Surge Cafe
Last inspected: Jan 29, 2026
100
Score
Going back to 2022, Surge Cafe has eight inspections in the public record. Inspectors last stopped by on Jan 29, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Performance has remained roughly level over recent inspections, averaging near one violation each time.
Looking across the full record, “dented/rusted cans present” is the recurring theme, flagged two times.
Surge Cafe's latest score of 100 sits above the St. Petersburg average of 77. The file should reassure diners considering a visit.
8
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 29, 2026
Routine - Food
No violations found.
100
Aug 19, 2025
Routine - Food
No violations found.
100
May 6, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 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 and the time removed from temperature control cannot be determined. Sushi rice no sticker
03F-02-5
Intermediate - Food-contact surface soiled with food debris cutting boards.
22-02-4
Basic - 3 Employees with no beard guard/restraint while engaging in food preparation.
13-04-4
74
Nov 12, 2024
Routine - Food
1 critical violation.
View 1 violation
Supervisor/Person in Charge Present
FL-01
86
May 14, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - Dented/rusted cans present. See stop sale. 1 dented 6 LB 10 oz. can of White Queso Sauce.
01B-01-4
86
Dec 11, 2023
Routine - Food
No violations found.
100
Feb 21, 2023
Routine - Food
2 critical violations. 5 major violations. 2 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler of coffee station: milk 47 degrees F. Discussed with operator to ensure employees are placing milk in cooler after use. Other foods temped appropriately
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box by stove: Cooked beef 110 degrees F, cooked mushrooms 110 degrees F, cooked chicken 120 degrees F. Employee placed in oven to reheat. Re-temps: cooked chicken 167 degrees F, cooked mushrooms 171 degrees F, cooked beef 165 degrees F **Corrected On-Site**
03B-01-6
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Per operator, they par cook their steak to 135 degrees F and then cool it down for a salad. Observed par cooked steak cooled down to 43 degrees F, did not observe salads being prepped at time of inspection. Discussed with operator that steak cannot be served under the consumer advisory
03C-89-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Blanched broccoli at 9:21 finished at 8:50 cooling 60 degrees F re-temp at 10:07 58 degrees F. Broccoli inside of container with lid on top and other food items stacked on top
03D-15-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Intermediate - Partially cooked raw animal food is not separated from ready-to-eat food. Par cooked steak over ready-to-eat pork in walk-in cooler. Operator rearranged **Corrected On-Site**
08A-28-4
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.
11-27-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on shelf above cutting board on cook line. Employee removed **Corrected On-Site**
12B-07-4
Basic - Unwashed fruits/vegetables stored over ready-to-eat food. Unwashed strawberries over ready-to-eat pineapple in double door reach-in cooler of cook line. Employee rearranged **Corrected On-Site**
08B-17-4
41
Jul 12, 2022
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Dented/rusted cans present. See stop sale. Dented can of tomato paste and hoisin sauce in dry storage room
01B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Double door reach-in cooler across flat top grill: roasted red peppers 55 degrees F, cut cheddar 45 degrees F. Operator cut portions. Re-temps red peppers 45 degrees F, cut cheddar 42 degrees F Sliding drawer reach-in cooler: cooked steak 45 degrees F. Operator had ice bags placed. Re-temp steak 43 degrees F **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Oven in kitchen: Cooked black beans 127 degrees F, cooked yellow rice 124 degrees F. Employee reheated. Black beans 176 degrees F, yellow rice 166 degrees F Front line steam table: cooked sausage patty 111 degrees F, cooked chorizo 125 degrees F, cooked potatoes 115 degrees F. Operator voluntarily discarded **Corrected On-Site** **Repeat Violation**
03B-01-6
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Xerox copy of two food handler training provided
53B-09-4
Basic - Single-service articles improperly stored. Paper towels on floor of storage room. Operator elevated **Corrected On-Site**
25-05-4
Basic - Damaged/spoiled/recalled food not properly segregated. Dented can of tomato paste and hoisin sauce in dry storage room
08B-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scooper touching Oates in dry storage room. Operator removed **Corrected On-Site** **Repeat Violation**
10-01-5
50
Frequently Asked Questions
When was Surge Cafe last inspected?
The most recent health inspection at Surge Cafe on file is from Jan 29, 2026. The public record contains eight inspections in total.
What is the most common violation at Surge Cafe?
Across the inspection record, “dented/rusted cans present” has been cited two times, more than any other issue at Surge Cafe.
How does Surge Cafe compare to other restaurants in St. Petersburg?
Surge Cafe most recently scored 100 out of 100, which is higher than the St. Petersburg average of 77.
Has Surge Cafe's inspection record improved over time?
Results have been roughly steady. Inspections at Surge Cafe have averaged around one violation per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Surge Cafe 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 Surge Cafe inspected?
Based on the inspection history on file, Surge Cafe is inspected around two times per year on average.
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