Sea Dog Brewing Company
9610 Gulf Blvd, Treasure Island, FL 33706 · Permanent Food Service · License 6217650
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 24 complaint inspection3 high priority (1 fixed by the Aug 25 follow-up, 2 fixed on the spot), 4 intermediate (1 fixed on the spot), 12 basic (2 repeats); basic violations cost 12 at most-32
- Administrative complaint on Aug 24, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score56
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitAug 25, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
6 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate3
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Chlorine sanitizer strips have been ordered, per chef in duty.
More time givenFixed on the spot
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Measuring device for high temp dish machine in the kitchen has been ordered, per general manager.
More time givenFixed on the spot
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
Per manager on duty, training is being planned for this upcoming month. Discussed conducting training as soon as possible.
More time given
Basic3
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed invoice of recently replaced gaskets in multiple coolers on 8/21/2026. Reach in deli cooler across the fryers gasket was observed torn during the callback inspection. Discussed with the manager on duty.
More time givenFixed on the spot
Code 24, Clean equipment storage and air drying: Clean utensils or equipment stored in dirty drawer or rack.
Cleaning of storage racks inside both walk in coolers have been initiated. Observed a few racks soiled with white substance and the chef on duty instructed employees to continue finishing the rest of the racks remaining.
More time givenFixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Vents throughout the kitchen were cleaned. Observed vents stained and with rust build up. Per manager on duty, plans have been made to be painted.
More time given
- First visitAug 24, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
19 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Food stored in pull out drawers underneath grill on the cook line: raw chicken breast (45°F - Cold Holding) Item was moved to the walk in cooler to bring down the temperature rapidly. While taking the second temperature the raw chicken was found stored back into the pull out drawers on the cook line. The food item was then stored into the walk in freezer. Discussed monitoring the temperature to ensure the raw chicken reaches 41 degrees.
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 with outdoor opening was ran a few times and tested at 0 PPM. The machine was primed and the chlorine sanitizer is now testing at 50 PPM.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
1 live fly landing on pan of bacon stored on prep table in kitchen. 1 live fly observed landing on tongs stored above reach in deli cooler next to stand alone cooler. Items were sent to the dish area to be washed and sanitized.
Intermediate4
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.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Code 31, Handwash sinks and supplies: Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
Batteries dead on paper towel dispenser in bar with outdoor opening. Batteries changed and dispenser is now dispensing paper towels.
Fixed on the spot
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. O served employee training certificate for Wayne Hillard with a completion date of 12/20/23 through FRLA SafeStaff. All other training certificate observed expired on 6/8/2026. A group training is being planned for October. Discussed conducting training as soon as possible.
Basic12
Code 08, Food protection and cross-contamination: Food stored on floor.
Buckets of pickles stored on the floor in the walk in cooler. Items over off the floor.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Stored In between reach in cooler lids. Items moved.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Gasket of reach in cooler across the fryer is torn.
Ice buildup in reach-in freezer and/or walk-in freezer.
Ice buildup up observed on wall in walk in cooler.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Interior of oven next to steamer equipment soiled with burnt food debris.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Inter of machine in server wait station soiled with pink and black mold like substance. Soda dispenser ice bin top corners soiled with black mold like substance. Interior of ice machine on first floor spiked with black mold like substance.
Repeat violation
Code 24, Clean equipment storage and air drying: Clean utensils or equipment stored in dirty drawer or rack.
Walk in cooler racks soiled with white substance. Discussed with chef and the manager on duty.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Reach in cooler across from flat top and fryers. .
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Using at hand sink next to soup kettle. Hand washing sign was posted during the inspection.
Fixed on the spotRepeat violation
Code 35, Insects, rodents, pests and animals: Insect control device installed over food preparation area.
Stored above dry stock next to steamer equipment rack.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Kitchen vents throughout the kitchen soiled with dust and black mold like substance.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
License displayed across from hostess stand on the second floor expired on 2/1/2026.
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.