CJS BACKSTAGE

Name: CJS BACKSTAGE
Address: 7022 22 AVE N, ST. PETERSBURG, FL, 33710, US
Rating: 85.9

7022 22 AVE N, ST. PETERSBURG, FL 33710

License #6218262

🍺 Bar/Pub ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

85.9 Grade B / 100

Solid Health Score

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Quick take

CJS BACKSTAGE in ST. PETERSBURG currently holds an InspectFL Health Score of 85.9 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 26, 2026. Across those visits, inspectors documented 20 total violations — 6 critical, 5 major, 9 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
[33-23-4] Dumpster on grass, not on proper pad/nonabsorbent surface.
[16-32-5] Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the dishmachine. They have quaternary test strips, but not chlorine. Provided operator with chlorine test strips.
[35A-02-7] Live, small flying insects found -1 live fly behind bar
[36-22-4] Floor area(s) covered with standing water. -in walk in cooler -near mop sink and dry storage area
[33-19-4] Garbage on the ground around dumpster.
[31B-03-4] No soap provided at handwash sink by 3 compartment sink. Operator put soap out.
[32-02-4] Bathroom door left open other than during cleaning or maintenance. -employee bathroom in kitchen door left open
[21-03-4] Wet wiping cloths stored solution of water and hand sanitizer. Operator remade sanitize buckets with bleach and water, testing at 50PPM.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -soda gun nozzle behind bar soiled with slime, operator cleaned and sanitized.

Inspection Completed - No Further Action
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Raw tuna and snapper not removed from commercially vacuum sealed bags prior to thawing in walk in cooler. Discussed proper thawing with mgmt.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[27-19-4] Handwash sink does not have enough water pressure to properly wash hands. Sink on right in womens restroom
[29-17-4] Waste line missing at soda gun holster behind bar.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Marinara (dated 7/16) and ribs (dated 7/11) in walk in cooler. Staff discarded.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored over baked potatoes. Corrected by staff.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg wash (51F - Cold Holding) cold holding on cook line. Cut lettuce (48F - Cold Holding); salsa (44F - Cold Holding) Staff moved to walk in freezer. retemp at or below 41. Butter packets by service window kept at room temp over 4 hours, per manager. Staff discarded these items.
[06-09-1] Commercially processed reduced oxygen packaged 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. Raw tuna and snapper not removed from commercially vacuum sealed bags prior to thawing in walk in cooler. Discussed proper thawing with mgmt.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Cups and mixing bowls
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Management unable to find test strips during inspection.
[14-02-4] Copper or copper alloys in contact with foods with a pH below 6. Copper cups used for mules at bar not lined with stainless steel

Community reaction

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