Perrys BBQ Cajun Grill
Last inspected: Apr 28, 2026
39
Score
Going back to 2022, Perrys BBQ Cajun Grill has seven inspections in the public record. The most recent visit was on Apr 28, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Violation counts have held steady across recent visits, averaging around nine violations each.
“Food-contact surface soiled with food debris” accounts for the largest share of issues, appearing four times across the record.
Perrys BBQ Cajun Grill's latest score of 39 falls below the St. Petersburg average of 77. The pattern in the record is worth a careful look.
7
Inspections
2
Critical latest
5
Major latest
3
Minor latest
Inspection History
Apr 28, 2026
Routine - Food
2 critical violations. 5 major violations. 3 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw fish stored over cream cheese in walk in cooler Operator moved raw fish to store below ready to eat food **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken (102F - Hot Holding, retemped at 163F); grilled chicken (84F - Hot Holding, retemped 148F) On cooling rack on cookline. Operator explained that they are not cooling these items, but rather that they were cooked today and being kept out for use throughout the day. I explained that hot foods need to be kept at 135F and above, and that the chicken would need to reheat to 165F for continued hot holding. **Corrective Action Taken**
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate cooling rate during inspection. -cooked rice and noodles being cooled in deep covered containers in walk in cooler Operator uncovered them to allow for proper cooling. cooked noodles (55F - Cooling, retemped at 58F) Kitchen staff re-covered during inspection, retemp showed no cooling. Operator uncovered and divided into two more pans to allow for better cooling. Retemped at 46F **Corrective Action Taken**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -grill has accumulation of black substance -cutting boards on cookline stained
22-02-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 employees presently working, none are certified food managers.
53A-05-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment uses Time as a Public Health for food at front counter, but does not have the necessary paperwork. Emailed operator Time as a Public Health Control paperwork. **Corrective Action Taken**
03F-10-5
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. 4 employees present, proof of training for only one employee. One employee here from different location, no proof of training. Two employees who both claim to have worked here for over two months have no proof of food handler training.
53B-13-5
Basic - Cutting board has cut marks and is no longer cleanable. -cutting boards on cookline are grooved
14-09-4
Basic - Floor soiled/has accumulation of debris throughout kitchen.
36-73-4
Basic - Interior of oven has accumulation of black substance/grease/food debris.
22-08-4
39
Dec 1, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In 1/2 pan near wok station. garlic in oil (78F - Cold Holding) Put inside freezer during inspection **Corrective Action Taken**
03A-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed prep chef rinse hands in sanitizer water inside three compartment sink during inspection. Educated. Wash hands in hand wash sink.
12A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table during active prep all drinks moved **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. Soy sauce on floor,
08B-38-4
Basic - Stored food not covered. Rice open bag on dry storage. **Corrected On-Site**
08B-12-5
67
Mar 24, 2025
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked rice (54F - Cold Holding) made on 3-24-25.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked rice (54F - Cold Holding). Manager discarded items made more than 24 hours.
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained 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. Cooked chicken in walk-in cooler made more than 24 hours no date marking.
02C-02-5
Basic - Cardboard used to line food-contact shelves in walk-in cooler.
14-05-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Floor soiled/has accumulation of debris throughout kitchen.
36-73-4
Basic - Food not stored at least 6 inches off of the floor. Gallons of soy sauce on floor in prep area.
08B-47-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Case of tomato's over cooked chicken in walk-in cooler. Employee store items properly. **Corrected On-Site**
08B-17-4
47
Nov 4, 2024
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Accumulation of grease on grill surface Cutting boards stained **Repeat Violation**
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Metal bowl in cook ed potatoes bin
14-01-5
Basic - Cardboard used to line food-contact shelves. In walk in cooler
14-05-4
Basic - In-use tongs stored on equipment door handle between uses. On cook line
10-20-4
Basic - Stored food not covered. Multiple items in walk in cooler
08B-12-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
70
Feb 13, 2024
Routine - Food
4 critical violations. 1 major violation. 4 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked shrimp (120F - Hot Holding. Employee reheated cooked shrimp 167F. **Corrected On-Site**
03B-01-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs on shelf cook line. Manager placed shell-eggs in cooler. **Corrected On-Site**
03A-03-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork in walk-in cooler. Manager stored items properly. **Corrected On-Site**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over ready to eat food on cook line. Manager moved eggs **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained with food debris.
22-02-4
Basic - Food not stored at least 6 inches off of the floor. Gallons of soy sauce on floor in back kitchen area.
08B-47-4
Basic - In-use wet wiping cloth/towel used under cutting board. Towel under cutting boards on cook line. Manager removed. **Corrected On-Site**
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven soiled with food debris.
22-08-4
Basic - Working containers of food removed from original container not identified by common name. White powdered substance in metal pan. Manager labeled pan sugar. **Corrected On-Site**
02D-01-5
41
Aug 15, 2023
Routine - Food
1 critical violation. 3 major violations. 9 minor violations.
View 13 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
21
Dec 28, 2022
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored above food to be served to the public.
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee engaged in cutting chicken with no hair net. **Repeat Violation**
13-03-4
Basic - Food stored on floor. Raw chicken stored on the floor of walk in cooler. Soy sauce buckets stored on floor of kitchen area. **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven handles. **Repeat Violation**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Double door oven has built up food debris.
22-08-4
Basic - Wiping cloth sanitizing solution stored on the floor. Wiping cloth solution stored in floor behind front counter.
21-38-4
67
Frequently Asked Questions
When was Perrys BBQ Cajun Grill last inspected?
The most recent health inspection at Perrys BBQ Cajun Grill on file is from Apr 28, 2026. The public record contains seven inspections in total.
What is the most common violation at Perrys BBQ Cajun Grill?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Perrys BBQ Cajun Grill.
How does Perrys BBQ Cajun Grill compare to other restaurants in St. Petersburg?
Perrys BBQ Cajun Grill most recently scored 39 out of 100, which is lower than the St. Petersburg average of 77.
Has Perrys BBQ Cajun Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Perrys BBQ Cajun Grill have averaged around nine violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Perrys BBQ Cajun 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 Perrys BBQ Cajun Grill inspected?
Based on the inspection history on file, Perrys BBQ Cajun Grill is inspected around two times per year on average.
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