Critical. No thermometer provided to measure temperature of food product.
Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
Critical. Cold water not provided/shut off at employee handwash sink.
Critical. Hot water not provided/shut off at employee hand wash sink.
Critical. Establishment operating without a current Hotel and Restaurant license.
No copy of latest inspection report.
Critical. Manager lacking proof of Food Manager Certification.
Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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