CENTRAL DINER AT ST PETE BEACH
2525 PASADENA AVE S UNIT C&D · SOUTH PASADENA · Pinellas County · FL 33707
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
16 full violation description(s) documented by the inspector during this visit.
High Priority 6
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) 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. **Corrected On-Site**
12A-07-5High Priority – 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 **Corrective Action Taken**
12A-17-4High Priority – 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
08A-05-6High Priority – 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 **Corrected On-Site**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In top compartment of cookline prep cooler- sliced Swiss cheese (57F – Cold Holding, retemped at 51F) 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. **Corrective Action Taken** **Repeat Violation**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Stored off heat behind flat top grill sausage patties (108F – Hot Holding) Operator moved sausage to grill to reheat for hot holding. Retemped at 165F. **Corrected On-Site**
Intermediate 6
02C-03-5Intermediate – 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. **Corrected On-Site**
12A-03-4Intermediate – Employee washed hands in a sink other than an approved handwash sink. Operator washed hands in prep sink on cookline
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting board on cookline prep cooler stained
31A-09-4Intermediate – 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 **Corrected On-Site**
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. -employee drink stored on hand wash sink in dish pit. Employee removed drink. **Corrected On-Site**
03F-10-5Intermediate – 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. **Corrected On-Site**
Basic 4
14-09-4Basic – Cutting board has cut marks and is no longer cleanable. -Cutting board on cookline prep cooler grooved **Repeat Violation**
24-08-4Basic – Equipment and utensils not properly air-dried – wet nesting. -cups in wait station stacked wet
14-11-5Basic – Equipment in poor repair. Reach in cooler at kitchen entrance door is off one of its hinges
29-08-4Basic – Plumbing system in disrepair. -Hand wash sink on cookline pipe disconnected and draining onto floor. Operator put pan under to catch leak. **Corrective Action Taken**
Inspector observations synchronized from DBPR on October 23, 2026 2:55 PM.
Violation category totals
1 observation(s)
3 observation(s)
1 observation(s)
3 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.