Sundrop

6300 Gulf Blvd, St. Pete Beach, FL 33706 · Permanent Food Service · License 6206942

Official report

out of 100

Grade C

Safety score 74 of 100

Latest visit: Sep 23, 2026 (6 weeks ago)

What drove the grade

Dented/rusted cans present.High priority · no follow-up needed · 13 other violations

How the score was calculated

Starting score100
Violations at the Sep 23 routine inspection
2 high priority (1 no follow-up needed, 1 fixed on the spot), 6 intermediate (4 fixed on the spot), 6 basic
-26
Safety score74

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

Inspection history

1 inspection · 1 visit

Sep232026

Routine inspection

14 violations found

First visitSep 23, 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.
14 violations found:
- 2 High priority
- 6 Intermediate
- 6 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. 2- 7 Lb dented cans of Refried beans.
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  WD-40 stored on shelf next to wine/juice Refill glasses. Item moved.
  Fixed on the spot
Intermediate6
- Code 02, Labeling, date marking and consumer advisory: Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means.
  Raw animal foods must be fully cooked prior to service. Emailed the manager the Raw Oysters Consumer Advisory Sign (5025_131-4) sign during the inspection. Sign was printed and put in a frame and posted during the inspection.
  Fixed on the spot
- Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  Emailed the manager on duty a Clean-Up of Vomiting and Diarrheal Events (DBPR HR 5030-104) form at the end of the inspection.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Observed Lactic Acid test kit. Sanitizer bucket and three compartment sink has quantity sanitizer.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Cutting boards on cook line stained yellow. Can opener blade soiled with dried food debris. Food slicer has food reside on the backside of blade.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Sanitizer bucket stored on top of hand sink in bar. The inspection moved the item to allow access to wash their hands.
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at handwash sink.
  Missing at bar hand sink. Dispenser stocked.
  Fixed on the spot
Basic6
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  White cutting boards on the cook line.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Top interior of convection oven soiled with burnt food debris.
  Reach-in cooler interior/shelves have accumulation of soil residues.
  Interior of pull out drawers above grill soiled with cooked potatoes.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Gasket soiled with food debris.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Clean clear containers stored on rack across from office.
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Underneath three compartment sink.
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

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.
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.