DirtyFLRestaurant Inspection Data

MCCALL & SON'S RESTAURANT

MCCALL & SON'S RESTAURANT in ST. PETERSBURG has 9 health inspections on record with an overall food safety rating of 2.7/5. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 9 reports on file

1828 49STREET SOUTH

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 9 health inspection reports

All Inspection Reports

1/29/2026· 1mo ago

Visit ID: 13621114

Follow-up Inspection Required

1 high, 2 basic

  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer. Repeat Violation Warning - From follow-up inspection 2026-01-29: **Time Extended**
  • 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of reach in cooler near kitchen exit has heavy accumulation of debris and moisture in bottom of it. Warning - From follow-up inspection 2026-01-29: **Time Extended**
  • 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage links (100F - Hot Holding); sausage patties (119F - Hot Holding) Operator reheated them to 165F on stove, and added water to steam table. Corrected On-Site Repeat Violation Admin Complaint - From follow-up inspection 2026-01-29: Sausage links (97F - Hot Holding); sausage patties (112F - Hot Holding); smothered pork chops (129F - Hot Holding); ground beef in gravy (124F - Hot Holding); salmon croquettes (129F - Hot Holding) Operator reheated all items above 165F and returned to hot holding unit. Discussed hot holding methods and different options for individual lids that might work better than the large lids they've been using to cover multiple items. Discussed adding sausage to Time as a Public Health Control. Admin Complaint Corrected On-Site

1/28/2026· 1mo ago

Visit ID: 13562641

Follow-up Inspection Required

4 high, 1 int, 3 basic

  • 14-11-5:Basic - Equipment in poor repair. Plug for 3 compartment sink does not hold water, sinks drains within minutes not allowing for proper ware washing. Warning
  • 14-69-4:Basic - Ice buildup in reach-in freezer. Repeat Violation Warning
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of reach in cooler near kitchen exit has heavy accumulation of debris and moisture in bottom of it. Warning
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm) operator added sani tabs several times until it got up to 200PPM. Corrected On-Site Warning
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on wall near hand wash sink in dish washing area Operator attempted to kill, but it got away. Repeat Violation Admin Complaint
  • 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. Pooled eggs, French toast mix and pancake mix on Time as a Public Health Control paperwork have no time mark. 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. Sausage links (100F - Hot Holding); sausage patties (119F - Hot Holding) Operator reheated them to 165F on stove, and added water to steam table. Corrected On-Site Repeat Violation Admin Complaint
  • 31B-03-4:Intermediate - No soap provided at handwash sink in ware wash area. Operator put soap out. Corrected On-Site Warning

10/28/2025· 4mo ago

Visit ID: 13561329

Met Inspection Standards

2 basic

  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. AC vents in dining area soiled with dust - From follow-up inspection 2025-10-28: **Time Extended** - From follow-up inspection 2025-10-28: **Time Extended**
  • 33-23-4:Basic - - From initial inspection : Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. - From follow-up inspection 2025-10-28: **Time Extended** - From follow-up inspection 2025-10-28: **Time Extended**

10/28/2025· 4mo ago

Visit ID: 13560110

Facility Temporarily Closed

2 high, 5 basic

  • 23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. -reach in cooler by kitchen exit has soiled handles with accumulation of grease and food debris - From follow-up inspection 2025-10-28: **Time Extended**
  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. AC vents in dining area soiled with dust - From follow-up inspection 2025-10-28: **Time Extended**
  • 35A-03-4:Basic - - From initial inspection : Basic - Dead roaches on premises. 1 dead roach under three compartment sink 2 dead roaches in hallway outside restroom 1 dead roach end of cook line under prep table Operator swept area - From follow-up inspection 2025-10-28: 1 dead roach in corner of dining room floor **Time Extended**
  • 33-23-4:Basic - - From initial inspection : Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. - From follow-up inspection 2025-10-28: **Time Extended**
  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezers in side storage room. - From follow-up inspection 2025-10-28: **Time Extended**
  • 35A-05-4:High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 5 live roaches under 3 compartment sink 1 live roach on floor at end of cook line under prep table - From follow-up inspection 2025-10-28: 1 live roach on wall behind 3 compartment sink **Time Extended**
  • 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage links (109F - Hot Holding); corn beef hash (130F - Hot Holding) Operator added more water to steam table, closure issued before I was able to retemp. Repeat Violation - From follow-up inspection 2025-10-28: **Time Extended**

10/27/2025· 4mo ago

Visit ID: 10912673

Facility Temporarily Closed

2 high, 1 int, 10 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. -reach in cooler by kitchen exit has soiled handles with accumulation of grease and food debris
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. AC vents in dining area soiled with dust
  • 35A-03-4:Basic - Dead roaches on premises. 1 dead roach under three compartment sink 2 dead roaches in hallway outside restroom 1 dead roach end of cook line under prep table Operator swept area
  • 36-73-4:Basic - Floor under cook line soiled/has accumulation of debris.
  • 33-23-4:Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
  • 14-69-4:Basic - Ice buildup in reach-in freezers in side storage room.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of cook line equipment soiled with grease and food debris
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed lettuce, cucumbers and bell peppers in reach in cooler by kitchen exit commingling with ready to eat foods. Operator rearranged so that unwashed produce is stored below ready to eat Corrected On-Site
  • 36-27-5:Basic - Walls behind steam table, cook line, wnd three compartment sink are soiled with accumulated grease and food debris.
  • 21-03-4:Basic - Wet wiping cloths stored in soap and sanitizer mixed together. Operator remade sanitizer buckets without soap Corrected On-Site
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 5 live roaches under 3 compartment sink 1 live roach on floor at end of cook line under prep table
  • 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 (109F - Hot Holding); corn beef hash (130F - Hot Holding) Operator added more water to steam table, closure issued before I was able to retemp. Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in dish washing area blocked by storage rack. Operator moved rack. Corrected On-Site

3/24/2025· 11mo ago

Visit ID: 10721155

Met Inspection Standards

5 high, 2 int, 1 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. 2-1-2024 display licenses
  • 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 employee. **Corrective Action Taken**
  • 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils in standing water at 104F.
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touch money with gloves on then continue to prep food without washing hands and changing gloves. Inspector educated employee. **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salmon dip(49F - Cold Holding); Raw fish (49F - Cold Holding). Employee placed items in deep freezer. Salmon dip 43F at 9:45am Raw fish 38F at 9:45am 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. fried chicken (123F - Hot Holding); sausage (123F - Hot Holding). Employee heated items to 178F. 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.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink in dish area.

11/15/2024· 1y 3mo ago

Visit ID: 8731530

Met Inspection Standards

1 int

  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled with food debris.

1/23/2024· 2y 1mo ago

Visit ID: 8555672

Met Inspection Standards

2 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Gaskets soiled with food debris.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven soiled with food debris.

11/17/2023· 2y 3mo ago

Visit ID: 8352850

Met Inspection Standards

2 int, 3 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 14-69-4:Basic - Ice buildup in reach-in freezer.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled in back cooler.
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed manager procedures .
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris.