Boulevard Burgers & Tap House
5905 Gulf Blvd, St.Pete Beach, FL 33706 · Permanent Food Service · License 6213118
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 27 routine inspection5 high priority (2 fixed on the spot, 1 repeat), 3 intermediate, 14 basic (3 repeats); basic violations cost 12 at most-47
- Administrative complaint on Aug 27, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score33
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 28, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
12 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
The establishment is open and operating serving food to the public. Customers sitting at bar ordering drinks and food. Employees on the cook line preparing and cooking food during the callback inspection.
Administrative complaint
Intermediate2
Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Discussed with operator.
More time given
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Discussed with the operator.
More time given
Basic9
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Discussed with operator.
More time given
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
More time given
Reach-in cooler interior/shelves have accumulation of soil residues.
More time given
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
More time given
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
More time given
Code 36, Floors, walls, ceilings and ventilation: Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
Observed wet cardboard on floor in front of double door freezer across from walk in cooler during the callback inspection.
More time given
Floor area(s) covered with standing water.
North wall of Walk in cooler where wall meet the floor is separating allowing rain water to come in. Rain water intruding through the walk in cooler to the prep kitchen, causing heavy standing water throughout the kitchen dry storage area.
More time given
Ceiling/ceiling tile shows damage or is in disrepair.
More time given
Floor soiled/has accumulation of debris.
More time given
- First visitAug 27, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
22 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
raw onions stored in milk and heavy cream (55°F - Cold Holding); egg wash (55°F - Cold Holding) items were stored on the prep table near walk-in in cooler at 11am. Items were stored in pans of ice and moved to the walk in cooler to bring down the temperatures. Re-temped items: re-temped at 3:36pm raw onions stored in milk and heavy cream (43°F - Cold Holding) re-temped at 3:36p egg wash (34°F - Cold Holding)
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
1 live fly landing on prep table near back kitchen door. 1 live fly observed landing on kitchen employees hat in front preparation area with reach in deli cooler. 1 live fly flying around in prep kitchen area.
Roach activity present as evidenced by live roaches found.
1 live roach observed observed crawling on support beam in the the middle of the prep kitchen.
Code 41, Chemicals and toxic substances: Pesticide-emitting strip present in food prep area.
Hanging on wall above food slicer in prep kitchen area. Item removed.
Fixed on the spot
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
The establishment is serving food to the public with customers sitting at the bar area ordering and being served drinks and kitchen employees are preparing and cooking food that is being served to the customers sitting at the outdoor bar.
Repeat violationAdministrative complaint
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Observed on printed menu, asterisk or symbol missing on Seared Ahi Tuna.
Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Discussed with person in charge. Emailed Clean-Up of Vomiting and Diarrheal Events (DBPR HR 5030-104) form during the inspection.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Unlabeled pray bottle with pink liquid substance stored on floor next to the three compartment sink.
Basic14
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Stored on shelf above prep table in prep kitchen area. Item moved.
Fixed on the spot
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Drink stored on top of reach in cooler next to hand sink across from the cook line. Items moved.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Fryer basket torn.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Soiled with grease and burnt food debris.
Reach-in cooler interior/shelves have accumulation of soil residues.
Observed black and white mold like substance on storage racks storing food inside the walk in cooler.
Repeat violation
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ice bin interior soiled with black mold like substance on plumbing line Interior of outdoor ice machine soiled with black mold like substance.
Repeat violation
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Reach cooler next to hand sink on cook line.
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
1 dead roach observed on wall above prep table in prep kitchen by back door. 2 dead roaches observed on floor in front of double door freezer and three compartment sink. 1 dead roaches observed on floor near prep kitchen entrance step.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
Observed on sticky paper inside control device hung up on the wall in the dry storage area.
Code 36, Floors, walls, ceilings and ventilation: Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
Observed wet cardboard on floor in front of double door freezer across from walk in cooler.
Floor area(s) covered with standing water.
Observed in the walk in cooler.
Repeat violation
Ceiling/ceiling tile shows damage or is in disrepair.
Two holes observed on ceiling above preparation area where reach in deli cooler in front of cook line.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Soiled with dust and black mold like substance throughout the kitchen areas.
Floor soiled/has accumulation of debris.
Heavily soiled with grease, food, and debris underneath equipment in 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.