The Burg Diner
Last inspected: Mar 17, 2026
70
Score
Inspectors have visited The Burg Diner 10 times, with records going back to 2022. The Burg Diner was last inspected on Mar 17, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Recent inspections have turned up more issues than earlier ones, averaging around 14 violations lately compared to roughly 10 violations before.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing five times across the record.
That's lower than the typical St. Petersburg restaurant, which scores around 77. On the whole, the file is mixed but not concerning.
10
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Mar 17, 2026
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Butter packets in reach in cooler on server line bearing a 7AM time mark, but operator said they no longer use time as a public health control for this item. Butter packets in time marked container temped at 56F, while those in original container next to it temped at 38F. Stop Sale issued at 11AM due to these items being on Time as a Public Health Control written procedures, time marked, and out of temp. **Warning** - From follow-up inspection 2026-03-17: Cabbage cooked yesterday around 2 PM and kept in cooler since 5PM yesterday without being taken out since temping at 42F on top, 47F on bottom because they were stacked in a deep pan. **Admin Complaint**
01B-13-4
Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Mashed potatoes (56F - Cold Holding, retemped at 55F) -operator put in freezer to cool but only went down 1F due to being dense and stacked high. Operator transferred to shallow pan to finish cooling. **Warning** - From follow-up inspection 2026-03-17: Cabbage cooked yesterday around 2 PM stacked in a deep pan and kept in cooler since 5PM yesterday without being taken out since. Temping at 47F. Stop Sale issued. Operator discarded. **Time Extended** **Corrective Action Taken**
03D-15-4
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -men's restroom not enclosed with self-closing door **Warning** - From follow-up inspection 2026-03-17: **Time Extended**
32-04-4
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -sunglasses on clean dish rack in dish wash area Operator removed **Corrected On-Site** **Warning** - From follow-up inspection 2026-03-17: Pack of cigarettes and lanyard stored on clean dish rack. **Time Extended**
40-06-5
70
Mar 9, 2026
Routine - Food
8 critical violations. 2 major violations. 5 minor violations.
View 15 violations
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 period. See stop sale. Butter packets in reach in cooler on server line bearing a 7AM time mark, but operator said they no longer use time as a public health control for this item. Butter packets in time marked container temped at 56F, while those in original container next to it temped at 38F. Stop Sale issued at 11AM due to these items being on Time as a Public Health Control written procedures, time marked, and out of temp. **Warning**
03F-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes (53F - Cold Holding); sliced cheeses (55F - Cold Holding); mashed potatoes (56F - Cold Holding) Tomatoes and cheese prepped yesterday stacked high and temping high, though items in bottom of container were cooler. Instructed operator to cool these items and return to reach in prep cooler with lid to keep hot air out. Mashed potatoes cooked yesterday temped high in reach in cooler on cook line due to operator "leaving them out for about an hour and a half" because translation issue about rehydrating hashbrowns led him to believe he could leave potatoes out. I explained the difference between cold holding and preparation time involved in rehydrating their hash brown product. I instructed operator to put mashed potatoes in freezer to cool them. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Butter packets in reach in cooler on server line bearing a 7AM time mark, but operator said they no longer use time as a public health control for this item. Butter packets in time marked container temped at 56F, while those in original container next to it temped at 38F. Stop Sale issued at 11AM due to these items being on Time as a Public Health Control written procedures, time marked, and out of temp. **Warning**
01B-13-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Lemon chicken soup date marked 2/28 Brown gravy from reconstituted mix containing milk date marked 2/27 Broccoli soup date marked 2/23 Cooked black beans date marked 2/18 Cooked rice date marked 2/19 **Warning**
01B-24-5
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. Dishwasher (Chlorine 0ppm) Operator restocked dish machine with sanitizer and primed, but it is still testing at 0PPM. Operator set up 3 compartment sink sanitize compartment and will sanitize that way until machine has been serviced and is testing properly. **Corrective Action Taken** **Warning**
22-41-4
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm) Operator added more sanitizer tablets and retested at 200 PPM. **Warning**
22-43-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Lemon chicken soup date marked 2/28 Brown gravy from reconstituted mix containing milk date marked 2/27 Broccoli soup date marked 2/23 Cooked black beans date marked 2/18 Cooked rice date marked 2/19 **Warning**
02C-01-5
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. French fries cooked at 7AM on cook line with no time mark. Operator was unaware that this food item needed to be discarded after 4 hours. Informed him at 11AM that they must be discarded. **Repeat Violation** **Admin Complaint**
03F-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Mashed potatoes (56F - Cold Holding, retemped at 55F) -operator put in freezer to cool but only went down 1F due to being dense and stacked high. Operator transferred to shallow pan to finish cooling. **Warning**
03D-15-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lamb giouvetsi in reach in cooler near walk in freezer prepared last Thursday had no date mark. Operator date marked. **Corrected On-Site** **Warning**
02C-02-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall at end of cook line **Repeat Violation** **Warning**
36-27-5
Basic - In-use tongs stored on oven door handle between uses. Operator removed. **Corrected On-Site** **Warning**
10-20-4
Basic - Equipment in poor repair. -dish machine is tripping electric outlet when it's ran causing it to turn off after being ran **Repeat Violation** **Warning**
14-11-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -sunglasses on clean dish rack in dish wash area Operator removed **Corrected On-Site** **Warning**
40-06-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -men's restroom not enclosed with self-closing door **Warning**
32-04-4
19
Sep 17, 2025
Routine - Food
5 critical violations. 4 major violations. 14 minor violations.
View 23 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook failed to wash hands before grabbing change of gloves to work with food. He then washed hands and put new gloves on. **Corrective Action Taken**
12A-07-5
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. Dish washer failed to wash hands before grabbing change of gloves to handle clean dishes. He then washed hands and put on new gloves. **Corrective Action Taken**
12A-13-4
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. One egg with broken shell in reach in cooler in rear kitchen . Operator discarded.
01B-14-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheddar (49F - Cold Holding; retemped at 42); feta cheese (49F - Cold Holding; retemped at 40F). Items in deli cooler out of temp due to keeping lid open. Operator put items in the freezer and kept cooler lid closed and got items back in temp quickly. **Corrected On-Site** **Repeat Violation**
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. Operator prepared potatoes to rehydrate and failed to time stamp when finished. He time marked afterward with my instruction. **Corrected On-Site**
03F-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Dish washer washed hands in 3 compartment sink.
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Meat grinder with cutting board stained and soiled with debris; not used today. Stand mixer soiled with grease and debris; not used today. Interior of food processor cracking and stained red. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Coffee machine parts and squirt bottle being stored on hand wash sink in kitchen. Operator removed and washed items. **Corrected On-Site**
31A-11-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Unwashed celery and peppers stored with ready-to-eat carrot sticks. Stored over ready to eat foods.
08B-17-4
Basic - Open dumpster lid. Operator closed. **Corrected On-Site**
33-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood systems over cook equipment heavily soiled with buildup of grease. Fans at bar heavily soiled with dust
23-03-4
Basic - Missing drain plug at dumpster.
33-11-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Single serve portion cup being kept in feta cheese container as utensil.
10-06-5
Basic - In-use knife/knives stored in under hot holding unit
10-17-4
Basic - Food stored on floor. Containers of food in walk in freezer stored on the floor. Operator moved to a shelf. **Corrected On-Site**
08B-38-4
Basic - Accumulation of black mold-like substance and debris in the interior of the ice machine.
22-20-5
Basic - Floor soiled/has accumulation of debris behind coolers and cook equipment. Operator moved equipment and cleaned. **Corrected On-Site**
36-73-4
Basic - Equipment in poor repair. Detached gasket in rear kitchen reach in cooler "True" brand cooler.
14-11-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at bar area.
24-08-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table in front of microwave. Operator moved beverage
12B-07-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards at deli coolers no longer cleanable, stained and grooved.
14-09-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind prep table near warewashing area and dry storage, walls in kitchen next to deli cooler and flat top
36-27-5
16
Jan 22, 2025
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (47F - Cold Holding). sliced cheese (48F - Cold Holding) Employee moved items to freezer. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained with food debris. **Repeat Violation**
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/
53A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked meat made 1-21-25 has no date marked. Employee date marked items.
02C-02-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Mahi in Stand up cooler label indicating that it is to remain frozen until time of use no longer frozen. Employee removed from packaging. Inspector educated employees. **Corrected On-Site**
06-09-1
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle. Employee moved tongs. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled with food debris on cook line. Press oven soiled with food debris **Repeat Violation**
22-08-4
Basic - Reuse of single-service or single-use articles. Sour cream containers reused for storing food. **Repeat Violation**
25-32-4
50
Jul 11, 2024
Routine - Food
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
26
Apr 22, 2024
Routine - Food
3 critical violations. 4 major violations. 2 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pancake mix (48F - Cold Holding); Manager placed items in cooler. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over ham sandwich in reach-in prep cooler. Employee moved shell eggs to bottom shelf. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked shell eggs changed gloves without washing hands. Inspector educated manager on proper hand washing.
12A-27-4
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. Emailed management procedures.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained in kitchen area.
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Egg Benedict not identified on menu. Employee identified all 25 menus. **Corrected On-Site**
02B-01-5
Intermediate - Spray bottle containing toxic substance not labeled in dish area. Employee labeled bottle bleach **Corrected On-Site**
41-17-4
Basic - Equipment in poor repair. Oven heater in prep area is cracked.
14-11-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Corrected On-Site** **Repeat Violation**
22-08-4
39
Oct 20, 2023
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee cracked eggs **Warning** - From follow-up inspection 2023-10-20: **Time Extended**
12A-12-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in cooler side with blue tape to hold. Reach in cooler door broken **Warning** - From follow-up inspection 2023-10-20: Reach in cooler side blue tape was corrected **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. Hamburger in sour cream container in reach in cooler cook line. **Warning** - From follow-up inspection 2023-10-20: **Time Extended**
25-32-4
Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. **Warning** - From follow-up inspection 2023-10-20: **Time Extended**
16-03-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line reach - in coolers **Warning** - From follow-up inspection 2023-10-20: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes on shelf in prep area. **Warning** - From follow-up inspection 2023-10-20: **Time Extended**
24-08-4
67
Oct 12, 2023
Routine - Food
5 critical violations. 5 major violations. 12 minor violations.
View 22 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. @9:07 lemon chicken soup (47F - Cold Holding); @9:09 ground beef (57F - Cold Holding); lentils soup (54F - Cold Holding) dated on 10-5-2023. **Warning**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over ready to eat food in reach -in cooler prep area. Employee moved eggs to bottom shelf. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee cracked eggs **Warning**
12A-12-4
High Priority - Time/temperature control for safety food re-served to customers. Butter packets on tables being reserved to customers. **Warning**
07-08-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. @9:07 lemon chicken soup (47F - Cold Holding); @9:09 ground beef (57F - Cold Holding); lentils soup (54F - Cold Holding). sausage patties (54F - Cold Holding); hamburger (54F - Cold Holding); cut tomatoes (47F - Cold Holding) Employee discarded items. **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Bucket of fries in hand sink by prep area. Employee removed bucket. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Cooks line. Operator states she removed it because it was leaking, but can put it back. **Warning**
31A-04-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No plans for butter **Warning**
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Gyro prep on 10-11-2023 no date marking. **Warning**
02C-02-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some employees training certified expired. **Warning**
53B-14-5
Basic - Accumulation of debris inside warewashing machine. **Warning**
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line reach - in coolers **Warning**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee on prep table next to steam well table. **Warning**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes on shelf in prep area. **Warning**
24-08-4
Basic - Equipment in poor repair. Reach in cooler side with blue tape to hold. Reach in cooler door broken **Warning**
14-11-5
Basic - Food stored on floor. Containers of chili and cases of cheese on floor in walk-in freezer. Cases of eggs on floor in walk in cooler. Employee removed items of the floor. **Corrected On-Site** **Warning**
08B-38-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine. Employee removed **Corrected On-Site** **Warning**
10-12-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled with food debris. **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cook line reach in coolers soiled with food debris. **Warning**
23-03-4
Basic - Open dumpster lid. **Warning**
33-16-4
Basic - Reuse of single-service or single-use articles. Hamburger in sour cream container in reach in cooler cook line. **Warning**
25-32-4
16
Apr 10, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Operator moved raw shell eggs to bottom of reach in cooler
08A-05-6
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. Sliced cheese re packaged on sit needs date marking
02C-03-5
Basic - Food stored on floor. Oil on floor in kitchen
08B-38-4
74
Dec 13, 2022
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food 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. Several itemsthat have been removed from commercial packaging need time tracking in walk in freezer
02C-06-5
Intermediate - Spray bottle containing toxic substance not labeled. Operator identified **Corrected On-Site**
41-17-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes stacked wet on shelf in dish area
24-08-4
Basic - Bowl or other container with no handle used to dispense food. Portion cups in seasonings
14-01-5
74
Frequently Asked Questions
When was The Burg Diner last inspected?
The most recent health inspection at The Burg Diner on file is from Mar 17, 2026. The public record contains 10 inspections in total.
What is the most common violation at The Burg Diner?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at The Burg Diner.
How does The Burg Diner compare to other restaurants in St. Petersburg?
The Burg Diner most recently scored 70 out of 100, which is lower than the St. Petersburg average of 77.
Has The Burg Diner's inspection record improved over time?
No. Recent inspections at The Burg Diner have averaged around 14 violations per visit, up from roughly 10 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at The Burg Diner 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 The Burg Diner inspected?
Based on the inspection history on file, The Burg Diner is inspected around three times per year on average.
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