82 Degrees
7203 Sunset Way, St.Pete Beach, FL 33706 · Permanent Food Service · License 6218256
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 30 routine inspection1 high priority (fixed on the spot), 6 intermediate (3 fixed on the spot), 9 basic (1 repeat)-28
- Safety score72
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 30, 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:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Food items stored inside top interior of single door reach in deli cooler next to hand sink on cook line: cooked pasta (48°F - Cold Holding); cooked mushrooms (48°F - Cold Holding); cooked pasta (48°F - Cold Holding) Food items stored in pull out drawers underneath flat top grill: raw ground beef patties (45°F - Cold Holding); crab cakes (46°F - Cold Holding) Establishment opened at 11am, temperatures have not been out for more than 4hours. Food items stored inside downstairs walk in freezer to bring down the temperature rapidly. Second temperature taken: re-temped raw ground beef patties at 1:56pm (40°F - Cold Holding); re-temped crab cakes at 1:56pm (40°F - Cold Holding); re-temped cooked pasta at 1:57pm (40°F - Cold Holding); re-temped cooked pasta at 1:57pm (41°F - Cold Holding); re-temped cooked mushrooms at 1:59pm (41°F - Cold Holding)
Fixed on the spot
Intermediate6
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Soda gun nozzle soiled with brown substance.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Both hand sinks in bar observed being used as a dump sink with stainless steel pan with holes stored in the basin, one with bar shaker utensils and the other with ice in the pan. Discussed with bartender. Pans were removed from both hand sinks.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels in both bathrooms downstairs near walk in cooler. No paper towels at both hand sinks in upstairs bar. Bartender brought stack of paper towels for both hand sinks.
Fixed on the spot
No soap provided at handwash sink.
No soap at hand sink at the end of upstairs bar.
Soap dispenser at handwash sink not working/unable to dispense soap.
Dispenser at hand sink next to three compartment sink. Observed light blinking yellow.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Unlabeled spray bottle of yellow liquid substance stored at dump sink at the end of the bar entrance. Employee labeled as all purpose cleaner.
Fixed on the spot
Basic9
Code 08, Food protection and cross-contamination: Stored food not covered.
Containers of uncovered cut oranges, cut limes, cut lemons, cut cucumbers, washed blackberries, and cut strawberries stored on counter where customers sit to order drinks and eat food. Discussed with bartender.
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Scoop handle on stored on ice observed in ice bin at the end of the bar next to clear plastic pitchers. Scoop handle removed.
Fixed on the spot
In-use tongs stored on equipment door handle between uses.
Stored on oven handle. Tongs moved.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
The chlorine dish machine in the upstairs bar was not properly functioning. During the inspection, the machine was not in use. Per the bartender, when the inspector asked if they could test the dish machine, they stated it was needed to be turned off and on repeatedly because it does not cycle properly. They also mentioned a service call has been placed. Discussed the chlorine dish machine must not be used until it properly sanitizes.
Ice buildup in reach-in freezer and/or walk-in freezer.
Observed ice buildup inside interior of single door deli cooler across from hand sink on cook line.
Repeat violation
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Blue tape intended for labeling observed on clean stacked containers stored on shelf of front cook line area.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Interior of oven soiled with burnt food debris.
Code 25, Single-service items: Straws provided for customer self-service not individually wrapped or in an approved dispenser.
Observed straws stored on upstairs bar counter. Discussed with kitchen manager.
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
Plumbing in line leaking water onto the floor underneath hand sink on the cook 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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.