Uncle Funz Provisions
6640 Gulf Blvd, St Pete Beach, FL 33706 · Permanent Food Service · License 6216732
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 4 routine inspection1 high priority (fixed on the spot, 1 repeat), 2 intermediate (fixed on the spot), 2 basic-11
- Safety score89
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 4, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Food items stored in top interior of single door reach in deli cooler nearest to hot holding unit: cream cheese (51°F - Cold Holding); fish dip (47°F - Cold Holding); sliced ham (50°F - Cold Holding) Food items were prepared yesterday, per operator. Establishment opened at 11am. Items have not been out of temperature for more than 4 hours. Items were moved to reach in freezer to bring down the temperature rapidly. An ambient thermometer was placed inside the bottom interior of the cooler and it was reading at 50 degrees. Re-temped food items at 12:33pm: cream cheese (40°F - Cold Holding); fish dip (40°F - Cold Holding); sliced ham (41°F - Cold Holding) Discussed monitoring cooler to ensure TCS food items are being cold held at 41 degrees or below.
Fixed on the spotRepeat violation
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Raw/undercooked animal food offered and establishment has no written consumer advisory.
Raw animal foods must be fully cooked prior to service. Establishment serving caviar. Observed Golden Goat caviar Honey Butter OSSETRA and Supreme caviar from Marky's is not pasteurized. Printed consumer advisory sign during the inspection and sign was posted on side cooler in front counter.
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 operator Clean-Up of Vomiting and Diarrheal Events (DBPR HR 5030-104) form at the end of the inspection. Discussed chemical associated with the written procedures is chlorine.
Fixed on the spot
Basic2
Code 03, Food out of temperature: Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date.
Observed vacuum sealed raw ground beef stored inside double door displayed cooler without a date. The operator stated it was vacuumed sealed this morning. Item labeled for 9/4/2026. Discussed HACCP plan is not required if an establishment removes item out of the package within 48 hours.
Fixed on the spot
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
License displayed 2/1/2026.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.