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: 56

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

License #6213852

☕ Café/Breakfast ℹ️

56 Grade F / 100

Failing Health Score

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Latest inspection

October 22, 2026 · 16 findings · 6 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CENTRAL DINER AT ST PETE BEACH in SOUTH PASADENA currently holds an InspectFL Health Score of 56 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on October 22, 2026. Across those visits, inspectors documented 24 total violations — 7 critical, 9 major, 8 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

July 31, 2025

The latest inspection on October 22, 2026 shows 16 observation rows: 6 critical, 6 major, and 4 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

CENTRAL DINER AT ST PETE BEACH has a rough inspection history. Would you risk it?

F record

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*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.

Disposition: Inspection Completed - No Further Action
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -jug of milk opened day before yesterday not date marked. Operator date marked milk.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler in dish pit area -Raw eggs stored over cooked sausage patties -Raw pork chops stored over ham In reach in freezer in dish pit area -Raw bacon stored over smoked sausage, bacon removed from commercial packaging -Raw beef stored over blueberries, beef not in commercial packaging Operator moved all raw foods to store below ready to eat foods
[14-11-5] Equipment in poor repair. Reach in cooler at kitchen entrance door is off one of its hinges
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Operator washed hands in prep sink on cookline
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting board on cookline prep cooler stained
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. -cups in wait station stacked wet
[29-08-4] Plumbing system in disrepair. -Hand wash sink on cookline pipe disconnected and draining onto floor. Operator put pan under to catch leak.
[31A-11-4] Handwash sink used for purposes other than handwashing. -employee drink stored on hand wash sink in dish pit. Employee removed drink.
[14-09-4] Cutting board has cut marks and is no longer cleanable. -Cutting board on cookline prep cooler grooved
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. Operator made sanitize bucket and donned gloves to engage in food preparation without washing hands. Discussed proper glove use and hand washing with operator. Operator washed hands for 2 seconds and donned gloves
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. -Operator made sanitize bucket and donned gloves to engage in food preparation without washing hands. Discussed proper glove use and hand washing with operator. Operator washed hands for 2 seconds and donned gloves
[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. Dishwasher (Chlorine 0ppm, retested at 50PPM) Spoon was blocking plunger not allowing machine to function properly. Operator removed spoon and ran machine again and tested at 50PPM. Operator reran all dishes that had recently been washed.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator had procedures printed but they were blank. Operator filled out procedures during inspection.
[31A-09-4] Handwash sink not accessible for employee use at all times. -Hand wash sink on cookline blocked by sanitize bucket being stored inside Operator removed sani bucket
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In top compartment of cookline prep cooler- sliced Swiss cheese (57F - Cold Holding, retemped at 51F) Operator says the cheese was cut 2 days ago and stored in this cooler overnight. Cooler lid was being kept open and containers were double stacked not allowing for proper cooling of foods. Operator unstacked containers, put lids on, and closed cooler lid and temperatures began to drop in cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Stored off heat behind flat top grill sausage patties (108F - Hot Holding) Operator moved sausage to grill to reheat for hot holding. Retemped at 165F.

Disposition: Met Inspection Standards
[14-09-4] Cutting board on prep table with meat slicer has cut marks and is no longer cleanable.
[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.
[27-10-4] No hot running water at mop sink. Water temped 68F at mop sink.
[29-20-5] Standing water or very slow draining water in mop sink.
[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.
[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.
[41-17-4] Spray bottle containing toxic substance not labeled. -spray bottle containing bleach and water near 3 compartment sink not labeled. Operator labeled.