Doe Does Diner
Last inspected: Feb 4, 2026
23
Score
Across the available record, Doe Does Diner has nine inspections on file, the first dated 2022. The most recent visit was on Feb 4, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Things are looking better lately, with recent visits averaging around nine violations compared to roughly 11 violations earlier on.
“Cutting board has cut marks and is no longer cleanable” comes up most often, recorded six times in the inspection record.
By comparison, the average St. Petersburg facility scores 77, putting Doe Does Diner on the weaker side. Diners may want to scan the inspection details before deciding to visit.
9
Inspections
3
Critical latest
4
Major latest
12
Minor latest
Inspection History
Feb 4, 2026
Complaint Full
3 critical violations. 4 major violations. 12 minor violations.
View 19 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 2/1/2026. Operator renewed license during inspection. **Corrected On-Site**
50-17-3
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 dirty dishes and then switched to touching clean dishes. Manager educated employee and he washed hands. **Corrective Action Taken**
12A-13-4
High Priority - Chlorine sanitizer in sanitizer bucket not at proper minimum strength. Chlorine sanitizer bucket in front kitchen testing at 0 PPM. Bucket was replenished and now testing at 50 PPM. **Corrected On-Site**
22-39-4
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. Date missing on open chocolate milk. Employee dated milk for 2/3. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade and food slicer soiled with dried food debris. Stained cutting board on reach in cooler.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Sheet pan with containers stored on top of hand handsink next to three compartment sink. Employee moved items. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee filling up container with water from handsink. The inspector educated the employee and the container was moved out of hand handsink. **Corrective Action Taken**
31A-11-4
Basic - Cutting board has cut marks and is no longer cleanable. Grooved cutting boards on reach in deli coolers on cook line.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Store on top of reach in cooler on cook line. Employee moved item. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Blue plastic cups stored at coffee station in dining room area.
24-08-4
Basic - Equipment in poor repair. Torn gaskets on reach in deli coolers across from flat top grill on the cook line and across from bread toasting station. **Repeat Violation**
14-11-5
Basic - Floor tiles missing and/or in disrepair. In front of handsink next to three compartment sink.
36-17-5
Basic - In-use tongs stored on equipment door handle between uses. Stored on oven handle. Tongs were removed. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interiors soiled with burnt food debris.
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Missing at hand handsink next to three compartment sink. Sign was provided and posted during the inspection. **Corrected On-Site** **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on deli reach in cooler in prep area.
23-03-4
Basic - Plumbing system in disrepair. Plumbing underneath hand handsink next to three compartment sink. Observed water leaking onto floor after handwashing had occurred.
29-08-4
Basic - Unprotected ice machine in a customer/nonsecure area. Outside ice machine unlocked. Discussed with employee and ice machine was locked it. **Corrected On-Site** **Repeat Violation**
08B-62-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm chlorine sanitizer bucket. Employee remade sanitizer at 50ppm chlorine. **Corrected On-Site**
21-07-4
23
Oct 13, 2025
Routine - Food
5 minor violations.
View 5 violations
Basic - Equipment in poor repair. Oiler handle broken on cook line **Repeat Violation**
14-11-5
Basic - In-use tongs stored on equipment door handle between uses. Oven door handle on cook line, removed **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps.
38-12-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink next to freezers in kitchen
31B-04-4
Basic - Unprotected ice machine in a customer/nonsecure area. Out door ice machine in customer accessible area not secured when not in use, staff locked **Corrected On-Site**
08B-62-4
78
Feb 27, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Toilet Rooms Maintained
FL-53
67
Feb 26, 2025
Routine - Food
4 critical violations. 2 major violations. 5 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food re-served to customers. Butter packets held in bowls on customer tables and not removed/discarded between guests, staff removed from tables **Admin Complaint**
07-08-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli cooler ext to toaster - cottage cheese (51F - Cold Holding); potato salad (52F - Cold Holding); cut lettuce (50F - Cold Holding); egg salad (53F - Cold Holding); tuna salad (53F - Cold Holding); deli meats (52F - Cold Holding). Per operator, all items out of temp less than 4 hours, moved to walk in cooler **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Stop Sale issued due to adulteration of food product. Butter packets held in bowls on customer tables and not removed/discarded between guests, staff removed from tables **Warning**
01B-03-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pooled eggs over salad dressing in walk in cooler, order corrected **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One certificate expired **Repeat Violation** **Warning**
53B-14-5
Intermediate - Handwash sink not accessible for employee use at all times. Soap dispensers in hand sink next to dish machine, removed **Corrected On-Site** **Warning**
31A-09-4
Basic - Equipment in poor repair. Cooler lid handle broken on cook line **Repeat Violation** **Warning**
14-11-5
Basic - Cutting board has cut marks and is no longer cleanable. Cook line **Repeat Violation** **Warning**
14-09-4
Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses. Removed for cleaning **Corrective Action Taken** **Warning**
10-13-5
Basic - In-use tongs stored on equipment door handle between uses. Oven door handle **Repeat Violation** **Warning**
10-20-4
Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters not covered at side counter, operator corrected placement **Corrected On-Site** **Warning**
25-06-4
35
Sep 12, 2024
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. French toast batter (50F - Cold Holding), staff replaced **Corrective Action Taken**
03A-02-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employee training certificates expired
53B-13-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. A/c vents soiled over kitchen
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Equipment in poor repair. Torn cooler gaskets on cook line Broken cooler handle on cook line
14-11-5
Basic - In-use tongs stored on equipment door handle between uses. Oven door handle, removed **Corrected On-Site**
10-20-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over dry storage room **Repeat Violation**
38-07-4
Basic - Old labels stuck to food containers after cleaning. Plastic containers in prep room
16-46-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
55
Feb 9, 2024
Routine - Food
2 critical violations. 1 major violation. 11 minor violations.
View 14 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cook line cracked shell eggs on flat top, then proceeded to use cooking utensils without changing gloves or washing hands
12A-27-4
High Priority - Dented/rusted cans present. See stop sale. Dented can of marinara on dry storage shelf.
01B-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled **Repeat Violation**
22-02-4
Basic - Carbon dioxide tanks not adequately secured. Dry storage room
51-11-4
Basic - Cutting board has cut marks and is no longer cleanable. Prep room
14-09-4
Basic - Damaged/spoiled/recalled food not properly segregated. Dented can of marinara on dry storage shelf.
08B-20-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages over coolers on cook line, removed **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups at wait station **Repeat Violation**
24-08-4
Basic - Food stored on floor. Pickle buckets on floor in walk-in cooler, moved to shelf **Corrected On-Site**
08B-38-4
Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses. Ice scoop hanging outside, moved inside for cleaning **Corrected On-Site** **Repeat Violation**
10-13-5
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over prep room
38-07-4
Basic - Unclean building components, attachments or fixtures. Fan covers soiled in walk-in cooler **Repeat Violation**
36-50-4
Basic - Unprotected ice machine in a customer/nonsecure area. Outside ice machine not locked, secured **Corrected On-Site** **Repeat Violation**
08B-62-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket next to toast station 0ppm, replaced 200ppm **Corrected On-Site**
21-08-4
39
Sep 13, 2023
Routine - Food
1 critical violation. 1 major violation. 11 minor violations.
View 13 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Washing Fruits and Vegetables
FL-42
33
Mar 23, 2023
Routine - Food
3 critical violations. 3 major violations. 12 minor violations.
View 18 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter packets (67F - Cold Holding) at front counter, held less than 4 hrs, moved to reach in counter (retemp 43F) Butter packets added to time as a public health control. Reach in cooler on cook line-scrabble (pork) (48F - Cold Holding); egg wash (51F - Cold Holding); cooked sausage (50F - Cold Holding), less than 4hrs, ice bags placed on items, retemp scrabble 43F, egg wash 45F, sausage 42F **Corrective Action Taken**
03A-02-5
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. 10ppm, corrected 50ppm **Corrected On-Site**
22-41-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator
50-17-3
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line. Can opener blade soiled
22-02-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 food handler certificate expired
53B-14-5
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at bar used as dump sink
31A-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. A/C vents soiled above service line
36-34-5
Basic - Bowl or other container with no handle used to dispense food. Bowl in cut lemon, removed during inspection **Corrected On-Site**
14-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed celery over hash browns in walk-in cooler, order corrected **Corrected On-Site**
08B-17-4
Basic - Unprotected ice machine in a customer/nonsecure area. Outside ice machine not secured, operator locked during inspection **Corrected On-Site**
08B-62-4
Basic - Stored food not covered. Multiple items in white reach in freezer not covered
08B-12-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour bin, placement corrected **Corrected On-Site**
10-01-5
Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses. Ice scoop cleaned/sanitized and moved to inside of ice machine **Corrected On-Site**
10-13-5
Basic - Floor tiles missing and/or in disrepair. Cracked floor tiles in kitchen and dishwashing area
36-17-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phones on shelves above prep line, moved during inspection **Corrected On-Site**
40-06-5
Basic - Cutting board has cut marks and is no longer cleanable. On cook line
14-09-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket next to toast 50ppm, corrected to 200ppm **Corrected On-Site**
21-08-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On cutting board on cook line
21-09-4
26
Sep 3, 2022
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict does not disclose as being served raw. **Warning** - From follow-up inspection 2022-09-02: **Time Extended** - From follow-up inspection 2022-09-03: **Time Extended**
02B-01-5
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Hand wash sink by dish machine needs soap **Warning** - From follow-up inspection 2022-09-02: **Time Extended** - From follow-up inspection 2022-09-03: **Time Extended**
31B-03-4
Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand was sink near register ran for 2 minutes 85 degrees Fahrenheit Hand wash sink by machine has hot water completely shut off. **Repeat Violation** **Warning** - From follow-up inspection 2022-09-02: **Time Extended** - From follow-up inspection 2022-09-03: **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line with cut marks. **Repeat Violation** **Warning** - From follow-up inspection 2022-09-02: **Time Extended** - From follow-up inspection 2022-09-03: **Time Extended**
14-09-4
70
Frequently Asked Questions
When was Doe Does Diner last inspected?
The most recent health inspection at Doe Does Diner on file is from Feb 4, 2026. The public record contains nine inspections in total.
What is the most common violation at Doe Does Diner?
Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited six times, more than any other issue at Doe Does Diner.
How does Doe Does Diner compare to other restaurants in St. Petersburg?
Doe Does Diner most recently scored 23 out of 100, which is lower than the St. Petersburg average of 77.
Has Doe Does Diner's inspection record improved over time?
Yes. Recent inspections at Doe Does Diner have averaged around nine violations per visit, down from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at Doe Does Diner 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 Doe Does Diner inspected?
Based on the inspection history on file, Doe Does Diner is inspected around three times per year on average.
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