Caddy's on the Beach

9000 W Gulf Blvd, Treasure Island, FL 33706 · Permanent Food Service · License 6213403

Official report

out of 100

Grade F

Safety score 53 of 100

Latest visit: Oct 19, 2026 (3 weeks ago)

What drove the grade

Live, small flying insects found.High priority · not yet fixed · 20 other violations

How the score was calculated

Starting score100
Violations at the Oct 14 routine inspection
4 high priority (3 fixed on the spot), 6 intermediate, 11 basic
-44
Extension granted on Oct 19
Counts in full until a follow-up finds the problems fixed
-3
Safety score53

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

Inspection history

1 inspection · 2 visits

Oct142026

Routine inspection

21 violations found · Inspector came back once

Follow-up visitOct 19, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
2 violations still not corrected:
- 1 Intermediate
- 1 Basic
What was still cited
Intermediate1
- Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
  Violation will be time extended 60 days from initial inspection conducted.
  More time given
Basic1
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  Discussed with person in charge.
  More time given
Official report, on the Florida DBPR website
First visitOct 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
21 violations found:
- 4 High priority
- 6 Intermediate
- 11 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Food items stored inside reach in deli cooler across from fryers- blue cheese crumbles (55°F - Cold Holding); raw chicken (51°F - Cold Holding); squeeze bottle of housemade ranch dressing made with buttermilk (72°F - Cold Holding); squeeze bottle of housemade ranch made with buttermilk (62°F - Cold Holding) Observed interior of cooler air vents covered with ice build up. Items have not been out of temperature for more than 4 hours. Items were all moved into the walk in freezer to bring down the temperature rapidly. Food items stored in double door cooler across from utility sink: housemade bluecheese dressing made sour cream (45°F - Cold Holding); sour cream (45°F - Cold Holding); pico (45°F - Cold Holding) Ambient thermometer inside the interior of the cooler reading at 46°F. Items were all moved into the walk in cooler to bring down the temperature rapidly. Re-temped: blue cheese crumbles (32°F - Cold Holding); raw chicken (33°F - Cold Holding) Corrective action was not taken for Squeeze bottles with housemade ranch dressing made with buttermilk. Items have now been out of temperature for more than 4 hours. Stop sale issued. double door cooler across from utility sink- housemade bluecheese dressing made sour cream (44°F - Cold Holding); sour cream (42°F - Cold Holding); pico (42°F - Cold Holding)
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Food items stored in hot holding unit next to fryers: cooked chicken cooked at 11am (125°F - Hot Holding); cooked shrimp cooked around 10am (111°F - Hot Holding); precooked sausage patties cooked reheated at 10:30am (123°F - Hot Holding); cooked pulled pork reheated at 10:30am (132°F - Hot Holding) Kitchen employee observed temperature knob at level 5 and raise it to level 8. Corrective action had not been taken when second temperature was attempted. Items have not been out of temperature for more than 4 hours. Kitchen employee started reheating items on the flat top to be reheated to 165 degrees or above.
  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 in bar testing at 0 PPM. Observed chlorine sanitizer bottle empty. Chlorine bottle was replenished and the dish machine was primed and now testing at 50 PPM.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  1 live fly observed landing on double door cooler door across from utility sink.
Intermediate6
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  No chlorine test kit observed.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  White cutting board on reach in deli cooler across from flat top grill next to convection oven stained yellow. Can opener blade soiled with dried food debris.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Stainless steel container with holes stored inside bar handsink with employee must wash hands sign next to chlorine dish machine.
  No paper towels or mechanical hand drying device provided at handwash sink.
  Missing at hand sink in upstairs bar.
- Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
  Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment was destroyed during the 2024 hurricanes. Establishment was remodeled and recently reopened in April 2026.
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed employee training certificate for Shannon Crouch with a completion date of 9/02/2026 through Food Safety First. No other employee training certificates were provided.
Basic11
- Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
  Green Gatorade stored in interior of reach in cooler across from fryer. Item discarded.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Single door reach in deli cooler white cutting board across from flat top and convection ovens heavily grooved.
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Ice buildup up on air vents inside interior reach in deli cooler across from fryer on the cook line.
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Clean containers stored on shelf above three compartment sink.
- Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
  Observed on white cutting board across from flat top grill.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Top and bottom interior of convection oven heavily soiled with grease and burnt food debris.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Triple door reach in deli cooler gaskets soiled with black substance.
  Buildup of food debris/soil residue on equipment door handles.
  Convection oven handles soiled with grease.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Missing at hand sink in upstairs bar.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Black nike hat stored inside the interior of the reach in cooler above food items that will be served to the public. Item moved.
  Fixed on the spot
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  CO2 tanks next to hand sink and chlorine dish machine in dining area bar.
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.
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.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.