Cali St Pete
Last inspected: Jan 14, 2026
67
Score
Cali St Pete has been inspected nine times since 2023. The most recent report on file is from Jan 14, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Recent visits have flagged more than earlier ones: around seven violations per visit lately, up from roughly five violations before.
The most common issue across all inspections has been “time/temperature control for safety food”, showing up four times.
The city-wide average sits at 77, which Cali St Pete's 67 doesn't quite reach. The inspection history reads as standard for a restaurant of this size.
9
Inspections
1
Critical latest
0
Major latest
5
Minor latest
Inspection History
Jan 14, 2026
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sitting in metal pans above reach in oven at cook-line: cooked chicken (120F - Hot Holding) cooked steak (90F - Hot Holding) Manager returned chicken to flat top grill to reheat and reached 165F. Steak was voluntarily discarded during inspection. **Corrected On-Site**
03B-01-6
Basic - Dishmachine has no data plate/operating specifications. Data plate is worn and no longer readable on dish machine.
16-01-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Sealed employee protein shake stored on top shelf of reach-in cooler. Discussed with manager to designate a place for personal use in cold holding units. Drink was relocated. **Corrected On-Site**
08B-49-4
Basic - Equipment in poor repair. Torn gasket on reach-in cooler across from pizza ovens in kitchen.
14-11-5
Basic - Floor area(s) covered with standing water. Standing water on floor at dish pit.
36-22-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach-in cooler with torn gasket. **Repeat Violation**
23-03-4
67
Jul 22, 2025
Routine - Food
4 critical violations. 3 major violations. 6 minor violations.
View 13 violations
High Priority - 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. Chlorine Dishmachine tested at 10 PPM. Manager primed equipment and reran dishes. Corrected and tested at 50 PPM. **Corrected On-Site**
22-41-4
High Priority - 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. Server observed handling dirty dishes and resume work by handling clean utensils without washing hands. Discussed with employee. **Repeat Violation**
12A-13-4
High Priority - Live, small flying insects found (1) live fly observed in rear dry storage room, directly across from walk-in cooler. (1) live fly observed in kitchen, not observed landing on food contact surfaces.
35A-02-7
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Temperatures taken at 1:30 PM cut tomato (47F - Cold Holding) pico (47F - Cold Holding) sliced pepperoni (47F - Cold Holding) Retemps taken at: cut tomato (37F - Cold Holding) sliced pepperoni (41F - Cold Holding) pico - voluntarily discarded **Corrected On-Site**
03A-02-5
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Employee advised machine was tested last week. Test kits on site, however located in office drawer.
16-33-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mechanical dicer in dry storage room soiled with debris.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Front handwash sink used to dump drink ice.
31A-11-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Per management, the reach-in cooler at the center of the kitchen is not operating correctly. Advised they are aware and have placed a work order. Items are being held on ice at the top section of the reach-in cooler. Manager advised to not use the unit to store time/temperature control for safety foods.
14-74-7
Basic - Food being prepared in a room that has screening in place of all or part of a wall. Employee observed utilizing an immersion blender in rear utility hallway that is not fully enclosed. Discussed with manager who advised employee to resume work inside the prep area. **Corrective Action Taken**
08B-40-4
Basic - Missing drain plug at cardboard dumpster.
33-11-4
Basic - No handwashing sign provided at a hand sink used by food employees. No handwash sign located at front handwash sink and sink located in ware wash area. Inspector provided electronic copies of handwash signs to manager. Manager printed and placed signs during inspection. **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior gaskets of reach-in coolers on the cookline soiled with black mold-like substance. Speed racks in walk-in cooler soiled with old food debris.
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler with glass doors across from dishwasher area with standing water.
29-49-6
30
Mar 18, 2025
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - 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. Observed employee touching soiled dishes then retrieving clean dishes from dishmachine without removing gloves and washing hands. Discussed with operator proper hand-hygiene techniques. **Corrective Action Taken**
12A-13-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. From steam table at 11:20am. Employee placed chicken in oven. Rechecked temp at 11:46am a. cooked diced chicken (120F - Hot Holding) 168f **Corrected On-Site** **Repeat Violation**
03B-01-6
Basic - Reach-in cooler at end of cooks line shelf with rust that has pitted the surface. **Repeat Violation**
14-33-4
70
Sep 20, 2024
Routine - Food
No violations found.
100
Sep 19, 2024
Routine - Food
4 critical violations. 2 major violations. 5 minor violations.
View 11 violations
High Priority - 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. 0ppm chlorine
22-41-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. salsa (46F - Cold Holding); cooked mushrooms (46F - Cold Holding); cooked tomatoes (46F - Cold Holding); coocked broccoli (46F - Cold Holding); salsa (51F - Cold Holding); salsa portions 2 oz (60F - Cold Holding) All items placed in reach in cooler previous day.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salsa (46F - Cold Holding); cooked mushrooms (46F - Cold Holding); cooked tomatoes (46F - Cold Holding); coocked broccoli (46F - Cold Holding); salsa (51F - Cold Holding); salsa portions 2 oz (60F - Cold Holding) All items placed in reach in cooler previous day.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beef (125F - Hot Holding); Poultry (125F - Hot Holding); rice (125F - Hot Holding); beans (125F - Hot Holding) **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Near dish pit. Trash cans removed **Corrected On-Site**
31A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dicer in prep area storage position has food debris
22-02-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Front beer cooler
14-33-4
Basic - 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. Tuna in walk in cooler. Inspector educated manager on package instructions for proper thawing.
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone and purse above prep areas. Both removed **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Cooks line **Corrected On-Site**
10-06-5
35
Feb 27, 2024
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in dry goods storage area not landing on food or food contact surfaces.
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler underneath cook top: raw beef (45F - Cold Holding); raw chicken (45F - Cold Holding) Manager put items on ice. **Corrective Action Taken**
03A-02-5
Basic - Current Hotel and Restaurant license not displayed. Manager printed and posted current license. **Corrected On-Site**
50-09-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Garbage on the ground and/or pad around dumpster.
33-19-4
64
Jul 25, 2023
Complaint Full
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Dented/rusted cans present. See stop sale. Four #10 cans crushed tomatoes on shelf with undamaged food.
01B-01-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken on stem table 110f
03B-01-6
Intermediate - No soap provided at handwash sink. Near dish pit **Corrected On-Site**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
41-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cup on prep table. Removed. **Corrected On-Site**
40-06-5
Basic - Damaged/spoiled/recalled food not properly segregated. Four #10 cans crushed tomatoes on shelf with undamaged food. Manager removed **Corrected On-Site**
08B-20-4
55
Jun 29, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Handwash sink not accessible for employee use at all times. By trash can, operator moved. **Corrected On-Site**
31A-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment in kitchen
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. On hot line soiled
22-16-4
82
Jan 30, 2023
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Buttermilk was in walk in cooler opened three days prior, not day marked. Operator day marked properly. **Corrected On-Site**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle in dish area with yellow liquid inside, not labeled. Operator labeled as bleach. **Corrected On-Site**
41-17-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven on cook line, underneath the pizza oven shows an accumulation of debris on interior bottom.
22-08-4
78
Frequently Asked Questions
When was Cali St Pete last inspected?
The most recent health inspection at Cali St Pete on file is from Jan 14, 2026. The public record contains nine inspections in total.
What is the most common violation at Cali St Pete?
Across the inspection record, “time/temperature control for safety food” has been cited four times, more than any other issue at Cali St Pete.
How does Cali St Pete compare to other restaurants in St. Petersburg?
Cali St Pete most recently scored 67 out of 100, which is lower than the St. Petersburg average of 77.
Has Cali St Pete's inspection record improved over time?
No. Recent inspections at Cali St Pete have averaged around seven violations per visit, up from roughly five earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Cali St Pete means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Cali St Pete inspected?
Based on the inspection history on file, Cali St Pete is inspected around three times per year on average.
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