BURG BAR & GRILL (THE)
1752 Central Avenue
Saint Petersburg, Florida, 33712
Edge District
Pinellas County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 9/23/2024
High Priority
2
Intermediate
3
Basic
11
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-45-4:Basic - - From initial inspection : Basic - Cardboard used to line nonfood-contact shelves above prep table in kitchen. Repeat Violation Admin Complaint - From follow-up inspection 2024-09-23: Cardboard used to line nonfood-contact shelves above prep table in kitchen. Repeat Violation Admin Complaint
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board on reach-in cooler on cooks line has cut marks and is no longer cleanable. Repeat Violation Admin Complaint - From follow-up inspection 2024-09-23: Cutting board on reach-in cooler on cooks line has cut marks and is no longer cleanable. Repeat Violation Admin Complaint
- 14-71-4:Basic - - From initial inspection : Basic - Duct tape used to repair bottom of reach-in cooler on cooks line. Warning - From follow-up inspection 2024-09-23: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Torn gasket on right side reach-in cooler door on cooks line. Bottom shelves of prep table in kitchen and storage rack in dry-storage are rusted. Repeat Violation Admin Complaint - From follow-up inspection 2024-09-23: Equipment in poor repair. Torn gasket on right side reach-in cooler door on cooks line. Bottom shelves of prep table in kitchen and storage rack in dry-storage are rusted. Repeat Violation Admin Complaint
- 36-11-4:Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Repeat Violation Admin Complaint - From follow-up inspection 2024-09-23: Floors not maintained smooth and durable. Repeat Violation Admin Complaint
- 36-68-5:Basic - - From initial inspection : Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Repeat Violation Warning - From follow-up inspection 2024-09-23: Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Admin Complaint
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets are soiled on reach-in coolers doors in kitchen. Repeat Violation Admin Complaint - From follow-up inspection 2024-09-23: Admin Complaint
- 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler near meat slicer shelves with rust that has pitted the surface. Repeat Violation Admin Complaint - From follow-up inspection 2024-09-23: Reach-in cooler near meat slicer shelves with rust that has pitted the surface. Repeat Violation Admin Complaint
- 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler on cooks line interior have accumulation of soil residues. Repeat Violation Admin Complaint - From follow-up inspection 2024-09-23: Reach-in cooler on cooks line interior have accumulation of soil residues. Repeat Violation Admin Complaint
- 25-32-4:Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. Sour cream buckets reused to store beef patties in reach-in coolers in kitchen. Repeat Violation Admin Complaint - From follow-up inspection 2024-09-23: Reuse of single-service or single-use articles. Sour cream buckets reused to store beef patties in reach-in coolers in kitchen. Repeat Violation Admin Complaint
- 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Located outside in rear of establishment. Repeat Violation Admin Complaint - From follow-up inspection 2024-09-23: Walk-in cooler shelves with rust that has pitted the surface. Located outside in rear of establishment. Repeat Violation Admin Complaint
- 08A-17-6:High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored above raw fish and tater tot's in reach-in freezer located in dry-storage room. Warning - From follow-up inspection 2024-09-23: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored above raw fish and tater tot's in reach-in freezer located in dry-storage room. Admin Complaint
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler on cooks line at 11:20am a. potato salad (61F - Cold Holding); 47f b. coleslaw 57 (61F - Cold Holding); 40f c. blue cheese crumbles (68F - Cold Holding); 52f d. cut lettuce (69F - Cold Holding); 52f e. tzatziki sauce (47F - Cold Holding) 37f f. beef patty (47F - Cold Holding); 36f g. sliced turkey (51F - Cold Holding); 39f h. potato salad (47F - Cold Holding) 37f I hot dogs (47F - Cold Holding) 40f j raw chicken (48F - Cold Holding) 37f Operator placed items in ice bath and turned down both coolers temp. Re temp at 1230pm Will email DBPR Form 5030-106. Cold Holding. **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2024-09-23: From reach-in cooler on cooks line a. blue cheese crumbles 69f cold holding b. coleslaw 69f cold holding c. tzatziki sauce 53f cold holding d. potato salad 47f cold holding e. raw ground beef patty 46f Operator placed items in ice bath. Admin Complaint **Corrective Action Taken**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler on cooks line is soiled. Meat slicer on prep table in kitchen used more than 4 hours ago is soiled food debris. Repeat Violation Admin Complaint - From follow-up inspection 2024-09-23: Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler on cooks line is soiled. Meat slicer on prep table in kitchen used more than 4 hours ago is soiled food debris. Repeat Violation Admin Complaint
- 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Pan and scrubber stored inside of bowl of hand wash sink next to three-compartment sink. Employee removed items. Corrected On-Site Warning - From follow-up inspection 2024-09-23: Metal pans and bowl stored in bowl of hand wash sink next to three-compartment sink. Employee removed items. Corrected On-Site
- 53B-13-5:Intermediate - - From initial inspection : 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. Repeat Violation Admin Complaint - From follow-up inspection 2024-09-23: 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. Repeat Violation Admin Complaint
Food safety inspection conducted on 9/23/2024 revealed 16 total violations (2 high priority, 3 intermediate, 11 basic).
Inspection on 9/19/2024
High Priority
6
Intermediate
7
Basic
18
Total
31
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Single-serve bowls without handles stored in multiple containers of seasonings on shelf above prep table in kitchen. Warning
- 51-11-4:Basic - Carbon dioxide tanks located near mop sink not adequately secured. Warning
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves above prep table in kitchen. Repeat Violation Admin Complaint
- 14-09-4:Basic - Cutting board on reach-in cooler on cooks line has cut marks and is no longer cleanable. Repeat Violation Admin Complaint
- 14-71-4:Basic - Duct tape used to repair bottom of reach-in cooler on cooks line. Warning
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed employee eating food on cooks line. Warning
- 14-11-5:Basic - Equipment in poor repair. Torn gasket on right side reach-in cooler door on cooks line. Bottom shelves of prep table in kitchen and storage rack in dry-storage are rusted. Repeat Violation Admin Complaint
- 36-11-4:Basic - Floors not maintained smooth and durable. Repeat Violation Admin Complaint
- 08B-38-4:Basic - Food stored on floor. Two containers of pickles and one case of raw shell eggs are stored on floor in walk-in cooler located outside in rear of establishment. Warning
- 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Repeat Violation Warning
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler on cooks line. Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets are soiled on reach-in coolers doors in kitchen. Repeat Violation Admin Complaint
- 35B-05-4:Basic - Outer openings not protected during operation. Back door of kitchen is open. Repeat Violation Admin Complaint
- 14-33-4:Basic - Reach-in cooler near meat slicer shelves with rust that has pitted the surface. Repeat Violation Admin Complaint
- 22-16-4:Basic - Reach-in cooler on cooks line interior have accumulation of soil residues. Repeat Violation Admin Complaint
- 25-32-4:Basic - Reuse of single-service or single-use articles. Sour cream buckets reused to store beef patties in reach-in coolers in kitchen. Repeat Violation Admin Complaint
- 06-09-1:Basic - Six commercially processed reduced oxygen packaged mahi mahi fish located in reach-in cooler on cooks line bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Warning
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface. Located outside in rear of establishment. Repeat Violation Admin Complaint
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee enter kitchen don gloves begin preparing hamburgers without washing hands first. Discussed with manager proper hand-hygiene techniques. **Corrective Action Taken** Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above tzatziki sauce in reach-in cooler on cooks line. Will email DBPR Form 5030-098. Safe Refrigerator Storage. Repeat Violation Admin Complaint
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored above raw fish and tater tot's in reach-in freezer located in dry-storage room. Warning
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touching raw beef patties then remove gloves and touch single-serve gloves without washing hands. Discussed with manager proper hand-hygiene techniques. Will email DBPR Form 5030-159. Wearing Gloves The Right Way. Warning
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Six commercially processed reduced oxygen packaged mahi mahi fish located in reach-in cooler on cooks line bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler on cooks line at 11:20am a. potato salad (61F - Cold Holding); 47f b. coleslaw 57 (61F - Cold Holding); 40f c. blue cheese crumbles (68F - Cold Holding); 52f d. cut lettuce (69F - Cold Holding); 52f e. tzatziki sauce (47F - Cold Holding) 37f f. beef patty (47F - Cold Holding); 36f g. sliced turkey (51F - Cold Holding); 39f h. potato salad (47F - Cold Holding) 37f I hot dogs (47F - Cold Holding) 40f j raw chicken (48F - Cold Holding) 37f Operator placed items in ice bath and turned down both coolers temp. Re temp at 1230pm Will email DBPR Form 5030-106. Cold Holding. **Corrective Action Taken** Repeat Violation Admin Complaint
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in three-compartment sink. Discussed with manager hand wash sink is the only sink used to wash hands. Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler on cooks line is soiled. Meat slicer on prep table in kitchen used more than 4 hours ago is soiled food debris. Repeat Violation Admin Complaint
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Pan and scrubber stored inside of bowl of hand wash sink next to three-compartment sink. Employee removed 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. Repeat Violation Admin Complaint
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ CFM arrived during inspection. Corrected On-Site Warning
- 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. Repeat Violation Admin Complaint
- 41-17-4:Intermediate - Spray bottle containing toxic blue substance not labeled. Located above three-compartment sink. Repeat Violation Admin Complaint
Food safety inspection conducted on 9/19/2024 revealed 31 total violations (6 high priority, 7 intermediate, 18 basic).
Inspection on 8/13/2024
High Priority
2
Intermediate
4
Basic
11
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves above prep table in kitchen.
- 14-09-4:Basic - Cutting board on reach-in cooler on cooks line has cut marks and is no longer cleanable. Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Dry-storage shelves are rusted. Repeat Violation
- 36-11-4:Basic - Floors not maintained smooth and durable. Repeat Violation
- 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in cooler doors on cooks line. Knife rack on cooks line is soiled with debris buildup. Repeat Violation
- 35B-05-4:Basic - Outer openings not protected during operation. No back door on
- 22-16-4:Basic - Reach-in cooler on cooks line interior/shelves have accumulation of soil residues. Repeat Violation
- 14-33-4:Basic - Refrigerator next to meat slicer shelves with rust that has pitted the surface. Repeat Violation
- 25-32-4:Basic - Reuse of single-service or single-use articles. Multiple sources cream containers are reused to store food.
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above coleslaw in refrigerator near meat slicer. Will email DBPR Form 5030-098. Safe Refrigerator Storage.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler on cooks line at 2:00pm. Employee placed items in ice bath. Re temp at 2:45pm a. sliced tomatoes (53F - Cold Holding); 40f b. blue cheese crumbles (61F - Cold Holding); 47f c. sliced tomatoes (67F - Cold Holding)49f **Corrective Action Taken** Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on top of reach-in cooler on cooks line is stained.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kit for dishmachine chlorine sanitizer.
- 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.
- 41-17-4:Intermediate - Squeeze bottle containing blue toxic substance not labeled. Located on shelf in warewashing area. Operator labeled squeeze bottles. Corrected On-Site Repeat Violation
Food safety inspection conducted on 8/13/2024 revealed 17 total violations (2 high priority, 4 intermediate, 11 basic).
Inspection on 3/22/2024
High Priority
4
Intermediate
4
Basic
17
Total
25
Disposition: Met Inspection Standards
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine. Dishmachine in bar area interior door soiled with debris.
- 14-09-4:Basic - Cutting board on cooks line has cut marks and is no longer cleanable. Repeat Violation
- 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 phone stored on top or cutting board n reach-in cooler on cooks line. Employee removed phone. In the process of cleaning and sanitizing cutting board. **Corrective Action Taken**
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Shelves in dry-storage room is rusted. Repeat Violation
- 36-11-4:Basic - Floors not maintained smooth and durable.
- 08B-38-4:Basic - Food stored on floor. Walk-in cooler located in rear outside of establishment. a. Raw shell eggs on floor b. 5 gallon bucket of pickles on floor Cooks line a. 5 gallon container of cooking oil on floor next to flat-top grill Operator removed items from floor. Corrected On-Site Repeat Violation
- 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors located on cooks line.
- 35B-03-4:Basic - Outer openings not protected with self-closing doors.
- 14-33-4:Basic - Reach-in cooler in prep area shelves with rust that has pitted the surface.
- 22-16-4:Basic - Reach-in cooler interior on cooks line have accumulation of soil residues.
- 21-10-4:Basic - Soiled dry wiping cloth in use stored on top of cutting board.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken in pan on prep table not thawing under refrigeration or cold running water. Employee placed raw chicken in refrigerator. Corrected On-Site
- 08B-63-4:Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Walk-in cooler located outside in rear of establishment not protected from public. Operator locked walk-in cooler. Corrected On-Site
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
- 06-09-1:Basic - commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. From reach-in cooler 8 commercially reduced oxygen packaging mahi mahi fish bearing labeled to remove from packaging when thawing.
- 08B-56-4:High Priority - Food stored in ice used for drinks. See stop sale. Multiple employee beverages stored in ice used for drinks in ice machine located in rear of establishment. Operator discarded ice, cleaned and sanitized ice machine during inspection. Stop sale not warranted. Corrected On-Site
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. From reach-in cooler on cooks line. 8 commercially reduced oxygen packaging mahi mahi fish bearing labeled to remove from packaging when thawing.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler on cooks line at 11:25am Operator placed items in upright freezer. Re temp at 12:15pm a. Cut lettuce (53F - Cold Holding) 43f b. feta cheese (53F - Cold Holding) 45f **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Flat-top grill at 11:35am a. butter (93F - Hot Holding) Discussed adding butter to time as a public health control paperwork as an option. Operator added butter to time as a public health control and time-marked item. Corrected On-Site
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in three-compartment sink. Discussed with operator purpose of washing hands in approved hand wash sink. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler on cooks line soiled. Meat slicer used more than 4 hours ago soiled with food debris.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket stored inside bowl of hand wash sink. Employee removed sanitizer bucket. Corrected On-Site Repeat Violation
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled squeeze bottle stored above three-compartment containing blue substance not labeled.
Food safety inspection conducted on 3/22/2024 revealed 25 total violations (4 high priority, 4 intermediate, 17 basic).
Inspection on 12/11/2023
High Priority
3
Intermediate
3
Basic
12
Total
18
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl in rice.
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler cook line
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottled water on microwave.
- 12B-12-5:Basic - Employee drinking from an enclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Bottled water with screw cap.
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 14-11-5:Basic - Equipment in poor repair. Gaskets torn
- 08B-38-4:Basic - Food stored on floor. Buckets of fries, box of oil.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook left cook line and returned from outside with no hand wash.
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed cook handle cheese for ready to eat deli sandwich. Items were stop saled. Cook was educated on bare hand contact, hand washing and importance. **Corrective Action Taken**
- 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. Bare hand contact.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained. Slicer blade and guard soiled.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Scrubby in hand washing sink.
- 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. Cubans no date mark.
Food safety inspection conducted on 12/11/2023 revealed 18 total violations (3 high priority, 3 intermediate, 12 basic).