Side Door Deli
Last inspected: Apr 8, 2026
27
Score
Inspectors have visited Side Door Deli nine times, with records going back to 2023. On Apr 8, 2026, the health department conducted the most recent visit. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent visits have flagged more than earlier ones: around 14 violations per visit lately, up from roughly 12 violations before.
When inspectors have written things up, “food-contact surface soiled with food debris” has been the most frequent reason, cited four times.
By comparison, the average St. Petersburg facility scores 77, putting Side Door Deli on the weaker side. This restaurant has more on its record than most do.
9
Inspections
5
Critical latest
4
Major latest
3
Minor latest
Inspection History
Apr 8, 2026
Routine - Food
5 critical violations. 4 major violations. 3 minor violations.
View 12 violations
High Priority - Employee washed hands with no soap after handling sanitizer cloth. Employee washed hands with soap. **Corrective Action Taken**
12A-20-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed license during inspection. **Corrected On-Site**
50-17-3
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Butter packets held on Time as a Public Health Control yesterday still being stored in reach in cooler near entrance. Stop sale issued and operator discarded.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked potatoes (51F - Cold Holding, retemped at 43F); sliced cheese (57F - Cold Holding, retemped at 42F) Stacked too high in reach in deli cooler, operator moved to allow to cool. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Butter packets held on Time as a Public Health Control yesterday still being stored in reach in cooler near entrance. Stop sale issued and operator discarded.
03F-04-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Pancake mix and shell eggs left out on counter, operator is using a 4 hour time hold but does not have the necessary paperwork. Emailed operator Time as a Public Health Control paperwork. **Repeat Violation**
03F-10-5
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. Open jug of milk opened two days ago not date marked. Operator date marked. **Corrected On-Site**
02C-03-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked chicken breast (80F - Cooling) cooked at 7AM, wedged between shelf and top of reach in cooler, not allowing for adequate cooling. Temperature taken at 10AM. Because it likely took some time to cool, I am allowing the operator to transfer to a shallow pan and put in freezer to rapid cool. Retemped at 62F. Broccoli soup (99F - Cooling, retemped at 85F) ; chicken broth (100F - Cooling, retemped at 92F) in reach in cooler near 3 compartment sink stored covered. Operator uncovered and stirred to allow for proper cooling. **Corrective Action Taken**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cook line are stained **Repeat Violation**
22-02-4
Basic - Cutting board has cut marks and is no longer cleanable. -cutting boards on cook line are grooved
14-09-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. **Repeat Violation**
14-69-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. -wet wiping cloth being stored on top of cutting board on cook line Operator placed back in sanitize solution. **Corrected On-Site**
21-12-4
27
Nov 4, 2025
Routine - Food
6 critical violations. 5 major violations. 10 minor violations.
View 21 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chili (113 - Hot Holding) sitting out on counter Operator moved to stove to reheat for hot holding. I wasn't able to get final temperature before leaving. **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter packets (64F - Cold Holding) in reach in drink cooler by entrance. Operator voluntarily discarded. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over boiled potatoes for potato salad in reach in cooler across from 3 compartment sink. Operator rearranged. **Corrected On-Site**
08A-05-6
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee removed gloves and washed hands after my instruction. **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 touched cooked potatoes used for potato salad with bare hands to try to maneuver them in the cooler.
09-01-4
High Priority - Raw animal food stored over or with unwashed produce. Raw chicken stored over tomatoes and unwashed produce in reach in cooler across from 3 compartment sink. Operator rearranged. **Corrected On-Site**
08A-04-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -staining on cutting board on prep table across from cook line. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Restaurant's sole hand wash sink blocked by temporary AC unit. Operator removed to unblock the sink. **Corrected On-Site**
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Lox on menu not identified as raw item.
02B-01-5
Intermediate - No soap provided at establishment's only handwash sink. Located end of cook line. Operator put out soap. **Corrected On-Site**
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Keeping butter out of temperature. Temped at 64F. Emailed operator Time as a Public Health Control Procedures and gave detailed instructions of how to fill them out and the requirement to keep on file onsite.**Repeat Violation** **Repeat Violation**
03F-10-5
Basic - Ceiling tile above cook line hanging down/has gap.
36-32-5
Basic - Current Hotel and Restaurant license not displayed. Displayed license expired Feb 1, 2025
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -bandaids, keys, and phone stored above food expo window Operator removed. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Ice buildup in reach-in freezers. The one next to three compartment sink and the one behind front counter. **Repeat Violation**
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment.between prep table and reach in cooler across from cook line.
10-17-4
Basic - No handwashing sign provided at the hand sink used by food employees.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Reach in freezer gaskets soiled
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Reach-in cooler behind front counterinterior has accumulation of soil residues.
22-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine behind front counter. -ice bin at wait station has interior rust
22-20-5
15
Feb 19, 2025
Routine - Food
4 critical violations. 3 major violations. 3 minor violations.
View 10 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Received at Proper Temperature
FL-12
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
19
Jul 31, 2024
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
21
Mar 15, 2024
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
58
Jan 8, 2024
Routine - Food
3 critical violations. 7 major violations. 13 minor violations.
View 23 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Chlorine sanitizer 0ppm. Manager went to store and replaced sanitizer. Chlorine sanitizer 50ppm **Corrected On-Site** **Warning**
22-42-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touch raw meat then continued to cooking ready to eat foods without changing gloves and washing hands. **Warning**
12A-07-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomatoes (45F - Cold Holding); hard boiled eggs (48F - Cold Holding); Swiss cheese (54F - Cold Holding); cut leafy greens (47F - Cold Holding) Sliced tomatoes 43F,Hard boiled eggs 40F,Swiss cheese42F Cut leafy greens 43F Manager placed items on ice. **Corrected On-Site** **Repeat Violation** **Warning**
03A-02-5
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. **Warning**
11-07-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Warning**
11-27-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line soiled with food debris. **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Dirty dishes in front of hand sink on cook line. Employee moved items. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
Basic - Buildup of food debris/soil residue on equipment door handles. Reach-in cooler handles in back area. **Repeat Violation** **Warning**
23-24-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Knives,forks not inverted properly. In dish area. Spoons front counter not inverted properly. Manager inverted items. **Repeat Violation** **Warning**
24-07-4
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation** **Warning**
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** **Warning**
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee engaging with food has no hair restraint **Repeat Violation** **Warning**
13-03-4
Basic - Ice buildup in reach-in freezers on cook line and back prep area next to sink . **Repeat Violation** **Warning**
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line soiled with food debris. **Repeat Violation** **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets soiled with food debris in reach in coolers. **Repeat Violation** **Warning**
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach-in cooler back area **Repeat Violation** **Warning**
14-33-4
Basic - Single-service articles improperly stored. Coffee filters not inverted properly. Employee inverted coffee filter **Corrected On-Site** **Warning**
25-05-4
Basic - Single-service articles not stored inverted or protected from contamination. To go boxes not properly inverted. Employee inverted items **Corrected On-Site** **Warning**
25-06-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on prep tables on cook line. **Warning**
21-12-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine sanitizer 0ppm. Manager changed solution. **Corrected On-Site** **Warning**
21-07-4
17
Aug 25, 2023
Routine - Food
5 critical violations. 2 major violations. 11 minor violations.
View 18 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
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
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
11
Jun 21, 2023
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
78
Jan 6, 2023
Routine - Food
3 major violations. 5 minor violations.
View 8 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on prep line have built up food debris.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Plates rinsed off in hand wash sink in kitchen.
31A-11-4
Intermediate - Written procedures for non-continuous cooking of raw animal foods are lacking provisions for identifying food cooked with non-continuous process. Par cooking of chicken with no written procedures. Inspector printed paperwork for operator. **Corrective Action Taken**
03C-94-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Food-contact surface not smooth and easily cleanable. Prep table to the right of reach in cooler is chipped, making it not smooth and easily cleanable.
14-13-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler shelves in rear three-compartment sink area have rust that has pitted the surface.
14-33-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Silverware in ware washing area stored with food contact surface facing up.
24-18-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On reach in cooler prep table, wet wash cloth not stored in solution.
21-12-4
58
Frequently Asked Questions
When was Side Door Deli last inspected?
The most recent health inspection at Side Door Deli on file is from Apr 8, 2026. The public record contains nine inspections in total.
What is the most common violation at Side Door Deli?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Side Door Deli.
How does Side Door Deli compare to other restaurants in St. Petersburg?
Side Door Deli most recently scored 27 out of 100, which is lower than the St. Petersburg average of 77.
Has Side Door Deli's inspection record improved over time?
No. Recent inspections at Side Door Deli have averaged around 14 violations per visit, up from roughly 12 earlier in the record.
What does a high risk rating mean?
A high risk rating at Side Door Deli 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 Side Door Deli inspected?
Based on the inspection history on file, Side Door Deli is inspected around three times per year on average.
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