BERNIE'S PLACE

Name: BERNIE'S PLACE
Address: 3135 18TH AVE SOUTH, SAINT PETERSBURG, FL, 33712, US
Rating: 49.6

3135 18TH AVE SOUTH, SAINT PETERSBURG, FL 33712

License #6214014

49.6 Grade F / 100

Failing Health Score

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Latest inspection

April 1, 2026 · 9 findings · 2 critical

Routine - Food

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Minor

Usually lower-risk context.

Quick take

BERNIE'S PLACE in SAINT PETERSBURG currently holds an InspectFL Health Score of 49.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on April 1, 2026. Across those visits, inspectors documented 83 total violations — 15 critical, 14 major, 54 minor.

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The latest inspection on April 1, 2026 shows 9 observation rows: 2 critical, 2 major, and 5 minor.

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Inspector notes

Coverage note

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Community reaction

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BERNIE'S PLACE has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[50-09-4] Current Hotel and Restaurant license not displayed. License displayed expired 2023. License is current and valid.
[36-24-5] Hole in or other damage to wall. Wall in disrepair next to three compartment sink.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven soiled.
[29-08-4] Plumbing system in disrepair. Hand wash sink at front counter plumbing in disrepair.
[08B-12-5] Stored food not covered. Raw and cooked chicken stored uncovered in standing reach-in freezer.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Hand wash sink at front counter was not operational. Observed employee begin work with no hand wash. Discussed with manager handwashing and sink requirements.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above cooked pigs feet in reach-in freezer. Manager relocated.
[53B-14-5] 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. One employee expired.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Manager repaired sink and turned on water line.

Disposition: Warning Issued
[32-02-4] Bathroom door left open other than during cleaning or maintenance.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys stored on shelf next to clean pans. Operator removed keys. Discussed cleaning and sanitizing area.
[16-13-5] Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Chlorine sanitizer is mixed with dawn soap in three-compartment sink. Operator drained sink and setup three compartment sink correctly.
[14-11-5] Equipment in poor repair. Bottom shelves of prep tables are rusted.
[36-24-5] Hole in or other damage to wall in warewashing area and kitchen.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Gas oven used more than 24 hours ago soiled with food debris and grease buildup.
[36-62-4] Light not functioning near gas stoves in kitchen.
[38-01-4] Light shield in kitchen area is cracked.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
[27-10-4] No hot running water at mop sink.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on refrigerator doors.
[35B-05-4] Outer openings not protected during operation and vermin and/or environmental cross contamination present. 3 Live, small flying insects found inside employee restroom near rear kitchen exit. Flies did not land on food or food contact surfaces.
[29-08-4] Plumbing system in disrepair. Pipe not connected to hand wash sink at front counter.
[22-16-4] Reach-in cooler in hallway near kitchen interior/shelves have accumulation of soil residues.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
[35A-02-7] 4 Live, small flying insects found inside employee restroom near rear kitchen exit at front counter. 1 Fly landed on cooked cabbage. Observed operator discard cabbage.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee at front counter bare hand touch money from customer then touch single-serve plates and utensils. Discussed with operator proper hand-hygiene techniques.
[16-20-4] Faucet at three-compartment sink does not reach all compartments.
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. Can of raid labeled household use is stored near mop sink.
[41-28-4] Sanitizer not used in accordance with the manufacturers recommendations. Chlorine sanitizer is mixed with dawn soap in three-compartment sink. Operator drained sink and setup three compartment sink correctly.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 1 live fly at front counter steam table landed on 3 pounds of Cabbage. Observed operator discard cabbage.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. From front counter steam table at 1:02pm. Operator turned steam table temperature up. Rechecked temps. a. cooked rice (125F - Hot Holding); 137f b. cooked corn (131F - Hot Holding) 144f
[31A-12-4] No handwash sink for employees. No running water at hand wash sink at front counter.
[53B-14-5] 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. Breon Williams expired 06-08-2024.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No running water at hand wash sink at front counter.

Disposition: Met Inspection Standards
[32-12-5] Covered waste receptacle not provided in womens bathroom.
[50-09-4] Current Hotel and Restaurant license not displayed. 02-01-2023
[14-11-5] Equipment in poor repair. Shelves below flat-top grill and rack next to three-compartment sink are rusted.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
[36-62-4] Light not functioning in prep area.
[38-01-4] Light shield missing in prep area.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees at hand wash sink in kitchen. Will email DBPR Form 5030-111. Employees must wash hands.
[22-16-4] Reach-in cooler in prep area interior/shelves have accumulation of soil residues.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee at three-compartment sink washing, rinsing and then hanging meat cleaver without sanitizing. Discussed with operator proper ware washing techniques. Operator removed meat cleaver and re washed and sanitized properly.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. From cooks line on stove and flat-top grill at 1:00pm Operator placed items on gas stove to re heat. Re temp at 1:30pm a. cooked rice (110F - Hot Holding); 157f b. cooked cabbage (129F - Hot Holding) 148f Discussed time as a public health control as an option. Will email DBPR Form 5022-090. time as a public health control
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Reading 200ppm. Operator replaced chlorine solution. Reading 50ppm.
[31A-11-4] Handwash sink used for purposes other than handwashing. Metal bowl stored in hand wash sink in kitchen. Operator removed container.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Operator provided hand wash sink.
[11-26-1] No proof provided that recently hired food employee are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 1. Luchana Lawson Will email DBPR Form 5030-103. Employee Health Food Reporting Agreement.