Sweet Life
10651 Gulf Blvd, Treasure Island, FL 33706 · Permanent Food Service · License 6217907
What drove the grade
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
How the score was calculated
- Starting score100
- Violations at the Sep 24 routine inspection6 intermediate (1 fixed on the spot), 5 basic (1 repeat)-23
- Extension granted on Oct 29, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score75
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitNov 3, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Per operator, quaternary test kit has been ordered.
More time given
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Double door reach in deli cooler cutting board stained yellow and brown.
More time given
Basic3
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
More time given
Duct tape used to repair nonfood-contact surface.
More time given
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
More time given
- 1st follow-up visitOct 29, 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.
7 violations still not corrected:
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.
Discussed with operator during callback inspection.
More time given
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
Code 31, Handwash sinks and supplies: Handwash sink removed from food preparation/dishwashing area.
Hand wash sink was observed installed, but the plumbing line was not connected. Operator stated an adapter (P Trap) was ordered and still needs to be connected to the main plumbing line.
More time given
Basic4
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
More time given
Duct tape used to repair nonfood-contact surface.
More time given
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
More time given
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Discussed with operator.
More time given
- First visitSep 24, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate6
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
No date mark observed on prepackaged Sliced turkey and sliced ham in zip lock bags observed inside the double door cooler in the back kitchen area. Per operator they were but into baggies on Monday 9/21. Discussed date marking.
Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
Containers of bagels sandwiches with precooked sausage patties and cheese stored inside white stand alone freezer.
Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Emailed the operator a Clean-Up of Vomiting and Diarrheal Events (DBPR HR 5030-104) form during the inspection. Operator printed form and posted it in the back kitchen.
Fixed on the spot
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 quaternary test kit observed. Discussed with operator.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Double door reach in deli cooler stained yellow and brown.
Code 31, Handwash sinks and supplies: Handwash sink removed from food preparation/dishwashing area.
Must be reinstalled in the same location where removed. Hand sink next to three compartment sink was removed. Confirmed through approved plans dated for 6/6/2019 through OnBase.
Basic5
Code 08, Food protection and cross-contamination: Food stored on floor.
Cardboard tubs of ice cream and opened boxes with bags of bagels stored on the floor inside the walk in freezer.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Single door reach in deli cooler heavily grooved.
Repeat violation
Duct tape used to repair nonfood-contact surface.
Duct tape observed on gaskets (top corners) of double door reach in deli cooler doors.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Interior of ice machine soiled with black substance.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
License posted 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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- 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.