Britt's Bar & Grill

10709 Gulf Blvd, Treasure Island, FL 33706 · Permanent Food Service · License 6216540

Official report

out of 100

Grade B

Safety score 85 of 100

Latest visit: Oct 2, 2026 (5 weeks ago)

What drove the grade

Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.High priority · fixed on the spot · 7 other violations

How the score was calculated

Starting score100
Violations at the Oct 2 routine inspection
2 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 4 basic
-15
Safety score85

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

Inspection history

1 inspection · 1 visit

Oct22026

Routine inspection

8 violations found

First visitOct 2, 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:
- 2 High priority
- 2 Intermediate
- 4 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
  See stop sale. Missing on pizza slices. Time stamped for 12pm.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine dish machine testing at 0 PPM. Ran chlorine dish machine multiple times while also priming the sanitizer. Employee replenished chlorine chemical bucket. Chlorine is now testing at 50 PPM.
  Fixed on the spot
Intermediate2
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  Front counter hand sink
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Unlabeled spray bottle of light purple liquid substance stored in server wait station. Employee labeled as fabuloso.
  Fixed on the spot
Basic4
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Boxes of frozen pepperoni stored on the flooor of the walk in freezer.
- Code 14, Food-contact surfaces designed and maintained: Interior of refrigerator or freezer in disrepair/has exposed insulation.
  Observed on doors of triple door cooler in pizza prep station.
- Code 21, Wiping cloths and linens: Wet wiping cloths stored in detergent and sanitizer mixed together.
  Chlorine sanitizer bucket mixed with soap. Discussed with prep employee.
- Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
  Hot water handle not dispensing hot water when turned in front counter hand 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

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.
Stop sale: An order that the food can’t be sold or served.