Rum Runners
5300 Gulf Blvd, St.Pete Beach, FL 33706 · Permanent Food Service · License 6215686
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 14 complaint inspection6 high priority (1 fixed on the spot, 1 repeat), 7 intermediate, 15 basic (3 repeats); intermediate violations cost 18 at most; basic violations cost 12 at most-65
- Safety score35
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 visitAug 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
28 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Food items stop sales for temperature abuse: feta cheese crumbles (46°F - Cold Holding); egg wash (48°F - Cold Holding); diced ham (49°F - Cold Holding); cooked ground chorizo (45°F - Cold Holding); sliced Swiss cheese (55°F - Cold Holding); pico (44°F - Cold Holding); French toast egg wash (85°F - Cold Holding); egg wash (82°F - Cold Holding)
Stop Sale issued due to food not being in a wholesome, sound condition.
Raw mahi was issued a stop sale due to not being removed from the package before thawing.
Repeat violation
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Reach in deli cooler across from stove burners: feta cheese crumbles (46°F - Cold Holding); egg wash (48°F - Cold Holding); diced ham (49°F - Cold Holding); cooked ground chorizo (45°F - Cold Holding); sliced Swiss cheese (55°F - Cold Holding); pico (44°F - Cold Holding) Ambient thermometer on outside of cooler reading at 42 degrees. Observed temp log and cold holding temperatures had not been taken today. Food items observed over the fill line stored in reach in deli coolers on the cook line: sliced turkey (56°F - Cold Holding); cooked cauliflower (49°F - Cold Holding) Discussed with employee working on the cook line. Food items stored in containers of ice on cook line: ham (68°F - Cold Holding); sliced ham (44°F - Cold Holding) Food items stored in melted ice stored on table in between grill and flat top: French toast egg wash (85°F - Cold Holding); egg wash (82°F - Cold Holding) Stop sale issued.
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
2 live flies observed landing on hot water plumbing lines ceiling. 4 live flies landing on clean slicer. 2 live flies landing on date dots stored on top of shelf above utility sink thawing vacuum sealed fish. 1 live fly landing on the inspectors hand. 1 live fly landing on parchment paper stored above prep table. 1 live fly landing on single service lids on shelf above prep table.
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Quaternary sanitizer bucket testing at 500+ ppm. Quaternary chemical sanitizer dispensing at the three compartment sink is testing at 500+pm. Discussed diluting the chemical with water while waiting in the chemical dispenser to be service. Quaternary sanitizer bucket was diluted with water and now testing at 400 PPM.
Fixed on the spot
Intermediate7
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
For kitchen and bar high temp dish machine.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting boards on reach in deli coolers stained yellow. Soda gun nozzles
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Hand sink in wait station blocked by mop bucket.
Handwash sink used for purposes other than handwashing.
Ice dumped into the hand sink and clear plastic deli cup observed inside the sink basin.
No soap provided at handwash sink.
At hand sink at the end of cook line.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Unlabeled spray bottle of light blue liquid substance stored next to coffee urns in server waitstation.
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/. Confirmed by chef Gordon Begley and Director of food and beverage Tevfik Yurdakan, newly built bar and kitchen was inspected. Plans on file for Rum Runner #6215686 observed through OnBase with a date of 2018 no longer exists. COMPASS GRILLE KITCHEN (SEA6214370) is longer in use with plans to be demolished.
Basic15
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale. Observed raw fish in commercially processed reduced oxygen packaged stored in a container with running water. A temperature was taken and it was temping at 82 degrees.
Repeat violation
Code 08, Food protection and cross-contamination: Food stored on floor.
Boxes of food items stored underneath storage racks on the floor in the walk in cooler.
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Observed in ice bin in bar.
In-use tongs stored on equipment door handle between uses.
Repeat violation
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Two Employee coffees stored on prep table next to fresh rose mary and boxes of buns.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Reach in deli coolers cutting boards heavily soiled.
Equipment in poor repair.
In use spatula observed burnt on handle.
Ice buildup in reach-in freezer and/or walk-in freezer.
Inside the walk in cooler.
Repeat violation
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Observed on clean stainless steel containers on rack across from dry storage closet.
Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
Stored on prep table across from equipment in prep area.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
Streamer oven handles soiled with grease.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
License was printed.
Fixed on the spot
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
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.
- Stop sale
- An order that the food can’t be sold or served.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.