Stella's

2914 Beach Blvd S, Gulfport, FL 33707 · Permanent Food Service · License 6217704

Official report

out of 100

Grade B

Safety score 83 of 100

Latest visit: Aug 28, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 7 other violations

How the score was calculated

Starting score100
Violations at the Aug 28 routine inspection
3 high priority (2 no follow-up needed, 1 fixed on the spot), 1 intermediate, 4 basic (1 repeat)
-17
Safety score83

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Aug282026

Routine inspection

8 violations found

First visitAug 28, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
8 violations found:
- 3 High priority
- 1 Intermediate
- 4 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  In reach in cooler on cookline- Sausage gravy (52°F - Cold Holding); shredded beef (49°F - Cold Holding) Both stored in deep pans, operator said they were cooked yesterday and not taken out today. Temp checks were done at 6 AM and the operator says they were 46°F. Stop Sale issued.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In reach in cooler on cookline- Sausage gravy (52°F - Cold Holding); shredded beef (49°F - Cold Holding) Both stored in deep pans, operator said they were cooked yesterday and not taken out today. Temp checks were done at 6 AM and the operator says they were 46°F. Stop Sale issued.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  -raw beef stored above meatloaf in reach in cooler on cookline -raw chicken stored above raw fish in reach in freezer, chicken removed from commercial packaging. Operator moved raw foods to store properly.
  Fixed on the spot
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  -cutting boards on cookline stained
Basic4
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  -cutting boards on cookline grooved
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven has accumulation of black substance/grease/food debris.
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler on cookline
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  -standing water on walk in cooler floor
  Repeat violation
Official report, on the Florida DBPR website

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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.