DirtyFLRestaurant Inspection Data

DEAD BOBS BAR

6717 Central Avenue
Saint Petersburg, Florida, 33710
Pinellas County County

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 2/17/2025

Inspection #: Visit ID: 8879738

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine. Repeat Violation
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 14-11-5:Basic - Equipment in poor repair. Top door to beer cooler on cook line broken. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets on reach in coolers soiled with food debris. Repeat Violation
  • 33-16-4:Basic - Open dumpster lid.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Inspector educated employees **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. liquid eggs (51F - Cold Holding). Manager placed items in cooler. **Corrective Action Taken** Repeat Violation
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked potatoes (115F - Hot Holding). Manager placed items in cooler. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun and holster soiled with slime like substance. Cutting boards soiled with food debris. Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Metal bowl in hand sink at bar area. Employee removed bowl. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Multiple Spray bottle at bar area not identified. Employees labeled chemicals Corrected On-Site Repeat Violation

Inspection Date: 9/4/2024

Inspection #: Visit ID: 8720640

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 16-03-4:Basic - Accumulation of debris inside warewashing machine. Repeat Violation
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent above reach-in cooler in kitchen is heavily soiled with grease debris.
  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
  • 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 speaker on table top above reach-in cooler. Repeat Violation
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 14-11-5:Basic - Equipment in poor repair. Handles broken on reach in freezer located outside. Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris in kitchen. Repeat Violation
  • 33-23-4:Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
  • 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees in restrooms. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets on reach in coolers soiled with food debris. Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses at three compartment sink. Repeat Violation
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left kitchen and came back in to work with food without first washing hands.
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in kitchen on landing not food or food contact surfaces. Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In three door reach in cooler: cut tomatoes (45F - Cold Holding); cut tomatoes (45F - Cold Holding) Repeat Violation
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards and can opener in kitchen have food debris build up. Repeat Violation
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
  • 53B-13-5:Intermediate - 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.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled sanitizer bottle behind bar. Employee labeled. Corrected On-Site Repeat Violation

Inspection Date: 4/15/2024

Inspection #: Visit ID: 8545833

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic cup in Parmesan cheese on cook line. Employee moved items. Corrected On-Site Repeat Violation
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Door handle soiled with food debris in kitchen area.
  • 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Cardboard used in kitchen area.
  • 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. Raw tuna in coolers on cook line. Educated manager on reduced oxygen package Corrected On-Site Repeat Violation
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employees food in cooler at bar area.
  • 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 cell phone on cook line. Speaker on cook line. Manager moved items. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Multiple gaskets torn in coolers. Door handles broken stand up coolers.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris in kitchen and bar area. Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knifes on cut line under prep table in standing water. Employee moved items. Corrected On-Site
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 38-01-4:Basic - Light shield damaged/in disrepair on cook line
  • 51-18-6:Basic - No copy of latest inspection report available.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No employees must wash hands in bathroom areas.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled with food debris on cook line.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go boxes on cook line not properly inverted. Employee inverted to go boxes. Corrected On-Site
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live flies in kitchen area not landing on any food or food contact surfaces
  • 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No parasite destruction for raw tuna.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef over ready to eat cook beef in stand up cooler. Manager stored items properly Corrected On-Site
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee went out back to freezer then returned and continued cooking without changing gloves and washing hands. Inspector educated manager on hand washing. **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cob (44F - Cold Holding) Manager placed time in freezer. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stain with food debris. Can opener soiled with food debris.
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna on menu not marked as a raw items.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Manager labeled all spray bottles chemicals Corrected On-Site Repeat Violation

Inspection Date: 11/6/2023

Inspection #: Visit ID: 8342604

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Portioning cup in jalapeños on cook line, removed Corrected On-Site
  • 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. In front of dish area
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. A/C vent above cook line
  • 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. Raw tuna in cooler on cook line
  • 33-14-4:Basic - Dumpster overflowing garbage.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table next to can opener
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans above triple sink
  • 14-11-5:Basic - Equipment in poor repair. Cracked handle on tall reach in cooler
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under bar
  • 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system.
  • 10-13-5:Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses. Ice buckets stored outside
  • 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. Hood filters soiled. Accumulation of grease between fryers and grill. Cooler gaskets soiled
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Glass cooler in kitchen
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Beer cooler behind bar
  • 12A-20-4:High Priority - Employee washed hands with no soap. Employee entered kitchen from outside and washed hands without soap
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Cutting boards stained on cook line
  • 31B-03-4:Intermediate - No soap provided at handwash sink. On cook line, replaced Corrected On-Site
  • 53B-13-5:Intermediate - 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. Per operator, refresher class scheduled for 11/7
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Handing next to menus at front door and behind bar