DirtyFLRestaurant Inspection Data

CALI ST PETE

CALI ST PETE has 6 health inspections on file for its ST. PETERSBURG location, with an overall rating of 1.9/5. Recent inspections indicate some food safety concerns.

190 N 37 AVE

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 7/22/2025

Inspection #: Visit ID: 10919165

  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Per management, the reach-in cooler at the center of the kitchen is not operating correctly. Advised they are aware and have placed a work order. Items are being held on ice at the top section of the reach-in cooler. Manager advised to not use the unit to store time/temperature control for safety foods.
  • 08B-40-4:Basic - Food being prepared in a room that has screening in place of all or part of a wall. Employee observed utilizing an immersion blender in rear utility hallway that is not fully enclosed. Discussed with manager who advised employee to resume work inside the prep area. **Corrective Action Taken**
  • 33-11-4:Basic - Missing drain plug at cardboard dumpster.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No handwash sign located at front handwash sink and sink located in ware wash area. Inspector provided electronic copies of handwash signs to manager. Manager printed and placed signs during inspection. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior gaskets of reach-in coolers on the cookline soiled with black mold-like substance. Speed racks in walk-in cooler soiled with old food debris.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler with glass doors across from dishwasher area with standing water.
  • 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. Chlorine Dishmachine tested at 10 PPM. Manager primed equipment and reran dishes. Corrected and tested at 50 PPM. Corrected On-Site
  • 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. Server observed handling dirty dishes and resume work by handling clean utensils without washing hands. Discussed with employee. Repeat Violation
  • 35A-02-7:High Priority - Live, small flying insects found (1) live fly observed in rear dry storage room, directly across from walk-in cooler. (1) live fly observed in kitchen, not observed landing on food contact surfaces.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Temperatures taken at 1:30 PM cut tomato (47F - Cold Holding) pico (47F - Cold Holding) sliced pepperoni (47F - Cold Holding) Retemps taken at: cut tomato (37F - Cold Holding) sliced pepperoni (41F - Cold Holding) pico - voluntarily discarded Corrected On-Site
  • 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Employee advised machine was tested last week. Test kits on site, however located in office drawer.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mechanical dicer in dry storage room soiled with debris.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Front handwash sink used to dump drink ice.

Inspection Date: 3/18/2025

Inspection #: Visit ID: 8894401

  • 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

Inspection Date: 9/20/2024

Inspection #: Visit ID: 8893907

  • N/A:No Violations Were Observed

Inspection Date: 9/19/2024

Inspection #: Visit ID: 8780852

  • 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

Inspection Date: 2/27/2024

Inspection #: Visit ID: 8379825

  • 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**

Inspection Date: 7/25/2023

Inspection #: Visit ID: 8445026

  • 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