Cedars Grill
Last inspected: Mar 20, 2026
27
Score
Cedars Grill appears in inspection records nine times, starting in 2023. The latest inspection on file is from Mar 20, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent visits have produced comparable findings, with counts hovering near 20 violations per visit.
Looking across the full record, “employee personal items stored” is the recurring theme, flagged four times.
The city-wide average sits at 77, which Cedars Grill's 27 doesn't quite reach. Taken together, the history suggests a facility that has struggled with consistency.
9
Inspections
1
Critical latest
4
Major latest
15
Minor latest
Inspection History
Mar 20, 2026
Routine - Food
1 critical violation. 4 major violations. 15 minor violations.
View 20 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Kofta kebab (44F - Cold Holding) and raw lamb kebab (47F - Cold Holding) prepped last night, was held in 3 door reach in cooler overnight and not removed at all today according to operator. All other foods in cooler barely temping 43. Stop Sale issued, and operator will discontinue use of this cooler until it has been repaired. **Warning** - From follow-up inspection 2026-03-20: Cooked rice made yesterday 47F in reach in cooler in kitchen. It was in heavy pot with lid. Operator said she had not had it out today for any preparation. **Admin Complaint**
01B-02-5
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2026-03-20: 2 employees work during the day. Employee was not sure how many employees work in the evening, but there is a separate evening crew. **Time Extended**
53B-01-5
Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Raw chicken (47F - Cooling); raw lamb (47F - Cooling) Prepped 3 hours and 20 minutes ago stored stacked and covered in reach in cooler near 3 compartment sink. Told operator it needs to get to 41F in next 40 minutes or it will be a stop sale. She took it to their store nextdoor to rapid cool in freezer. **Warning** - From follow-up inspection 2026-03-20: Cooked rice made yesterday 47F in reach in cooler in kitchen. It was in heavy pot with lid. Operator said she had not had it out today for any preparation. Stop Sale issued. **Admin Complaint**
03D-15-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -skewers used for kebabs soiled with grease and food debris,stored in soiled container on cook line. -cutting board on reach in cooler on cook line heavily stained - **Repeat Violation** **Warning** - From follow-up inspection 2026-03-20: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Operator used hand wash sink in kitchen used to dump drink. **Warning** - From follow-up inspection 2026-03-20: **Time Extended**
31A-11-4
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. -on reach in coolers - on microwave -on oven **Repeat Violation** **Warning** - From follow-up inspection 2026-03-20: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. -acoustic ceiling tiles in part of kitchen **Repeat Violation** **Warning** - From follow-up inspection 2026-03-20: **Time Extended**
36-37-5
Basic - - From initial inspection : Basic - Ceilings/ walls/ floors soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling tiles in kitchen sagging and stained -floors throughout kitchen soiled with food, grease and dirt debris -walls throughout kitchen soiled with grease and food debris **Repeat Violation** **Warning** - From follow-up inspection 2026-03-20: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Displayed license expired 2/1/25 **Repeat Violation** **Warning** - From follow-up inspection 2026-03-20: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Cutting boards throughout kitchen have cut marks and are no longer cleanable. **Repeat Violation** **Warning** - From follow-up inspection 2026-03-20: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Dead roaches on premises. 1 dead roach under prep table with tablets on cook line 1 dead roaches inside on plate in out of order cooler being used for dry storage in kitchen Operator cleaned up. **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2026-03-20: 2 roaches in sticky trap under reach in cooler in kitchen **Time Extended**
35A-03-4
Basic - - From initial inspection : Basic - Equipment in poor repair. -reach in freezer door handle broken off -reach in cooler shelves in coolers by 3 compartment sink are sagging **Warning** - From follow-up inspection 2026-03-20: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Onions stored in box on floor in kitchen **Repeat Violation** **Warning** - From follow-up inspection 2026-03-20: **Time Extended**
08B-47-4
Basic - - From initial inspection : Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. **Repeat Violation** **Warning** - From follow-up inspection 2026-03-20: **Time Extended**
36-68-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezers. **Repeat Violation** **Warning** - From follow-up inspection 2026-03-20: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Interior of oven and microwave have accumulation of black substance/grease/food debris. **Repeat Violation** **Warning** - From follow-up inspection 2026-03-20: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of shelves, cooling equipment, and cold holding equipment are soiled with grease and good debris **Warning** - From follow-up inspection 2026-03-20: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in coolers throughout kitchen interior/shelves have accumulation of grease, food, and soil residues. **Warning** - From follow-up inspection 2026-03-20: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. -food not in original packaging stored in reach in unlocked freezer in dining room **Repeat Violation** **Warning** - From follow-up inspection 2026-03-20: **Time Extended**
08B-63-4
Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning** - From follow-up inspection 2026-03-20: **Time Extended**
42-01-4
27
Mar 11, 2026
Routine - Food
4 critical violations. 7 major violations. 18 minor violations.
View 29 violations
High Priority - Gyro meat in a broiler that is turned off. -gyro on rotisserie was spinning but heat turned off. Surface temperature of meat was 60F and I could touch the heat source without being burned. Operator told me it was ready to be cut, cooled, and stored to recook later. I explained that the heat cannot be turned off and they can either cut it off once it has fully cooked or they can cut it while it's cold and raw. Operator turned heat back on and I retemped it at 165F later. It was turned back off during my inspection so we discussed again that it must remain ON unless being actively cut. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03C-97-2
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw meat in meat grinder attachment stored over salad in reach in cooler next to 3 compartment sink **Warning**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Kofta kebab (44F - Cold Holding) and raw lamb kebab (47F - Cold Holding) prepped last night, was held in 3 door reach in cooler overnight and not removed at all today according to operator. All other foods in cooler barely temping 43. Stop Sale issued, and operator will discontinue use of this cooler until it has been repaired. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kofta kebab (44F - Cold Holding) and raw lamb kebab (47F - Cold Holding) prepped last night, was held in 3 door reach in cooler overnight and not removed at all today according to operator. All other foods in cooler barely temping 43. Stop Sale issued, and operator will discontinue use of this cooler until it has been repaired. **Warning**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tabbouleh salad has no date mark and operator could not determine when it had been prepared because the night crew made it. **Warning**
02C-02-5
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. Emailed reporting agreements to operator in English and Spanish. **Warning**
11-26-1
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Stuffed grape leaves and hummus opened and removed from original containers not date marked. Operator could not determine when they had been opened because it is the night crew's job. **Warning**
02C-03-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Raw chicken (47F - Cooling); raw lamb (47F - Cooling) Prepped 3 hours and 20 minutes ago stored stacked and covered in reach in cooler near 3 compartment sink. Told operator it needs to get to 41F in next 40 minutes or it will be a stop sale. She took it to their store nextdoor to rapid cool in freezer. **Warning**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -skewers used for kebabs soiled with grease and food debris,stored in soiled container on cook line. -cutting board on reach in cooler on cook line heavily stained - **Repeat Violation** **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Operator used hand wash sink in kitchen used to dump drink. **Warning**
31A-11-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
42-01-4
Basic - Stored food not covered. Cooked couscous in cooler by 3 compartment sink stored uncovered. **Warning**
08B-12-5
Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. -food not in original packaging stored in reach in unlocked freezer in dining room **Repeat Violation** **Warning**
08B-63-4
Basic - Buildup of food debris/soil residue on equipment door handles. -on reach in coolers - on microwave -on oven **Repeat Violation** **Warning**
23-24-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. -acoustic ceiling tiles in part of kitchen **Repeat Violation** **Warning**
36-37-5
Basic - Ceilings/ walls/ floors soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling tiles in kitchen sagging and stained -floors throughout kitchen soiled with food, grease and dirt debris -walls throughout kitchen soiled with grease and food debris **Repeat Violation** **Warning**
36-34-5
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. Kofta kebab (44F - Cold Holding) and raw lamb kebab (47F - Cold Holding) prepped last night, was held in 3 door reach in cooler overnight and not removed at all today according to operator. All other foods in cooler barely temping 43F. Stop Sale issued, and operator will discontinue use of this cooler until it has been repaired. **Warning**
14-74-7
Basic - Current Hotel and Restaurant license not displayed. Displayed license expired 2/1/25 **Repeat Violation** **Warning**
50-09-4
Basic - Cutting boards throughout kitchen have cut marks and are no longer cleanable. **Repeat Violation** **Warning**
14-09-4
Basic - Dead roaches on premises. 1 dead roach under prep table with tablets on cook line 1 dead roaches inside on plate in out of order cooler being used for dry storage in kitchen Operator cleaned up. **Corrected On-Site** **Repeat Violation** **Warning**
35A-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee food throughout 3 door reach in cooler not segregated from restaurant food or labeled as personal food. Operator separated. **Corrected On-Site** **Warning**
40-06-5
Basic - Equipment in poor repair. -reach in freezer door handle broken off -reach in cooler shelves in coolers by 3 compartment sink are sagging **Warning**
14-11-5
Basic - Food not stored at least 6 inches off of the floor. Onions stored in box on floor in kitchen **Repeat Violation** **Warning**
08B-47-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. **Repeat Violation** **Warning**
36-68-5
Basic - Ice buildup in reach-in freezers. **Repeat Violation** **Warning**
14-69-4
Basic - Interior of oven and microwave have accumulation of black substance/grease/food debris. **Repeat Violation** **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of shelves, cooling equipment, and cold holding equipment are soiled with grease and good debris **Warning**
23-03-4
Basic - Reach-in coolers throughout kitchen interior/shelves have accumulation of grease, food, and soil residues. **Warning**
22-16-4
11
Jan 5, 2026
Routine - Food
1 major violation. 13 minor violations.
View 14 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting boards on deli cooler by cook line and drying on 3 compartment sink are heavily stained and grooved, no longer cleanable. -blender in kitchen soiled with food debris -soiled pans stored on prep table shelf -machine attachment used for cutting herbs stored soiled on prep table shelf **Repeat Violation** - From follow-up inspection 2026-01-05: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - -Interior of oven has accumulation of black substance/grease/food debris. -Interior of both microwaves on cook line have accumulation of grease/food debris. **Repeat Violation** - From follow-up inspection 2026-01-05: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food storage, and warewashing areas. **Repeat Violation** - From follow-up inspection 2026-01-05: **Time Extended**
36-37-5
Basic - - From initial inspection : Basic - Ceiling tiles in kitchen approaching warewash area shows damage or is in disrepair. - From follow-up inspection 2026-01-05: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Displaying license expired in Feb 2025 **Repeat Violation** - From follow-up inspection 2026-01-05: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. -Cutting boards on deli cooler by cook line and drying on 3 compartment sink are heavily stained and grooved. **Repeat Violation** - From follow-up inspection 2026-01-05: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris throughout kitchen. Heavy grease buildup behind cook line and coolers. **Repeat Violation** - From follow-up inspection 2026-01-05: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Onions in kitchen stored in box on the floor - From follow-up inspection 2026-01-05: **Time Extended**
08B-47-4
Basic - - From initial inspection : Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls and ceiling. - From follow-up inspection 2026-01-05: **Time Extended**
36-68-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer in kitchen and dining room **Repeat Violation** - From follow-up inspection 2026-01-05: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -lights over food prep area in kitchen lack shield or coating - From follow-up inspection 2026-01-05: **Time Extended**
38-07-4
Basic - - From initial inspection : Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. No light in dry storage room across from kitchen - From follow-up inspection 2026-01-05: **Time Extended**
38-05-4
Basic - - From initial inspection : Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Ice chest in dining area used for food storage has no lock to protect from patrons. **Repeat Violation** - From follow-up inspection 2026-01-05: **Time Extended**
08B-63-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust throughout kitchen, food prep, food storage and ware washing areas. **Repeat Violation** - From follow-up inspection 2026-01-05: **Time Extended**
36-27-5
47
Oct 27, 2025
Routine - Food
5 critical violations. 3 major violations. 19 minor violations.
View 27 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Corrected employee and she washed her hands. **Corrected On-Site**
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 used her bare hands to check the temperature of the gyro
09-01-4
High Priority - Gyro meat in a broiler that is turned off.
03C-97-2
High Priority - Gyro meat partially cooked and then cooled prior to being fully cooked. Discussed proper gyro cooking with operator and emailed handout.
03C-98-1
High Priority - Presence of insects, rodents, or other pests. -1 dead fly on shelf behind front counter -1 dead fly in drink cooler in dining room
35A-09-4
Intermediate - Required employee training provided by a person who is not a certified food manager. CFM expired in 2019, employee training done in 2023.
53B-08-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ CFM dated 6/18/2014
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting boards on deli cooler by cook line and drying on 3 compartment sink are heavily stained and grooved, no longer cleanable. -blender in kitchen soiled with food debris -soiled pans stored on prep table shelf -machine attachment used for cutting herbs stored soiled on prep table shelf **Repeat Violation**
22-02-4
Basic - -Interior of oven has accumulation of black substance/grease/food debris. -Interior of both microwaves on cook line have accumulation of grease/food debris. **Repeat Violation**
22-08-4
Basic - Buildup of food debris/soil residue on reach in cooler door handles by 3 compartment sink. Operator cleaned the handles. **Corrected On-Site**
23-24-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food storage, and warewashing areas. **Repeat Violation**
36-37-5
Basic - Ceiling tiles and vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen, food prep, cooking and ware washing areas.
36-34-5
Basic - Ceiling tiles in kitchen approaching warewash area shows damage or is in disrepair.
36-32-5
Basic - Current Hotel and Restaurant license not displayed. Displaying license expired in Feb 2025 **Repeat Violation**
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. -Cutting boards on deli cooler by cook line and drying on 3 compartment sink are heavily stained and grooved. **Repeat Violation**
14-09-4
Basic - Dead roaches on premises. 1 dead roach under three compartment sink 1 dead roach under "international beverages" cooler in kitchen 2 dead roaches next to reach in cooler in kitchen being used for dry storage
35A-03-4
Basic - Floor soiled/has accumulation of debris throughout kitchen. Heavy grease buildup behind cook line and coolers. **Repeat Violation**
36-73-4
Basic - Food not stored at least 6 inches off of the floor. Onions in kitchen stored in box on the floor
08B-47-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls and ceiling.
36-68-5
Basic - Ice buildup in reach-in freezer in kitchen and dining room **Repeat Violation**
14-69-4
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. -utensils on cook line stored in soiled gap between equipment
10-02-4
Basic - Light shield damaged/in disrepair. -broken light shield in kitchen over reach in cooler to right of kitchen entrance **Repeat Violation**
38-01-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -lights over food prep area in kitchen lack shield or coating
38-07-4
Basic - Stored food not covered. Spices on prep table in back kitchen across from 3 compartment sink are in containers with no lids
08B-12-5
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. No light in dry storage room across from kitchen
38-05-4
Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Ice chest in dining area used for food storage has no lock to protect from patrons. **Repeat Violation**
08B-63-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust throughout kitchen, food prep, food storage and ware washing areas. **Repeat Violation**
36-27-5
14
Mar 14, 2025
Routine - Food
1 critical violation. 4 major violations. 12 minor violations.
View 17 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw chicken in reach-in cooler. Employee separated items. **Corrected On-Site**
08A-20-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Gyro cone on spit in vertical broiler cooking is not continuous. Emailed operator procedures.
03F-10-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained with food debris.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. marinated chicken, and marinated beef in coolers has no date marking.
02C-02-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas, Throughout kitchen area.
36-37-5
Basic - Current Hotel and Restaurant license not displayed. License displayed 2-1-2025.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on shelf with dry seasonings **Repeat Violation**
40-06-5
Basic - Floor tiles in disrepair throughout kitchen.
36-17-5
Basic - Floors soiled with heavy grease buildup on cook line.
36-73-4
Basic - Ice buildup in reach-in freezer in dining room.
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven and microwave soiled with food debris.
22-08-4
Basic - Light shield damaged/in disrepair. Multiple ceiling lights in kitchen with damaged or missing covers
38-01-4
Basic - Reuse of single-service or single-use articles. Pia bread bags used for raw meats.
25-32-4
Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Chest freezers in dining room not secured. **Repeat Violation**
08B-63-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust throughout kitchen area.
36-27-5
32
Sep 24, 2024
Routine - Food
3 critical violations. 1 major violation. 12 minor violations.
View 16 violations
High Priority - Food placed in soiled container/equipment. In use squeeze bottles soiled on cook line Metal dry seasoning containers in prep room soiled
08B-27-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over whole tomatoes in glass cooler
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in white cooler
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Grill surface soiled Stained cutting boards on cook line **Repeat Violation**
22-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on around equipment on cook line. Cooler gaskets soiled **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Repeat Violation**
22-16-4
Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Heat freezer containing unpackaged foods in dining room not secured **Repeat Violation**
08B-63-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop in mop bucket. Mop sink blocked with soiled cooking equipment **Repeat Violation**
42-01-4
Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled
23-24-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Over kitchen **Repeat Violation**
36-37-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walls and ceilings soiled in kitchen with accumulation of grease and dust
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on shelf with dry seasonings **Repeat Violation**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
13-03-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon handle in kale salad
10-06-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven and microwave soiled
22-08-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over kitchen and and prep room
38-07-4
32
Apr 25, 2024
Routine - Food
3 critical violations. 1 major violation. 15 minor violations.
View 19 violations
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. Observed staff handling pita bread with bare hands
09-01-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Staff observed washing equipment in triple sink without using sanitizer, discussed proper cleaning procedures with staff
22-45-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw gyro meat over falafel in reach in freezer
08A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Surface of sandwich press soiled Cutting boards stained Accumulation of grease on grill surface Accumulation of food debris under hood of prep cooler Interior of seasoning bins in prep room soiled Interior sides of gyro machine soiled **Repeat Violation**
22-02-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Over kitchen
36-37-5
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on shelf with seasoning containers
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Staff in kitchen observed handling food with no hair restraints
13-03-4
Basic - Floor soiled/has accumulation of debris. Accumulation of grease under cook line **Repeat Violation**
36-73-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave and oven soiled **Repeat Violation**
22-08-4
Basic - Light shield damaged/in disrepair. Multiple ceiling lights in kitchen with damaged or missing covers
38-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. In use containers in glass cooler with old labels
16-46-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Repeat Violation**
22-16-4
Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Chest freezer containing unpackaged food in dining room not secured
08B-63-4
Basic - Vending machine exterior soiled. Hood filters soiled
23-01-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls and ceilings soiled in kitchen **Repeat Violation**
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled **Repeat Violation**
23-24-4
27
Nov 28, 2023
Routine - Food
2 major violations. 11 minor violations.
View 13 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled with food debris. Gyro cone cooker soiled with food debris Blender heavily soiled with food debris.
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lamb cooked and cut on 11-28-23 no date mark. Employee marked item. **Corrected On-Site**
02C-02-5
Basic - Buildup of food debris/soil residue on equipment door handles. Stand up cooler soiled with food debris.
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen area above reach-in cooler and over heavily soiled with dust substance
36-34-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. White and green cutting boards in kitchen area.
14-09-4
Basic - Floor soiled/has accumulation of debris. Kitchen floors heavily soiled with food debris.
36-73-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven heavily soiled with food debris. Microwave in kitchen soiled with food debris **Repeat Violation**
22-08-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In back kitchen area above reach-cooler.
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled reach -in cooler on cook line. **Repeat Violation**
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks in refrigerator next to customer food.
12B-13-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler in kitchen area soiled with food debris **Repeat Violation**
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls though out kitchen soiled with dust.
36-27-5
47
Jan 27, 2023
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Sent big six packet to increase knowledge.
11-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Green cutting board in kitchen, to the right of the sandwich press shows mold like substance on edges. Interior of two door deli cooler in the kitchen shows accumulation of debris on shelves, interior bottom. **Repeat Violation**
22-02-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee engaged in food preparation had no hair restraint.
13-03-4
Basic - Food stored on floor. Fry oil on floor in dry storage room. Employee put fry oil on shelf. **Corrected On-Site**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior, in kitchen area, to the right of the stove shows accumulation of debris. Interior of both white fridges in kitchen room with the three compartment sink located shows accumulation of debris. **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stand up three door glass front cooler in kitchen has accumulation of debris on the handles and glass. Exterior of oven and handle on oven shows accumulation of debris.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Three door, glass front cooler in kitchen shows accumulation of debris on shelving and the interior bottom. **Repeat Violation**
22-16-4
Basic - Single-service articles improperly stored. Styrofoam Togo containers not properly inverted in kitchen, next to 3 door glass front cooler. Employee inverted properly. **Corrected On-Site**
25-05-4
61
Frequently Asked Questions
When was Cedars Grill last inspected?
The most recent health inspection at Cedars Grill on file is from Mar 20, 2026. The public record contains nine inspections in total.
What is the most common violation at Cedars Grill?
Across the inspection record, “employee personal items stored” has been cited four times, more than any other issue at Cedars Grill.
How does Cedars Grill compare to other restaurants in St. Petersburg?
Cedars Grill most recently scored 27 out of 100, which is lower than the St. Petersburg average of 77.
Has Cedars Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Cedars Grill have averaged around 20 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Cedars Grill 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 Cedars Grill inspected?
Based on the inspection history on file, Cedars Grill is inspected around three times per year on average.
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