KOPPER KITCHEN
5562 CENTRAL AVE · ST. PETERSBURG · Pinellas County · FL 33707
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
12 full violation description(s) documented by the inspector during this visit.
High Priority 4
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, retested at 50PPM) Operator refilled sanitize container with diluted bleach. Replaced with pure bleach and tested at 50PPM. **Corrected On-Site**
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. Butter packets in reach in cooler on wait station temping 57F. Operators said they keep them out sometimes and added to Time as a Public Health Control procedures. Operator said they were taken out at 8:30 this morning. Sliced cheese stored high in cold holding unit on cook line temping 53F. Operator said it was taken out at 7:30 AM and added to Time as a Public Health Control procedures. Operator time marked both items. Discussed proper use of Time as a Public Health Control with operator. **Corrected On-Site**
03E-02-5High Priority – Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Gravy (90F – Reheating, retemped at 180F); vegetable soup (132F – Reheating, retemped at 180F); lentil soup (117F – Reheating, retemped at 180F); meatballs in sauce (80F – Reheating, retemped at 180F); mashed potatoes (131F – Reheating, retemped at 172F) In steam table on cook line. Foods had 15 minutes to complete reheating and were not on track to make it to 165F. Operator moved foods to stove to get foods to minimum of 165F in time for proper reheating. **Corrected On-Site**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage links (122F – Hot Holding, reheated to 165F); sausage patties (129F – Hot Holding reheated to 165F) In steam table on cook line. Operator moved to stove to reheat to 165F for continued hot holding. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
Intermediate 3
16-33-4Intermediate – Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. -several cutting boards in kitchen are stained -soda machine nozzles have debris inside **Repeat Violation**
11-26-1Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employees hired within last 60 days do not have food handler training or employee health reporting agreements. Emailed operator English and Spanish versions of health reporting agreements. **Corrective Action Taken**
Basic 5
16-21-4Basic – Accumulation of debris on exterior of warewashing machine.
14-09-4Basic – Cutting board has cut marks and is no longer cleanable. -several cutting boards in kitchen/on cook line.
35A-03-4Basic – Dead roaches on premises. 1 dead roach on floor in dry storage area. Operator cleaned up. **Corrected On-Site** **Repeat Violation**
33-19-4Basic – Garbage on the ground and/or pad around dumpster. **Repeat Violation**
29-49-6Basic – Standing water in bottom of reach-in-cooler with raw meats in kitchen.
Inspector observations synchronized from DBPR on August 12, 2026 5:41 AM.
Violation category totals
3 observation(s)
1 observation(s)
1 observation(s)
2 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.