DirtyFLRestaurant Inspection Data

TED PETERS RESTAURANT

With 5 documented inspections, TED PETERS RESTAURANT in S PASADENA has achieved a 3.3/5 food safety rating. Recent inspections show improving food safety practices.

Pasadena Avenue South
Florida, 33707
Pinellas County County

Overall Food Safety Rating

★★★☆☆ (3.3/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 12/3/2025

Inspection #: 3621001

Inspection Date: 3/12/2025

Inspection #: Visit ID: 10719293

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees drinks over Prep food on cook line.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cook potato at 94F cooling on cook line. Employee placed items in cooler. Corrected On-Site
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Home made fish dip in walk-in cooler and in prep area dose not identify when pulled from walk-in freezer

Inspection Date: 11/13/2024

Inspection #: Visit ID: 8763678

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket soiled with food debris.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. White powered substance not identified. Employee labeled salt. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained with food debris.
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed operator procedures for cook fish on line and back prep area.

Inspection Date: 5/23/2024

Inspection #: Visit ID: 8584729

  • 35A-03-4:Basic - Dead roaches on premises. 3 dead roaches in bathroom at rear of dry storage, area cleaned and sanitized Corrected On-Site Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled
  • 08B-63-4:Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Walk-in cooler near guest parking not secured when not in use
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee observed using cell phone, then proceeded to begin handling cooking equipment without washing hands
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator Repeat Violation

Inspection Date: 1/4/2024

Inspection #: Visit ID: 8364652

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line.
  • 35A-03-4:Basic - Dead roaches on premises. 3 dead roach behind chemical container in back storage are. Manager removed and sanitized area. Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employees on cook line no hair restraint.
  • 36-24-5:Basic - Hole in or other damage to wall. Hole under sink in prep area.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled with food debris reach-in coolers on cook line and bar coolers.
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in fish room not landing on any food or food contact surfaces.
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed operator paperwork.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Milk opened 1-2-24. Manager date marked Milk. Corrected On-Site