Beachcomber Beach Resort Hotel

6200 Gulf Blvd, St.Pete Beach, FL 33706 · Permanent Food Service · License 6211502

Official report

out of 100

Grade B

Safety score 86 of 100

Latest visit: Sep 16, 2026 (7 weeks ago)

What drove the grade

Pesticide-emitting strip present in food prep area.High priority · fixed on the spot · 7 other violations

How the score was calculated

Starting score100
Violations at the Sep 16 routine inspection
1 high priority (fixed on the spot), 4 intermediate (fixed on the spot), 3 basic
-14
Safety score86

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

Inspection history

1 inspection · 1 visit

Sep162026

Routine inspection

8 violations found

First visitSep 16, 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:
- 1 High priority
- 4 Intermediate
- 3 Basic
What the inspector cited
High priority1
- Code 41, Chemicals and toxic substances: Pesticide-emitting strip present in food prep area.
  Observed hanging behind shelf storing alcohol bottles and near three compartment sink. Items removed.
  Fixed on the spot
Intermediate4
- Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  Carton of heavy cream opened 3 days ago. Chef dated 9/13.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Interior of hot holding unit storing chips soiled with grease build up. Interior was clean and sanitized.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Missing at hand sink in indoor bar. Stack of paper towels were placed at the hand sink.
  Fixed on the spot
  No soap provided at handwash sink.
  Missing at hand sink in indoor bar. Bottle of dish soap was placed at the hand sink.
  Fixed on the spot
Basic3
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Conventional oven interior soiled with burnt debris and grease build up. Interior of microwave soiled with read dried food debris. Interior was clean and sanitized.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Observed at bottom of reach in cooler next to hot holding unit storing tortilla chips. Observed standing water at the bottle of beer cooler in outdoor bar. Interior of both coolers were clean and sanitized.
  Fixed on the spot
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.