SIDE DOOR DELI
5999 Central Avenue
Saint Petersburg, Florida, 33710
Pasadena Bear Creek Estates
Pinellas County County
Overall Food Safety Rating
★☆☆☆☆ (1.3/5)
Based on 5 health inspection reports
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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).
Inspection on 3/15/2024
High Priority
0
Intermediate
3
Basic
5
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Reach-in cooler handles in back area. Repeat Violation Warning - From follow-up inspection 2024-03-15: **Time Extended**
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation Warning - From follow-up inspection 2024-03-15: **Time Extended**
- 13-03-4:Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Employee engaging with food has no hair restraint Repeat Violation Warning - From follow-up inspection 2024-03-15: **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezers on cook line and back prep area next to sink . Repeat Violation Warning - From follow-up inspection 2024-03-15: **Time Extended**
- 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach-in cooler back area Repeat Violation Warning - From follow-up inspection 2024-03-15: **Time Extended**
- 11-07-5:Intermediate - - From initial inspection : Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Warning - From follow-up inspection 2024-03-15: **Time Extended**
- 11-27-4:Intermediate - - From initial inspection : Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Warning - From follow-up inspection 2024-03-15: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line soiled with food debris. Warning - From follow-up inspection 2024-03-15: **Time Extended**
Food safety inspection conducted on 3/15/2024 revealed 8 total violations (0 high priority, 3 intermediate, 5 basic).
Inspection on 1/8/2024
High Priority
3
Intermediate
7
Basic
13
Total
23
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Reach-in cooler handles in back area. Repeat Violation Warning
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Knives,forks not inverted properly. In dish area. Spoons front counter not inverted properly. Manager inverted items. Repeat Violation Warning
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Repeat Violation Warning
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation Warning
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee engaging with food has no hair restraint Repeat Violation Warning
- 14-69-4:Basic - Ice buildup in reach-in freezers on cook line and back prep area next to sink . Repeat Violation Warning
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line soiled with food debris. Repeat Violation Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets soiled with food debris in reach in coolers. Repeat Violation Warning
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach-in cooler back area Repeat Violation Warning
- 25-05-4:Basic - Single-service articles improperly stored. Coffee filters not inverted properly. Employee inverted coffee filter Corrected On-Site Warning
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go boxes not properly inverted. Employee inverted items Corrected On-Site Warning
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on prep tables on cook line. Warning
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine sanitizer 0ppm. Manager changed solution. Corrected On-Site Warning
- 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Chlorine sanitizer 0ppm. Manager went to store and replaced sanitizer. Chlorine sanitizer 50ppm Corrected On-Site Warning
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touch raw meat then continued to cooking ready to eat foods without changing gloves and washing hands. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomatoes (45F - Cold Holding); hard boiled eggs (48F - Cold Holding); Swiss cheese (54F - Cold Holding); cut leafy greens (47F - Cold Holding) Sliced tomatoes 43F,Hard boiled eggs 40F,Swiss cheese42F Cut leafy greens 43F Manager placed items on ice. Corrected On-Site Repeat Violation Warning
- 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Warning
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Warning
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line soiled with food debris. Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Dirty dishes in front of hand sink on cook line. Employee moved items. Corrected On-Site Warning
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning
- 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
Food safety inspection conducted on 1/8/2024 revealed 23 total violations (3 high priority, 7 intermediate, 13 basic).
Inspection on 8/25/2023
High Priority
7
Intermediate
3
Basic
17
Total
28
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. Ice machine on cooked like mold like substance
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Stand up cooler in back area handle buildup of food debris.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards on cook line cut marks.
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employees food over dressing sauces. Manager moved employee food to bottom shelf. Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee had no hair restraints while engaging with food
- 08B-38-4:Basic - Food stored on floor. Case of crackers stored on floor at waitress area.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Freezer in back room area has ice buildup.
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop touching flour.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves on cook line soiled with food debris. Toaster ovens food debris
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets soiled with food debris.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Cooler in back room shelves rusted.
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons stored with food contact surface up right in front waitress counter.
- 25-05-4:Basic - Single-service articles improperly stored. To go boxes not inverted at waitress area. Coffee filters not covered behind front counter.
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink on cook line draining slowing.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cook line not stored in sanitizer solution.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor on cook line.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee failed to wash hands before putting gloves on.
- 08B-56-4:High Priority - Food stored in ice used for drinks. See stop sale. Orange juice and lemonade container is on top of ice. The use to serve to the public. Employee removed ice Corrected On-Site
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies at front door 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. Raw shell eggs over dressing sauces in front cooler by entrance door.
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Milk opened 8-24-23 no label. Manager labeled. Corrected On-Site
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Approximately 100 ice cubes used to store lemonade, and orange juice containers. Ice is also used to serve into drinks. Employee burned ice. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. @10:55 cut tomatoes (44F - Cold Holding); @ 12:24 cut tomatoes 42F @10:58 cut leafy green (50F - Cold Holding); @12:26 cut leafy greens45F @11:11shedded cheese @12:26 shredded cheese46F (57F - Cold Holding); @11:11pasta (45F - Cold Holding) @12:25 paste at 40F **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled with food debris on cook line. Slicer on line soiled with food debris.
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- 53B-13-5:Intermediate - 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.
- 45-05-4:Portable fire extinguisher missing from its designated location. For reporting purposes only. Fire extinguisher on the floor in the kitchen.
Food safety inspection conducted on 8/25/2023 revealed 28 total violations (7 high priority, 3 intermediate, 17 basic).