DirtyFLRestaurant Inspection Data

CAFE CIBO

4th Street North
Saint Petersburg, Florida, 33702
Riviera Bay
Pinellas County County

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 3/27/2025

Inspection #: Visit ID: 10746890

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. Large pans upside down sitting on soiled racks
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Aw dishwasher area.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Front deli cooler across from cook line.
  • 08B-12-5:Basic - Stored food not covered. Pork inside glass stand alone reach in cooler no covered. Employee covered during inspection.
  • 14-17-4:Basic - Walk-in cooler/ shelves with rust that has pitted the surface.
  • 41-07-4:High Priority - Container of medicine improperly stored. Pain reliever in shelf above clean plates and on same shelf as clean plates. Employee moved. Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. 2-1-25
  • 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Back storage rack. Hanging above dishwasher.
  • 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Paper town machine broken. Owner showed me how it works. Corrected On-Site

Inspection Date: 12/18/2024

Inspection #: Visit ID: 8739179

  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Gallon of milk opened yesterday 12/17/24 at 11am not date marked. Employee dated marked 12/17/24. Repeat Violation
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Containers of cooked pasta cooling in walk in cooler covered with plastic wrap. Inspector uncovered containers and discussed proper cooling methods and provided DBPR Improper cooling is a major cause of foodborne illness form. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris. **Corrective Action Taken**
  • 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed printed copies of employee training certificates for Roberto O. 10/10/2024 and Aucencio R. 10/10/2024 through FLRA SafeStaff.

Inspection Date: 4/23/2024

Inspection #: Visit ID: 8572873

  • 22-08-4:Basic - Interior of microwave has accumulation of food debris.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. 2-1-24 Paid during inspection confirmation number 237624317 Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris Slicer soiled

Inspection Date: 12/12/2023

Inspection #: Visit ID: 8360516

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Portioning cups in seasoning bins
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Cooler in kitchen
  • 14-05-4:Basic - Cardboard used to line food-contact shelves. Soiled cardboard on cutting board at pizza prep station
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over kitchen
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Next to can rack
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and bag on prep table
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at front bar
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Throughout kitchen
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On pizza oven handle
  • 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.scoop handle in flour bin
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Emailed to operator
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled. Wall fans soiled with dust above cook line Glass cooler tracks soiled with food debris. Slicer guard soiled with food residue Repeat Violation
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Metal bins on storage racks
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Repeat Violation
  • 25-11-5:Basic - Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). To go containers stored outside on patio shelves, not completely enclosed
  • 36-50-4:Basic - Unclean building components, attachments or fixtures. Fan covers soiled in walk-in cooler
  • 08B-62-4:Basic - Unprotected ice machine in a customer/nonsecure area. Ice machine in front of restaurant not locked
  • 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 at dish machine handled dirty plates then proceeded to stack clean equipment without washing hands
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. breaded chicken (110F - Hot Holding) on cook line, instructed staff to reheat in oven to minimum 165F
  • 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. Emailed to operator Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line. Can opener blade soiled Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer bottle at entrance to kitchen, labeled Corrected On-Site