1390 34th Street North, St. Petersburg ( County)
District: Region 3
License Type: Permanent Food Service

1390 34th Street North,
St. Petersburg, (Pinellas county), FL, 33713

License Number: SEA6214727

Licensee: SHEP M LLC
Secondary Status: Active
License Expiry Date: Feb. 1, 2020
Number of Seats : 86

Inspector's Note

Basic - Employee beverage container in a food preparation/clean dish ware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Warning**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on reach in cooler at cook line **Warning*
Basic - Employee with no hair restraint while engaging in food preparation. 1 employee prepping food. **Warning**
Basic - Equipment in poor repair. Can opener rusted. Racks rusted. **Warning**
Basic - Hole in or other damage to wall. Near back door. Cove molding damage. **Warning**
Basic - Hood soiled with accumulated grease, dust or food debris. . **Warning**
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Hot line. **Warning**
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles at cook line. **Warning**
High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Employee had come back from dining room and didn't wash hands before donning gloves to prep food for sale. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut leafy greens 59 F°, cooked chicken 58 F°, cut romaine lettuce 57 F°, Cole slaw 55 F°, cheese shreds 58 F°, potato salad 53 F°, cut tomato 57 F°, bag of lettuce 60 F°, Taziki 60 F°, sliced ham 56 F°, Foods had been in reach in cooler since 10 am today. Stop sale on previous not complied post final order callback inspection. **Repeat Violation** **Admin Complaint**

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Deli ham, Taziki. **Warning**
Intermediate - Cutting board(s) stained near cook line. Can opener soiled. **Repeat Violation** **Warning**
Intermediate - Handwash sink used for purposes other than handwashing. Food particles/juice in hand wash sink **Warning**
Intermediate - Hot water not provided/shut off at employee handwash sink. Hot water at front line hand wash sink shut off. **Warning**
Intermediate - No soap provided at handwash sink. Front line. **Warning**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cut tomato and salads not dated. **Warning**
Intermediate - Soil residue in food storage containers. Cook line squeeze bottles. **Warning**
Intermediate - Spray bottle containing toxic substance not labeled. Under three compartment sink sink, yellow liquid. **Warning**


Years ago while working for a major corporation, and way before I got this adamant about food services, I either brought lunch to work, or was fairly careful about eating out and what I put into my digestive system.  After seeing my cohorts go to Ya-Ya’s and pay three dollars for a bag of day old leftovers which may or may not have been properly stored, I made a statement to my workers.

In the lunch room I saw what they bought and redirected them to Sam’s where they got  four three pound delicious fryers for 4.99 each, a case of soda for 4.00 and enough potato salad for all six of them for 6.00. Thirty Dollars and six of them went to gorge level. Three times the food and leftovers.

More Corporate bullsh*t !   Aha! It’s really a brine, marinade or pre-soak, Greek in origin, very common for the past 400 years and you simply pre-soak the Chicken in the “ Secret blend”.  Everybody has a secret blend, lots of secrets and the magic ingredient is BULLSH*T

1/2 C Kosher salt
1/3 C Granulated sugar
3T Lemon pepper seasoning
1 T Rubbed Sage
1 T Ground Thyme, some use Oregano
1/2 T Garlic powder
1/2 T Onion powder
Two pounds of Bullshit, don’t tell no one….

Soak at least an hour before grilling the chicken. Never frozen, no coatings, no grease, no oils, sounds good. Only if your system and your employees are on top of everything. Chicken on the grill for hours is “ Carbonized Dreck”.  Yiddish term for garbage.

Many Greek recipes for marinade might also contain these other basics, Mint, Dill, Rosemary, and Marjoram.  I realized several things about their product.  They must buy the smallest cheapest chickens on the market.  
Compared to what you get for what you pay, they were outrageous in price.  

So much heat for hours, if unsold, made the chicken ..., cremated at best describes it.  They sell yesterdays leftovers as "value packs" for 3.00 dollars.  The value packs would make excellent treats if you owned a Tasmanian Devil from New Zealand, they love carrion and dead animals, the older the better.


  • Board Code: 200  District: 3  Region: 10
  • License Type: Permanent Food Service
  • Rank Code: Seating 
  • Licensee: MIGHION INC
      26988 Us Hwy 19, Clearwater (Pinellas county), FL, 33761. 
  • License Number: SEA6214391
  • Primary Status: Current
  • Secondary Status: Active
  • License Expiry Date: Feb. 1, 2020
  • Number of Seats : 68
  • Inspector's Note

Basic - -Floor drains/drain covers heavily soiled. In prep area -soiled ceiling tiles/ vents in dining area - floors heavily soiled behind ic machine and corner area by mop sink in back kitchen

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. - shelves heavily soiled at front cook line - soiled handles of pita warmer drawer - soiled reach in cooler gaskets at front line and food prep areas and reach in freezer by walk in cooler - soiled outer surface of glass door reach in cooler in food prep area **Repeat Violation**

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Both employees wearing watch when cooking chicken and making salads **Repeat Violation**

Basic - Floor tiles cracked, broken or in disrepair. Near walk in cooler and in prep room

Basic - In-use knife/knives stored in cracks between pieces of equipment. Front line between cutting board and counter

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottle of water on shelf in walk in cooler above bag of potatoes and cabbage

Basic - Standing water or very slow draining water in three-compartment sink leaking over floor when two sinks drained at the same time

Basic - Wet mop not stored in a manner to allow the mop to dry. In prep room **Corrected On-Site**

Basic - White Cutting board has cut marks and is no longer cleanable. Front line and back prep areas

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Manager used phone then proceeded to cook line , touched to go container and began preparing order( salads , foods from steam table without washing hands - discussed proper hand washing procedures with manager

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked chicken at 47°-49° in glass door cooler - moved to freezer for quick chill down **Corrective Action Taken**

Intermediate - -Cutting board(s) stained/soiled.front counter - soiled shelves inside reach in cooler at front line and prep areas - soiled nozzles and nozzle area of soda dispenser at front line - shelf above coffee machine soiled - soiled interior of glass door cooler in prep area -

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/ expired 12/18

YaYa's Flame Broiled Chicken has accumulated 83 critical violations and three follow-up inspections by the state. Employees blamed it on a broken cooler.  Right, the KFC Ninjas rats must have sabotaged the place.