CALI ST PETE
190 N 37 AVE
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 3/18/2025
High Priority
2
Intermediate
0
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 14-33-4:Basic - Reach-in cooler at end of cooks line shelf with rust that has pitted the surface. Repeat Violation
- 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. Observed employee touching soiled dishes then retrieving clean dishes from dishmachine without removing gloves and washing hands. Discussed with operator proper hand-hygiene techniques. **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. From steam table at 11:20am. Employee placed chicken in oven. Rechecked temp at 11:46am a. cooked diced chicken (120F - Hot Holding) 168f Corrected On-Site Repeat Violation
Food safety inspection conducted on 3/18/2025 revealed 3 total violations (2 high priority, 0 intermediate, 1 basic).
Inspection on 9/20/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 9/20/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/19/2024
High Priority
4
Intermediate
2
Basic
5
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 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. Tuna in walk in cooler. Inspector educated manager on package instructions for proper thawing.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone and purse above prep areas. Both removed Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Cooks line Corrected On-Site
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Front beer cooler
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm chlorine
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. salsa (46F - Cold Holding); cooked mushrooms (46F - Cold Holding); cooked tomatoes (46F - Cold Holding); coocked broccoli (46F - Cold Holding); salsa (51F - Cold Holding); salsa portions 2 oz (60F - Cold Holding) All items placed in reach in cooler previous day.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salsa (46F - Cold Holding); cooked mushrooms (46F - Cold Holding); cooked tomatoes (46F - Cold Holding); coocked broccoli (46F - Cold Holding); salsa (51F - Cold Holding); salsa portions 2 oz (60F - Cold Holding) All items placed in reach in cooler previous day.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beef (125F - Hot Holding); Poultry (125F - Hot Holding); rice (125F - Hot Holding); beans (125F - Hot Holding) **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dicer in prep area storage position has food debris
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Near dish pit. Trash cans removed Corrected On-Site
Food safety inspection conducted on 9/19/2024 revealed 11 total violations (4 high priority, 2 intermediate, 5 basic).
Inspection on 2/27/2024
High Priority
2
Intermediate
0
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Manager printed and posted current license. Corrected On-Site
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
- 33-19-4:Basic - Garbage on the ground and/or pad around dumpster.
- 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 dry goods storage area not landing on food or food contact surfaces.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler underneath cook top: raw beef (45F - Cold Holding); raw chicken (45F - Cold Holding) Manager put items on ice. **Corrective Action Taken**
Food safety inspection conducted on 2/27/2024 revealed 5 total violations (2 high priority, 0 intermediate, 3 basic).
Inspection on 7/25/2023
High Priority
2
Intermediate
2
Basic
2
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 08B-20-4:Basic - Damaged/spoiled/recalled food not properly segregated. Four #10 cans crushed tomatoes on shelf with undamaged food. Manager removed Corrected On-Site
- 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 cup on prep table. Removed. Corrected On-Site
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Four #10 cans crushed tomatoes on shelf with undamaged food.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken on stem table 110f
- 31B-03-4:Intermediate - No soap provided at handwash sink. Near dish pit Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site
Food safety inspection conducted on 7/25/2023 revealed 6 total violations (2 high priority, 2 intermediate, 2 basic).