Ricky T's
10601 Gulf Blvd, Treasure Island, FL 33706 · Permanent Food Service · License 6213027
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 Oct 2 routine inspection2 high priority (fixed on the spot), 4 intermediate (1 fixed on the spot)-17
- Safety score83
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 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Food item stored at breading station the cook line: egg wash (54°F - Cold Holding) Observed container of egg wash stored on top of container of ice and ice not surrounding of entire container to maintain all parts of the product at 41 or below. Item was not out of temperature for more than 4 hours. Container was placed in ice to bring down the temperature rapidly.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Food items in hot holding unit in server station: minestrone soup (117°F - Hot Holding) Item was reheated on the stove burner and brought up to 165 degrees and above.
Fixed on the spot
Intermediate4
Code 01, Approved source; food safe and unadulterated: No tag on/for original container of raw, in-shell clams/mussels/oysters.
See stop sale. Missing for raw mussels stored in plastic container inside single door cooler on cook line. Discussed tag must remain attached to the container in which they were received, until empty.
Establishment not maintaining clam/mussel/oyster tags for 90 days.
Raw mussel tags missing for the month of July. Discussed must be kept for a minimum of 90 days
Clam/mussel/oyster tags not marked with last date served.
Establishment date marking Mussel tags with the date they wash the mussels. Discussed must be marked with the day the last item was served
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Unlabeled spray bottle of light red and light yellow liquid substance stored underneath dish machine drain board. Employee labeled bottles with chemical name.
Fixed on the spot
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.