SIDE DOOR DELI
5999 Central Avenue
Saint Petersburg, Florida, 33710
Pasadena Bear Creek Estates
Pinellas County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 2/19/2025
High Priority
6
Intermediate
5
Basic
5
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on top of prep table. Employee removed cell phone.
- 14-69-4:Basic - Ice buildup in reach-in freezer **Repeat Violation**
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in stand up cooler in back by dish area.
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink.
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Chicken soup 100F made at 7am sitting out on cook line counter. Employee reheated soup to 170F. **Corrected On-Site**
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Inspector educated management on proper hand washing. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes to back room then continued to engage with food preparation. Inspector educated employees. **Corrective Action Taken**
- 22-48-5:High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Unapproved Clorox bleach for clothing and floors. Management purchase correct chlorine sanitizer. **Corrected On-Site** **Admin Complaint**
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 2-1-2025
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomatoes (54F - Cold Holding); cut greens (47F - Cold Holding); cooked chicken (45F - Cold Holding) in reach- cooler on cook line. Employee placed items in freezer. roast beef (54F - Cold Holding) pastrami (54F - Cold Holding) in stand up cooler in dish area. Re-temp at 10:15 Sliced tomatoes 39F,cut greens 40F,cooked chicken 42F. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked chicken made at 830am on top of cook line counter at 100F. Employee placed items in freezer. 9:55 cooked chicken 42F. **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled with with food debris.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Soiled with food debris in hand sink.
- 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 management information for shell eggs. **Corrective Action Taken** **Repeat Violation**
- 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. Cooked chicken made 2-18-25 no date marked. Employee date marked item. **Corrected On-Site** **Repeat Violation**
Food safety inspection conducted on 2/19/2025 revealed 16 total violations (6 high priority, 5 intermediate, 5 basic).
Inspection on 7/31/2024
High Priority
6
Intermediate
3
Basic
7
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Portion cup in strawberry sauce. Employee removed portion cup. **Corrected On-Site**
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Interior of reach in freezer build up of ice. **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled. **Repeat Violation**
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Interior shelves on reach in cooler are rusted. **Repeat Violation**
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. **Repeat Violation**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Multiple foods no common label in reach in coolers.
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked shell eggs took gloves off and processed to continued cooking without washing hands.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee placed gloves on without washing hands. Inspector educated employee on hand washing. Employee washed hands and put on clean gloves. **Corrective Action Taken** **Repeat Violation**
- 22-48-5:High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Unapproved Clorox bleach for clothing and floors. Employee purchased correct bleach. **Corrected On-Site**
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live fly in dish area not landing on any food or food contact surfaces
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over portion sauces. Employee moved eggs to bottom shelf. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 9:30 cut tomatoes (50F - Cold Holding). Employee placed item in freezer. 10:30 cut tomatoes 41F **Corrective Action Taken** **Repeat Violation**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Toasted soiled with food debris. **Repeat Violation**
- 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. Employee holding whole shelled eggs and butter in wait station on time no written plan. Provided written plan to operator to fill out.
- 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. Cooked potatoes made 7-30-24 no date marking. **Corrected On-Site**
Food safety inspection conducted on 7/31/2024 revealed 16 total violations (6 high priority, 3 intermediate, 7 basic).