CHICAGO DELI

Name: CHICAGO DELI
Address: 2820 SCHERER DR STE 250, ST. PETERSBURG, FL, 33716, US
Rating: 61.8

2820 SCHERER DR STE 250, ST. PETERSBURG, FL 33716

License #6208927

🥪 Deli/Sandwich ℹ️

61.8 Grade F / 100

Failing Health Score

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Latest inspection

October 8, 2026 · 9 findings · 1 critical

Routine - Food

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Major

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Minor

Usually lower-risk context.

Quick take

CHICAGO DELI in ST. PETERSBURG currently holds an InspectFL Health Score of 61.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on October 8, 2026. Across those visits, inspectors documented 38 total violations — 9 critical, 11 major, 18 minor.

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Record snapshot

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Inspections on file

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The latest inspection on October 8, 2026 shows 9 observation rows: 1 critical, 0 major, and 8 minor.

Official recordInspection data quality

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Inspector notes

Coverage note

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DBPR

Community reaction

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Community pulse

Would you eat here?

CHICAGO DELI 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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[14-71-4] Duct tape used to repair nonfood-contact surface. Large reach in freezer
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On cutting board
[36-24-5] Hole in or other damage to wall. Under front hand wash sink pipe
[36-34-5] ceiling tiles ith accumulated dust
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Black water bottle near coffee maker
[02D-01-5] Working containers of food removed from original container not identified by common name. Chili - in white tub
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter cooked vegetables with garlic and oil (50F - Cold Holding)
[02D-03-4] Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Mango in cups inside to go container inside glass reach in cooler not labeled. observed date of prep and address of establishment on each cup during inspection

Disposition: Met Inspection Standards
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomatoes (60F - Cold Holding) in front counter area. Discussed with operator that item must be cold held at 41 F or lower or they can use Time as a Public Health Control. Provided operator with printed copy of Time as a Public Health Control written procedures as they hold sliced tomatoes on time.
[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. See stop sale. Operator time stamped sliced tomatoes stored at hot holding station for 10:10am.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on reach in Cooler in the front counter area.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[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. Provided operator with printed copy of DBPR Food Employee Reporting Agreement form. Operator filled it out at the time of inspection.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Inspector provided operator with printed time as a public health control paperwork. Operator filled out paperwork during inspection.
[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. Observed employee training certificate for Bronislawa K 12/8/23 through FLRA SafeStaff and Bettye L. 8/03/2022 through Safe Food Handlers. No employee training observed for one employee engaging in food preparation during inspection. Discussed with operator.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Containers of tuna salad and coleslaw not date marked inside reach in deli cooler in front counter area. Discussed with operator.
[41-04-4] Toxic substance/chemical on premise that is not required for the operation of establishment. WD-40 stored on shelf above prep table where slicer is being used to slice lettuce. Inspector discussed with operator and moved items with chemicals under three compartment sink.