BIG APPLE BUFFET II
1035 62 AVE N · ST. PETERSBURG · Pinellas County · FL 33702
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
23 full violation description(s) documented by the inspector during this visit.
High Priority 6
01B-01-4High Priority – Dented/rusted cans present. See stop sale. 2 water chestnuts, 2 oyster sauce, and 2 oranges. **Warning**
08A-05-6High Priority – Raw animal food stored over ready-to-eat food. Raw chicken over cheese wontons and raw fish over wonton wrappers in walk in freezer. Raw eggs over ready-to-eat cooked foods in walk-in cooler. **Warning**
35A-05-4High Priority – Roach activity present as evidenced by live roaches found. 10 live roaches under sushi buffet. 2 live roaches on cook line. 1 live roach under hibachi line. 4 live roaches under buffet islands. **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp (46°F – Cold Holding) in tall reach in cooler on cook line. Raw chicken (54°F – Cold Holding); raw beef (55°F – Cold Holding); raw shrimp (55°F – Cold Holding) in reach in cooler on cook line. Raw chicken (54°F – Cold Holding); raw beef (55°F – Cold Holding); raw shrimp (55°F – Cold Holding) in buffet display area for hibachi. Walk in cooler Dumplings 47 °F, raw pork 47 °F, cut cabbage 47 °F, Shrimp 49 °F, seafood baked 48 °F, crawfish 47 °F, Dumplings 45 °F, raw pork 45 °F, cut cabbage 45 °F, shrimp 47 °F, baked seafood 46 °F, crawfish 45 °F, Employee stated Walk-in cooler door had been open earlier. **Warning**
03B-01-6High Priority – Time/temperature control for safety food hot held at less than 135 degrees Fahrenheit or above. chicken teriyaki (130°F – Hot Holding); **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. Garlic in oil at cook line not marked. Manager was educated on marking the garlic. **Warning**
Intermediate 6
22-02-4Intermediate – Accumulation of food debris/grease on food-contact surface. Can opener soiled. Washed during inspection. Stained cutting boards. **Corrective Action Taken** **Warning**
31A-03-4Intermediate – Handwash sink not accessible for employee use due to items stored in the sink. Steel wool in hand wash sink. **Corrected On-Site**
27-16-4Intermediate – Hot water not provided/shut off at employee handwash sink. All cook line hand wash sinks 80 °F, Dish hand wash sink 79°F. Server hand wash sink 80 °F. Sushi hand wash sink 80°F. **Warning**
27-06-4Intermediate – No hot running water at three-compartment sink. Both three compartment sinks 80 °F **Warning**
53B-13-5Intermediate – 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. 4 employees missing food handler training. **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. Most cooked foods onsite not dated like egg rolls **Warning**
Basic 11
14-01-5Basic – Bowl or other container with no handle used to dispense food. Plastic Togo container used for scooping rice. **Warning**
24-06-4Basic – Clean utensils or equipment stored in dirty drawer or rack. Tongs stored soiled pipe on cook line. **Warning**
08B-20-4Basic – Damaged/spoiled/recalled food not properly segregated. 2 dented cans of oyster sauce, 2 dented cans, 2 dented cans of water chestnuts were not separated. Employee marked and removed them from circulation. **Corrective Action Taken** **Warning**
35A-03-4Basic – Dead roaches on premises. Approximately 80 dead roaches under buffet islands. 4 dead roaches on cook line. **Warning**
13-03-4Basic – Employee with no hair restraint while engaging in food preparation. Sushi chef had no hair restraint. **Warning**
24-08-4Basic – Equipment and utensils not properly air-dried – wet nesting. Pans at drying rack. **Warning**
08B-38-4Basic – Food stored on floor. Ice cream and beef on floor in walk in freezer. Ice cream and beef on floor in freezer. Employee elevated ice cream and beef. Sushi ginger container was on floor in dry storage area. Employee elevated the sushi ginger container. Oil on floor. **Corrective Action Taken** **Warning**
27-10-4Basic – No hot running water at mop sink. Mop sink 80°F **Warning**
12B-13-4Basic – Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in walk-in cooler. Employee removed drink. **Corrected On-Site** **Warning**
06-05-5Basic – Time/temperature control for safety food thawed in standing water. Shrimp was thawing in standing water. **Warning**
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses. Cook line and prep area. Employees removed the cloths and replaced them with dry clean towels. **Corrected On-Site** **Warning**
Inspector observations synchronized from DBPR on August 10, 2026 6:42 PM.
Violation category totals
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
3 observation(s)
1 observation(s)
2 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.