LA SEGUNDA BAKERY

Name: LA SEGUNDA BAKERY
Address: 2424 4 STREET N, ST. PETERSBURG, FL, 33704, US
Rating: 84.3

2424 4 STREET N, ST. PETERSBURG, FL 33704

License #6218342

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

84.3 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

LA SEGUNDA BAKERY in ST. PETERSBURG currently holds an InspectFL Health Score of 84.3 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on January 21, 2026. Across those visits, inspectors documented 21 total violations — 8 critical, 5 major, 8 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
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to Inside reach-in cooler in prep area: (1) cooked chicken breast (48F - Cold Holding) (3oz) cooked pork (48F - Cold Holding) Items held over the night. Items were voluntarily discarded by management.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler in prep area: cooked chicken breast (48F - Cold Holding) cooked pork (48F - Cold Holding) Items were voluntarily discarded by management.
[21-38-4] Wiping cloth sanitizing solution stored on the floor in rear prep area. Manager instructed employee to utilize a metal pan to create a barrier with the floor.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Table mounted can opener located across from flat top grill on cook line soiled.
[08B-38-4] Food stored on floor. Boxed/packaged food for shipping stored on floor in walk-in freezer. Manager elevated items.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Line splitter utilized at mop sink missing vacuum breaker at hose connection.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels located at restroom in dining room. Manager provided and replaced.

Inspection Completed - No Further Action
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above ready to eat salads. Employee relocated items for proper storage.
[14-01-5] Bowl or other container with no handle used to dispense food. Drink cup used in sugar bin in front of ovens. Manager removed.
[31A-11-4] Handwash sink used for purposes other than handwashing. Handwash sink located centrally in r kitchen observed with food particles. When asked why there was food in the sink employees advised they recently cleaned a pan inside it. Observed a second employee begin to fill a sanitizer bucket at front handwash sink. Inspector discussed with employees to only use handwash sink for the purpose of washing hands.
[51-13-4] No Heimlich maneuver/choking sign posted. Inspector will provide choking poster during inspection.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Table mounted can opener soiled.
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in cooler next to cookline with black mold-like substance.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler at prep area. Temperature taken at 10:00 AM. cut ham (49F - Cold Holding) cooked pork (49F - Cold Holding) cheese slices (49F - Cold Holding) cut tomato (47F - Cold Holding) Employee placed items in walk-in cooler. Retemps taken at 10:35 AM cut ham (43F- Cold Holding) cooked pork (43F - Cold Holding) cheese slices (42F - Cold Holding) cut tomato (42F - Cold Holding)
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer tested above 200PPM. Discussed with employees who then made new solution at 50 PPM
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Inspector observed employees change gloves between tasks with no handwash. Discussed with manager who advised employees.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wet wiping cloth observed at coffee station in kitchen. Discussed with manager.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone observed on cutting board. Manager removed.

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