CASSIS AMERICAN BRASSERIE

Name: CASSIS AMERICAN BRASSERIE
Address: 170 BEACH DR NE, ST. PETERSBURG, FL, 33701, US
Rating: 55.5

170 BEACH DR NE, ST. PETERSBURG, FL 33701

License #6216538

🍽️ American ℹ️

55.5 Grade F / 100

Failing Health Score

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Latest inspection

February 12, 2026 · 15 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CASSIS AMERICAN BRASSERIE in ST. PETERSBURG currently holds an InspectFL Health Score of 55.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on February 12, 2026. Across those visits, inspectors documented 76 total violations — 17 critical, 22 major, 37 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

April 28, 2025

The latest inspection on February 12, 2026 shows 15 observation rows: 3 critical, 4 major, and 8 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

89%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

CASSIS AMERICAN BRASSERIE 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
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Front counter bakery
[14-01-5] Bowl or other container with no handle used to dispense food. Dry storage dry product
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee cup on prep during cutting up potatoes employee moved
[08B-36-4] Food stored in a location that is exposed to splash/dust. Sliced Lemons in cup beside bar hand wash sink. Employee moved.
[23-03-4] Nonfood-contact surface gaskets soiled with grease, and black mold like substance.
[08B-38-4] Observed a cook taking a pot of tomato sauce off the grill to then poor the food product into a stainless steel pan that was stored on the floor. Observed a prep cook take two stainless steel draining pans that were stored on floor drains and was going to pour potatoes soup product over grate. Educated all employees.
[16-46-4] Old labels stuck to food containers after cleaning.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On cutting boards
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Wet wiping paper on mozzarella ball reach incooler
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. On shelves Pesto (74F - Cold Holding) Garlic infused oil on dry 72 degrees storage shelf. Made yesterday. Educated chef of process. Will keep in cold holding after prep.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting on shelf above prep table. pasto (74F - Cold Holding) Employee discarded Garlic infused oil on dry storage shelf.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Large mixer on floor and counter at bakery
[02C-04-5] 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. Pesto on shelf previously frozen not marked with date. And held for more than 24 hours.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cream in tube and sliced ham reach stored inside reach cooler no date.
[01C-05-4] oyster tags not maintained in chronological order according to the last date they were served in the establishment. Discussed with Chef.

Disposition: Warning Issued
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket by ice machine in kitchen not inverted for protection.
[50-09-4] Current Hotel and Restaurant license not displayed.
[16-01-4] Dishmachine has no data plate/operating specifications.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table in server station area.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep table on cook line. Employee removed.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knives stored in between equipment on cook line.
[03G-54-1] Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Lamb shanks vacuum sealed on site, dated 7/9-7/21 and not removed from reduced oxygen packaging. Octopus vacuum sealed on site, 7/2 and not removed from reduced oxygen packaging.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Tuna thawing at room temperature. Employee put under refrigeration.
[22-41-4] 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. Dish machine is reading 0 ppm chlorine. Sanitization will occur in three compartment sink at 100 ppm chlorine.
[12A-13-4] 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 goes from dirty dishes to clean dishes with no hand wash in between.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in dry goods storage area not landing on food or food contact surfaces. 1 live fly in office area not landing on food or food contact surfaces.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Lamb shanks vacuum sealed on site, dated 7/9-7/21 and not removed from reduced oxygen packaging. Octopus vacuum sealed on site, 7/2 and not removed from reduced oxygen packaging.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from 12 burner stove: cut tomatoes (48F - Cold Holding); cut leafy greens (48F - Cold Holding); mozzarella cheese (48F - Cold Holding) manager moved items to walk in freezer. Temperatures taken again: cut tomatoes (40F - Cold Holding); cut leafy greens (43F - Cold Holding); mozzarella cheese (42F - Cold Holding)
[03F-02-5] 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. Pizzas in bakery area has no time stamp. Employee put time stamp of 11:30 am.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in coolers have built up food debris.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand wash sink in bakery area blocked by speed rack. Manager removed.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink on opposite side of cook line used to dump ice.
[01C-03-4] Oyster tags not marked with last date served.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine by dry goods storage area has mold like substance.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. CO2 tanks in bakery area not properly secured.
[50-09-4] Current Hotel and Restaurant license not displayed.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs on oven handle in kitchen. Manager removed.
[03G-54-1] Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Cooked chicken, held at 41 F, vacuum sealed on site with a date of 3/5/24 and not removed from packaging.
[02D-01-5] Working containers of food removed from original container not identified by common name. Flour removed from original container and not labeled. Employee labeled appropriately.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Dish washer scraped dirty dishes with gloves on then washed hands with gloves on to put away clean dishes.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at salad prep station area: tuna (48F - Cold Holding); salmon (48F - Cold Holding) Manager put ice on items.
[01C-02-4] Establishment not maintaining oyster tags for 90 days.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table in kitchen has built up food debris. Green cutting board on reach in cooler on cook line has built up food debris.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand wash sink in bakery area blocked by trash can. Manager removed.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink on other side of cook line used to dump beverage.
[01C-03-4] Oyster tags not marked with last date served.
[01C-10-4] Oysters tag removed from original container prior to container being emptied in upright reach in cooler near dry goods storage area.