CENTRAL DINER AT ST PETE BEACH

Name: CENTRAL DINER AT ST PETE BEACH
Address: 2525 PASADENA AVE S UNIT C&D, SOUTH PASADENA, FL, 33707, US
Rating: 87.3

2525 PASADENA AVE S UNIT C&D, SOUTH PASADENA, FL 33707

License #6213852

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

87.3 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

CENTRAL DINER AT ST PETE BEACH in SOUTH PASADENA currently holds an InspectFL Health Score of 87.3 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 February 10, 2026. Across those visits, inspectors documented 8 total violations — 1 critical, 3 major, 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

50%

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
[05-08-4] No probe thermometer provided to measure temperature of food products. I provided operator with probe thermometer.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employee cracking eggs is rear kitchen hired 5 weeks ago does not have signed health agreement. Emailed owner health agreement paperwork.
[14-09-4] Cutting board on prep table with meat slicer has cut marks and is no longer cleanable.
[29-20-5] Standing water or very slow draining water in mop sink.
[27-10-4] No hot running water at mop sink. Water temped 68F at mop sink.
[41-17-4] Spray bottle containing toxic substance not labeled. -spray bottle containing bleach and water near 3 compartment sink not labeled. Operator labeled.
[08B-36-4] Food stored in a location that is exposed to splash/dust. English muffins stored directly beside/ under hand wash sink uncovered in a way that would allow them to be splashed on if someone washed their hands. Operator covered and moved container.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Commingled raw eggs (60F - Cold Holding, retemped at 51F); pancake mix (60F - Cold Holding, retemped at 53F); corn beef hash (58F - Cold Holding, retemped at 44F) Cook said that he didnt think he needed to keep these items refrigerated because he didnt at other restaurants. I called owner and verified that they do not have Time as a Public Health Control paperwork. Moved foods to cooler to cool, and I discussed Time as a Public Health Control with cook and emailed paperwork to owner. I explained that it will need to be time marked when it leaves the cooler, and discarded after 4 hours. Operator moved items to large reach in cooler in front kitchen, I monitored temps but not all were dropping significantly because the cooler was in heavy use. Operator moved pancake mix and corn beef hash to freezer and iced eggs to allow for rapid cooling.

Community reaction

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Community pulse