Seaweed
2819 West Bay Dr, Belleair Bluffs, FL 33770 · Permanent Food Service · License 6215890
What drove the grade
Dented/rusted cans present.
How the score was calculated
- Starting score100
- Violations at the Oct 26 routine inspection2 high priority, 2 intermediate (1 fixed on the spot), 5 basic-22
- Safety score78
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 26, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. Cooked shrimp missed cooling window, discarded.
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Cooked shrimp 48f, item discarded, cooling window missed.
Intermediate2
Code 03, Food out of temperature: sous vide reduced oxygen packaged food held with a label that lacks required information.
Missing time mark for pork chop. Date marked after opening observed.
Fixed on the spot
Code 53, Manager certification and employee training: Required employee training expired for all employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic5
Code 08, Food protection and cross-contamination: Stored food not covered.
Ice cream tub not covered.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Equipment in poor repair.
Bar cooler holding cooked shrimp ambient temperature of 48f, holding cooked shrimp which was discarded.
Code 29, Plumbing and backflow prevention: Waste line missing at soda gun holster.
Bar soda gun missing line.
Fixed on the spot
Standing water in bottom of reach-in-cooler.
Vegetable reach in cooler back line. Single door cooler on cooks line.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.