DirtyFLRestaurant Inspection Data

LA SEGUNDA BAKERY

LA SEGUNDA BAKERY in ST. PETERSBURG has 6 health inspections on record with an overall food safety rating of 1.3/5. Food safety practices have remained consistent.

2512 North 15th Street
Tampa, Florida, 33629
Hillsborough County County

Overall Food Safety Rating

★☆☆☆☆ (1.3/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 8/14/2025

Inspection #: Visit ID: 10874066

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice chute at drink dispenser with black and green mold-like substance.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Drink cup used in sugar bin in front of ovens. Manager removed. Corrected On-Site
  • 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 cellphone observed on cutting board. Manager removed. Corrected On-Site Repeat Violation
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Inspector will provide choking poster during inspection.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in cooler next to cookline with black mold-like substance.
  • 21-03-4:Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Discussed with manager who made new sanitizer solution. Corrected On-Site
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wet wiping cloth observed at coffee station in kitchen. Discussed with manager.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Inspector observed employees change gloves between tasks with no handwash. Discussed with manager who advised employees. **Corrective Action Taken**
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. three compartment sink at 0 PPM. Employee corrected to 200 PPM. Corrected On-Site Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above ready to eat salads. Employee relocated items for proper storage. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler at prep area. Temperature taken at 10:00 AM. cut ham (49F - Cold Holding) cooked pork (49F - Cold Holding) cheese slices (49F - Cold Holding) cut tomato (47F - Cold Holding) Employee placed items in walk-in cooler. Retemps taken at 10:35 AM cut ham (43F- Cold Holding) cooked pork (43F - Cold Holding) cheese slices (42F - Cold Holding) cut tomato (42F - Cold Holding) Corrected On-Site 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. Butter held on time at front kitchen. Inspector observed written plans however item was not time stamped. Inspector provided proper time stamp. Corrected On-Site
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer tested above 200PPM. Discussed with employees who then made new solution at 50 PPM Corrected On-Site
  • 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. Table mounted can opener soiled. Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink located centrally in r kitchen observed with food particles. When asked why there was food in the sink employees advised they recently cleaned a pan inside it. Observed a second employee begin to fill a sanitizer bucket at front handwash sink. Inspector discussed with employees to only use handwash sink for the purpose of washing hands. Repeat Violation

Inspection Date: 4/3/2025

Inspection #: Visit ID: 10744430

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. License 2-1-2025 displayed.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 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 drinks on shelves next to spices
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 08B-38-4:Basic - Food stored on floor cases of oil on cook line.
  • 21-10-4:Basic - Soiled dry wiping cloth in use on cook line under oven pressure
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm quaternary at 3 compartment sink manager drain sink and filled up with 50 ppm chlorine. **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Liquid eggs (46F - Cold Holding); pork (50F - Cold Holding). Employee placed items in walk-in cooler. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained with food debris
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee wet cloth towel in hand sink.

Inspection Date: 12/16/2024

Inspection #: Visit ID: 8734335

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on reach in cooler across from office. Manager removed. Corrected On-Site Repeat Violation
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation
  • 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. Handle of scoop for sugar container touching sugar. Manager removed. Corrected On-Site
  • 33-16-4:Basic - Open dumpster lid.
  • 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. Dish washer goes from dirty dishes to clean dishes with no hand wash in between.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked pork cooling in walk in cooler with lid on. Manager removed. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade on prep table across from cook top has built up food debris. Cutting boards have built up food debris. Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink by office blocked by trash can. Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink by three compartment sink used to store steel scrub brush. Repeat Violation

Inspection Date: 4/15/2024

Inspection #: Visit ID: 8649506

  • 13-03-4:Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Warning - From follow-up inspection 2024-04-15: **Time Extended**
  • 35A-02-6:High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live flies n kitchen not landing on food or food contact surfaces. Warning - From follow-up inspection 2024-04-15: 3 live flies in kitchen not landing on food or food contact surfaces. **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table across from flat top grill has built up food debris. Cutting boards on prep table on other side of dining room have built up food debris. Warning - From follow-up inspection 2024-04-15: Can opener and cutting boards still have built up food debris at the time of this callback inspection report. **Time Extended**

Inspection Date: 4/9/2024

Inspection #: Visit ID: 8583719

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on equipment rack across from steam well. Manager removed. Corrected On-Site Warning
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Warning
  • 08B-38-4:Basic - Food stored on floor. Cooking oil stored on floor of kitchen across from cooktop. Warning
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Manager stored properly. Corrected On-Site Warning
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cook line picked up and discarded bread that fell to floor of kitchen. Changed gloves with no hand wash in between. Warning
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live flies n kitchen not landing on food or food contact surfaces. 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. In sauce pan between sandwich presses: butter (74F - Hot Holding) Inspector emailed Time as a Public Health Control Paperwork. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table across from flat top grill has built up food debris. Cutting boards on prep table on other side of dining room have built up food debris. Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink across from three compartment sink blocked by sanitizer bucket. Manager removed. Corrected On-Site Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink on cook line used to dump ice and rinse out wiping cloth. Manager removed. Corrected On-Site Warning

Inspection Date: 1/3/2024

Inspection #: Visit ID: 8356021

  • 08B-20-4:Basic - Damaged/spoiled/recalled food not properly segregated. One #10 can almond paste dented on shelf with undamaged food
  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Ice cream scoop in cooked chicken in closed container in walk in cooler. Manager removed Corrected On-Site
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
  • 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Employees must manually apply bleach to chlorine dispenser in 3 compartment sink to bring it up to 50 ppm. 1 test 0ppm. Second test 50 ppm. Corrected On-Site
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. One #10 can almond paste dented on shelf with undamaged food
  • 08B-02-4:High Priority - Displayed food not properly protected from contamination. Pastries in kitchen window not protected from possible customer contamination
  • 08A-04-5:High Priority - Manager moved all ready to eat foods out from under unwashed produce in walk in cooler Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Pans stored in dish area hand wash sink
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish area
  • 53A-14-4:Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Person in charge un aware of sanitizer in 3 compartment sink