KOPPER KITCHEN

Name: KOPPER KITCHEN
Address: 5562 CENTRAL AVE, ST. PETERSBURG, FL, 33707, US
Rating: 73.8

5562 CENTRAL AVE, ST. PETERSBURG, FL 33707

License #6206613

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

73.8 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

KOPPER KITCHEN in ST. PETERSBURG currently holds an InspectFL Health Score of 73.8 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on April 15, 2026. Across those visits, DBPR recorded 50 total findings; InspectFL has detailed violation rows for 36 of them so far.

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

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 15, 2026 shows 9 observation rows: 2 critical, 2 major, and 5 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: Administrative complaint recommended
[14-09-4] Cutting board has cut marks and is no longer cleanable. -several cutting boards in kitchen/on cook line.
[29-49-6] Standing water in bottom of reach-in-cooler with raw meats in kitchen.
[33-19-4] Garbage on the ground and/or pad around dumpster.
[35A-03-4] Dead roaches on premises. 1 dead roach on floor in dry storage area. Operator cleaned up.
[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 (Chlorine 0ppm, retested at 50PPM) Operator refilled sanitize container with diluted bleach. Replaced with pure bleach and tested at 50PPM.
[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. Employees hired within last 60 days do not have food handler training or employee health reporting agreements. Emailed operator English and Spanish versions of health reporting agreements.
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Gravy (90F - Reheating, retemped at 180F); vegetable soup (132F - Reheating, retemped at 180F); lentil soup (117F - Reheating, retemped at 180F); meatballs in sauce (80F - Reheating, retemped at 180F); mashed potatoes (131F - Reheating, retemped at 172F) In steam table on cook line. Foods had 15 minutes to complete reheating and were not on track to make it to 165F. Operator moved foods to stove to get foods to minimum of 165F in time for proper reheating.
[16-21-4] Accumulation of debris on exterior of warewashing machine.

Disposition: Warning Issued
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Reach in freezer on cook line gaskets soiled with black residue
[33-16-4] Open dumpster lid.
[38-04-4] Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm, operator got proper sanitizer, retested at 100 PPM)
[50-09-4] Current Hotel and Restaurant license not displayed. Change of ownership, old ownership license displayed.
[31A-04-4] Handwash sink at wait station plumbing in disrepair, no running water.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Operator removed.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mashed potatoes (125F - Hot Holding); Home fries (86F - Hot Holding)
[21-10-4] Soiled dry wiping cloth in use on cook line.
[24-27-4] Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. -Stack of clean plates stored next to hand wash sink under paper towel dispenser, exposed to splash. Operator moved plates.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee backpack on stock pot in prep kitchen Corrected On-Site -employee cell phones on food prep table while preparing food Operator removed.
[36-73-4] Floor soiled/has accumulation of debris in walk in cooler.
[35A-03-4] Dead roaches on premises. -2 dead roaches behind stove in prep kitchen -2 dead roaches under dry storage by back kitchen door -1 dead roaches behind prep cooler in far left cooler of kitchen near water heater -1 dead roaches under under 3 compartment sink Operator cleaned and sanitized all areas.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on prep tables heavily stained and grooved, no longer cleanable.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Line cook used gloved hands to check cell phone, proceeded to engage in food handling with no glove change.
[36-34-5] Hood system soiled with accumulation of grease.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.

Community reaction

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