KOPPER KITCHEN maintains a 1.0/5 food safety rating based on 3 health department inspections in ST. PETERSBURG. Food safety practices have remained consistent.

Last inspection: Yesterday · 3 reports on file

5562 CENTRAL AVE, ST. PETERSBURG 33707

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)

Based on 3 health inspection reports

All Inspection Reports

4/15/2026· 1d ago

Visit ID: 13566910

Follow-up Inspection Required

4 high, 3 int, 5 basic

16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. -several cutting boards in kitchen/on cook line.
35A-03-4:Basic - Dead roaches on premises. 1 dead roach on floor in dry storage area. Operator cleaned up. Corrected On-Site Repeat Violation
33-19-4:Basic - Garbage on the ground and/or pad around dumpster. Repeat Violation
29-49-6:Basic - Standing water in bottom of reach-in-cooler with raw meats in kitchen.
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, retested at 50PPM) Operator refilled sanitize container with diluted bleach. Replaced with pure bleach and tested at 50PPM. Corrected On-Site
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. Butter packets in reach in cooler on wait station temping 57F. Operators said they keep them out sometimes and added to Time as a Public Health Control procedures. Operator said they were taken out at 8:30 this morning. Sliced cheese stored high in cold holding unit on cook line temping 53F. Operator said it was taken out at 7:30 AM and added to Time as a Public Health Control procedures. Operator time marked both items. Discussed proper use of Time as a Public Health Control with operator. Corrected On-Site
03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Gravy (90F - Reheating, retemped at 180F); vegetable soup (132F - Reheating, retemped at 180F); lentil soup (117F - Reheating, retemped at 180F); meatballs in sauce (80F - Reheating, retemped at 180F); mashed potatoes (131F - Reheating, retemped at 172F) In steam table on cook line. Foods had 15 minutes to complete reheating and were not on track to make it to 165F. Operator moved foods to stove to get foods to minimum of 165F in time for proper reheating. Corrected On-Site
03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage links (122F - Hot Holding, reheated to 165F); sausage patties (129F - Hot Holding reheated to 165F) In steam table on cook line. Operator moved to stove to reheat to 165F for continued hot holding. Corrected On-Site Repeat Violation Admin Complaint
16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -several cutting boards in kitchen are stained -soda machine nozzles have debris inside Repeat Violation
11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employees hired within last 60 days do not have food handler training or employee health reporting agreements. Emailed operator English and Spanish versions of health reporting agreements. **Corrective Action Taken**

11/19/2025· 4mo ago

Visit ID: 13566447

Met Inspection Standards

2 high, 1 int, 12 basic

11/3/2025· 5mo ago

Visit ID: 13480307

Follow-up Inspection Required

4 high, 3 int, 16 basic

23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. -Microwave in kitchen Warning
36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, and warewashing areas. Wood slat ceilings throughout kitchen, rough ceiling over dry storage in kitchen, acoustic ceiling over dry storage in storage room outside restaurant. Warning
24-27-4:Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. -Stack of clean plates stored next to hand wash sink under paper towel dispenser, exposed to splash. Operator moved plates. Corrected On-Site Warning
50-09-4:Basic - Current Hotel and Restaurant license not displayed. Change of ownership, old ownership license displayed. Warning
35A-03-4:Basic - Dead roaches on premises. -2 dead roaches behind stove in prep kitchen -2 dead roaches under dry storage by back kitchen door -1 dead roaches behind prep cooler in far left cooler of kitchen near water heater -1 dead roaches under under 3 compartment sink Operator cleaned and sanitized all areas. Warning
12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -on prep table and small wait station next to ice machine. Operator removed, cleaned and sanitized area. Corrected On-Site Warning
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 backpack on stock pot in prep kitchen Corrected On-Site -employee cell phones on food prep table while preparing food Operator removed. Corrected On-Site Warning
36-73-4:Basic - Floor soiled/has accumulation of debris in walk in cooler. Warning
33-19-4:Basic - Garbage on the ground and/or pad around dumpster. Warning
36-34-5:Basic - Hood system soiled with accumulation of grease. Warning
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Reach in freezer on cook line gaskets soiled with black residue Warning
33-16-4:Basic - Open dumpster lid. Warning
12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Operator removed. Corrected On-Site Warning
21-10-4:Basic - Soiled dry wiping cloth in use on cook line. Warning
38-04-4:Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Warning
14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning
22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm, operator got proper sanitizer, retested at 100 PPM) Corrected On-Site Warning
22-48-5:High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Improper bleach used as sanitizer. Operator replaced with food safe bleach. Corrected On-Site Warning
12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Line cook used gloved hands to check cell phone, proceeded to engage in food handling with no glove change. Warning
03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mashed potatoes (125F - Hot Holding); Home fries (86F - Hot Holding) Warning
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on prep tables heavily stained and grooved, no longer cleanable. Warning
31A-04-4:Intermediate - Handwash sink at wait station plumbing in disrepair, no running water. Warning
31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -hand wash sink next to three compartment sink in prep kitchen blocked by buckets. Operator removed buckets. Corrected On-Site Warning