Jan 29, 2026
Routine - Food
Inspection Completed - No Further Action
No violations recorded for this inspection.
St. Petersburg, Pinellas County
SURGE CAFE
1000 118 AVE N, St. Petersburg, FL 33716
FoodSeating
Latest violations
0
No violations
Jan 29, 2026
City
St. Petersburg
County
Pinellas
Status
Current / Active
Inspections
13
Violation history
Florida violations grouped by priority level over time.
Inspection history
Florida inspections are violation-priority based, with high priority, intermediate, and basic counts shown separately.
Aug 19, 2025
Routine - Food
Inspection Completed - No Further Action
No violations recorded for this inspection.
May 6, 2025
Routine - Food
Inspection Completed - No Further Action
High Priority: 1Intermediate: 1Basic: 1Total: 3
03F-02-5
High Priority - 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. Sushi rice no sticker
22-02-4
Intermediate - Food-contact surface soiled with food debris cutting boards.
13-04-4
Basic - 3 Employees with no beard guard/restraint while engaging in food preparation.
Nov 12, 2024
Routine - Food
Inspection Completed - No Further Action
High Priority: 1Total: 1
01B-01-4
High Priority - Dented/rusted cans present. See stop sale. One 6 Lb 10 oz dented can White Queso Sauce. Repeat Violation
May 14, 2024
Routine - Food
Inspection Completed - No Further Action
High Priority: 1Total: 1
01B-01-4
High Priority - Dented/rusted cans present. See stop sale. 1 dented 6 LB 10 oz. can of White Queso Sauce.
Dec 11, 2023
Routine - Food
Inspection Completed - No Further Action
No violations recorded for this inspection.
Feb 21, 2023
Routine - Food
Inspection Completed - No Further Action
High Priority: 2Intermediate: 5Basic: 2Total: 9
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler of coffee station: milk 47 degrees F. Discussed with operator to ensure employees are placing milk in cooler after use. Other foods temped appropriately
03B-01-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box by stove: Cooked beef 110 degrees F, cooked mushrooms 110 degrees F, cooked chicken 120 degrees F. Employee placed in oven to reheat. Re-temps: cooked chicken 167 degrees F, cooked mushrooms 171 degrees F, cooked beef 165 degrees F Corrected On-Site
03C-89-4
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Per operator, they par cook their steak to 135 degrees F and then cool it down for a salad. Observed par cooked steak cooled down to 43 degrees F, did not observe salads being prepped at time of inspection. Discussed with operator that steak cannot be served under the consumer advisory
11-27-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
03D-15-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Blanched broccoli at 9:21 finished at 8:50 cooling 60 degrees F re-temp at 10:07 58 degrees F. Broccoli inside of container with lid on top and other food items stacked on top
11-26-1
Intermediate - 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.
08A-28-4
Intermediate - Partially cooked raw animal food is not separated from ready-to-eat food. Par cooked steak over ready-to-eat pork in walk-in cooler. Operator rearranged Corrected On-Site
12B-07-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on shelf above cutting board on cook line. Employee removed Corrected On-Site
08B-17-4
Basic - Unwashed fruits/vegetables stored over ready-to-eat food. Unwashed strawberries over ready-to-eat pineapple in double door reach-in cooler of cook line. Employee rearranged Corrected On-Site
Jul 12, 2022
Routine - Food
Inspection Completed - No Further Action
High Priority: 3Intermediate: 1Basic: 3Total: 7
01B-01-4
High Priority - Dented/rusted cans present. See stop sale. Dented can of tomato paste and hoisin sauce in dry storage room
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Double door reach-in cooler across flat top grill: roasted red peppers 55 degrees F, cut cheddar 45 degrees F. Operator cut portions. Re-temps red peppers 45 degrees F, cut cheddar 42 degrees F Sliding drawer reach-in cooler: cooked steak 45 degrees F. Operator had ice bags placed. Re-temp steak 43 degrees F Corrective Action Taken Repeat Violation
03B-01-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Oven in kitchen: Cooked black beans 127 degrees F, cooked yellow rice 124 degrees F. Employee reheated. Black beans 176 degrees F, yellow rice 166 degrees F Front line steam table: cooked sausage patty 111 degrees F, cooked chorizo 125 degrees F, cooked potatoes 115 degrees F. Operator voluntarily discarded Corrected On-Site Repeat Violation
53B-09-4
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Xerox copy of two food handler training provided
08B-20-4
Basic - Damaged/spoiled/recalled food not properly segregated. Dented can of tomato paste and hoisin sauce in dry storage room
10-01-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scooper touching Oates in dry storage room. Operator removed Corrected On-Site Repeat Violation
25-05-4
Basic - Single-service articles improperly stored. Paper towels on floor of storage room. Operator elevated Corrected On-Site
Oct 11, 2021
Routine - Food
Inspection Completed - No Further Action
High Priority: 4Intermediate: 3Basic: 4Total: 11
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Jack rabbit roasted pepper salsa marked 09/30 and chip salsa homemade dated 10/01
01B-24-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Jack rabbit roasted pepper salsa marked 09/30 and chip salsa homemade dated 10/01
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front line: almond milk 45°F. Employee added ice Corrective Action Taken
03B-01-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box: ham sandwich 115°F, egg white burrito 122°F, scrambled eggs 132-134°F. Operator voluntarily discarded Corrected On-Site
02B-01-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Bagels and lox with cold smoked salmon not indicated as being raw. Company changed digital menu during inspection Corrected On-Site
14-16-4
Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Cracks in sushi rice mixing bowl
53B-10-4
Intermediate - Records/documents for required employee training do not contain all of the required information. Employee training for employee didn't have the completion date. Operator looked up records and filled in certificate Corrected On-Site
14-01-5
Basic - Bowl or other container with no handle used to dispense food. Cup in container of wing spice. Operator removed Corrected On-Site
10-01-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scooper touching chocolate chips in container. Operator removed Corrected On-Site
08B-17-4
Basic - Unwashed fruits/vegetables stored over ready-to-eat food. Unwashed avocados over ready-to-eat arugula in walk-in cooler. Discussed proper food storage Repeat Violation
21-08-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Less than 100 ppm. Employee replaced. 150ppm Corrected On-Site Repeat Violation
Aug 11, 2021
Routine - Food
Emergency Order Callback Complied
Intermediate: 2Total: 2
53B-13-5
Intermediate - - From initial inspection : Intermediate - 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. 1 cook. Warning - From follow-up inspection 2021-08-10: Time Extended - From follow-up inspection 2021-08-11: Time Extended - From follow-up inspection 2021-08-11: Time Extended
53B-03-5
Intermediate - - From initial inspection : Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee trained through servsafe Warning - From follow-up inspection 2021-08-10: Time Extended - From follow-up inspection 2021-08-11: Time Extended - From follow-up inspection 2021-08-11: Time Extended
Aug 11, 2021
Routine - Food
Emergency Order Callback Not Complied
High Priority: 1Intermediate: 2Total: 3
35A-02-6
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live flies in prep area. 4 live flies in dish pit area. 1 live fly on ceiling above prep table. 2 live flies on dry rack. 1 live fly on clear storage container. 3 live flies in storage rack area. 1 live fly on exterior of banana box. 2 live flies on ceiling tiles above back prep area. 2 live flies on top near rear exit. 4 live flies on wall of front line area. 3 live flies on beam above front line service area. 1 live fly under steam table of front line. 7 live flies near Smoothie station area. 1 live fly on cutting board under prep table. Warning - From follow-up inspection 2021-08-10: 1 live fly by double reach-in cooler closest to entrance of kitchen. 2 live flies in prep area near rear exit. 2 live flies in ice machine area. 3 live flies in dry rack storage for containers. 11 live flies on front line sitting on wall and ceiling. 1 live fly near end of espresso station of front line. Time Extended - From follow-up inspection 2021-08-11: 1 live fly near double door reach-in cooler closest to entrance of kitchen. 2 live flies near rear exit door. 1 live fly in dish pit area. 3 live flies in front line area. Operator exterminated live flies then cleaned and sanitized area Time Extended Corrective Action Taken
53B-13-5
Intermediate - - From initial inspection : Intermediate - 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. 1 cook. Warning - From follow-up inspection 2021-08-10: Time Extended - From follow-up inspection 2021-08-11: Time Extended
53B-03-5
Intermediate - - From initial inspection : Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee trained through servsafe Warning - From follow-up inspection 2021-08-10: Time Extended - From follow-up inspection 2021-08-11: Time Extended
Aug 10, 2021
Routine - Food
Emergency Order Callback Not Complied
High Priority: 1Intermediate: 2Basic: 1Total: 4
35A-02-6
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live flies in prep area. 4 live flies in dish pit area. 1 live fly on ceiling above prep table. 2 live flies on dry rack. 1 live fly on clear storage container. 3 live flies in storage rack area. 1 live fly on exterior of banana box. 2 live flies on ceiling tiles above back prep area. 2 live flies on top near rear exit. 4 live flies on wall of front line area. 3 live flies on beam above front line service area. 1 live fly under steam table of front line. 7 live flies near Smoothie station area. 1 live fly on cutting board under prep table. Warning - From follow-up inspection 2021-08-10: 1 live fly by double reach-in cooler closest to entrance of kitchen. 2 live flies in prep area near rear exit. 2 live flies in ice machine area. 3 live flies in dry rack storage for containers. 11 live flies on front line sitting on wall and ceiling. 1 live fly near end of espresso station of front line. Time Extended
53B-13-5
Intermediate - - From initial inspection : Intermediate - 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. 1 cook. Warning - From follow-up inspection 2021-08-10: Time Extended
53B-03-5
Intermediate - - From initial inspection : Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee trained through servsafe Warning - From follow-up inspection 2021-08-10: Time Extended
25-05-4
Basic - - From initial inspection : Basic - Single-service articles improperly stored. Box of napkins on floor of storage area Warning - From follow-up inspection 2021-08-10: Time Extended
Aug 9, 2021
Routine - Food
Emergency order recommended
High Priority: 5Intermediate: 4Basic: 11Total: 20
22-45-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Live fly landed on cutting board on shelf under prep table. Live fly on clear storage containers on dry rack. Warning
35A-02-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live flies in prep area. 4 live flies in dish pit area. 1 live fly on ceiling above prep table. 2 live flies on dry rack. 1 live fly on clear storage container. 3 live flies in storage rack area. 1 live fly on exterior of banana box. 2 live flies on ceiling tiles above back prep area. 2 live flies on top near rear exit. 4 live flies on wall of front line area. 3 live flies on beam above front line service area. 1 live fly under steam table of front line. 7 live flies near Smoothie station area. 1 live fly on cutting board under prep table. Warning
08A-02-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish eggs over pesto on tall reach-in freezer. Discussed proper food storage. Operator rearranged Corrected On-Site Warning
12A-09-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled face mask then touched cutting board on double door reach-in cooler of back prep area. Discussed proper hand washing procedures with employee Repeat Violation Warning
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Double door and single door reach-in coolers of front line: almond milk 47°F, oat milk blend 44°F, almond milk blend 47°F. They have been in and out of cooler. Ambient temperature at 39-43°F. Sliding drawer reach-in cooler of cook line: raw chicken 43-44°F. Multiple heated foods have been cooling in reach-in cooler. Employee moved raw chicken to walk-in cooler. Corrective Action Taken Repeat Violation Admin Complaint
22-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on double door reach-in cooler of cook line. Cutting board on double door reach-in cooler next to rear exit. Warning
31A-11-4
Intermediate - Handwash sink used for purposes other than handwashing. Evidenced by ice in handwash sink of front line. Warning
53B-13-5
Intermediate - 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. 1 cook. Warning
53B-03-5
Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee trained through servsafe Warning
21-19-4
Basic - Clean wiping cloth supply not properly stored. On shelf next to cutting board. Warning
50-09-4
Basic - Current Hotel and Restaurant license not displayed. Warning
14-09-4
Basic - Cutting board has cut marks and is no longer cleanable. On double door reach-in cooler of back prep area Warning
12B-07-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Lower shelf of prep tables next to mixers and clean utensils. Employee drink next to to go cups of front line. Warning
40-06-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse next to single service of front line. Corrected On-Site Warning
36-73-4
Basic - Floor soiled/has accumulation of debris. Floor drain soiled near dish machine area Warning
10-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon at espresso station in standing water 82°F. Repeat Violation Warning
25-05-4
Basic - Single-service articles improperly stored. Box of napkins on floor of storage area Warning
08B-17-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed ginger root over sliced carrots and cucumbers in walk-in cooler. Discuss proper food storage. Operator rearranged Corrected On-Site Warning
21-08-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm. Warning
02D-01-5
Basic - Working containers of food removed from original container not identified by common name. Container of soy sauce and squeeze bottle of water in prep area Warning