COGNAC

Name: COGNAC
Address: 201 2 AVE N, ST. PETERSBURG, FL, 33701, US
Rating: 89.3

201 2 AVE N, ST. PETERSBURG, FL 33701

License #6217670

89.3 Grade B / 100

Solid Health Score

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Quick take

COGNAC in ST. PETERSBURG currently holds an InspectFL Health Score of 89.3 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 January 6, 2026. Across those visits, inspectors documented 22 total violations — 4 critical, 10 major, 8 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on January 6, 2026 shows 8 observation rows: 1 critical, 4 major, and 3 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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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.

Disposition: Inspection Completed - No Further Action
[29-49-6] Standing water in bottom of reach-in-cooler. Interior of reach in coolers across from fryers and stove top burners on cook line.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Discussed with dishwasher on duty.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener spike with dried food debris.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Observed for fresh oysters, mussels, and clam tags. Discussed with. Discussed with chef on duty.
[02A-01-5] Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Establishment recently started serving raw oysters. Emailed owner oyster consumer advisory and sign was printed and posted at the time of the inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food items stored inside reach in cooler across from stove burners on cook line: sliced butter (50F - Cold Holding); cooked tomatoes (49F - Cold Holding); cooked asparagus (47F - Cold Holding); sliced ham (50 F - Cold Holding); raw grouper (47F - Cold Holding) Items moved to freezer to bring down temperature rapidly. Food items not out of temp more than 4 hours. Employees put bags of ice on items in reach in cooler to maintain the temperature 41 degrees or below. Re-temped items at 11:12am: sliced butter (37F - Cold Holding); cooked tomatoes (38F - Cold Holding); cooked asparagus (36F - Cold Holding); raw grouper (40F - Cold Holding). Owner called service technician to come check out unit.
[31B-03-4] No soap provided at handwash sink. Missing at hand handsink at end of cook line across from walk in cooler. Hand handsink stocked.
[01C-06-5] Clams/mussels/oysters removed from original container for long-term storage. Observed missing on trays of fresh oysters. Discussed with Chef on duty.

Disposition: Inspection Completed - No Further Action
[03C-88-4] Observed: Initial heating process is longer than 60 minutes to partially cook a raw animal food that will be fully cooked at a later time. Per chef chicken is cooked sous vide in commercially sealed vacuum packaging to approximately 135F in 90min.
[08A-04-5] Observed: Raw animal food stored over or with unwashed produce. Raw shell eggs stored over cases of unwashed produce in walk in cooler. Item moved.
[14-11-5] Observed: Equipment in poor repair. Broken reach in deli cooler handle on cook line.
[21-10-4] Observed: Soiled dry wiping cloth in use. Stored on reach in deli cooler cutting boards on cook line.
[29-49-6] Observed: Standing water in bottom of reach-in-cooler. Inside cooler on cook line.
[53B-13-5] Observed: Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[41-17-4] Observed: Spray bottle containing toxic substance not labeled. Unlabeled bottle of yellow liquid substance stored on chemical rack in hallway of back kitchen.
[50-09-4] Observed: Current Hotel and Restaurant license not displayed. Verified license expired on 2/1/2024.
[03C-92-4] Observed: Written procedures for non-continuous cooking of raw animal foods are lacking provisions for monitoring. Discussed proper procedures with chef
[22-02-4] Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with dried food debris.
[01B-13-4] Observed: Stop Sale issued due to food not being in a wholesome, sound condition. Establishment is cooking chicken sous vide and not following proper procedures, per chef initial cook is greater than 60 min.
[40-06-5] Observed: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone on prep table next to cutting board where food is being prepared.
[31A-09-4] Observed: Handwash sink not accessible for employee use at all times. Single use deli container inside hand wash sink at the end of cook line. Item moved.
[03C-89-4] Observed: Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Emailed to chef

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