The Reef

14705 Gulf Blvd, Madeira Beach, FL 33708 · Permanent Food Service · License 6214772

Official report

out of 100

Grade C

Safety score 74 of 100

Latest visit: Oct 27, 2026 (11 days ago)

What drove the grade

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.High priority · no follow-up needed · 15 other violations

How the score was calculated

Starting score100
Violations at the Oct 27 routine inspection
2 high priority (no follow-up needed), 3 intermediate, 11 basic
-26
Safety score74

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

Inspection history

1 inspection · 1 visit

Oct272026

Routine inspection

16 violations found

First visitOct 27, 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.
16 violations found:
- 2 High priority
- 3 Intermediate
- 11 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: 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.
  Cooked, diced potatoes on cook line with no time mark, held less than 4 hours
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Employee observed cutting lemons in kitchen, left kitchen, then returned to kitchen and put on new gloves without washing hands, discussed proper procedures with staff
Intermediate3
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  2 unlabeled spray bottles hanging below dish machine in kitchen
- Code 53, Manager certification and employee training: 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/ 1 bartender, 3 kitchen staff and 3 servers present with no CFM
  Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. 2 active employees with expired certificates
Basic11
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Container of liquid margarine on floor under hand sink on cook line Accumulation
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
  Between coolers on cook line
  In-use tongs stored on equipment door handle between uses.
  Oven door handle on cook line Accumulation
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee coffee cup on prep table next to staff slicing lemons
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer.
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
  Accumulation of lime scale on the inside of the dishmachine.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood filters soiled Accumulation
- Code 29, Plumbing and backflow prevention: Waste line missing at soda gun holster.
  Behind bar
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Behind stove on cook line
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Employee backpack and jackets on shelves in dry storage room
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.