DirtyFLRestaurant Inspection Data

COGNAC

COGNAC has 4 health inspections on file for its ST. PETERSBURG location, with an overall rating of 2.6/5. Food safety practices have remained consistent.

Cognac Drive
Florida, 33955
Charlotte County County

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 7/17/2025

Inspection #: Visit ID: 13460066

  • 50-09-4:Basic - Observed: Current Hotel and Restaurant license not displayed. Verified license expired on 2/1/2024. Priority: Basic
  • 40-06-5:Basic - Observed: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone on prep table next to cutting board where food is being prepared. Priority: Basic
  • 14-11-5:Basic - Observed: Equipment in poor repair. Broken reach in deli cooler handle on cook line. Priority: Basic
  • 03C-89-4:Intermediate - Observed: Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Emailed to chef Priority: Intermediate
  • 22-02-4:Intermediate - Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with dried food debris. Priority: Intermediate
  • 31A-09-4:Intermediate - Observed: Handwash sink not accessible for employee use at all times. Single use deli container inside hand wash sink at the end of cook line. Item moved. Corrected On-Site Priority: Intermediate
  • 03C-88-4:High Priority - Observed: Initial heating process is longer than 60 minutes to partially cook a raw animal food that will be fully cooked at a later time. Per chef chicken is cooked sous vide in commercially sealed vacuum packaging to approximately 135F in 90min. Priority: High Priority
  • 53B-13-5:Intermediate - Observed: 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. Priority: Intermediate
  • 08A-04-5:High Priority - Observed: Raw animal food stored over or with unwashed produce. Raw shell eggs stored over cases of unwashed produce in walk in cooler. Item moved. Corrected On-Site Priority: High Priority
  • 21-10-4:Basic - Observed: Soiled dry wiping cloth in use. Stored on reach in deli cooler cutting boards on cook line. Priority: Basic
  • 41-17-4:Intermediate - Observed: Spray bottle containing toxic substance not labeled. Unlabeled bottle of yellow liquid substance stored on chemical rack in hallway of back kitchen. Priority: Intermediate
  • 29-49-6:Basic - Observed: Standing water in bottom of reach-in-cooler. Inside cooler on cook line. Priority: Basic
  • 01B-13-4:High Priority - Observed: Stop Sale issued due to food not being in a wholesome, sound condition. Establishment is cooking chicken sous vide and not following proper procedures, per chef initial cook is greater than 60 min. Priority: High Priority
  • 03C-92-4:Intermediate - Observed: Written procedures for non-continuous cooking of raw animal foods are lacking provisions for monitoring. Discussed proper procedures with chef Priority: Intermediate

Inspection Date: 4/1/2025

Inspection #: Visit ID: 10806770

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut leafy greens (45F - Cold Holding); cut tomato (45F - Cold Holding). Employee put ice bags on items to bring temperature down. Retemped both cut leafy greens and and cut Tomato 42F. Corrected On-Site
  • 03F-04-5:High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Butter on time time stamped at 12 not removed at 4:30.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled in prep area.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink blocked by steam table. Employee moved steam table.

Inspection Date: 1/27/2025

Inspection #: Visit ID: 10764109

  • N/A:No Violations Were Observed

Inspection Date: 1/23/2025

Inspection #: Visit ID: 10764049

  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles not smooth and easily cleanable according to provisos.
  • 50-08-7:High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/