Brgr Kitchen & Bar
10800 Gulf Blvd, Treasure Island, FL 33706 · Permanent Food Service · License 6217313
What drove the grade
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Nov 6 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 1 intermediate, 1 basic-13
- Safety score87
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 visitNov 6, 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 priority3
Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. Deli containers of diced tomatoes date for 10/27.
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Deli containers of cut tomatoes date marked 10/27 stored inside walk in cooler.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Food item maintain on ice in bus tub across from flat top French toast eggwash (56°F - Cold Holding) Food item hasn't been out of temperatures for more than 4 hours. Kitchen employee put ice all around the container to bring down the temperature. Re-temped: French toast eggwash (42°F - Cold Holding)
Fixed on the spot
Intermediate1
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Basic1
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Soda ice bin top interior soiled with black substance.
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.
- Stop sale
- An order that the food can’t be sold or served.