DirtyFLRestaurant Inspection Data

CEDARS GRILL

CEDARS GRILL maintains a 1.2/5 food safety rating based on 5 health department inspections in ST.PETERSBURG. Food safety practices have remained consistent.

6549 54 AVE N

Overall Food Safety Rating

★☆☆☆☆ (1.2/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 10/27/2025

Inspection #: Visit ID: 10906571

  • 22-08-4:Basic - -Interior of oven has accumulation of black substance/grease/food debris. -Interior of both microwaves on cook line have accumulation of grease/food debris. Repeat Violation
  • 23-24-4:Basic - Buildup of food debris/soil residue on reach in cooler door handles by 3 compartment sink. Operator cleaned the handles. Corrected On-Site
  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food storage, and warewashing areas. Repeat Violation
  • 36-34-5:Basic - Ceiling tiles and vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen, food prep, cooking and ware washing areas.
  • 36-32-5:Basic - Ceiling tiles in kitchen approaching warewash area shows damage or is in disrepair.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Displaying license expired in Feb 2025 Repeat Violation
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. -Cutting boards on deli cooler by cook line and drying on 3 compartment sink are heavily stained and grooved. Repeat Violation
  • 35A-03-4:Basic - Dead roaches on premises. 1 dead roach under three compartment sink 1 dead roach under "international beverages" cooler in kitchen 2 dead roaches next to reach in cooler in kitchen being used for dry storage
  • 36-73-4:Basic - Floor soiled/has accumulation of debris throughout kitchen. Heavy grease buildup behind cook line and coolers. Repeat Violation
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Onions in kitchen stored in box on the floor
  • 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls and ceiling.
  • 14-69-4:Basic - Ice buildup in reach-in freezer in kitchen and dining room Repeat Violation
  • 10-02-4:Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. -utensils on cook line stored in soiled gap between equipment
  • 38-01-4:Basic - Light shield damaged/in disrepair. -broken light shield in kitchen over reach in cooler to right of kitchen entrance Repeat Violation
  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -lights over food prep area in kitchen lack shield or coating
  • 08B-12-5:Basic - Stored food not covered. Spices on prep table in back kitchen across from 3 compartment sink are in containers with no lids
  • 38-05-4:Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. No light in dry storage room across from kitchen
  • 08B-63-4:Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Ice chest in dining area used for food storage has no lock to protect from patrons. Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust throughout kitchen, food prep, food storage and ware washing areas. Repeat Violation
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Corrected employee and she washed her hands. Corrected On-Site
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee used her bare hands to check the temperature of the gyro
  • 03C-97-2:High Priority - Gyro meat in a broiler that is turned off.
  • 03C-98-1:High Priority - Gyro meat partially cooked and then cooled prior to being fully cooked. Discussed proper gyro cooking with operator and emailed handout.
  • 35A-09-4:High Priority - Presence of insects, rodents, or other pests. -1 dead fly on shelf behind front counter -1 dead fly in drink cooler in dining room
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ CFM dated 6/18/2014
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting boards on deli cooler by cook line and drying on 3 compartment sink are heavily stained and grooved, no longer cleanable. -blender in kitchen soiled with food debris -soiled pans stored on prep table shelf -machine attachment used for cutting herbs stored soiled on prep table shelf Repeat Violation
  • 53B-08-4:Intermediate - Required employee training provided by a person who is not a certified food manager. CFM expired in 2019, employee training done in 2023.
  • 45-04-4:Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Gyro cooker not installed under a hood system. Repeat Violation

Inspection Date: 3/14/2025

Inspection #: Visit ID: 8898139

  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas, Throughout kitchen area.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. License displayed 2-1-2025.
  • 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 bag on shelf with dry seasonings Repeat Violation
  • 36-17-5:Basic - Floor tiles in disrepair throughout kitchen.
  • 36-73-4:Basic - Floors soiled with heavy grease buildup on cook line.
  • 14-69-4:Basic - Ice buildup in reach-in freezer in dining room.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven and microwave soiled with food debris.
  • 38-01-4:Basic - Light shield damaged/in disrepair. Multiple ceiling lights in kitchen with damaged or missing covers
  • 25-32-4:Basic - Reuse of single-service or single-use articles. Pia bread bags used for raw meats.
  • 08B-63-4:Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Chest freezers in dining room not secured. Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust throughout kitchen area.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw chicken in reach-in cooler. Employee separated items. 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.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Gyro cone on spit in vertical broiler cooking is not continuous. Emailed operator procedures.
  • 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. marinated chicken, and marinated beef in coolers has no date marking.
  • 45-04-4:Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Table top vertical broiler for cooking gyro cones on prep table in kitchen with grease laden vapors not located under a hood system Repeat Violation

Inspection Date: 9/24/2024

Inspection #: Visit ID: 8778110

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled
  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Over kitchen Repeat Violation
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walls and ceilings soiled in kitchen with accumulation of grease and dust
  • 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 bag on shelf with dry seasonings Repeat Violation
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation
  • 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. Spoon handle in kale salad
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven and microwave soiled
  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over kitchen and and prep room
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on around equipment on cook line. Cooler gaskets soiled Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Repeat Violation
  • 08B-63-4:Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Heat freezer containing unpackaged foods in dining room not secured Repeat Violation
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop in mop bucket. Mop sink blocked with soiled cooking equipment Repeat Violation
  • 08B-27-4:High Priority - Food placed in soiled container/equipment. In use squeeze bottles soiled on cook line Metal dry seasoning containers in prep room soiled
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over whole tomatoes in glass cooler
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in white cooler
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Grill surface soiled Stained cutting boards on cook line Repeat Violation
  • 45-04-4:Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Table top vertical broiler for cooking gyro cones on prep table in kitchen with grease laden vapors not located under a hood system

Inspection Date: 4/25/2024

Inspection #: Visit ID: 8560601

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled Repeat Violation
  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Over kitchen
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. 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. Employee bag on shelf with seasoning containers
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Staff in kitchen observed handling food with no hair restraints
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Accumulation of grease under cook line Repeat Violation
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave and oven soiled Repeat Violation
  • 38-01-4:Basic - Light shield damaged/in disrepair. Multiple ceiling lights in kitchen with damaged or missing covers
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Repeat Violation
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. In use containers in glass cooler with old labels
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Repeat Violation
  • 08B-63-4:Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Chest freezer containing unpackaged food in dining room not secured
  • 23-01-4:Basic - Vending machine exterior soiled. Hood filters soiled
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls and ceilings soiled in kitchen Repeat Violation
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed staff handling pita bread with bare hands
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Staff observed washing equipment in triple sink without using sanitizer, discussed proper cleaning procedures with staff
  • 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 gyro meat over falafel in reach in freezer
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Surface of sandwich press soiled Cutting boards stained Accumulation of grease on grill surface Accumulation of food debris under hood of prep cooler Interior of seasoning bins in prep room soiled Interior sides of gyro machine soiled Repeat Violation

Inspection Date: 11/28/2023

Inspection #: Visit ID: 8376726

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Stand up cooler soiled with food debris.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen area above reach-in cooler and over heavily soiled with dust substance
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. White and green cutting boards in kitchen area.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Kitchen floors heavily soiled with food debris.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven heavily soiled with food debris. Microwave in kitchen soiled with food debris Repeat Violation
  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In back kitchen area above reach-cooler.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled reach -in cooler on cook line. Repeat Violation
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks in refrigerator next to customer food.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler in kitchen area soiled with food debris Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls though out kitchen soiled with dust.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled with food debris. Gyro cone cooker soiled with food debris Blender heavily soiled with food debris.
  • 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. Lamb cooked and cut on 11-28-23 no date mark. Employee marked item. Corrected On-Site