DEAD BOBS
DEAD BOBS located in ST. PETERSBURG has undergone 3 health department inspections, achieving a 2.5/5 overall safety rating. Recent inspections show improving food safety practices.
Last inspection: 2 weeks ago · 3 reports on file
6475 CENTRAL AVE, ST. PETERSBURG 33710
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 3 health inspection reports
All Inspection Reports
3/27/2026· 2w ago
Visit ID: 13653575
Follow-up Inspection Required1 high, 5 basic
- 32-04-4:Basic - - From initial inspection : Basic - Bathroom located inside establishment not enclosed with tight-fitting, self-closing doors. Repeat Violation Warning - From follow-up inspection 2026-03-27: **Time Extended**
- 24-05-4:Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -ice buckets by ice machine not inverted Warning - From follow-up inspection 2026-03-27: **Time Extended**
- 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Displayed license expired 2/1/26 Warning - From follow-up inspection 2026-03-27: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Dishwasher (Chlorine 0ppm) Operator restocked with sanitizer and primed but lines are dry and retesting at 0PPM. Instructed operators to use 3 compartment sink for sanitizing until dish machine has been repaired and is sanitizing properly. Warning - From follow-up inspection 2026-03-27: Dishwasher (Chlorine 10ppm) Instructed operators to use 3 compartment sink for sanitizing until dish machine has been repaired and is sanitizing properly. **Time Extended**
- 33-16-4:Basic - - From initial inspection : Basic - Open dumpster lid. Warning - From follow-up inspection 2026-03-27: **Time Extended**
- 22-41-4:High Priority - - From initial inspection : 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. Dishwasher (Chlorine 0ppm) Operator restocked with sanitizer and primed but lines are dry and retesting at 0PPM. Instructed operators to use 3 compartment sink for sanitizing until dish machine has been repaired and is sanitizing properly. **Corrective Action Taken** Warning - From follow-up inspection 2026-03-27: Dishwasher (Chlorine 10ppm) Instructed operators to use 3 compartment sink for sanitizing until dish machine has been repaired and is sanitizing properly at at least 50PPM. Admin Complaint
3/17/2026· 1mo ago
Visit ID: 13650047
Follow-up Inspection Required2 high, 2 int, 6 basic
- 32-04-4:Basic - Bathroom located inside establishment not enclosed with tight-fitting, self-closing doors. Repeat Violation Warning
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -ice buckets by ice machine not inverted Warning
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Displayed license expired 2/1/26 Warning
- 14-11-5:Basic - Equipment in poor repair. Dishwasher (Chlorine 0ppm) Operator restocked with sanitizer and primed but lines are dry and retesting at 0PPM. Instructed operators to use 3 compartment sink for sanitizing until dish machine has been repaired and is sanitizing properly. Warning
- 33-16-4:Basic - Open dumpster lid. Warning
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) operator remade buckets and retested at 200PPM. Corrected On-Site Warning
- 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. Dishwasher (Chlorine 0ppm) Operator restocked with sanitizer and primed but lines are dry and retesting at 0PPM. Instructed operators to use 3 compartment sink for sanitizing until dish machine has been repaired and is sanitizing properly. **Corrective Action Taken** Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in deli coolers on cook line- Cut lettuce (47F - Cold Holding); sliced cheese (47F - Cold Holding) Items stacked too high/stored on top of other items in reach in deli coolers on cook line. Operator moved lettuce to lower compartment to cool. Lettuce was cut yesterday. Retemped at 43F. Cheese retemped at 48F, operator moved to lower compartment to cool. Wasn't able to get another retemp before I left. On prep table on cook line- raw chicken (44F - Cold Holding, retemped at 43F) being kept on ice but ice wasn't high enough to keep chicken cold. Operator moved to reach in cooler and retemped at 43F. **Corrective Action Taken** Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -soda gun nozzles behind bar soiled with slime and debris Warning
- 16-37-1:Intermediate - No chlorine chemical test kit provided when using sanitizer at warewashing machine. Warning
10/16/2025· 6mo ago
Visit ID: 10849129
Met Inspection Standards5 basic
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Walk in cooler door handle is wrapped in soiled twine and not easily cleanable.
- 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fans soiled with dust
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walk in cooler has gaps in walls that appear to be soiled with mold-like residue and gone over with silicone.