Gulfside Grill
6000 Gulf Blvd, St.Pete Beach, FL 33706 · Permanent Food Service · License 6205870
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 Nov 6 routine inspection1 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 5 basic-10
- Safety score90
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 visitNov 6, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 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 in reach in deli cooler across from flat top grill: Container of liquid eggs (52°F - Cold Holding); ham steak (51°F - Cold Holding); cut lettuce (50°F - Cold Holding); diced tomatoes (47°F - Cold Holding) Reach in deli cooler across from soda diss per in kitchen area: roasted corn (49°F - Cold Holding); hummus (49°F - Cold Holding); diced tomatoes (49°F - Cold Holding) Establishment is monitoring temperatures. Observed temperature log. Items were placed on ice to bring down the temperatures. Ambient thermometer inside reach in coolers both reading at 50 degrees.
Fixed on the spot
Intermediate1
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
At arrival of inspection, cooked shrimp was observed in plastic portion bags tied up temping around 52 degrees and bags were stored in a stainless container inside the double door cooler in the prep/storage area. cooked shrimp started cooling approximately around 1:15pm (52°F - Cooling) The chef on duty emptied bags of cooked shrimp into a bowl with ice on top. Bowl was then stored in a cooler to continue the cooling process. Re-temped cooked shrimp at 3:03pm and temperatures ranged from 38°F to 43°F - Cooling
Fixed on the spot
Basic5
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Reach in deli cooler on cook line across from flat top grill.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Top interior of soda dispenser ice bin.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
At bottom interior of reach in deli cooler across from soda dispenser in kitchen area.
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 purse stored on top of boxes of tea bags and bottle of Mustard on dry storage rack. Employee purse on top of bag of unwashed onions hanging from dry storage rack. Items moved.
Fixed on the spot
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Next to hand wash sink and soda rack storing soda syrup boxes. Item was chained.
Fixed on the spot
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.