Kopper Kitchen
Last inspected: Apr 15, 2026
32
Score
Kopper Kitchen appears in inspection records nine times, starting in 2022. Kopper Kitchen was last inspected on Apr 15, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Things have been moving the wrong way, with the rolling count rising from around 13 violations to closer to 17 violations per visit.
When inspectors have written things up, “food-contact surface soiled with food debris” has been the most frequent reason, cited seven times.
By comparison, the average St. Petersburg facility scores 77, putting Kopper Kitchen on the weaker side. Diners may want to scan the inspection details before deciding to visit.
9
Inspections
4
Critical latest
3
Major latest
5
Minor latest
Inspection History
Apr 15, 2026
Routine - Food
4 critical violations. 3 major violations. 5 minor violations.
View 12 violations
High Priority - 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. **Corrected On-Site**
22-41-4
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. Butter packets in reach in cooler on wait station temping 57F. Operators said they keep them out sometimes and added to Time as a Public Health Control procedures. Operator said they were taken out at 8:30 this morning. Sliced cheese stored high in cold holding unit on cook line temping 53F. Operator said it was taken out at 7:30 AM and added to Time as a Public Health Control procedures. Operator time marked both items. Discussed proper use of Time as a Public Health Control with operator. **Corrected On-Site**
03F-02-5
High Priority - 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. **Corrected On-Site**
03E-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage links (122F - Hot Holding, reheated to 165F); sausage patties (129F - Hot Holding reheated to 165F) In steam table on cook line. Operator moved to stove to reheat to 165F for continued hot holding. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
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. 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. **Corrective Action Taken**
11-26-1
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
16-33-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -several cutting boards in kitchen are stained -soda machine nozzles have debris inside **Repeat Violation**
22-02-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Cutting board has cut marks and is no longer cleanable. -several cutting boards in kitchen/on cook line.
14-09-4
Basic - Dead roaches on premises. 1 dead roach on floor in dry storage area. Operator cleaned up. **Corrected On-Site** **Repeat Violation**
35A-03-4
Basic - Garbage on the ground and/or pad around dumpster. **Repeat Violation**
33-19-4
Basic - Standing water in bottom of reach-in-cooler with raw meats in kitchen.
29-49-6
32
Nov 19, 2025
Routine - Food
2 critical violations. 1 major violation. 12 minor violations.
View 15 violations
High Priority - - From initial inspection : High Priority - 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) **Corrected On-Site** **Warning** - From follow-up inspection 2025-11-19: Dish machine sanitizer testing at 0PPM chlorine. Operator set up 3 compartment sink, sanitize compartment tested at 50PPM. Operator has been advised to discontinue use of dish machine until it has been repaired and is properly sanitizing, and to test it at least once daily thereafter to ensure proper sanitization. **Time Extended** **Corrected On-Site**
22-42-4
High Priority - - From initial inspection : High Priority - 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. **Warning** - From follow-up inspection 2025-11-19: Line cook changed gloves with no hand wash. Washed hands after being instructed. **Time Extended** **Corrective Action Taken**
12A-09-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on prep tables heavily stained and grooved, no longer cleanable. **Warning** - From follow-up inspection 2025-11-19: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. -Microwave in kitchen **Warning** - From follow-up inspection 2025-11-19: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, and warewashing areas. Wood slat ceilings throughout kitchen, rough ceiling over dry storage in kitchen, acoustic ceiling over dry storage in storage room outside restaurant. **Warning** - From follow-up inspection 2025-11-19: **Time Extended**
36-37-5
Basic - - From initial inspection : Basic - 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. **Corrected On-Site** **Warning** - From follow-up inspection 2025-11-19: Stack of clean plates once again being stored next to hand wash sink at kitchen entrance, under paper towels. Splashing observed. Operator removed, cleaned and sanitized dishes. **Time Extended** **Corrected On-Site**
24-27-4
Basic - - From initial inspection : Basic - 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. **Warning** - From follow-up inspection 2025-11-19: 1 dead roach under dry storage racks near prep kitchen 2 dead roaches under shelf with stand mixer in prep kitchen 3 dead roaches under dry storage shelf with hot box near stove in prep kitchen Operator cleaned all areas. **Time Extended** **Corrected On-Site**
35A-03-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris in walk in cooler. **Warning** - From follow-up inspection 2025-11-19: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Garbage on the ground and/or pad around dumpster. **Warning** - From follow-up inspection 2025-11-19: **Time Extended**
33-19-4
Basic - - From initial inspection : Basic - Hood system soiled with accumulation of grease. **Warning** - From follow-up inspection 2025-11-19: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Reach in freezer on cook line gaskets soiled with black residue **Warning** - From follow-up inspection 2025-11-19: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Open dumpster lid. **Warning** - From follow-up inspection 2025-11-19: **Time Extended**
33-16-4
Basic - - From initial inspection : Basic - Soiled dry wiping cloth in use on cook line. **Warning** - From follow-up inspection 2025-11-19: **Time Extended**
21-10-4
Basic - - From initial inspection : Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. **Warning** - From follow-up inspection 2025-11-19: **Time Extended**
38-04-4
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2025-11-19: **Time Extended**
14-17-4
37
Nov 3, 2025
Routine - Food
4 critical violations. 3 major violations. 16 minor violations.
View 23 violations
High Priority - 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) **Corrected On-Site** **Warning**
22-42-4
High Priority - 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. Improper bleach used as sanitizer. Operator replaced with food safe bleach. **Corrected On-Site** **Warning**
22-48-5
High Priority - 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. **Warning**
12A-09-4
High Priority - 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) **Warning**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on prep tables heavily stained and grooved, no longer cleanable. **Warning**
22-02-4
Intermediate - Handwash sink at wait station plumbing in disrepair, no running water. **Warning**
31A-04-4
Intermediate - Handwash sink not accessible for employee use at all times. -hand wash sink next to three compartment sink in prep kitchen blocked by buckets. Operator removed buckets. **Corrected On-Site** **Warning**
31A-09-4
Basic - Buildup of food debris/soil residue on equipment door handles. -Microwave in kitchen **Warning**
23-24-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, and warewashing areas. Wood slat ceilings throughout kitchen, rough ceiling over dry storage in kitchen, acoustic ceiling over dry storage in storage room outside restaurant. **Warning**
36-37-5
Basic - 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. **Corrected On-Site** **Warning**
24-27-4
Basic - Current Hotel and Restaurant license not displayed. Change of ownership, old ownership license displayed. **Warning**
50-09-4
Basic - 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. **Warning**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -on prep table and small wait station next to ice machine. Operator removed, cleaned and sanitized area. **Corrected On-Site** **Warning**
12B-07-4
Basic - 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. **Corrected On-Site** **Warning**
40-06-5
Basic - Floor soiled/has accumulation of debris in walk in cooler. **Warning**
36-73-4
Basic - Garbage on the ground and/or pad around dumpster. **Warning**
33-19-4
Basic - Hood system soiled with accumulation of grease. **Warning**
36-34-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Reach in freezer on cook line gaskets soiled with black residue **Warning**
23-03-4
Basic - Open dumpster lid. **Warning**
33-16-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Operator removed. **Corrected On-Site** **Warning**
12B-13-4
Basic - Soiled dry wiping cloth in use on cook line. **Warning**
21-10-4
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. **Warning**
38-04-4
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning**
14-17-4
18
Feb 3, 2025
Routine - Food
2 critical violations. 5 major violations. 9 minor violations.
View 16 violations
High Priority - Dented/rusted cans present. See stop sale. Shredded Sauerkraut and Corned Beef 6lb cans dented **Warning**
01B-01-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired February 1 2025 **Warning**
50-17-3
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards soiled with food debris. **Repeat Violation** **Warning**
22-02-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink next to 3 CS in prep are. Manager replaced paper towels. **Warning**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook chicken, corn beef in walk-in cooler made 2-1-25 no date marking. Employee date marked items. **Warning**
02C-02-5
Basic - Unprotected ice machine in a customer/nonsecure area. Ice machine in dining room area next to bathrooms not secured. **Warning**
08B-62-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Case of unwashed celery over cook potatoes in walk-in cooler. Manager stored items properly. **Corrected On-Site** **Warning**
08B-17-4
Basic - Working containers of food removed from original container not identified by common name. White powered substance in clear containers not identified. Employee labeled four. **Corrected On-Site** **Warning**
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in flour container. Employee removed bowl. **Corrected On-Site** **Warning**
14-01-5
Basic - Dead roaches on premises. 5 dead roaches under dish machine area. Employee removed cleaned and sanitized area. **Repeat Violation** **Warning**
35A-03-4
Basic - Equipment in poor repair. Glass door on stand up cooler next to dishwasher does not close properly. **Warning**
14-11-5
Basic - Floor soiled/has accumulation of debris. Cook line floors heavily soiled with grease buildup. **Warning**
36-73-4
Basic - Single-service articles improperly stored. Cases of to go cups on floor in dry storage area. **Warning**
25-05-4
Basic - Soiled dry wiping cloth in use. **Warning**
21-10-4
29
Sep 9, 2024
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - From follow-up inspection 2024-09-09: Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Time Extended**
53A-03-7
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler have built up food debris. **Repeat Violation** **Warning** - From follow-up inspection 2024-09-09: Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler have built up food debris **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. **Warning** - From follow-up inspection 2024-09-09: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Warning** - From follow-up inspection 2024-09-09: **Time Extended**
36-37-5
Basic - - From initial inspection : Basic - Dead roaches on premises. 6 dead roaches in mop sink. Employee removed and sanitized the area. 2 dead roaches in dry storage. Employee removed and sanitized the area. **Warning** - From follow-up inspection 2024-09-09: 6 dead roaches on floor underneath storage rack in dry-storage room. 1 dead roach on bottom shelf in dry-storage room. Employee discarded roaches. Cleaned and sanitized areas. **Time Extended** **Corrective Action Taken**
35A-03-4
Basic - - From initial inspection : Basic - Dumpster not on proper pad/nonabsorbent surface. **Warning** - From follow-up inspection 2024-09-09: **Time Extended**
33-23-4
67
Feb 12, 2024
Routine - Food
4 critical violations. 3 major violations. 10 minor violations.
View 17 violations
High Priority - 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. Dish machine 0ppm chlorine. Manager set up 3 compartment sink **Corrective Action Taken** **Warning**
22-41-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 1-2-2025 **Warning**
50-17-3
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs and continued using equipment. Spoke to manager, **Corrective Action Taken** **Repeat Violation** **Warning**
12A-27-4
High Priority - Dented/rusted cans present. See stop sale. 2 cans of 10 oz black olives 1 can of 4 Lb tuna. **Warning**
01B-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled **Warning**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper at hand sink next to 3 compartment sink. Employee filled paper towels. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. **Warning**
16-59-1
Basic - Accumulation of debris inside warewashing machine. **Warning**
16-03-4
Basic - Bowl or other container with no handle used to dispense food. Plastic cup with no handle in season. **Warning**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards. **Repeat Violation** **Warning**
14-09-4
Basic - Damaged/spoiled/recalled food not properly segregated. 2 cans of 10 oz black olives 1 can of 4 Lb tuna. **Warning**
08B-20-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at waitress area wet nesting. **Warning**
24-08-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Bleach, soap together. Employee correct 3 compartment sink to wash,rinse, sanitize. **Corrected On-Site** **Warning**
16-13-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven soiled with food debris. **Warning**
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. No employees must wash hand sign at hand sink next to 3 compartment sink. **Warning**
31B-04-4
Basic - Soiled dry wiping cloth in use. On cook line **Repeat Violation** **Warning**
21-10-4
Basic - Working containers of food removed from original container not identified by common name. White power substance in plastic containers not identified. Employee labeled container sugar **Corrected On-Site** **Warning**
02D-01-5
25
Nov 28, 2023
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning** - From follow-up inspection 2023-11-28: No chemical test kit provided at time of this inspection **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line **Warning** - From follow-up inspection 2023-11-28: Cutting boards on cook line stained. **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. **Warning** - From follow-up inspection 2023-11-28: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles in storage room next to freezer **Warning** - From follow-up inspection 2023-11-28: **Time Extended**
36-37-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. On cook line **Warning** - From follow-up inspection 2023-11-28: On cook line. **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On dry storage shelves, removed **Corrected On-Site** **Warning** - From follow-up inspection 2023-11-28: Employee drink cup on top shelf in dry storage next to back door. **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Soiled dry wiping cloth in use. On cook line **Warning** - From follow-up inspection 2023-11-28: On cook line grill **Time Extended**
21-10-4
Basic - - From initial inspection : Basic - Unclean building components, attachments or fixtures. Fan covers in walk-in cooler soiled **Warning** - From follow-up inspection 2023-11-28: **Time Extended**
36-50-4
61
Feb 27, 2023
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Dented/rusted cans present. See stop sale. One #10 can sourkraut, one quart can chicken broth, and one can pineapple juice one shelf with in damaged food.
01B-01-4
Basic - Damaged/spoiled/recalled food not properly segregated. One #10 can sourkraut, one quart can chicken broth, and one can pineapple juice one shelf with in damaged food.
08B-20-4
Basic - Standing water in bottom of reach-in-cooler. Cooks line
29-49-6
78
Jul 11, 2022
Routine - Food
2 critical violations. 6 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Potatoes moved to walk in cooler **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Employee moved bananas out from under raw pork in walk in cooler **Corrected On-Site**
08A-05-6
Basic - Bowl or other container with no handle used to dispense food. Portion cup used as scoop in seeds in prep area
14-01-5
Basic - Employee with no hair restraint while engaging in food preparation. Employees put hats on **Corrected On-Site**
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes stacked wet on shelf in dish area
24-08-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Working containers of food removed from original container not identified by common name. Water bottles used for grill need identification.
02D-01-5
Basic - Food stored on floor. Pickles on floor in walk in cooler **Repeat Violation**
08B-38-4
55
Frequently Asked Questions
When was Kopper Kitchen last inspected?
The most recent health inspection at Kopper Kitchen on file is from Apr 15, 2026. The public record contains nine inspections in total.
What is the most common violation at Kopper Kitchen?
Across the inspection record, “food-contact surface soiled with food debris” has been cited seven times, more than any other issue at Kopper Kitchen.
How does Kopper Kitchen compare to other restaurants in St. Petersburg?
Kopper Kitchen most recently scored 32 out of 100, which is lower than the St. Petersburg average of 77.
Has Kopper Kitchen's inspection record improved over time?
No. Recent inspections at Kopper Kitchen have averaged around 17 violations per visit, up from roughly 13 earlier in the record.
What does a high risk rating mean?
A high risk rating at Kopper Kitchen means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Kopper Kitchen inspected?
Based on the inspection history on file, Kopper Kitchen is inspected around two times per year on average.
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