Shells of ST Pete Beach

The inspector came back, found the problems fixed and allowed the business to reopen.

• Approved source; food safe and unadulterated
  • Intermediate: Establishment not maintaining clam/mussel/oyster tags for 90 days. Discussed tags must be kept for a minimum of 90 days due to the incubation period of Hepatitis A and must be kept in chronological order (based on last day served) during the callback inspection.
  • Basic: Clams/mussels/oysters removed from original container for long-term storage. Discussed tags must remain attached to the container in which they were received, until empty during the callback inspection.
  • Intermediate: Label on container of raw pre-shucked clams/mussels/oysters is missing required information. Half shucked raw oysters on sheet pans without tag stored in display cooler. Discussed tags must remain attached to the sheet trays, until empty during callback inspection.
• Labeling, date marking and consumer advisory
  • Basic: Working containers of food removed from original container not identified by common name. Discussed labeling containers with manager during callback inspection.
• Food-contact surfaces designed and maintained
  • Basic: Wood food-contact surface not properly sealed.
• Dishwashing facilities and test kits
  • Basic: Old labels stuck to food containers after cleaning.
  • Intermediate: Warewashing machine not automatically dispensing the detergent and/or the sanitizer. During initial callback manager and maintenance employee attempted to get the quaternary sanitizer to feed through the chemical line at the three compartment sink. Manager will call service technician to come check the lines and chemical dispenser equipment.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime.
  • Basic: Reach-in cooler interior/shelves have accumulation of soil residues. Discussed cleaning interior of hot holding pullout drawers on the cook line that are heavily soiled with food debris and liquids during initial and callback inspection.
  • Basic: Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Discussed with manager at initial inspection.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  • Basic: Buildup of food debris/soil residue on equipment door handles. Discussed cleaning and sanitizer equipment handles.
• Clean equipment storage and air drying
  • Basic: Equipment and utensils not properly air-dried - wet nesting.
• Handwash sinks and supplies
  • Intermediate: Handwash sink used for purposes other than handwashing. Green dish scrubber stored inside hand sink at the end of the cook line.
• Floors, walls, ceilings and ventilation
  • Basic: Floor tiles missing and/or in disrepair.
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  • Basic: Floor soiled/has accumulation of debris.
• Manager certification and employee training
  • Intermediate: Records/documents for required employee training do not contain all of the required information. Discussed with manager during initial inspection. Discussed adding approved 3rd party program on the Employee Food Safety Certification log.

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Approved source; food safe and unadulterated
  • Intermediate: Establishment not maintaining clam/mussel/oyster tags for 90 days.
  • Basic: Clams/mussels/oysters removed from original container for long-term storage.
  • Intermediate: Label on container of raw pre-shucked clams/mussels/oysters is missing required information.
• Labeling, date marking and consumer advisory
  • Basic: Working containers of food removed from original container not identified by common name.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. During the callback inspection. Food items stored in pull out cold holding drawers on cook line: (Right side) raw shrimp skewers (36°F - Cold Holding); raw red fish (37°F - Cold Holding); raw salmon (40°F - Cold Holding); crab cakes (43°F - Cold Holding); cooked shrimp (37°F - Cold Holding); raw chicken (36°F - Cold Holding); raw chicken (41°F - Cold Holding) cut cherry tomatoes (43°F - Cold Holding); sautéed onions (42°F - Cold Holding) Ambient temperature on outside of pull out drawers above stove burners reading at 41 degrees. Food items stored in pull out cold holding drawers on cook line: (Left Side) cooked noddles (39°F - Cold Holding); cooked pasta (41°F - Cold Holding); raw shrimp and raw scallop mix (41°F - Cold Holding); raw shrimp (38°F - Cold Holding); cooked lobster (41°F - Cold Holding) Ambient temperature on outside of pull out drawers above stove burners reading at 41 degrees.
• Food protection and cross-contamination
  • Basic: Stored food not covered.
• In-use utensils properly stored
  • Basic: In-use utensil stored in standing water less than 135°F.
• Food-contact surfaces designed and maintained
  • Basic: Bowl or other container with no handle used to dispense food.
  • Basic: Wood food-contact surface not properly sealed.
• Dishwashing facilities and test kits
  • Basic: Accumulation of debris on exterior of warewashing machine.
  • Basic: Old labels stuck to food containers after cleaning.
  • Intermediate: Warewashing machine not automatically dispensing the detergent and/or the sanitizer.
• Wiping cloths and linens
  • Basic: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
  • Basic: Wiping cloth sanitizing solution stored on the floor.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime.
  • Basic: Reach-in cooler interior/shelves have accumulation of soil residues.
  • Basic: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  • Basic: Buildup of food debris/soil residue on equipment door handles.
• Clean equipment storage and air drying
  • Basic: Equipment and utensils not properly air-dried - wet nesting.
• Handwash sinks and supplies
  • Intermediate: Handwash sink used for purposes other than handwashing.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. Approximately: 13 rodent droppings underneath booth seats in dining room. 15 rodent dropping underneath booth seat in dinning room. Areas were cleaned and sanitized during the callback inspection.
  • Basic: Dead roaches on premises.
  • High priority: Rodent activity present as evidenced by rodent droppings found. Approximately: 13 rodent droppings observed underneath a booth in the dining room. 15 rodent droppings observed underneath a booth in the dining room.
• Floors, walls, ceilings and ventilation
  • Basic: Floor tiles missing and/or in disrepair.
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  • Basic: Floor soiled/has accumulation of debris.
• Employee personal belongings
  • Basic: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
• Manager certification and employee training
  • Intermediate: Records/documents for required employee training do not contain all of the required information.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Approved source; food safe and unadulterated
  • Intermediate: Establishment not maintaining clam/mussel/oyster tags for 90 days. No oyster tags observed for May 2026. Only 3 tags observed. No clams tags observed for May 2026. Only two tags observed. No mussel tags for June and May 2026. Only one tag observed.
  • Basic: Clams/mussels/oysters removed from original container for long-term storage. Mussels stored in cold holding pull out drawers on the cook line and in the walk in cooler. Same batch.
  • Intermediate: Label on container of raw pre-shucked clams/mussels/oysters is missing required information. See stop sale. Raw shucked oysters on sheet pans stored in double door display cooler next to dry storage.
• Labeling, date marking and consumer advisory
  • Basic: Working containers of food removed from original container not identified by common name. White bucket of white substance unlabeled in dry storage area next to double door display cooler.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Food items stored in pull out cold holding drawers on cook line: raw shrimp skewers (57°F - Cold Holding); raw shrimp skewers (46°F - Cold Holding); raw red fish (46°F - Cold Holding); raw salmon (45°F - Cold Holding); crab cakes (52°F - Cold Holding); cooked noddles (51°F - Cold Holding); cooked pasta (50°F - Cold Holding); raw shrimp and raw scallop mix (49°F - Cold Holding); raw shrimp (47°F - Cold Holding); cooked lobster (49°F - Cold Holding); cut cherry tomatoes (47°F - Cold Holding); sautéed onions (46°F - Cold Holding); raw chicken (48°F - Cold Holding); raw chicken (48°F - Cold Holding); raw chicken (48°F - Cold Holding) Ambient temperature on outside of pull out drawers above stove burners reading at 53. Ambient temperature on thermometer outside of pull out drawers above grill reading at 43. Food items stored in display cooler next to dry storage: shucked raw oysters (45°F - Cold Holding); crab dip (46°F - Cold Holding); crab dip (45°F - Cold Holding) Ambient thermometer inside display cooler reading at 44 degrees. Food items stored in the walk in cooler: raw salmon dated 8/4 (47°F - Cold Holding); raw grouper dated 8/5 (46°F - Cold Holding); raw shrimp skewers made Wednesday (49°F - Cold Holding); crab cakes made Wednesday (49°F - Cold Holding); clam chowder date 8/6 (47°F - Cold Holding)
• Food protection and cross-contamination
  • Basic: Stored food not covered. Cut lemons at server wait station near dinning room/bar area. Multiple food items stored in the walk in cooler.
• In-use utensils properly stored
  • Basic: In-use utensil stored in standing water less than 135°F. Spatulas and ladles stored in clear plastic pitcher with standing water temping at 93 degrees above stove burners on cook line.
• Food-contact surfaces designed and maintained
  • Basic: Bowl or other container with no handle used to dispense food. Multiple white styrofoam to go containers observed in white containers storing flour in dry storage area. Items were discarded.
  • Basic: Wood food-contact surface not properly sealed. Liquor closet shelves storing liquor bottles. Wooden wall shelf in bar area storing glasses.
• Dishwashing facilities and test kits
  • Basic: Accumulation of debris on exterior of warewashing machine.
  • Basic: Old labels stuck to food containers after cleaning. On clean containers stored on racks nearest to walk in cooler.
  • Intermediate: Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Did not observe Blue Solution QA Quaternary sanitizer dispensing through chemical line at three compartment sink. Discussed with employee setting up sanitizer bucket.
• Wiping cloths and linens
  • Basic: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Both Quaternary sanitizer
  • Basic: Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket at end of cook line stored on floor underneath hand sink.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on reach in deli cooler stained yellow near double door display cooler. Mixer head heavily soiled with dry food debris. Fryer basket stored inside butter milk wash is heavily soiled with grease build up. White cutting boards stained light yellow stored on racks nearest to walk in cooler.
  • Basic: Reach-in cooler interior/shelves have accumulation of soil residues. Pull out drawers hot holding food items on the cook line. Interior of stand alone single door cooler soiled with dried food debris next to rack storing clean pots and pans.
  • Basic: Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine heavily soiled with pink and black mold like substance. Soda dispenser ice bin interior soiled with black mold like substance.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods soiled with grease build up. Exterior of fryers (in between fryers) soiled with grease build up.
  • Basic: Buildup of food debris/soil residue on equipment door handles. Cold holding pull out drawers heavily soiled with build up of food debris on the cook line.
• Clean equipment storage and air drying
  • Basic: Equipment and utensils not properly air-dried - wet nesting. Red and clear plastic cups at server wait station.
• Handwash sinks and supplies
  • Intermediate: Handwash sink used for purposes other than handwashing. Clear plastic pitcher with water and a soiled wiping cloth stored inside hand sink at end of cook line. Items removed.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. 1 live fly landing in red baskets stored under expo shelf on cook line. 10 lives flies flying above soda dispenser drip pan in server wait station near dining room/bar area. 1 live fly observed landing on clean white plates in server waitstation near dinning room/bar area. Manager took plate to dish pit to be washed and sanitized.
  • Basic: Dead roaches on premises. 3 dead roaches observed on Yellow sticky trap stored underneath prep table with mixer stored on top next to kitchen back door.
  • High priority: Rodent activity present as evidenced by rodent droppings found. Approximately: 15 rodent droppings observed on top of dish machine. 15 rodent droppings observed underneath storage racks storing clean containers and sheet pans. 30 rodent droppings observed underneath double door display cooler next to dry storage racks storing paper product and can foods, bottled wine vinegar, buttered flavor oil, soy sauce bottle, containers of flour, and other white powered substance. 30 rodent droppings observed underneath counter top oven stored on table underneath dish machine chemicals across from the front end of the cook line. 6 rodent dropping underneath black electric panel across from speed rack storing blue trays of portioned cups of sauces. 3 rodent droppings observed on floor underneath soda machine dispenser in wait station across from dinning room. 2 rodent dropping observed in right corner underneath rack storing wrapped single service silverware, brown to go bags in Togo area/ register in front entrance of establishment. 13 rodent droppings on floor in hallway near liquor storage closet and woman's bathroom. 4 rodent droppings on shelf's storing liquor bottles in closet next to woman's bathroom. 1 rodent droppings on floor in handicap stall. 4 rodent droppings on floor under neath high top table across from bar area. 8 rodent dropping observed under neath rack storing white styrofoam to go container, white Togo cups, packet of paper towels, single utensils wrapped in white napkins, in wait stain nearest to side kitchen door leading to dining room/bar area. 20 rodent droppings underneath table storing red plastic cups, white coffee cups, condiment bottles, salt and pepper bottle, uncovered container of cut lemons in server wait station near dinning room/bar area. 40 rodent droppings on the floor underneath ice bins and cooler at the beginning of the bar in the dinning room. 5 rodent droppings on wooden rack on the wall storing glasses and liquor bottles in the bar.
• Floors, walls, ceilings and ventilation
  • Basic: Floor tiles missing and/or in disrepair. Cracked tiles on cook line with soiled standing water. Missing tiles underneath dish machine drain boards causing standing water.
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles with grease accumulation, dust throughout the kitchen. Vents soiled with dust through out the kitchen.
  • Basic: Floor soiled/has accumulation of debris. Heavily soiled with accumulation of food debris throughout the kitchen. Grease and food debris underneath equipment on the cook line.
• Employee personal belongings
  • Basic: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys on shelf next to container of sauce with basting brush at end of cook line. Employee back pack and shoes stored on spreed rack with container of spices, single service portioned cups. Items moved.
• Manager certification and employee training
  • Intermediate: Records/documents for required employee training do not contain all of the required information. Observed no proof of approved food safety training program used on Employee Food Safety Certification log or Food Safety Certification test the manager provided. The manager on duty states they are using SafeStaff.