CEDARS GRILL

Name: CEDARS GRILL
Address: 6549 54 AVE N, ST.PETERSBURG, FL, 33709, US
Rating: 29.2

6549 54 AVE N, ST.PETERSBURG, FL 33709

License #6217242

🍽️ American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

29.2 Grade F / 100

Failing Health Score

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Quick take

CEDARS GRILL in ST.PETERSBURG currently holds an InspectFL Health Score of 29.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on May 13, 2026. Across those visits, inspectors documented 110 total violations — 10 critical, 17 major, 83 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on May 13, 2026 shows 16 observation rows: no critical rows, 2 major, and 14 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

110

Coverage note

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DBPR

*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: Call Back - Complied
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[45-04-4] Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. -gyro cooker not installed under hood ventilation system
[08B-63-4] Unpackaged food in an unprotected holding unit in a customer/nonsecure area. -food not in original packaging stored in reach in unlocked freezer in dining room
[23-24-4] Buildup of food debris/soil residue on equipment door handles. -on reach in coolers - on microwave -on oven
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -skewers used for kebabs soiled with grease and food debris,stored in soiled container on cook line. -cutting board on reach in cooler on cook line heavily stained
[14-11-5] Equipment in poor repair. -reach in freezer door handle broken off -reach in cooler shelves in coolers by 3 compartment sink are sagging
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of shelves, cooling equipment, and cold holding equipment are soiled with grease and good debris
[03D-15-4] Chicken, lamb and kofta kebabs in reach in cooler in kitchen all temping 47F-50F. Prepped this morning at 9:30 AM. 20 minutes left for ambient cooling. Operator moved meats to freezer to rapid cool. Retemped at 43F and kept in cooler to finish cooling.
[35A-03-4] 1 dead roach on floor in front of reach in cooler in kitchen. Operator cleaned off floor.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. -acoustic ceiling tiles in part of kitchen
[14-69-4] Ice buildup in reach-in freezers.
[22-08-4] Interior of oven and microwave have accumulation of black substance/grease/food debris.
[14-09-4] Cutting boards throughout kitchen have cut marks and are no longer cleanable.
[22-16-4] Reach-in coolers throughout kitchen interior/shelves have accumulation of grease, food, and soil residues.
[36-34-5] Ceilings/ walls/ floors soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling tiles in kitchen sagging and stained -floors throughout kitchen soiled with food, grease and dirt debris -walls throughout kitchen soiled with grease and food debris

Disposition: Call Back - Admin. complaint recommended
[23-24-4] Buildup of food debris/soil residue on equipment door handles. -on reach in coolers - on microwave -on oven
[22-16-4] Reach-in coolers throughout kitchen interior/shelves have accumulation of grease, food, and soil residues.
[01B-02-5] Cooked rice made yesterday 47F in reach in cooler in kitchen. It was in heavy pot with lid. Operator said she had not had it out today for any preparation.
[14-11-5] Equipment in poor repair. -reach in freezer door handle broken off -reach in cooler shelves in coolers by 3 compartment sink are sagging
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[35A-03-4] 2 roaches in sticky trap under reach in cooler in kitchen
[08B-63-4] Unpackaged food in an unprotected holding unit in a customer/nonsecure area. -food not in original packaging stored in reach in unlocked freezer in dining room
[53B-01-5] 2 employees work during the day. Employee was not sure how many employees work in the evening, but there is a separate evening crew.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -skewers used for kebabs soiled with grease and food debris,stored in soiled container on cook line. -cutting board on reach in cooler on cook line heavily stained
[45-04-4] Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. -gyro cooker not installed under hood ventilation system
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of shelves, cooling equipment, and cold holding equipment are soiled with grease and good debris
[50-09-4] Current Hotel and Restaurant license not displayed. Displayed license expired 2/1/25
[31A-11-4] Handwash sink used for purposes other than handwashing. Operator used hand wash sink in kitchen used to dump drink.
[03D-15-4] Cooked rice made yesterday 47F in reach in cooler in kitchen. It was in heavy pot with lid. Operator said she had not had it out today for any preparation. Stop Sale issued.
[08B-47-4] Food not stored at least 6 inches off of the floor. Onions stored in box on floor in kitchen
[14-09-4] Cutting boards throughout kitchen have cut marks and are no longer cleanable.
[22-08-4] Interior of oven and microwave have accumulation of black substance/grease/food debris.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. -acoustic ceiling tiles in part of kitchen
[36-34-5] Ceilings/ walls/ floors soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling tiles in kitchen sagging and stained -floors throughout kitchen soiled with food, grease and dirt debris -walls throughout kitchen soiled with grease and food debris
[14-69-4] Ice buildup in reach-in freezers.

Disposition: Administrative complaint recommended
[14-11-5] Equipment in poor repair. -reach in freezer door handle broken off -reach in cooler shelves in coolers by 3 compartment sink are sagging
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Stuffed grape leaves and hummus opened and removed from original containers not date marked. Operator could not determine when they had been opened because it is the night crews job.
[11-26-1] 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. Emailed reporting agreements to operator in English and Spanish.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of shelves, cooling equipment, and cold holding equipment are soiled with grease and good debris
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[50-09-4] Current Hotel and Restaurant license not displayed. Displayed license expired 2/1/25
[22-08-4] Interior of oven and microwave have accumulation of black substance/grease/food debris.
[31A-11-4] Handwash sink used for purposes other than handwashing. Operator used hand wash sink in kitchen used to dump drink.
[45-04-4] Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. -gyro cooker not installed under hood ventilation system
[08B-47-4] Food not stored at least 6 inches off of the floor. Onions stored in box on floor in kitchen
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee food throughout 3 door reach in cooler not segregated from restaurant food or labeled as personal food. Operator separated.
[08B-63-4] Unpackaged food in an unprotected holding unit in a customer/nonsecure area. -food not in original packaging stored in reach in unlocked freezer in dining room
[14-09-4] Cutting boards throughout kitchen have cut marks and are no longer cleanable.
[14-69-4] Ice buildup in reach-in freezers.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Kofta kebab (44F - Cold Holding) and raw lamb kebab (47F - Cold Holding) prepped last night, was held in 3 door reach in cooler overnight and not removed at all today according to operator. All other foods in cooler barely temping 43. Stop Sale issued, and operator will discontinue use of this cooler until it has been repaired.
[03C-97-2] Gyro meat in a broiler that is turned off. -gyro on rotisserie was spinning but heat turned off. Surface temperature of meat was 60F and I could touch the heat source without being burned. Operator told me it was ready to be cut, cooled, and stored to recook later. I explained that the heat cannot be turned off and they can either cut it off once it has fully cooked or they can cut it while its cold and raw. Operator turned heat back on and I retemped it at 165F later. It was turned back off during my inspection so we discussed again that it must remain ON unless being actively cut.
[35A-03-4] Dead roaches on premises. 1 dead roach under prep table with tablets on cook line 1 dead roaches inside on plate in out of order cooler being used for dry storage in kitchen Operator cleaned up.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. -acoustic ceiling tiles in part of kitchen
[36-34-5] Ceilings/ walls/ floors soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling tiles in kitchen sagging and stained -floors throughout kitchen soiled with food, grease and dirt debris -walls throughout kitchen soiled with grease and food debris
[22-16-4] Reach-in coolers throughout kitchen interior/shelves have accumulation of grease, food, and soil residues.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw meat in meat grinder attachment stored over salad in reach in cooler next to 3 compartment sink
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -skewers used for kebabs soiled with grease and food debris,stored in soiled container on cook line. -cutting board on reach in cooler on cook line heavily stained
[08B-12-5] Stored food not covered. Cooked couscous in cooler by 3 compartment sink stored uncovered.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. -on reach in coolers - on microwave -on oven
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Raw chicken (47F - Cooling); raw lamb (47F - Cooling) Prepped 3 hours and 20 minutes ago stored stacked and covered in reach in cooler near 3 compartment sink. Told operator it needs to get to 41F in next 40 minutes or it will be a stop sale. She took it to their store nextdoor to rapid cool in freezer.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kofta kebab (44F - Cold Holding) and raw lamb kebab (47F - Cold Holding) prepped last night, was held in 3 door reach in cooler overnight and not removed at all today according to operator. All other foods in cooler barely temping 43. Stop Sale issued, and operator will discontinue use of this cooler until it has been repaired.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tabbouleh salad has no date mark and operator could not determine when it had been prepared because the night crew made it.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Kofta kebab (44F - Cold Holding) and raw lamb kebab (47F - Cold Holding) prepped last night, was held in 3 door reach in cooler overnight and not removed at all today according to operator. All other foods in cooler barely temping 43F. Stop Sale issued, and operator will discontinue use of this cooler until it has been repaired.

Disposition: Call Back - Complied
[36-32-5] Ceiling tiles in kitchen approaching warewash area shows damage or is in disrepair.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -lights over food prep area in kitchen lack shield or coating
[45-04-4] Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Gyro cooker not installed under a hood system.
[50-09-4] Current Hotel and Restaurant license not displayed. Displaying license expired in Feb 2025
[08B-63-4] Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Ice chest in dining area used for food storage has no lock to protect from patrons.
[14-69-4] Ice buildup in reach-in freezer in kitchen and dining room
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food storage, and warewashing areas.
[08B-47-4] Food not stored at least 6 inches off of the floor. Onions in kitchen stored in box on the floor
[14-09-4] Cutting board has cut marks and is no longer cleanable. -Cutting boards on deli cooler by cook line and drying on 3 compartment sink are heavily stained and grooved.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting boards on deli cooler by cook line and drying on 3 compartment sink are heavily stained and grooved, no longer cleanable. -blender in kitchen soiled with food debris -soiled pans stored on prep table shelf -machine attachment used for cutting herbs stored soiled on prep table shelf
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls and ceiling.
[36-73-4] Floor soiled/has accumulation of debris throughout kitchen. Heavy grease buildup behind cook line and coolers.
[22-08-4] Interior of oven has accumulation of black substance/grease/food debris. -Interior of both microwaves on cook line have accumulation of grease/food debris.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust throughout kitchen, food prep, food storage and ware washing areas.
[38-05-4] Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. No light in dry storage room across from kitchen

Disposition: Warning Issued
[03C-97-2] Gyro meat in a broiler that is turned off.
[10-02-4] In-use utensil not stored on a clean portion of food preparation or cooking equipment. -utensils on cook line stored in soiled gap between equipment
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Corrected employee and she washed her hands.
[14-09-4] Cutting board has cut marks and is no longer cleanable. -Cutting boards on deli cooler by cook line and drying on 3 compartment sink are heavily stained and grooved.
[22-08-4] Interior of oven has accumulation of black substance/grease/food debris. -Interior of both microwaves on cook line have accumulation of grease/food debris.
[35A-03-4] Dead roaches on premises. 1 dead roach under three compartment sink 1 dead roach under "international beverages" cooler in kitchen 2 dead roaches next to reach in cooler in kitchen being used for dry storage
[45-04-4] Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Gyro cooker not installed under a hood system.
[35A-09-4] Presence of insects, rodents, or other pests. -1 dead fly on shelf behind front counter -1 dead fly in drink cooler in dining room
[08B-47-4] Food not stored at least 6 inches off of the floor. Onions in kitchen stored in box on the floor
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -lights over food prep area in kitchen lack shield or coating
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls and ceiling.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust throughout kitchen, food prep, food storage and ware washing areas.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food storage, and warewashing areas.
[23-24-4] Buildup of food debris/soil residue on reach in cooler door handles by 3 compartment sink. Operator cleaned the handles.
[09-01-4] 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 used her bare hands to check the temperature of the gyro
[50-09-4] Current Hotel and Restaurant license not displayed. Displaying license expired in Feb 2025
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ CFM dated 6/18/2014
[36-73-4] Floor soiled/has accumulation of debris throughout kitchen. Heavy grease buildup behind cook line and coolers.
[08B-63-4] Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Ice chest in dining area used for food storage has no lock to protect from patrons.
[14-69-4] Ice buildup in reach-in freezer in kitchen and dining room
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting boards on deli cooler by cook line and drying on 3 compartment sink are heavily stained and grooved, no longer cleanable. -blender in kitchen soiled with food debris -soiled pans stored on prep table shelf -machine attachment used for cutting herbs stored soiled on prep table shelf
[36-32-5] Ceiling tiles in kitchen approaching warewash area shows damage or is in disrepair.
[03C-98-1] Gyro meat partially cooked and then cooled prior to being fully cooked. Discussed proper gyro cooking with operator and emailed handout.
[53B-08-4] Required employee training provided by a person who is not a certified food manager. CFM expired in 2019, employee training done in 2023.
[36-34-5] Ceiling tiles and vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen, food prep, cooking and ware washing areas.
[38-01-4] Light shield damaged/in disrepair. -broken light shield in kitchen over reach in cooler to right of kitchen entrance
[38-05-4] Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. No light in dry storage room across from kitchen
[08B-12-5] Stored food not covered. Spices on prep table in back kitchen across from 3 compartment sink are in containers with no lids

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CEDARS GRILL

Failing Health Score

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Inspection History

What do locals think?

Would you eat here?

Join the discussion

More places worth comparing

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