TCHOTCHKE
3920 6TH ST S · ST. PETERSBURG · Pinellas County · FL 33705
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. Reading 0ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator primed dishmachine. Rechecked reading 50ppm. **Corrected On-Site**
22-45-4High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee operating dishmachine retrieving pans and glasses from dishmachine without sanitizing. Dishmachine chlorine sanitizing solution not sanitizing dishes, pots, pans and utensils. Employee rewashed and sanitized items. **Corrected On-Site**
50-17-3High Priority – Operating with an expired Division of Hotels and Restaurants license. Establishment is open and operating. License expired on 02-01-2025. Operator updated license during inspection. Verified through DBPR Licensing Portal. 02-01-2026. **Corrected On-Site**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler across from fat-fryers at 11:00am. Employee placed items in ice bath. Rechecked reading at 1151am a. sliced ham (67F – Cold Holding); 52f b. cooked sausage (67F – Cold Holding); 50f c. milk batter (67F – Cold Holding); 52f d. cooked chicken wings (65F – Cold Holding) 50f e. sour cream (65F – Cold Holding); 48f f. diced tomatoes (67F – Cold Holding) 51f **Corrective Action Taken** **Repeat Violation**
Intermediate 1
16-53-4Intermediate – Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Dishmachine max temp 109f.
Basic 7
14-74-7Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler across from fat-Fryers are not keeping TCS foods below 41f. Employee removed items from reach-in cooler and placed in ice baths and another reach-in cooler on cooks line. **Corrective Action Taken**
36-17-5Basic – Floor tiles cracks along cooks line.
08B-38-4Basic – Food stored on floor. Container of potatoes stored on floor in walk-in cooler. Employee placed item on shelf in walk-in cooler. **Corrected On-Site**
10-01-5Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching grits in container on bottom shelf of prep table on cooks line.
10-07-4Basic – In-use utensil near gas stove stored in standing water less than 135 degrees Fahrenheit. Reading 89f.
05-09-4Basic – No conspicuously located ambient air temperature thermometer in reach-in cooler across from fat-fryers on cooks line.
29-49-6Basic – Standing water in bottom of reach-in-cooler across from fat-fryers. **Repeat Violation**
Inspector observations synchronized from DBPR on September 12, 2026 11:33 AM.
Violation category totals
1 observation(s)
1 observation(s)
1 observation(s)
2 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.