Hurricane Seafood Restaurant
809 Gulf Way, St Pete Bch, FL 33706 · Permanent Food Service · License 6206752
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Oct 1 complaint inspection4 high priority (2 fixed on the spot), 4 intermediate, 5 basic-35
- Safety score65
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitOct 1, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Observed raw beef steaks vacuum sealed in house date marked for 9/27 stored inside the second outdoor walk in cooler. Observed 4 vacuumed sealed packages with 4 individual 3 ounce raw steaks and 4 vacuumed sealed packages with 3 individual 12 ounces raw steaks.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Food items stored in top interior of cooler on cook line: raw gator bites (46°F - Cold Holding); raw gator bites (45°F - Cold Holding) Stored on counter of breading station on cook line: milk (50°F - Cold Holding) Stored in the interior of the reach in deli cooler across from the flat top grill: sliced pepper jack (47°F - Cold Holding); sliced provolone cheese (46°F - Cold Holding) Stored in pullout drawer underneath flat top grill: raw salmon (45°F - Cold Holding) Establishment is taking and documenting temperatures. Items were placed on ice to bring down the temps tired rapidly. Re-temped at 4:13pm: milk (43°F - Cold Holding); sliced pepper jack (43°F - Cold Holding); sliced provolone cheese (42°F - Cold Holding); raw salmon (43°F - Cold Holding) Raw gator bites were cooked and served. Could not take second temps.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. Quaternary sanitizer in sanitizer compartment testing at 0 PPM Discussed with manager on duty.
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Chlorine sanitizer spray bottle testing at 200+ PPM. Chemical was diluted with water and now testing at 100 PPM.
Fixed on the spot
Intermediate4
Code 03, Food out of temperature: Establishment packaging time/temperature control for safety food using a reduced oxygen method that requires a Process Waiver and the establishment does not have an approved Process Waiver and HACCP plan from the Division of Hotels and Restaurants.
More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. See stop sale. Observed raw beef steaks vacuum sealed in house date marked for 9/27 stored inside the second outdoor walk in cooler. Observed 4 vacuumed sealed packages with 4 individual 3 ounce raw steaks and 4 vacuumed sealed packages with 3 individual 12 ounces raw steaks.
Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants.
More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Observed raw beef steaks vacuum sealed date marked for 9/27 stored inside the second outdoor walk in cooler.
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 chlorine or quaternary test kit observed.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Unlabeled spray bottle of clear liquid substance stored at a chemical rack in the dinning room. Manager stated it was bleach sanitizer. Discussed labeling.
Basic5
Code 03, Food out of temperature: Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging.
Observed raw beef steaks vacuum sealed date marked for 9/27 stored inside the second outdoor walk in cooler.
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 ice machine soiled with pink and black substance. Top corners of ice bin soiled with black substance of soda machine/ ice bin in bar area.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Blue plastic cups stored on top of soda machine/ ice bin in bar area.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Interior of salad reach in deli cooler.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Missing at hand sink in bar.
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.
- Stop sale
- An order that the food can’t be sold or served.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.