Tarpon Turtle Grill & Marina
1513 Lake Tarpon Ave, Tarpon Springs, FL 34689 · Permanent Food Service · License 6200456
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 Jul 24 routine inspection1 high priority (fixed on the spot), 2 intermediate (fixed on the spot), 5 basic-12
- Safety score88
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 visitJul 24, 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.
8 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.
In drop in cooler on cook line- heavy whipping cream (70°F - Cold Holding) removed from refrigeration 30 minutes ago, moved to freezer, recheck- 36°F
Fixed on the spot
Intermediate2
Code 01, Approved source; food safe and unadulterated: oyster tags not marked with last date served.
Operator marked last tag
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Soda gun in bar, outside, operator cleaned
Fixed on the spot
Basic5
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Employee beverage in reach in freezer by cook line, moved to walk in cooler
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Utensils in poor condition.
Spatulas handles melted, operator discarded
Fixed on the spot
Ice buildup in reach-in cooler.
At wait station, small cooler
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Drawer cooler on cook line - frame around drawers soiled, under drawers soiled At wait station soda machine behind nozzles Hand wash sink in bar, around handles and base
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Floor in bar, wall, debris and water under hand wash sink
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.