Playa Bowls

4655 Gulf Blvd Unit 104, St.Pete Beach, FL 33706 · Permanent Food Service · License 6218496

Official report

out of 100

Grade B

Safety score 84 of 100

Latest visit: Jul 30, 2026

What drove the grade

Food-contact surface soiled with food debris, mold-like substance or slime.Intermediate, repeat · 9 other violations

How the score was calculated

Starting score100
Violations at the Jul 30 routine inspection
3 intermediate (1 fixed on the spot, 1 repeat), 7 basic
-16
Safety score84

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

Inspection history

1 inspection · 1 visit

Jul302026

Routine inspection

10 violations found

First visitJul 30, 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.
10 violations found:
- 3 Intermediate
- 7 Basic
What the inspector cited
Intermediate3
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  For the employee that started a week ago that's currently present engaging with food and in food preparation during the inspection. Discussed Food Employee Reporting Agreement (DBPR Form HR 5030-103) with person in charge. Form will be emailed.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Purple cutting boards stored on shelf above hand sink in the back kitchen area are stained light yellow. Cutting board on reach in deli cooler in front counter stained yellow. Red cutting board in front counter.
  Repeat violation
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed training certificate for Delaney Reiter with a completion date of 3/2/2024 through SafeStaff FRLA.
Basic7
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Containers of brown and white powdered substance unlabeled next to front counter register.
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  Observed scoop handles stored inside container of granola. Items moved and discussed the handle not touching the granola.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Purple cutting boards stored on shelf above hand sink in the back kitchen area. Cutting board of reach in cooler in front counter.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Soiled with yellow substance.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Gaskets soiled with food debris, gray substance.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Ceiling vents above cooler and preparation area in the front counter are soiled with dust.
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  License posted in front counter area expired on 2/1/2026.
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.
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.