THE BURG DINER

Name: THE BURG DINER
Address: 2950 49 ST N, ST. PETERSBURG, FL, 33710, US
Rating: 63.1

2950 49 ST N, ST. PETERSBURG, FL 33710

License #6200500

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

63.1 Grade F / 100

Failing Health Score

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Quick take

THE BURG DINER in ST. PETERSBURG currently holds an InspectFL Health Score of 63.1 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 March 17, 2026. Across those visits, inspectors documented 27 total violations — 9 critical, 3 major, 15 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.

Call Back - Admin. complaint recommended
[01B-13-4] Cabbage cooked yesterday around 2 PM and kept in cooler since 5PM yesterday without being taken out since temping at 42F on top, 47F on bottom because they were stacked in a deep pan.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -mens restroom not enclosed with self-closing door
[40-06-5] Pack of cigarettes and lanyard stored on clean dish rack.
[03D-15-4] Cabbage cooked yesterday around 2 PM stacked in a deep pan and kept in cooler since 5PM yesterday without being taken out since. Temping at 47F. Stop Sale issued. Operator discarded.

Administrative complaint recommended
[10-20-4] In-use tongs stored on oven door handle between uses. Operator removed.
[14-11-5] Equipment in poor repair. -dish machine is tripping electric outlet when its ran causing it to turn off after being ran
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -mens restroom not enclosed with self-closing door
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -wall at end of cook line
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -sunglasses on clean dish rack in dish wash area Operator removed
[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) Operator restocked dish machine with sanitizer and primed, but it is still testing at 0PPM. Operator set up 3 compartment sink sanitize compartment and will sanitize that way until machine has been serviced and is testing properly.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Lemon chicken soup date marked 2/28 Brown gravy from reconstituted mix containing milk date marked 2/27 Broccoli soup date marked 2/23 Cooked black beans date marked 2/18 Cooked rice date marked 2/19
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes (53F - Cold Holding); sliced cheeses (55F - Cold Holding); mashed potatoes (56F - Cold Holding) Tomatoes and cheese prepped yesterday stacked high and temping high, though items in bottom of container were cooler. Instructed operator to cool these items and return to reach in prep cooler with lid to keep hot air out. Mashed potatoes cooked yesterday temped high in reach in cooler on cook line due to operator "leaving them out for about an hour and a half" because translation issue about rehydrating hashbrowns led him to believe he could leave potatoes out. I explained the difference between cold holding and preparation time involved in rehydrating their hash brown product. I instructed operator to put mashed potatoes in freezer to cool them.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Lemon chicken soup date marked 2/28 Brown gravy from reconstituted mix containing milk date marked 2/27 Broccoli soup date marked 2/23 Cooked black beans date marked 2/18 Cooked rice date marked 2/19

Inspection Completed - No Further Action
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale. One egg with broken shell in reach in cooler in rear kitchen . Operator discarded.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards at deli coolers no longer cleanable, stained and grooved.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Cups at bar area.
[33-16-4] Open dumpster lid. Operator closed.
[36-73-4] Floor soiled/has accumulation of debris behind coolers and cook equipment. Operator moved equipment and cleaned.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood systems over cook equipment heavily soiled with buildup of grease. Fans at bar heavily soiled with dust
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Single serve portion cup being kept in feta cheese container as utensil.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook failed to wash hands before grabbing change of gloves to work with food. He then washed hands and put new gloves on.
[08B-17-4] Unwashed celery and peppers stored with ready-to-eat carrot sticks. Stored over ready to eat foods.
[22-20-5] Accumulation of black mold-like substance and debris in the interior of the ice machine.
[31A-11-4] Handwash sink used for purposes other than handwashing. Coffee machine parts and squirt bottle being stored on hand wash sink in kitchen. Operator removed and washed items.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheddar (49F - Cold Holding; retemped at 42); feta cheese (49F - Cold Holding; retemped at 40F). Items in deli cooler out of temp due to keeping lid open. Operator put items in the freezer and kept cooler lid closed and got items back in temp quickly.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer failed to wash hands before grabbing change of gloves to handle clean dishes. He then washed hands and put on new gloves.

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