La Segunda Bakery
Last inspected: Jan 21, 2026
43
Score
Going back to 2022, La Segunda Bakery has 10 inspections in the public record. The most recent visit was on Jan 21, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Violation counts have ticked up lately, averaging around 12 violations per visit versus roughly six violations earlier in the record.
“Food-contact surface soiled with food debris” comes up most often, recorded six times in the inspection record.
The city-wide average sits at 77, which La Segunda Bakery's 43 doesn't quite reach. There are enough flags in the record to merit a second thought.
10
Inspections
3
Critical latest
3
Major latest
2
Minor latest
Inspection History
Jan 21, 2026
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler in prep area: cooked chicken breast (48F - Cold Holding) cooked pork (48F - Cold Holding) Items were voluntarily discarded by management. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to Inside reach-in cooler in prep area: (1) cooked chicken breast (48F - Cold Holding) (3oz) cooked pork (48F - Cold Holding) Items held over the night. Items were voluntarily discarded by management.
01B-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Line splitter utilized at mop sink missing vacuum breaker at hose connection. **Repeat Violation**
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Table mounted can opener located across from flat top grill on cook line soiled. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Front counter hand wash sink used to store wiping cloth and sanitizer solution. Manager removed items. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels located at restroom in dining room. Manager provided and replaced. **Corrected On-Site**
31B-02-4
Basic - Wiping cloth sanitizing solution stored on the floor in rear prep area. Manager instructed employee to utilize a metal pan to create a barrier with the floor. **Corrected On-Site**
21-38-4
Basic - Food stored on floor. Boxed/packaged food for shipping stored on floor in walk-in freezer. Manager elevated items. **Corrected On-Site** **Repeat Violation**
08B-38-4
43
Aug 14, 2025
Routine - Food
7 critical violations. 3 major violations. 8 minor violations.
View 18 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer tested above 200PPM. Discussed with employees who then made new solution at 50 PPM **Corrected On-Site**
41-27-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
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 and the time removed from temperature control cannot be determined. Butter held on time at front kitchen. Inspector observed written plans however item was not time stamped. Inspector provided proper time stamp. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler at prep area. Temperature taken at 10:00 AM. cut ham (49F - Cold Holding) cooked pork (49F - Cold Holding) cheese slices (49F - Cold Holding) cut tomato (47F - Cold Holding) Employee placed items in walk-in cooler. Retemps taken at 10:35 AM cut ham (43F- Cold Holding) cooked pork (43F - Cold Holding) cheese slices (42F - Cold Holding) cut tomato (42F - Cold Holding) **Corrected On-Site** **Repeat Violation**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above ready to eat salads. Employee relocated items for proper storage. **Corrected On-Site**
08A-05-6
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. three compartment sink at 0 PPM. Employee corrected to 200 PPM. **Corrected On-Site** **Repeat Violation**
22-43-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Inspector observed employees change gloves between tasks with no handwash. Discussed with manager who advised employees. **Corrective Action Taken**
12A-07-5
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. Table mounted can opener soiled. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink located centrally in r kitchen observed with food particles. When asked why there was food in the sink employees advised they recently cleaned a pan inside it. Observed a second employee begin to fill a sanitizer bucket at front handwash sink. Inspector discussed with employees to only use handwash sink for the purpose of washing hands. **Repeat Violation**
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice chute at drink dispenser with black and green mold-like substance.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Drink cup used in sugar bin in front of ovens. Manager removed. **Corrected On-Site**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone observed on cutting board. Manager removed. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - No Heimlich maneuver/choking sign posted. Inspector will provide choking poster during inspection.
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in cooler next to cookline with black mold-like substance.
23-03-4
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Discussed with manager who made new sanitizer solution. **Corrected On-Site**
21-03-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wet wiping cloth observed at coffee station in kitchen. Discussed with manager.
21-09-4
17
Apr 3, 2025
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Liquid eggs (46F - Cold Holding); pork (50F - Cold Holding). Employee placed items in walk-in cooler. **Corrected On-Site**
03A-02-5
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm quaternary at 3 compartment sink manager drain sink and filled up with 50 ppm chlorine. **Corrective Action Taken**
22-43-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained with food debris
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee wet cloth towel in hand sink.
31A-11-4
Basic - Soiled dry wiping cloth in use on cook line under oven pressure
21-10-4
Basic - Current Hotel and Restaurant license not displayed. License 2-1-2025 displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drinks on shelves next to spices
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Food stored on floor cases of oil on cook line.
08B-38-4
45
Dec 16, 2024
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Proper Sanitizer Contact Time and Concentration
FL-33
Approved Thawing Methods Used
FL-31
Food Contact Surfaces Clean and Sanitized
FL-22
47
Apr 15, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
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 n kitchen not landing on food or food contact surfaces. **Warning** - From follow-up inspection 2024-04-15: 3 live flies in kitchen not landing on food or food contact surfaces. **Time Extended**
35A-02-6
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table across from flat top grill has built up food debris. Cutting boards on prep table on other side of dining room have built up food debris. **Warning** - From follow-up inspection 2024-04-15: Can opener and cutting boards still have built up food debris at the time of this callback inspection report. **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. **Warning** - From follow-up inspection 2024-04-15: **Time Extended**
13-03-4
74
Apr 9, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Washing Fruits and Vegetables
FL-42
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Approved Thawing Methods Used
FL-31
Food Contact Surfaces Clean and Sanitized
FL-22
39
Jan 3, 2024
Routine - Food
4 critical violations. 4 major violations. 3 minor violations.
View 11 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Employees must manually apply bleach to chlorine dispenser in 3 compartment sink to bring it up to 50 ppm. 1 test 0ppm. Second test 50 ppm. **Corrected On-Site**
22-42-4
High Priority - Dented/rusted cans present. See stop sale. One #10 can almond paste dented on shelf with undamaged food
01B-01-4
High Priority - Displayed food not properly protected from contamination. Pastries in kitchen window not protected from possible customer contamination
08B-02-4
High Priority - Manager moved all ready to eat foods out from under unwashed produce in walk in cooler **Corrected On-Site**
08A-04-5
Intermediate - Handwash sink not accessible for employee use at all times. Pans stored in dish area hand wash sink
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish area
31B-02-4
Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Person in charge un aware of sanitizer in 3 compartment sink
53A-14-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Ice cream scoop in cooked chicken in closed container in walk in cooler. Manager removed **Corrected On-Site**
10-06-5
Basic - Damaged/spoiled/recalled food not properly segregated. One #10 can almond paste dented on shelf with undamaged food
08B-20-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
32
Feb 24, 2023
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 02/01/2023 **Warning** - From follow-up inspection 2023-02-24: **Time Extended**
50-17-3
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach-in cooler of line **Repeat Violation** **Warning** - From follow-up inspection 2023-02-24: **Time Extended**
22-02-4
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2023-02-24: **Time Extended**
11-26-1
70
Feb 22, 2023
Routine - Food
3 critical violations. 8 major violations. 4 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sandwich press station: Butter 78 degrees F Front line: beef empanada 119 degrees F. Discussed using time as a public health control **Repeat Violation** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Single door reach-in cooler next to flat top: pooled eggs 48 degrees F. Employee iced eggs Triple door reach-in cooler of line: cooked pork 47 degrees F, cooked chicken 47 degrees F, Swiss 51 degrees F, provolone 51 degrees F. Operator moved foods to walk-in cooler. Coffee station: milk 55 degrees F, discussed with operator to ensure employees are placing milk back into cooler after each order is fulfilled **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 02/01/2023 **Warning**
50-17-3
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. **Warning**
11-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sliced ham and turkey at 9:55 cut at 7 cooling 47 degrees F re-temp at 10:27 46 degrees F. In top portion of reach-in cooler near steam table. Lid was previously off of cooler. Operator placed lid on cooler. Discussed using ice to cool down foods **Corrective Action Taken** **Repeat Violation** **Warning**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach-in cooler of line **Repeat Violation** **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. By bag of clean linens inside of hand sink by three compartment sink **Repeat Violation** **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink by three compartment sink, evidenced by ice inside of it **Warning**
31A-11-4
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. **Warning**
11-26-1
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. 3 out of 5 food handlers missing training and they have been employed longer than 60 days at this location **Repeat Violation** **Admin Complaint**
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Deviled crab mix not dated with thaw date **Warning**
02C-08-5
Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink near coffee station has no hand wash sign **Warning**
31B-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Liquid eggs thawing in standing water, still frozen **Warning**
06-01-5
Basic - Food stored on floor. Container of tomato based sauce on floor of walk-in freezer. **Warning**
08B-38-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf with dry goods on line **Repeat Violation** **Warning**
12B-07-4
23
Sep 26, 2022
Routine - Food
3 critical violations. 4 major violations. 6 minor violations.
View 13 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Washing Fruits and Vegetables
FL-42
Personal Cleanliness
FL-40
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
Warewashing Facilities Maintained and Used
FL-24
Food Contact Surfaces Clean and Sanitized
FL-22
17
Frequently Asked Questions
When was La Segunda Bakery last inspected?
The most recent health inspection at La Segunda Bakery on file is from Jan 21, 2026. The public record contains 10 inspections in total.
What is the most common violation at La Segunda Bakery?
Across the inspection record, “food-contact surface soiled with food debris” has been cited six times, more than any other issue at La Segunda Bakery.
How does La Segunda Bakery compare to other restaurants in St. Petersburg?
La Segunda Bakery most recently scored 43 out of 100, which is lower than the St. Petersburg average of 77.
Has La Segunda Bakery's inspection record improved over time?
No. Recent inspections at La Segunda Bakery have averaged around 12 violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at La Segunda Bakery 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 La Segunda Bakery inspected?
Based on the inspection history on file, La Segunda Bakery is inspected around three times per year on average.
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