Buoys Waterfront Bar and Grill

677 75 Ave, St.Pete Beach, FL 33706 · Permanent Food Service · License 6218229

Official report

out of 100

Grade F

Safety score 43 of 100

Latest visit: Sep 9, 2026 (8 weeks ago)

What drove the grade

Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction.High priority · 30 other violations

How the score was calculated

Starting score100
Violations at the Sep 8 routine inspection
5 high priority (2 fixed on the spot), 8 intermediate (2 fixed on the spot), 18 basic; intermediate violations cost 18 at most; basic violations cost 12 at most
-54
Extension granted on Sep 9
Counts in full until a follow-up finds the problems fixed
-3
Safety score43

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

Inspection history

1 inspection · 2 visits

Sep82026

Routine inspection

31 violations found · Inspector came back once

Follow-up visitSep 9, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
6 violations still not corrected:
- 1 Intermediate
- 5 Basic
What was still cited
Intermediate1
- Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
  General manager provided updated plans for bar area. Discussed emailing the updated the plans that match the current layout to the plan review email: dhr.planreview@myfloridalicense.com, and completing the required application, and the current menu to the within 60 days of the callback date. Violation time extended 60 days from initial inspection on 9/8/2026.
  More time given
Basic5
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Gaskets on back order, per General Manager Keith.
  More time given
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  More time given
- Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
  Corrected at initial inspection. Chlorine sanitizer buckets observed stored on push carts at the callback inspection.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  More time given
Official report, on the Florida DBPR website
First visitSep 8, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
31 violations found:
- 5 High priority
- 8 Intermediate
- 18 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction.
  Fish must be fully cooked or discarded. Ceviche is being prepared with lemon juice, raw grouper, and raw shrimp. Fish is not cooked with heat. Parasite distraction could not be provided for the raw shrimp. Discussed Non-exempt fish may not be served raw or undercooked.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Food items stored in ice well container next to stove burners on the cook line: marinara sauce (61°F - Cold Holding); curry sauce (61°F - Cold Holding) Ice added to ice well container storing items. Items have not been put of temperature for more than 4 hours. Re-temped at 2:54pm: marinara sauce (42°F - Cold Holding); curry sauce (42°F - Cold Holding) Food items stored inside reach in cooler at the end of the cook line: mozzarella cheese (48°F - Cold Holding); cooked pork belly (46°F - Cold Holding) Food items were stored inside containers of ice to bring down the temperature rapidly. Re-temped: mozzarella cheese (42°F - Cold Holding) Corrective action wasn't taken for cooling down Pork belly. Pork belly container was put in a container of ice after second temperatures were taken. At 4:15pm Re-temp taken: cooked pork belly (41°F - Cold Holding)
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  Raw tuna stored over cut cantalope, hummus, guacamole, and cut lettuce inside reach in cooler at the end of the cook line.
  Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom.
- Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
  Chlorine sanitizer buckets observed at end of cook line testing at 200+ PPM. Chlorine was diluted with water and buckets are now testing at 50 PPM.
  Fixed on the spot
Intermediate8
- Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
  For oysters and mussels.
- 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.
  Asterisk missing on following food items. Observed on brunch menu: Crab cake Benedict, Pork Belly Benedict, Short Rib Benedict, Tuna Trio, Togarashi Seared tuna salad Observed on Breakfast menu: Crab cake Benedict, Pork Belly Benedict, Short Rib Benedict, Carne Asada Benedict, Veggie Benedict, Traditional Benedict, and Country Benedict.
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  Food items stored in walk in cooler covered with lids or plastic wrap. cooked raw shrimp (47°F - Cooling); marinara (46°F - Cooling); house made tartar sauce 72 ( - Cooling); Housemade Buoys Sauce (83°F - Cooling) Re-temped: cooked raw shrimp (46°F - Cooling); marinara (44°F - Cold Holding); house made tartar sauce (68- Cooling); Housemade Buoys Sauce (61°F - Cooling)
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  No quaternary test kit observed.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Food dicer on the wall next to hand sink heavily soiled with dry food debris. Reach in deli coolers cutting boards stained yellow. Outer area of soda nozzles soiled with gray mold like substance in server wait station.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Spoon stored in hand sink near dry storage area. Item removed.
  Fixed on the spot
- Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
  Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Verified plans from 12/17/2020 through OnBase: Added bar on the ground level floor with a three compartment sink that is set up with quaternary sanitizer and actively being used to sanitize cups. Observed a hand sink, reach in coolers storing alcohol beverages and portion cups of housemade sauces. Dry storage area was also observed on the ground level floor storing with paper products, canned foods, and an ice machine. Per PIC Justin, lemons and garnishes are being cut/prepared in the down stairs bar.
- 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/ Eight employee observed engaging with food, prepping/cooking food, handling dishes, and serving food.
Basic18
- Code 01, Approved source; food safe and unadulterated: Clams/mussels/oysters removed from original container for long-term storage.
  Missing on raw mussels stored in walk in cooler.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Container storing raw snapper stored in the floor underneath racks in walk in cooler. Bucket of soy sauce stored on the floor in dry storage area. Fryer oil observed in down stairs dry storage.
- Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
  Stored on top of downstairs ice machine. Scoop stored on clean surface.
  Fixed on the spot
  In-use tongs stored on equipment door handle between uses.
  Stored on oven handles. Item moved.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Stored on reach in deli coolers cutting boards. Item moved.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Metal bowls stored inside containers of panko and bread crumbs.
  Equipment in poor repair.
  Reach in deli cooler handle. Gaskets torn on reach in deli coolers.
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Observed in walk in cooler.
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
- Code 21, Wiping cloths and linens: Cloth used as a food-contact surface.
  Observed on top of raw mussels and raw red snapper inside walk in cooler. Item removed and parchment paper was used.
  Fixed on the spot
  Wiping cloth sanitizing solution stored on the floor.
  Sanitizer buckets stored on the floor at both ends of the cook line. Items moved on top push carts.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Interior of soda machine ice bin soiled with black mold like substance at server wait station.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Gaskets soiled with food debris on reach in coolers. Hoods and the outer area of hoods soiled with heavy grease build up.
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Ice bucket observed at downstairs ice machine. Ice bucket was stored inverted.
  Fixed on the spot
  Equipment and utensils not properly air-dried - wet nesting.
  Blue plastic cups wet nesting at down stairs bar.
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Tiles broken near ice machine in prep area.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Vent above cook line heavily soiled with black substance.
- 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 stored on racks storing dry goods. Employee speaker on shelf next to spices on cook line.
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.