Pierogi Bar St Pete
Last inspected: Dec 5, 2025
90
Score
Inspectors have visited Pierogi Bar St Pete eight times, with records going back to 2022. The latest inspection on file is from Dec 5, 2025. A low risk tier reflects an inspection that turned up minimal issues.
Things are looking better lately, with recent visits averaging around six violations compared to roughly 15 violations earlier on.
When inspectors have written things up, “food-contact surface soiled with food debris” has been the most frequent reason, cited six times.
That puts the facility ahead of the local pack: the average St. Petersburg restaurant scores 77. There isn't much in the file that would give a customer pause.
8
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Dec 5, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on reach in deli coolers.
22-02-4
90
Feb 21, 2025
Routine - Food
1 minor violation.
View 1 violation
Required Records Available; Shellstock Tags/Labels
FL-14
90
Sep 4, 2024
Routine - Food
1 critical violation. 2 major violations. 13 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On shelf: potatoes (73F - Cold Holding) **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in rear prep table has built up food debris. **Repeat Violation**
22-02-4
Intermediate - No soap provided at handwash sink behind bar area.
31B-03-4
Basic - Cove molding at floor/wall juncture broken/missing at entrance way to dry goods storage room.
36-03-4
Basic - Clean linens stored on floor in rear storage room.
21-17-4
Basic - Cutting board has cut marks and is no longer cleanable. Green cutting board on rear prep table has grooved cut marks and is no longer cleanable.
14-09-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Floor soiled/has accumulation of debris in walk in cooler.
36-73-4
Basic - Floor tiles missing and/or in disrepair. Floor tiles in kitchen in disrepair. **Repeat Violation**
36-17-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in multiple coolers has food debris build up. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Repeat Violation**
22-16-4
Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored. No lights in cooler.
38-08-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Repeat Violation**
22-08-4
37
Jan 3, 2024
Complaint Full
2 critical violations. 3 major violations. 12 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk (51F - Cold Holding). Employee moved milk to walk-in. **Corrective Action Taken**
03A-02-5
High Priority - Dented/rusted cans present. See stop sale. 2- Apple sauce 10oz cans dented.
01B-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Ice trays in hand sink at bar area. Employee moved items. **Corrected On-Site**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork on cook line in reach-in cooler prep 1-2-24 no date mark.
02C-02-5
Basic - Damaged/spoiled/recalled food not properly segregated. 2- Apple sauce 10oz cans dented.
08B-20-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on shelf cook area wet nesting.
24-08-4
Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Wood blocks under reach in cooler on cook line.
14-25-5
Basic - Floor tiles missing and/or in disrepair. Cook line has missing tiles. **Repeat Violation**
36-17-5
Basic - Food stored on floor. Potatoes on floor in prep area. Employee moved items off floor. **Corrected On-Site**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line soiled with food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets soiled with food debris.
23-03-4
Basic - Walk-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents and ceiling tiles on cook line over equipment soiled with dust and grease buildup.
36-34-5
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
30
Oct 12, 2023
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Accumulation of grease on on grill surface. Stained cutting boards on cook line Can opener blade soiled **Warning** - From follow-up inspection 2023-10-12: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over cook line **Warning** - From follow-up inspection 2023-10-12: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Wall near entrance to cook line **Warning** - From follow-up inspection 2023-10-12: **Time Extended**
36-03-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cook line **Warning** - From follow-up inspection 2023-10-12: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Cook line **Warning** - From follow-up inspection 2023-10-12: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on sides of cooking equipment on line Cooler gaskets soiled **Warning** - From follow-up inspection 2023-10-12: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of beer coolers soiled behind bar **Warning** - From follow-up inspection 2023-10-12: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2023-10-12: **Time Extended**
14-17-4
64
Oct 3, 2023
Routine - Food
3 critical violations. 3 major violations. 13 minor violations.
View 19 violations
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. 0ppm, operator set up sanitizer in triple sink Quat 200ppm, operator called and scheduled service during inspection **Corrective Action Taken** **Warning**
22-41-4
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. **Warning**
03G-04-5
High Priority - Stop Sale issued due to adulteration of food product. Vacuum sealed whole trout received fresh then frozen, not in 10k bags **Warning**
01B-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Accumulation of grease on on grill surface. Stained cutting boards on cook line Can opener blade soiled **Warning**
22-02-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. **Warning**
03G-50-1
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. Frozen pierogis in freezer **Warning**
02C-04-5
Basic - Bowl or other container with no handle used to dispense food. Portioning cups in seasoning in prep room **Warning**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over cook line **Warning**
36-34-5
Basic - Cove molding at floor/wall juncture broken/missing. Wall near entrance to cook line **Warning**
36-03-4
Basic - Cutting board has cut marks and is no longer cleanable. Cook line **Warning**
14-09-4
Basic - Equipment in poor repair. Broken cooler handles under cook line **Warning**
14-11-5
Basic - Floor tiles missing and/or in disrepair. Cook line **Warning**
36-17-5
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over cook line **Warning**
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on sides of cooking equipment on line Cooler gaskets soiled **Warning**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of beer coolers soiled behind bar **Warning**
22-16-4
Basic - Soiled dry wiping cloth in use. Under toaster on cook line **Warning**
21-10-4
Basic - Standing water in bottom of reach-in-cooler. On cook line **Warning**
29-49-6
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. **Warning**
03G-53-1
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
14-17-4
25
Feb 21, 2023
Routine - Food
6 minor violations.
View 6 violations
Basic - Food stored on floor. Peronist on floor in freezer
08B-38-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Cove molding at floor/wall juncture broken/missing. Near 3 compartment sink and cooks line
36-03-4
Basic - In-use tongs stored on equipment door handle between uses. Cooks line oven
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
74
Aug 31, 2022
Complaint Full
2 critical violations. 4 major violations. 4 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked onions 107f, mushroom soup 115f,
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked beef 48f, sour cream 48f, cooked pasta 47f, cooked pork loin 47f, cooked potatoes 47f, all in line two door reach in cooler. Chef will move items to walk in cooler being that they were place there at 10:30 am. **Corrective Action Taken**
03A-02-5
Intermediate - Manager or person in charge lacking proof of food manager certification.
53A-01-7
Intermediate - Handwash sink not accessible for employee use at all times. 4 qt bucket in hand sink filled with water.
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing chlorine test strips.
16-37-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.
22-02-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling on cooks line. Floor tiles missing.
36-34-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door.
35B-01-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
41
Frequently Asked Questions
When was Pierogi Bar St Pete last inspected?
The most recent health inspection at Pierogi Bar St Pete on file is from Dec 5, 2025. The public record contains eight inspections in total.
What is the most common violation at Pierogi Bar St Pete?
Across the inspection record, “food-contact surface soiled with food debris” has been cited six times, more than any other issue at Pierogi Bar St Pete.
How does Pierogi Bar St Pete compare to other restaurants in St. Petersburg?
Pierogi Bar St Pete most recently scored 90 out of 100, which is higher than the St. Petersburg average of 77.
Has Pierogi Bar St Pete's inspection record improved over time?
Yes. Recent inspections at Pierogi Bar St Pete have averaged around six violations per visit, down from roughly 15 earlier in the record.
What does a low risk rating mean?
A low risk rating at Pierogi Bar St Pete means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Pierogi Bar St Pete inspected?
Based on the inspection history on file, Pierogi Bar St Pete is inspected around two times per year on average.
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