🪰1,203,697 violations tracked across 67 Florida counties

KOPPER KITCHEN

5562 CENTRAL AVE, ST. PETERSBURG, FL 33707

License #6206613

🍽️ American ℹ️
64 Grade F / 100

Failing Health Score

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Latest inspection
August 31, 2026 · 19 findings · 6 critical
Routine - Food
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Critical
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Major
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Minor
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Inspections on file
1
Clean inspections
0
Callback visits
0
Latest clean pass
None on file yet

The latest inspection on August 31, 2026 shows 19 observation rows: 6 critical, 5 major, and 8 minor.

Official record

DBPR source + data confidence

Official source: DBPR
Inspection coverage
100%
Inspector notes
19
Coverage note
Inspector notes linked where available

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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: Administrative complaint recommended
  • [01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Open package of raw steak stored on top of, in same container as, ham and cooked sausage products. Stop Sale issued on ham and sausages, operator voluntarily discarded steak.
  • [08A-08-5] Raw animal food stored in same container as ready-to-eat food. -open package of raw steak stored on top of, in same container as, ham and cooked sausage products. Stop Sale issued on ham and sausages, operator voluntarily discarded steak.
  • [01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler at wait station- half and half (56F - Cold Holding) Waitress explained to me that they portion small pitchers of half and half in the morning, provide to tables, and then return the pitchers to the cooler after serving, refilling throughout the day as needed. I did not observe this myself so no reserving violation cited, but I stop saled all pitchers that temped above 43F. Discussed with wait staff and management that these creamers may NOT be re-served, pitchers must be washed, rinsed, sanitized after removing from tables.
  • [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. -Sliced cheeses and sausage links and patties are on time procedures, but cooked did not time mark them and did not know that these items were on time as public health control when I asked him about elevated temperatures. -Butter packets I observed sitting out when I arrived were put away, I temped them at 56F. They are on their Time paperwork, but did not have a time mark. Operator was able to determine what time the items came out and time marked them.
  • [21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Operator put wet cloths in sani buckets
  • [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler at wait station- half and half (56F - Cold Holding) Waitress explained to me that they portion small pitchers of half and half in the morning, provide to tables, and then return the pitchers to the cooler after serving, refilling throughout the day as needed. I did not observe this myself so no reserving violation cited, but I stop saled all pitchers that temped above 43F. Discussed with wait staff and management that these creamers may NOT be re-served, pitchers must be washed, rinsed, sanitized after removing from tables.
  • [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -Raw steak stored above shredded cooked potatoes in reach in cooler on cookline Operator moved steak to store below potatoes.
  • [25-06-4] Single-service articles not stored inverted or protected from contamination. -To go boxes in dry storage not inverted
  • [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. Two new waitresses no proof of employee health reporting agreements I have emailed operator reporting agreements in the past to print out
  • [31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -hand wash sink near kitchen exit Operator provided paper towels
  • [40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone and mints on shelf above prep cooler Operator removed
  • [10-20-4] In-use tongs stored on equipment door handle between uses. -Tongs on oven door handle Operator removed
  • [14-09-4] Cutting board has cut marks and is no longer cleanable. -cutting boards on cookline grooved
  • [14-69-4] Ice buildup in reach-in freezer in prep kitchen .
  • [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cookline stained -Soda nozzles have buildup of debris inside
  • [31A-09-4] Handwash sink not accessible for employee use at all times. -hand wash sink at wait station blocked by pitchers of drinks and trash can Operator unblocked sink.
  • [31B-03-4] No soap provided at handwash sink. -hand wash sink by kitchen exit
  • [05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. -No ambient thermometer in sir Lawrence cooler in prep kitchen
  • [22-08-4] Interior of oven has accumulation of black substance/grease/food debris.
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