CJS BACKSTAGE

Name: CJS BACKSTAGE
Address: 7022 22 AVE N, ST. PETERSBURG, FL, 33710, US
Rating: 79.4

7022 22 AVE N, ST. PETERSBURG, FL 33710

License #6218262

🍺 Bar/Pub ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

79.4 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

CJS BACKSTAGE in ST. PETERSBURG currently holds an InspectFL Health Score of 79.4 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on January 26, 2026. Across those visits, inspectors documented 27 total violations — 8 critical, 6 major, 13 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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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 January 26, 2026 shows 14 observation rows: 3 critical, 4 major, and 7 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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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: Inspection Completed - No Further Action
[16-32-5] Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the dishmachine. They have quaternary test strips, but not chlorine. Provided operator with chlorine test strips.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -employee restroom in kitchen does not have self closing doors
[35A-02-7] Live, small flying insects found -1 live fly behind bar
[36-22-4] Floor area(s) covered with standing water. -in walk in cooler -near mop sink and dry storage area
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink by 3 compartment sink. Operator put paper towels out.
[31B-03-4] No soap provided at handwash sink by 3 compartment sink. Operator put soap out.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -soda gun nozzle behind bar soiled with slime, operator cleaned and sanitized.
[33-16-4] Open dumpster lid.
[21-03-4] Wet wiping cloths stored solution of water and hand sanitizer. Operator remade sanitize buckets with bleach and water, testing at 50PPM.
[33-19-4] Garbage on the ground around dumpster.
[22-48-5] Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. -sanitize dispenser in 3 compartment sink is hooked up to a bottle of hand sanitizer. -dish machine behind bar hooked up to bottle of chlorine solution with instructions for pool use, no indication of use for food contact surfaces. Operator will discontinue use of the sanitizer metering equipment in 3 compartment sink and use bleach. Bar dish machine was stocked with proper sanitizer and testing at 50PPM.
[32-02-4] Bathroom door left open other than during cleaning or maintenance. -employee bathroom in kitchen door left open
[33-23-4] Dumpster on grass, not on proper pad/nonabsorbent surface.
[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. Dishwasher behind bar (Chlorine 0ppm) hooked up to bottle of chlorine solution with instructions for pool use, no indication of use for food contact surfaces. Operator put approved sanitizer and retested at 50PPM.

Disposition: Inspection Completed - No Further Action
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg wash (51F - Cold Holding) cold holding on cook line. Cut lettuce (48F - Cold Holding); salsa (44F - Cold Holding) Staff moved to walk in freezer. retemp at or below 41. Butter packets by service window kept at room temp over 4 hours, per manager. Staff discarded these items.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored over baked potatoes. Corrected by staff.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Management unable to find test strips during inspection.
[27-19-4] Handwash sink does not have enough water pressure to properly wash hands. Sink on right in womens restroom
[29-17-4] Waste line missing at soda gun holster behind bar.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw tuna and snapper not removed from commercially vacuum sealed bags prior to thawing in walk in cooler. Discussed proper thawing with mgmt.
[14-02-4] Copper or copper alloys in contact with foods with a pH below 6. Copper cups used for mules at bar not lined with stainless steel
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Raw tuna and snapper not removed from commercially vacuum sealed bags prior to thawing in walk in cooler. Discussed proper thawing with mgmt.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Cups and mixing bowls
[14-38-4] Food storage container/container lid cracked or broken. In use container in cooler with cracker lid. Manager replaced.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Marinara (dated 7/16) and ribs (dated 7/11) in walk in cooler. Staff discarded.
[14-01-5] Bowl or other container with no handle used to dispense food. Portion cups in seasoning bins. Staff removed.

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