DirtyFLRestaurant Inspection Data

DOE DOES DINER

DOE DOES DINER has 7 health inspections on file for its ST. PETERSBURG location, with an overall rating of 1.7/5. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 7 reports on file

9395 BAY PINES BLVD

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 7 health inspection reports

All Inspection Reports

2/4/2026· 1mo ago

Visit ID: 13624045

Met Inspection Standards

3 high, 4 int, 12 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Grooved cutting boards on reach in deli coolers on cook line.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Store on top of reach in cooler on cook line. Employee moved item. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Blue plastic cups stored at coffee station in dining room area.
  • 14-11-5:Basic - Equipment in poor repair. Torn gaskets on reach in deli coolers across from flat top grill on the cook line and across from bread toasting station. Repeat Violation
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. In front of handsink next to three compartment sink.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Stored on oven handle. Tongs were removed. Corrected On-Site Repeat Violation
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interiors soiled with burnt food debris.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Missing at hand handsink next to three compartment sink. Sign was provided and posted during the inspection. Corrected On-Site Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on deli reach in cooler in prep area.
  • 29-08-4:Basic - Plumbing system in disrepair. Plumbing underneath hand handsink next to three compartment sink. Observed water leaking onto floor after handwashing had occurred.
  • 08B-62-4:Basic - Unprotected ice machine in a customer/nonsecure area. Outside ice machine unlocked. Discussed with employee and ice machine was locked it. Corrected On-Site Repeat Violation
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm chlorine sanitizer bucket. Employee remade sanitizer at 50ppm chlorine. Corrected On-Site
  • 22-39-4:High Priority - Chlorine sanitizer in sanitizer bucket not at proper minimum strength. Chlorine sanitizer bucket in front kitchen testing at 0 PPM. Bucket was replenished and now testing 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. Observed employee touching dirty dishes and then switched to touching clean dishes. Manager educated employee and he washed hands. **Corrective Action Taken**
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 2/1/2026. Operator renewed license during inspection. Corrected On-Site
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Date missing on open chocolate milk. Employee dated milk for 2/3. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade and food slicer soiled with dried food debris. Stained cutting board on reach in cooler.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Sheet pan with containers stored on top of hand handsink next to three compartment sink. Employee moved items. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee filling up container with water from handsink. The inspector educated the employee and the container was moved out of hand handsink. **Corrective Action Taken**

10/13/2025· 5mo ago

Visit ID: 10900493

Met Inspection Standards

5 basic

  • 14-11-5:Basic - Equipment in poor repair. Oiler handle broken on cook line Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Oven door handle on cook line, removed Corrected On-Site Repeat Violation
  • 38-12-4:Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink next to freezers in kitchen
  • 08B-62-4:Basic - Unprotected ice machine in a customer/nonsecure area. Out door ice machine in customer accessible area not secured when not in use, staff locked Corrected On-Site

2/27/2025· 1y ago

Visit ID: 10788279

Met Inspection Standards

1 high, 1 int, 3 basic

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cook line Repeat Violation Warning - From follow-up inspection 2025-02-27: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Cooler lid handle broken on cook line Repeat Violation Warning - From follow-up inspection 2025-02-27: **Time Extended**
  • 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Oven door handle Repeat Violation Warning - From follow-up inspection 2025-02-27: **Time Extended**
  • 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pooled eggs over salad dressing in walk in cooler, order corrected Corrected On-Site Warning - From follow-up inspection 2025-02-27: Pooled eggs over salad dressings in walk in cooler, staff corrected order **Time Extended** Corrected On-Site
  • 53B-14-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One certificate expired Repeat Violation Warning - From follow-up inspection 2025-02-27: **Time Extended**

2/26/2025· 1y ago

Visit ID: 8888041

Follow-up Inspection Required

4 high, 2 int, 5 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cook line Repeat Violation Warning
  • 14-11-5:Basic - Equipment in poor repair. Cooler lid handle broken on cook line Repeat Violation Warning
  • 10-13-5:Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses. Removed for cleaning **Corrective Action Taken** Warning
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Oven door handle Repeat Violation Warning
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters not covered at side counter, operator corrected placement Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pooled eggs over salad dressing in walk in cooler, order corrected Corrected On-Site Warning
  • 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. Butter packets held in bowls on customer tables and not removed/discarded between guests, staff removed from tables Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli cooler ext to toaster - cottage cheese (51F - Cold Holding); potato salad (52F - Cold Holding); cut lettuce (50F - Cold Holding); egg salad (53F - Cold Holding); tuna salad (53F - Cold Holding); deli meats (52F - Cold Holding). Per operator, all items out of temp less than 4 hours, moved to walk in cooler **Corrective Action Taken** Warning
  • 07-08-5:High Priority - Time/temperature control for safety food re-served to customers. Butter packets held in bowls on customer tables and not removed/discarded between guests, staff removed from tables Admin Complaint
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Soap dispensers in hand sink next to dish machine, removed Corrected On-Site Warning
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One certificate expired Repeat Violation Warning

9/12/2024· 1y 6mo ago

Visit ID: 8737256

Met Inspection Standards

1 high, 1 int, 7 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. A/c vents soiled over kitchen
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Torn cooler gaskets on cook line Broken cooler handle on cook line
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Oven door handle, removed Corrected On-Site
  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over dry storage room Repeat Violation
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Plastic containers in prep room
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. French toast batter (50F - Cold Holding), staff replaced **Corrective Action Taken**
  • 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. Two employee training certificates expired

2/9/2024· 2y 1mo ago

Visit ID: 8499155

Met Inspection Standards

2 high, 1 int, 11 basic

  • 51-11-4:Basic - Carbon dioxide tanks not adequately secured. Dry storage room
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Prep room
  • 08B-20-4:Basic - Damaged/spoiled/recalled food not properly segregated. Dented can of marinara on dry storage shelf.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages over coolers on cook line, removed Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups at wait station Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Pickle buckets on floor in walk-in cooler, moved to shelf Corrected On-Site
  • 10-13-5:Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses. Ice scoop hanging outside, moved inside for cleaning Corrected On-Site Repeat Violation
  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over prep room
  • 36-50-4:Basic - Unclean building components, attachments or fixtures. Fan covers soiled in walk-in cooler Repeat Violation
  • 08B-62-4:Basic - Unprotected ice machine in a customer/nonsecure area. Outside ice machine not locked, secured Corrected On-Site Repeat Violation
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket next to toast station 0ppm, replaced 200ppm Corrected On-Site
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Dented can of marinara on dry storage shelf.
  • 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. Employee on cook line cracked shell eggs on flat top, then proceeded to use cooking utensils without changing gloves or washing hands
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled Repeat Violation

9/13/2023· 2y 6mo ago

Visit ID: 8358343

Met Inspection Standards

1 high, 2 int, 15 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. A/c vents over service line and cook line soiled Repeat Violation
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cook line Repeat Violation
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.cigarettes and lighter stored over ice machine
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups at server's station
  • 14-11-5:Basic - Equipment in poor repair. Broken door handle to cooler lid on cook line and reach in freezer
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Dish washing area Repeat Violation
  • 10-13-5:Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses. Ice scoop hanging outside of ice machine, removed for cleaning Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On oven door handle on cook line
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop hand in salt in rear prep room, removed
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease in hood filters over cook line
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Metal containers on storage rack next to slicer
  • 25-32-4:Basic - Reuse of single-service or single-use articles. Single use paper tray above French toast batter in cooler on cook line
  • 42-03-5:Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Power tool stored on top of white reach in freezer
  • 36-50-4:Basic - Unclean building components, attachments or fixtures.fan covers soiled in walk-in cooler
  • 08B-62-4:Basic - Unprotected ice machine in a customer/nonsecure area. Outdoor ice machine not secured Repeat Violation
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Butter packets at wait station, held less than 4 hrs, time mark added Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line Can opener blade soiled Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at front counter used to fill up pitches Repeat Violation