Cassis American Brasserie
Last inspected: Feb 12, 2026
29
Score
Cassis American Brasserie appears in inspection records 13 times, starting in 2022. Cassis American Brasserie was last inspected on Feb 12, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Things have been moving the wrong way, with the rolling count rising from around five violations to closer to eight violations per visit.
Across the inspection history, “food-contact surface soiled with food debris” is the issue that surfaces most often, recorded seven times.
That's lower than the typical St. Petersburg restaurant, which scores around 77. Diners may want to weigh the inspection history when deciding to visit.
13
Inspections
3
Critical latest
4
Major latest
8
Minor latest
Inspection History
Feb 12, 2026
Routine - Food
3 critical violations. 4 major violations. 8 minor violations.
View 15 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Wet wiping paper on mozzarella ball reach incooler
14-86-1
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. On shelves Pesto (74F - Cold Holding) Garlic infused oil on dry 72 degrees storage shelf. Made yesterday. Educated chef of process. Will keep in cold holding after prep.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting on shelf above prep table. pasto (74F - Cold Holding) Employee discarded Garlic infused oil on dry storage shelf.
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Large mixer on floor and counter at bakery
22-02-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Pesto on shelf previously frozen not marked with date. And held for more than 24 hours.
02C-04-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cream in tube and sliced ham reach stored inside reach cooler no date.
02C-02-5
Intermediate - oyster tags not maintained in chronological order according to the last date they were served in the establishment. Discussed with Chef.
01C-05-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting boards
21-12-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Front counter bakery
22-20-5
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Observed a cook taking a pot of tomato sauce off the grill to then poor the food product into a stainless steel pan that was stored on the floor. Observed a prep cook take two stainless steel draining pans that were stored on floor drains and was going to pour potatoes soup product over grate. Educated all employees. **Corrective Action Taken**
08B-38-4
Basic - Nonfood-contact surface gaskets soiled with grease, and black mold like substance.
23-03-4
Basic - Food stored in a location that is exposed to splash/dust. Sliced Lemons in cup beside bar hand wash sink. Employee moved. **Corrected On-Site**
08B-36-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee cup on prep during cutting up potatoes employee moved **Corrected On-Site**
12B-07-4
Basic - Bowl or other container with no handle used to dispense food. Dry storage dry product
14-01-5
29
Nov 4, 2025
Routine - Food
3 major violations. 6 minor violations.
View 9 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade and slicer soiled with dried food debris. Soda nozzles in bar area soiled.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Coffee cup stored inside hand sink in bakery area. Item was removed. **Corrected On-Site**
31A-11-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Batteries dead for dispenser in dish area. Employee put roll of paper towels at hand sink. **Corrected On-Site**
31B-05-4
Basic - Standing water in bottom of reach-in-cooler. At the bottom of reach in cooler across from grill on cook line.
29-49-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled with black mold like substance on double door coolers across from stand alone freezer on cook line.
23-03-4
Basic - Food stored on floor. Box of raisins stored on floor under storage rack in bakery area. Boxes of pepperoni stored on floor inside double door coolers across storing pizza crust.
08B-38-4
Basic - Cutting board has cut marks and is no longer cleanable. Reach in deli cooler cutting boards grooved throughout the kitchen.
14-09-4
Basic - Carbon dioxide/helium tanks not adequately secured. In bakery area. Employee chained them up. **Corrected On-Site**
51-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Both interior of ice machines soiled with black mold like substance.
22-20-5
55
Apr 28, 2025
Complaint Partial
No violations found.
100
Feb 14, 2025
Routine - Food
2 minor violations.
View 2 violations
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
90
Feb 12, 2025
Routine - Food
5 critical violations. 1 major violation. 3 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork (49F - Cold Holding); soup (47F - Cold Holding); provolone (50F - Cold Holding); roasted garlic (50F - Cold Holding); sliced tomatoes (50F - Cold Holding); cooked chicken (50F - Cold Holding); cut lettuce (49F - Cold Holding)
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Chef moved containers of raw fish to lowest part of cooker containing ready to eat foods **Corrected On-Site**
08A-05-6
High Priority - Pesticide-emitting strip present in food prep area. **Corrected On-Site**
41-24-4
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 10# pork from previous day 1 gallon soup pork (49F - Cold Holding); soup (47F - Cold Holding);
01B-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cooks line **Corrected On-Site**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Mixing bowl in flour bin in dry storage **Corrected On-Site**
14-01-5
Basic - Food stored on floor. Produce and cases of food stored on floor in dry storage closet area
08B-38-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
37
Jul 31, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from 12 burner stove: cut tomatoes (48F - Cold Holding); cut leafy greens (48F - Cold Holding); mozzarella cheese (48F - Cold Holding) manager moved items to walk in freezer. Temperatures taken again: cut tomatoes (40F - Cold Holding); cut leafy greens (43F - Cold Holding); mozzarella cheese (42F - Cold Holding) **Corrected On-Site** **Warning** - From follow-up inspection 2024-07-31: In reach in cooler across from 12 burner stove: cut tomatoes (48F - Cold Holding); cut leafy greens (48F - Cold Holding); mozzarella cheese (48F - Cold Holding) manager moved items to walk in freezer. Discussed keeping non time/temperature controlled for safety food items in that cooler. **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in coolers have built up food debris. **Warning** - From follow-up inspection 2024-07-31: Cutting boards on reach in coolers have built up food debris. **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Dishmachine has no data plate/operating specifications. **Warning** - From follow-up inspection 2024-07-31: **Time Extended**
16-01-4
74
Jul 25, 2024
Routine - Food
4 critical violations. 3 major violations. 7 minor violations.
View 14 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Personal Cleanliness
FL-40
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
15
May 13, 2024
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table in kitchen has built up food debris. Green cutting board on reach in cooler on cook line has built up food debris. **Repeat Violation** **Warning** - From follow-up inspection 2024-05-13: Can opener on prep table in kitchen has built up food debris. **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Oyster tags not marked with last date served. **Repeat Violation** **Warning** - From follow-up inspection 2024-05-13: Oyster tags are not marked with last date served. **Time Extended**
01C-03-4
82
Mar 11, 2024
Routine - Food
2 critical violations. 6 major violations. 7 minor violations.
View 15 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Dish washer scraped dirty dishes with gloves on then washed hands with gloves on to put away clean dishes. **Warning**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at salad prep station area: tuna (48F - Cold Holding); salmon (48F - Cold Holding) Manager put ice on items. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
Intermediate - Establishment not maintaining oyster tags for 90 days. **Warning**
01C-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table in kitchen has built up food debris. Green cutting board on reach in cooler on cook line has built up food debris. **Repeat Violation** **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in bakery area blocked by trash can. Manager removed. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink on other side of cook line used to dump beverage. **Repeat Violation** **Warning**
31A-11-4
Intermediate - Oyster tags not marked with last date served. **Repeat Violation** **Warning**
01C-03-4
Intermediate - Oysters tag removed from original container prior to container being emptied in upright reach in cooler near dry goods storage area. **Warning**
01C-10-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine by dry goods storage area has mold like substance. **Repeat Violation** **Warning**
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks in bakery area not properly secured. **Warning**
51-11-4
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handle in kitchen. Manager removed. **Corrected On-Site** **Repeat Violation** **Warning**
10-20-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Cooked chicken, held at 41 F, vacuum sealed on site with a date of 3/5/24 and not removed from packaging. **Warning**
03G-54-1
Basic - Working containers of food removed from original container not identified by common name. Flour removed from original container and not labeled. Employee labeled appropriately. **Corrected On-Site** **Warning**
02D-01-5
29
Jul 18, 2023
Complaint Full
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Oyster tags not marked with last date served. - From follow-up inspection 2023-07-18: Oyster tags not marked with last date served as of this callback inspection report. **Time Extended**
01C-03-4
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Top of dish machine is soiled with debris. **Repeat Violation** - From follow-up inspection 2023-07-18: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in cooler lids on cook line are not affixed to coolers. - From follow-up inspection 2023-07-18: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in reach in coolers have built up food debris. **Repeat Violation** - From follow-up inspection 2023-07-18: **Time Extended**
23-03-4
78
Jul 11, 2023
Complaint Full
6 critical violations. 6 major violations. 8 minor violations.
View 20 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came to work on cook line and put on gloves without first washing hands. **Repeat Violation** **Admin Complaint**
12A-16-4
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Lobster received frozen is vacuumed sealed after it has thawed out. 14 lobster tails.
03G-04-5
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cook line has a towel to wipe their face while wearing gloves. Gloves were changed and hands were not washed before working with food. **Admin Complaint**
12A-25-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in coolers on cook line: whipped butter (45F - Cold Holding); mozzarella cheese (45F - Cold Holding); chicken salad (45F - Cold Holding); salmon (45F - Cold Holding); American cheese (55F - Cold Holding); cut leafy greens (55F - Cold Holding); cut tomatoes (55F - Cold Holding); raw beef (50F - Cold Holding); raw chicken (57F - Cold Holding) Manager moved all items into walk in cooler and walk in freezer. All time/temperature controlled for safety food items will be held at 41 F or below in walk in cooler and walk in freezer. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Lobster received frozen is vacuumed sealed after it has thawed out. 14 lobster tails.
01B-13-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in dining room area not landing on food or food contact surfaces. **Repeat Violation** **Admin Complaint**
35A-02-6
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Bar drink called Lovely Flower contains egg whites from raw shelled eggs and item is not identified on menu as containing raw animal product.
02B-01-5
Intermediate - Oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Repeat Violation**
01C-05-4
Intermediate - Oyster tags not marked with last date served.
01C-03-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. French onion soup in walk in freezer stored cooling in 21 quart plastic containers. Employee separated into smaller metal pans. **Corrective Action Taken**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Employee put cloth used to wipe face on prep table. Can opener on prep table has built up food debris. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at server station in kitchen used to dump ice. Manager burned the rest of the ice. **Corrective Action Taken** **Repeat Violation**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Cup with no handle used to scoop ice behind bar. Employee removed. **Corrected On-Site**
14-01-5
Basic - Employee eating in a food preparation or other restricted area. Employee eating food at soda server station in kitchen.
12B-02-4
Basic - Equipment in poor repair. Reach in cooler lids on cook line are not affixed to coolers.
14-11-5
Basic - Food stored on floor. French onion soup stored on floor of walk in freezer. **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handles in kitchen area. Manager stored correctly. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in reach in coolers have built up food debris. **Repeat Violation**
23-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen has mold like substance. **Repeat Violation**
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine. Top of dish machine is soiled with debris. **Repeat Violation**
16-21-4
15
Mar 24, 2023
Routine - Food
8 critical violations. 5 major violations. 8 minor violations.
View 21 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth solution above 200 ppm chlorine. Manager redid solution to 100 ppm chlorine. **Corrected On-Site** **Warning**
41-27-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bib in kitchen next to hand wash sink near cook top has no vacuum breaker. **Warning**
29-34-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line reach in coolers: cut tomatoes (50F - Cold Holding); cut leafy greens (50F - Cold Holding); provolone cheese (50F - Cold Holding); milk based dressing (50F - Cold Holding) Manager moved items to reach in freezer. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over cut fruit in reach in cooler at end of cook line. Manager stored correctly. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee left kitchen, returned, and donned gloves before working with salads with no hand wash. **Warning**
12A-07-5
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee in salad prep area portion cucumbers in a salad with bare hands and salad is not being heated to 145 F. **Warning**
09-01-4
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils on cooktop in dirty water at 163 F. Manager replaced with clean water. **Warning**
10-05-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live flies in ware washing area not landing on food or food contact surfaces. 2 live flies in bar area not landing on food or food contact surfaces. **Warning**
35A-02-6
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oysters tags not in chronological order. **Warning**
01C-05-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards have built up food debris. Can opener on prep table across from hand wash sink on prep line has built up food debris. **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in bakery area was used to dump ice. **Warning**
31A-11-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Warning**
11-26-1
Basic - Accumulation of debris on exterior of warewashing machine. Exterior of dish machine has food debris and hard water buildup. **Warning**
16-21-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in bakery area has mold like substance. **Warning**
22-20-5
Basic - Working containers of food removed from original container not identified by common name. Flour removed from its original container not labeled. Manager labeled appropriately. **Corrected On-Site** **Warning**
02D-01-5
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Doors to restaurant are left open. **Warning**
35B-05-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in coolers on cook line have built up food debris. **Warning**
23-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven at the end of the cook line by flat top cooktop has built up food debris. **Warning**
22-08-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop in flour bin not stored above the food. Manager stored correctly. **Corrected On-Site** **Warning**
10-01-5
Basic - Food stored on floor. Onions stored on floor outside of walk in cooler. **Warning**
08B-38-4
12
Aug 31, 2022
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. **Warning** - From follow-up inspection 2022-08-31: **Time Extended**
53B-09-4
Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. No covered receptacle in unisex restroom in bakery area. **Warning** - From follow-up inspection 2022-08-31: **Time Extended**
32-12-5
86
Frequently Asked Questions
When was Cassis American Brasserie last inspected?
The most recent health inspection at Cassis American Brasserie on file is from Feb 12, 2026. The public record contains 13 inspections in total.
What is the most common violation at Cassis American Brasserie?
Across the inspection record, “food-contact surface soiled with food debris” has been cited seven times, more than any other issue at Cassis American Brasserie.
How does Cassis American Brasserie compare to other restaurants in St. Petersburg?
Cassis American Brasserie most recently scored 29 out of 100, which is lower than the St. Petersburg average of 77.
Has Cassis American Brasserie's inspection record improved over time?
No. Recent inspections at Cassis American Brasserie have averaged around eight violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Cassis American Brasserie means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Cassis American Brasserie inspected?
Based on the inspection history on file, Cassis American Brasserie is inspected around four times per year on average.
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