PIN ON CAFE
1100 Central Avenue
Saint Petersburg, Florida, 33705
Edge District
Pinellas County County
Overall Food Safety Rating
★☆☆☆☆ (1.3/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 9/17/2024
High Priority
3
Intermediate
0
Basic
7
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 06-09-1:Basic - 5 lbs of commercially processed reduced oxygen packaged tuna 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.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic bowl without handle stored in container of sugar. Operator removed bowl. Corrected On-Site
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation
- 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Duct tape used to repair torn gasket on right reach-in cooler door on cooks line. Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Bottom shelf of prep table located across from there-compartment sink is rusted.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors on cooks line. Repeat Violation
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface. 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 open containers of cream sauces in reach-in cooler on cooks line. Employee placed raw shell eggs on bottom shelf. Corrected On-Site Repeat Violation
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handling raw chicken then touch clean equip without removing gloves and washing hands. Discussed with operator proper hand-hygiene techniques. **Corrective Action Taken**
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 5 lbs of commercially processed reduced oxygen packaged tuna 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.
Food safety inspection conducted on 9/17/2024 revealed 10 total violations (3 high priority, 0 intermediate, 7 basic).
Inspection on 5/9/2024
High Priority
1
Intermediate
1
Basic
10
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation
- 14-09-4:Basic - Cutting board on reach-in cooler on cooks line has cut marks and is no longer cleanable.
- 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishmachine is in the process of being repaired. Operator has three-compartment sink setup. Chlorine reading 50ppm.
- 14-71-4:Basic - Duct tape used to repair gasket on reach-in cooler door on cooks line.
- 14-11-5:Basic - Equipment in poor repair. Torn gaskets on reach-in cooler doors on cooks line. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors on cooks line. Repeat Violation
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Rear kitchen exit door is not self-closing. Repeat Violation
- 22-16-4:Basic - Reach-in cooler on cooks line interior/shelves have accumulation of soil residues. Repeat Violation
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor on cooks line. Operator removed from and placed on pallet. 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 sauces in reach-in cooler on cooks line.
- 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/ Operator Tiwaporn Rattanachana arrived during inspection. Discussed with operator a CFM needs to be present when four or more employees including operator are present and engaging in food preparation. Corrected On-Site
Food safety inspection conducted on 5/9/2024 revealed 12 total violations (1 high priority, 1 intermediate, 10 basic).
Inspection on 3/19/2024
High Priority
5
Intermediate
3
Basic
11
Total
19
Disposition: Met Inspection Standards
Inspection Details:
- 14-05-4:Basic - Cardboard used to line food-contact shelves in walk-in cooler.
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in sushi bar area. Repeat Violation
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public located in upright refrigerator at sushi counter.
- 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 personal bag stored on top of upright refrigerator across from three-compartment sink.
- 14-11-5:Basic - Equipment in poor repair. Tape used to keep gasket in place on reach-in cooler on cooks line.
- 33-11-4:Basic - Missing drain plug at dumpster.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters are soiled with grease buildup. Soiled gaskets on reach-in cooler doors on cooks line.
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Rear door in kitchen is not self-closing.
- 22-16-4:Basic - Reach-in cooler interior on cooks line have accumulation of soil residues. Repeat Violation
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor on cooks line. Operator placed into another bucket. 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 washing soiled dishes touch clean dishes without removing gloves and washing hands. Discussed with operator proper hand-hygiene techniques. **Corrective Action Taken**
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. White garbage lining bottom of upright freezer on cooks line.
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored above crab, and sherbet in upright freezer across for dishmachine. Operator moved raw chicken to bottom. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above open containers of sauces in reach-in cooler on cooks line. Employee placed raw shell eggs on bottom shelf. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler on cooks line at 2:00pm a. sprouts (53F - Cold Holding) Operator discarded sprouts. Corrected On-Site
- 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. Will email DBPR Form 5030-104. Cleanup Of Vomit and Diarrheal Events.
- 11-26-1:Intermediate - No proof provided that recently hired food employee are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 1. Yolanda Casimir Will email DBPR Form 5030-103. Employee Health Food Reporting Agreement.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. From walk-in cooler a. Two containers of curry sauce Operator date-marked items. Corrected On-Site
Food safety inspection conducted on 3/19/2024 revealed 19 total violations (5 high priority, 3 intermediate, 11 basic).
Inspection on 1/18/2024
High Priority
1
Intermediate
1
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 36-37-5:Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Sushi bar area ceiling textured. Repeat Violation - From follow-up inspection 2024-01-18: **Time Extended**
- 13-03-4:Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Sushi chef no hair restraint. Repeat Violation - From follow-up inspection 2024-01-18: **Time Extended**
- 35A-18-4:High Priority - - From initial inspection : High Priority - Rodent rub marks present along walls/ceilings. Rodent rub marks on pipes behind prep take on cook line. Rub marks on wall over dish machine, - From follow-up inspection 2024-01-18: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line. Repeat Violation - From follow-up inspection 2024-01-18: **Time Extended**
Food safety inspection conducted on 1/18/2024 revealed 4 total violations (1 high priority, 1 intermediate, 2 basic).
Inspection on 1/17/2024
High Priority
2
Intermediate
1
Basic
8
Total
11
Disposition: Facility Temporarily Closed
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Repeat Violation
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Sushi bar area ceiling textured. Repeat Violation
- 35A-03-4:Basic - Dead roaches on premises. 3 dead roaches on floor in 3 compartment sink area, 2 dead roaches on floor behind reach in freezer on cook line, 2 dead roaches in sushi bar area. Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Sushi chef no hair restraint. Repeat Violation
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives in between prep table and cooler on cook line. Employee removed knives Corrected On-Site
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves on cook line soiled with food debris. Employee cleaned area. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on cook line. Employee moved to sanitizer bucket. Corrected On-Site
- 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. 3 rodent droppings on floor under shelf with food in dish area, 4 rodent droppings behind reach in deli cooler on cook line, 5 rodent droppings on floor next to reach in chest freezer in dish area. Repeat Violation
- 35A-18-4:High Priority - Rodent rub marks present along walls/ceilings. Rodent rub marks on pipes behind prep take on cook line. Rub marks on wall over dish machine,
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line. Repeat Violation
Food safety inspection conducted on 1/17/2024 revealed 11 total violations (2 high priority, 1 intermediate, 8 basic).