Kissin Cuzzins Pancake
Last inspected: Jan 8, 2026
58
Score
The health department has logged six inspections at Kissin Cuzzins Pancake, the earliest from 2022. The latest inspection on file is from Jan 8, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Recent visits have flagged more than earlier ones: around 11 violations per visit lately, up from roughly eight violations before.
The pattern that stands out is “time/temperature control for safety food identified”, which has been cited three times.
Kissin Cuzzins Pancake's latest score of 58 falls below the St. Petersburg average of 77. The full record sits in fairly typical territory for a working restaurant.
6
Inspections
1
Critical latest
1
Major latest
6
Minor latest
Inspection History
Jan 8, 2026
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Raw shell eggs, corn beef, and hash-browns held on time and identified on written procedure missing time stamp. Employee advised he forgot to write the times, however corrected during inspection. **Corrected On-Site**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Table mounted can opener located in rear prep area soiled with black greasy substance.
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine located in rear of establishment with black mold like substance. **Repeat Violation**
22-20-5
Basic - Equipment in poor repair. Torn gasket on center reach-in cooler n cook line.
14-11-5
Basic - Floor soiled/has accumulation of debris. Floors and walls behind flat top grill on cookline heavily soiled with accumulation of grease.
36-73-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup inside standing white reach-in freezer next to hand wash sink in kitchen **Repeat Violation**
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle in rear kitchen. Item was relocated. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Torn gasket on center reach-in cooler on cook-line with buildup of debris. **Repeat Violation**
23-03-4
58
Mar 14, 2025
Routine - Food
7 critical violations. 2 major violations. 10 minor violations.
View 19 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler across from flat-top grill at 9:46am. Employee placed items in ice bath. Rechecked temp at 10:22am a. shredded cheese (47F - Cold Holding) 42f b. French toast batter (63F - Cold Holding); 56f c. pancake batter (57F - Cold Holding) 50f From prep area at 9:57am a. milk and beer batter (47F - Cold Holding) 40f From reach-in cooler at wait station at 10:15am a. cut lettuce (48F - Cold Holding) 46f **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark for raw shell eggs on cooks line. Employee time marked items. **Corrected On-Site**
03F-02-5
High Priority - Toxic substance/chemical improperly stored above prep table. Employee removed spray bottle. **Corrected On-Site**
41-10-4
High Priority - Wiping cloth chlorine sanitizer solution exceeds the maximum concentration allowed. Reading exceeding 200pm. Employee added more water. Rechecked reading 50ppm. **Corrected On-Site**
41-27-4
High Priority - Dented/rusted cans present. See stop sale. Two 3qt cans of evaporated milk on dry-storage shelf is dented at seam. **Repeat Violation**
01B-01-4
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. Observed employee touching soiled dishes then retrieving clean dishes from dishmachine without washing hands. Discussed with operator proper hand-hygiene techniques. **Corrective Action Taken**
12A-13-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment is open and operating. License expired on 02-01-2025. Operator renewed license during inspection. **Corrected On-Site**
50-17-3
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener located next to ice machine used more than 4 hours ago is soiled with buildup
22-02-4
Intermediate - Spray bottle hanging above prep table containing toxic floor cleaner substance not labeled. Employee labeled spray bottle by common name. **Corrected On-Site**
41-17-4
Basic - Food stored on floor. Five gallon of pickle spears stored on floor in walk-in cooler.
08B-38-4
Basic - Ice buildup in reach-in freezer near kitchen entrance.
14-69-4
Basic - In-use utensil at wait station stored in standing water less than 135 degrees Fahrenheit. Reading 115f
10-07-4
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Gauge needle did not move.
16-38-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards in produce walk-in cooler soiled with dust.
23-03-4
Basic - Stored food not covered. Containers of mushrooms, onions, and sauces not covered in walk-in cooler.
08B-12-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
36-02-5
Basic - Wiping cloth sanitizing solution stored on the floor near steam table on cooks line.
21-38-4
Basic - Ice scoop handle in contact with ice. Located at wait station near carbonated soda boxes. Employee removed ice coop from ice. **Corrected On-Site**
10-08-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Located near storage room.
22-20-5
17
Sep 16, 2024
Routine - Food
3 critical violations. 3 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. Sausage gravy on cooks line 127f placed up at 6am. Line cook put on flat top to reheat. **Corrective Action Taken**
03B-01-6
High Priority - Dented/rusted cans present. See stop sale. One 4# can tuna dented. Two #10 cans kidney beans dented.
01B-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Thawed case of raw sausage patties sitting on top of case of orange juice in produce walk in cooler
08A-05-6
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Drink with straw above food on shelf in freezer
12B-13-4
55
Dec 14, 2023
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Dented/rusted cans present. See stop sale. One #10 can cocktail sauce, one #10 can cut green beans, one 1qt can pineapple juice dented on shelf with undamaged food.
01B-01-4
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. Corned beef chub in produce cooler has been re wrapped and needs date marking
02C-03-5
Basic - Damaged/spoiled/recalled food not properly segregated. One #10 can cocktail sauce, one #10 can cut green beans, one 1qt can pineapple juice dented on shelf with undamaged food.
08B-20-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Food stored on floor. Plastic sugar and rice bins stored on floor in dry storage
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hung on front of cooks line
10-20-4
Basic - Wiping cloth sanitizing solution stored on the floor. Cooks line
21-38-4
61
Aug 15, 2023
Routine - Food
1 minor violation.
View 1 violation
Non-Food Contact Surfaces Clean
FL-23
95
Nov 2, 2022
Routine - Food
4 critical violations. 3 major violations. 10 minor violations.
View 17 violations
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed same employee wash hands for less than 10 seconds twice after handling raw animal foods (steak and raw shell eggs) then return to cooking.
12A-17-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Breaded chicken batter temped at 54 degrees farenheit and inspector instructed employee to refill ice bath. 2nd temp registered 43 degrees farenheit after about 30 min. **Corrected On-Site**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Shelled eggs in cook line held on time and put out at 8 am but no time mark.
03F-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Large Sanitizer bucket registered at 200 ppm chlorine. Inspector educated manager about dangers of sanitizer exceeding ppm requirements.
41-27-4
Intermediate - Spray bottle containing toxic substance not labeled. Multiple unlabeled chemical spray bottles.
41-17-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple containers of prepped and cooked foods past 24 hours have no date mark. Inspector educated manager on importance of date marking and time requirements
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled with food debris, can opener heavily soiled with food debris and grease
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Buildup of food debris/soil residue on equipment door handles. Multiple reach in coolers and walk in cooler have handles with grease and food debris build up
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple areas of ceiling and multiple vents in kitchen heavily soiled with grease
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards heavily scratched.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Styrofoam cup sitting on prep table next to cook line.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Candy bars stored in reach in cooler to left of cook line. Informed employee and items were moved to designated area. **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Multiple reach in coolers with torn gaskets.
14-11-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. microwave and ovens soiled with food debris .
22-08-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Small opened bottled drink in walk in cooler. Inspector educated manager on designated areas for employee drinks/foods.
12B-13-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
25
Frequently Asked Questions
When was Kissin Cuzzins Pancake last inspected?
The most recent health inspection at Kissin Cuzzins Pancake on file is from Jan 8, 2026. The public record contains six inspections in total.
What is the most common violation at Kissin Cuzzins Pancake?
Across the inspection record, “time/temperature control for safety food identified” has been cited three times, more than any other issue at Kissin Cuzzins Pancake.
How does Kissin Cuzzins Pancake compare to other restaurants in St. Petersburg?
Kissin Cuzzins Pancake most recently scored 58 out of 100, which is lower than the St. Petersburg average of 77.
Has Kissin Cuzzins Pancake's inspection record improved over time?
No. Recent inspections at Kissin Cuzzins Pancake have averaged around 11 violations per visit, up from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Kissin Cuzzins Pancake 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 Kissin Cuzzins Pancake inspected?
Based on the inspection history on file, Kissin Cuzzins Pancake is inspected around two times per year on average.
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