CALI ST PETE

Name: CALI ST PETE
Address: 190 N 37 AVE, ST. PETERSBURG, FL, 33704, US
Rating: 90.2

190 N 37 AVE, ST. PETERSBURG, FL 33704

License #6214537

90.2 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

CALI ST PETE in ST. PETERSBURG currently holds an InspectFL Health Score of 90.2 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on January 14, 2026. Across those visits, inspectors documented 17 total violations — 5 critical, 1 major, 11 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspection Completed - No Further Action
[14-11-5] Equipment in poor repair. Torn gasket on reach-in cooler across from pizza ovens in kitchen.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach-in cooler with torn gasket.
[36-22-4] Floor area(s) covered with standing water. Standing water on floor at dish pit.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Sealed employee protein shake stored on top shelf of reach-in cooler. Discussed with manager to designate a place for personal use in cold holding units. Drink was relocated.
[16-01-4] Dishmachine has no data plate/operating specifications. Data plate is worn and no longer readable on dish machine.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sitting in metal pans above reach in oven at cook-line: cooked chicken (120F - Hot Holding) cooked steak (90F - Hot Holding) Manager returned chicken to flat top grill to reheat and reached 165F. Steak was voluntarily discarded during inspection.

Inspection Completed - No Further Action
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Temperatures taken at 1:30 PM cut tomato (47F - Cold Holding) pico (47F - Cold Holding) sliced pepperoni (47F - Cold Holding) Retemps taken at: cut tomato (37F - Cold Holding) sliced pepperoni (41F - Cold Holding) pico - voluntarily discarded
[12A-13-4] 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. Server observed handling dirty dishes and resume work by handling clean utensils without washing hands. Discussed with employee.
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Employee advised machine was tested last week. Test kits on site, however located in office drawer.
[29-49-6] Standing water in bottom of reach-in-cooler. Reach-in cooler with glass doors across from dishwasher area with standing water.
[33-11-4] Missing drain plug at cardboard dumpster.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior gaskets of reach-in coolers on the cookline soiled with black mold-like substance. Speed racks in walk-in cooler soiled with old food debris.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Per management, the reach-in cooler at the center of the kitchen is not operating correctly. Advised they are aware and have placed a work order. Items are being held on ice at the top section of the reach-in cooler. Manager advised to not use the unit to store time/temperature control for safety foods.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No handwash sign located at front handwash sink and sink located in ware wash area. Inspector provided electronic copies of handwash signs to manager. Manager printed and placed signs during inspection.
[35A-02-7] Live, small flying insects found (1) live fly observed in rear dry storage room, directly across from walk-in cooler. (1) live fly observed in kitchen, not observed landing on food contact surfaces.
[22-41-4] 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. Chlorine Dishmachine tested at 10 PPM. Manager primed equipment and reran dishes. Corrected and tested at 50 PPM.
[08B-40-4] Food being prepared in a room that has screening in place of all or part of a wall. Employee observed utilizing an immersion blender in rear utility hallway that is not fully enclosed. Discussed with manager who advised employee to resume work inside the prep area.

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