly. Operator removed spoon and ran machine again and tested at 50PPM. Operator reran all dishes that had recently been washed.
Fixed on the spot
Intermediate6
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
-jug of milk opened day before yesterday not date marked. Operator date marked milk.
Fixed on the spot
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.
Operator had procedures printed but they were blank. Operator filled out procedures during inspection.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Operator washed hands in prep sink on cookline
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-Cutting board on cookline prep cooler stained
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
-Hand wash sink on cookline blocked by sanitize bucket being stored inside Operator removed sani bucket
Fixed on the spot
Handwash sink used for purposes other than handwashing.
-employee drink stored on hand wash sink in dish pit. Employee removed drink.
Fixed on the spot
Basic4
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
-Cutting board on cookline prep cooler grooved
Repeat violation
Equipment in poor repair.
Reach in cooler at kitchen entrance door is off one of its hinges
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
-cups in wait station stacked wet
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
-Hand wash sink on cookline pipe disconnected and draining onto floor. Operator put pan under to catch leak.
Fixed on the spot
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.