THE BURG DINER
2950 49 ST N · ST. PETERSBURG · Pinellas County · FL 33710
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
All DBPR Inspector Observations
15 full violation description(s) documented by the inspector during this visit.
High Priority 8
22-41-4High Priority – 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) Operator restocked dish machine with sanitizer and primed, but it is still testing at 0PPM. Operator set up 3 compartment sink sanitize compartment and will sanitize that way until machine has been serviced and is testing properly. **Corrective Action Taken** **Warning**
22-43-4High Priority – Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm) Operator added more sanitizer tablets and retested at 200 PPM. **Warning**
02C-01-5High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Lemon chicken soup date marked 2/28 Brown gravy from reconstituted mix containing milk date marked 2/27 Broccoli soup date marked 2/23 Cooked black beans date marked 2/18 Cooked rice date marked 2/19 **Warning**
01B-24-5High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Lemon chicken soup date marked 2/28 Brown gravy from reconstituted mix containing milk date marked 2/27 Broccoli soup date marked 2/23 Cooked black beans date marked 2/18 Cooked rice date marked 2/19 **Warning**
01B-13-4High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Butter packets in reach in cooler on server line bearing a 7AM time mark, but operator said they no longer use time as a public health control for this item. Butter packets in time marked container temped at 56F, while those in original container next to it temped at 38F. Stop Sale issued at 11AM due to these items being on Time as a Public Health Control written procedures, time marked, and out of temp. **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes (53F – Cold Holding); sliced cheeses (55F – Cold Holding); mashed potatoes (56F – Cold Holding) Tomatoes and cheese prepped yesterday stacked high and temping high, though items in bottom of container were cooler. Instructed operator to cool these items and return to reach in prep cooler with lid to keep hot air out. Mashed potatoes cooked yesterday temped high in reach in cooler on cook line due to operator "leaving them out for about an hour and a half" because translation issue about rehydrating hashbrowns led him to believe he could leave potatoes out. I explained the difference between cold holding and preparation time involved in rehydrating their hash brown product. I instructed operator to put mashed potatoes in freezer to cool them. **Repeat Violation** **Admin Complaint**
03F-04-5High Priority – Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour period. See stop sale. Butter packets in reach in cooler on server line bearing a 7AM time mark, but operator said they no longer use time as a public health control for this item. Butter packets in time marked container temped at 56F, while those in original container next to it temped at 38F. Stop Sale issued at 11AM due to these items being on Time as a Public Health Control written procedures, time marked, and out of temp. **Warning**
03F-02-5High Priority – 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. French fries cooked at 7AM on cook line with no time mark. Operator was unaware that this food item needed to be discarded after 4 hours. Informed him at 11AM that they must be discarded. **Repeat Violation** **Admin Complaint**
Intermediate 2
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Mashed potatoes (56F – Cold Holding, retemped at 55F) -operator put in freezer to cool but only went down 1F due to being dense and stacked high. Operator transferred to shallow pan to finish cooling. **Warning**
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lamb giouvetsi in reach in cooler near walk in freezer prepared last Thursday had no date mark. Operator date marked. **Corrected On-Site** **Warning**
Basic 5
32-04-4Basic – Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -men's restroom not enclosed with self-closing door **Warning**
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -sunglasses on clean dish rack in dish wash area Operator removed **Corrected On-Site** **Warning**
14-11-5Basic – Equipment in poor repair. -dish machine is tripping electric outlet when it's ran causing it to turn off after being ran **Repeat Violation** **Warning**
10-20-4Basic – In-use tongs stored on oven door handle between uses. Operator removed. **Corrected On-Site** **Warning**
36-27-5Basic – Wall soiled with accumulated grease, food debris, and/or dust. -wall at end of cook line **Repeat Violation** **Warning**
Inspector observations synchronized from DBPR on August 13, 2026 7:10 PM.
Violation category totals
2 observation(s)
2 observation(s)
4 observation(s)
1 observation(s)
1 observation(s)
2 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.