The Wharf

2001 Pass A Grille Way, St.Pete Beach, FL 33706 · Permanent Food Service · License 6213084

Official report

out of 100

Grade F

Safety score 49 of 100

Latest visit: Jul 10, 2026

What drove the grade

Live, small flying insects foundHigh priority, repeat · fixed by the Jul 10 follow-up · 14 other violations

How the score was calculated

Starting score100
Violations at the Jul 9 complaint inspection
7 high priority (3 fixed by the Jul 10 follow-up, 3 fixed on the spot, 1 repeat), 1 intermediate, 7 basic (3 repeats)
-39
Administrative complaint on Jul 9, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score49

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

Inspection history

1 inspection · 2 visits

Jul92026

Complaint inspection

15 violations found · Inspector came back once

Follow-up visitJul 10, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
6 earlier violations still noted, but not enough to need another visit:
- 1 High priority
- 5 Basic
What was still cited
High priority1
- Code 01, Approved source; food safe and unadulterated: Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction.
  Establishment still needs to confirm parasite distrucrion.
  More time given
Basic5
- Code 08, Food protection and cross-contamination: Food stored on floor.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  More time given
Official report, on the Florida DBPR website
First visitJul 9, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
15 violations found:
- 7 High priority
- 1 Intermediate
- 7 Basic
What the inspector cited
High priority7
- Code 01, Approved source; food safe and unadulterated: 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.
  Stop sale issued due to food not being in a wholesome, sound condition. 7 salmon filets 4 tuna filets Located thawed in the reach-in-cooler at cook line Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Approximately 5 lb of shrimp and grouper ceviche prepared in walk-in-cooler
  Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction.
  Fish must be fully cooked or discarded. Approximately 5 lbs of shrimp and grouper ceviche in walk-in-cooler. Establishment purchases shrimp and fish from Local Foods. Instructions on invoice state all frozen food must be fully cooked prior to consumption.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Located in standing reach-in-cooler across from expo line. Coleslaw 51°F, cut tomato 51°F, butter 51°F. Operator moved coleslaw to walk-in-cooler. Inspector retook temperature of coleslaw. Coleslaw temped at 42°. Other items were voluntarily discarded.
  Fixed on the spot
  Cooked seafood not reaching a minimum internal temperature of 145°F for 15 seconds.
  Cooked fish indicated complete by cook at 129°F. Employee returned to heat and rechecked temperature at 168°F.
  Fixed on the spot
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.cooked rice in walk-in-cooler.
  Kitchen manager reheated rice to 165°to restart cooling process
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Dishwasher touched clean dishes after handling dirty dishes and did not wash hands in between tasks.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found
  6 Flies (3) flies on cook line landing on expo pos display and on top of cook line rack. (2) flies landing clean plastic container on top of walk-in-cooler in kitchen. (1) fly in dry storage.
  Repeat violationAdministrative complaint
Intermediate1
- Code 52, Misrepresentation or misbranding: Identity of food or food product misrepresented.
  Establishment advertises "gulf" grouper sold in ceviche. Invoices and boxes bearing the identification information of the fish indicated the fish is farm raised from Vietnam.
Basic7
- 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.
  7 salmon filets 4 tuna filets
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  Unwashed lettuce over cooked rice in kitchen walk-in-cooler.
  Food stored on floor.
  Crinkle cut fries on floor in kitchen walk-in-cooler. Kitchen manager put crinkle cut fries on shelf.
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Torn gaskets in Reach-in-coolers across the cook line.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Gaskets soiled across cook line Food stored
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Both outside walk-in-cooler. Outside walk-in-freezer.
  Repeat violation
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
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.