Rick's Reef
6712 Gulf Blvd, St.Pete Beach, FL 33706 · Permanent Food Service · License 6216846
What drove the grade
Live, small flying insects found
How the score was calculated
- Starting score100
- Violations at the Jul 24 complaint inspection4 high priority (fixed by the Jul 27 follow-up, 2 repeats), 6 intermediate (1 fixed on the spot, 1 repeat), 8 basic (1 repeat)-43
- Administrative complaint on Jul 24, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score45
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitJul 27, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 01, Approved source; food safe and unadulterated: Establishment not maintaining clam/mussel/oyster tags for 90 days.
Discussed creating a system for keep oyster tags for 90 days with manager on duty .
More time given
Basic2
Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.
More time given
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Discussed with manager on duty.
More time given
- First visitJul 24, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
18 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Food items stored in the walk in cooler: meat loaf dated 7/23 (49°F - Cold Holding); mashed potato dated 7/23 (49°F - Cold Holding); fish spread date 7/19 (51°F - Cold Holding); shucked oyster (41°F - Cold Holding); smashed ground beef burger dated 7/16 (51°F - Cold Holding); raw chicken wings in portioned bags dated 7/20 (49°F - Cold Holding); raw chicken tenders in portioned bags dated 7/20 (50°F - Cold Holding); raw chicken breast dated 7/20 (50°F - Cold Holding); salsa mango mix dated 7/20 (52°F - Cold Holding) Ambient thermometer inside walk in cooler reading at 48 Degrees. Food items stored in Pepsi display cooler in wait station: pico (55°F - Cold Holding); sour cream (55°F - Cold Holding); house made blue cheese made with blue cheese (55°F - Cold Holding) Ambient temperature stored inside reading at 60 degrees. A second temperature was taken on a few food items stored in the walk in cooler and temperatures only went down 1-2 degrees. All other food items stored inside the walk in cooler and the display cooler were placed on ice. Temperatures had not been taken and the employees cannot determine how long the food items have been out of temperature. See stop sale.
Repeat violationAdministrative complaint
Code 35, Insects, rodents, pests and animals: Live, small flying insects found
3 live flies flirting around in storage/prep area across from walk in cooler. 1 live fly flying around in cook line.
Repeat violationAdministrative complaint
Roach activity present as evidenced by live roaches found.
1 live roach observed crawling on front of ice machine in store/prep area across from walk in cooler. Roach was killed on site.
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Quaternary sanitizer bucket in bar area testing at 500+ PPM.
Intermediate6
Code 01, Approved source; food safe and unadulterated: No tag on/for original container of raw, in-shell clams/mussels/oysters.
See stop sale. Missing on raw oysters stored in walk in cooler.
Establishment not maintaining clam/mussel/oyster tags for 90 days.
Missing for oyster tags.
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Cooked porked in zip lock bags not date marked inside the 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 test kit.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Dish racks stored in front of hand sink on cook line.
Repeat violation
No paper towels or mechanical hand drying device provided at handwash sink.
Missing at hand sink in storage/prep area across from walk in cooler. Dispenser was stocked.
Fixed on the spot
Basic8
Code 08, Food protection and cross-contamination: Stored food not covered.
Cooked potatoes stored in the walk in cooler.
Food stored on floor.
Buss tub of cooked potatoes stored on floor of walk in cooler.
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Stored above hand sink in storage/prep area across from walk in cooler.
Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.
Inside walk in cooler.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Clean glass cups in bar area wet nesting.
Code 29, Plumbing and backflow prevention: Water draining onto floor surface.
From underneath the dish machine.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Missing at hand sink in bar area.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Near three compartment sink.
Repeat violation
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.
- 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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.