COGNAC
201 2 AVE N · ST. PETERSBURG · Pinellas County · FL 33701
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
14 full violation description(s) documented by the inspector during this visit.
High Priority 3
03C-88-4High Priority – Observed: Initial heating process is longer than 60 minutes to partially cook a raw animal food that will be fully cooked at a later time. Per chef chicken is cooked sous vide in commercially sealed vacuum packaging to approximately 135F in 90min. Priority: High Priority
08A-04-5High Priority – Observed: Raw animal food stored over or with unwashed produce. Raw shell eggs stored over cases of unwashed produce in walk in cooler. Item moved. **Corrected On-Site** Priority: High Priority
01B-13-4High Priority – Observed: Stop Sale issued due to food not being in a wholesome, sound condition. Establishment is cooking chicken sous vide and not following proper procedures, per chef initial cook is greater than 60 min. Priority: High Priority
Intermediate 6
03C-89-4Intermediate – Observed: Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Emailed to chef Priority: Intermediate
22-02-4Intermediate – Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with dried food debris. Priority: Intermediate
31A-09-4Intermediate – Observed: Handwash sink not accessible for employee use at all times. Single use deli container inside hand wash sink at the end of cook line. Item moved. **Corrected On-Site** Priority: Intermediate
53B-13-5Intermediate – Observed: Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Priority: Intermediate
41-17-4Intermediate – Observed: Spray bottle containing toxic substance not labeled. Unlabeled bottle of yellow liquid substance stored on chemical rack in hallway of back kitchen. Priority: Intermediate
03C-92-4Intermediate – Observed: Written procedures for non-continuous cooking of raw animal foods are lacking provisions for monitoring. Discussed proper procedures with chef Priority: Intermediate
Basic 5
50-09-4Basic – Observed: Current Hotel and Restaurant license not displayed. Verified license expired on 2/1/2024. Priority: Basic
40-06-5Basic – Observed: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone on prep table next to cutting board where food is being prepared. Priority: Basic
14-11-5Basic – Observed: Equipment in poor repair. Broken reach in deli cooler handle on cook line. Priority: Basic
21-10-4Basic – Observed: Soiled dry wiping cloth in use. Stored on reach in deli cooler cutting boards on cook line. Priority: Basic
29-49-6Basic – Observed: Standing water in bottom of reach-in-cooler. Inside cooler on cook line. Priority: Basic
Inspector observations synchronized from DBPR on September 7, 2026 1:29 PM.
Violation category totals
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.