CENTRAL DINER AT ST PETE BEACH

Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.

Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.

Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.

Missing or inaccurate food and equipment thermometers.

A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.

Water not safe, or hot (100°F) and cold water not available under pressure.

Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.

Plumbing not installed or maintained properly — leaks, mop sink issues, unserviced water filters, or missing backflow prevention.

Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.

Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.

Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.

Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.

Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.

Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.

Single-use items (cups, straws, to-go containers) stored or handled improperly.

Inadequate lighting, or bulbs over food areas not shielded or shatter-protected.

Other conditions related to sanitary and safe operation.