CENTRAL PIZZA & SUBS LLC 2891

Name: CENTRAL PIZZA & SUBS LLC 2891
Address: 6405 CENTRAL AVE, ST. PETERSBURG, FL, 33710, US
Rating: 65

6405 CENTRAL AVE, ST. PETERSBURG, FL 33710

License #6211816

🍕 Pizza/Italian ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

65 Grade F / 100

Failing Health Score

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Quick take

CENTRAL PIZZA & SUBS LLC 2891 in ST. PETERSBURG currently holds an InspectFL Health Score of 65 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 9, 2026. Across those visits, inspectors documented 28 total violations — 7 critical, 6 major, 15 minor.

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Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 9, 2026 included 4 critical violations, 4 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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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.

Administrative complaint recommended
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Lasagna (46F - Cooling) cooked yesterday at 4PM. Operator allowed to cool on countertop before covering with foil and putting in walk in to finish cooling. Ambient temperature in walk in cooler is around 43-44F, lasagna never cooled properly.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -dough hook with residue on it being stored in restroom Operator removed to be cleaned and sanitized
[40-01-4] No suitable facilities provided to store employee clothing and other possessions. -clean aprons being stored on wall in restroom right next to toilet Operator removed
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. -can of raid under hand sink
[14-86-1] Non-food grade paper/paper towel used as liner for food container. -sliced meat and cheese containers in prep cooler lined with cardboard. Operator discarded cardboard.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -hand wash sink in kitchen -hand wash sink in restroom Operator stocked with paper towels
[08B-47-4] Food not stored at least 6 inches off of the floor. Buckets of pizza sauce stored about 1 inch off walk in cooler floor Operator moved to a shelf.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced cooked sausage (50F - Cold Holding) Cooked yesterday and stored in reach in cooler today. Operator said the cooler lid had been left open so I instructed him to put the sausage in freezer to rapid cool. Operator removed from freezer prematurely, retemped at 46F so he returned to freezer. Retemped at 42F.
[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. Kitchen staff Victor Vardado training expired 5/15/24
[21-12-4] Wet wiping cloth on prep table near 3 compartment sink not stored in sanitizing solution between uses. Operator put back in sanitize solution.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment uses Time as a Public Health Control for pizza by the slice, but does not have the required paperwork. Emailed operator paperwork.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -bottled employee beverage stored on cutting board on prep cooler across from oven. Employee removed and sanitized area.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. -walk in cooler door handle has accumulation of debris

Inspection Completed - No Further Action
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna in walk in prepared over 24 hours ago no date marked. Operator date marked items.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of pizza oven dusty and soiled.
[36-73-4] Floor soiled/has accumulation of debris in walk in cooler
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. Can of Raid under hand wash sink.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Above prep line
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On prep table by freezer
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on prep tables
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Operator provided paper towels.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salami and pepperoni (46F - Cold Holding); sliced provolone (49F - Cold Holding); sliced mozzarella (46F - Cold Holding); sliced pepperoni (60F - Cold Holding);; shaved sausage (50F - Cold Holding); diced ham (60F - Cold Holding); provolone cheese (44F - Cold Holding) Moved to freezer. salami (38F - Cold Holding); sliced provolone (42F - Cold Holding); sliced mozzarella (42F - Cold Holding); sliced pepperoni (42F - Cold Holding);; shaved sausage (37F - Cold Holding); diced ham (39F - Cold Holding); provolone cheese (43F - Cold Holding
[14-01-5] Bowl or other container with no handle used to dispense food. Portioning cups in seasoning bins in dry storage ack of kitchen.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public in walk in cooler, next to meat slicer, and in cooler by entrance
[35B-01-4] Exterior back door has a gap at the threshold that opens to the outside.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights over kitchen not shielded.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer buckets all reading over 200 PPM chlorine. Staff replaced 100ppm

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