Treasure Island R Bar

245 108 Ave, Treasure Island, FL 33706 · Permanent Food Service · License 6201120

Official report

out of 100

Grade D

Safety score 61 of 100

Latest visit: Jul 23, 2026

What drove the grade

Dented/rusted cans present.High priority · no follow-up needed · 24 other violations

How the score was calculated

Starting score100
Violations at the Jul 23 complaint inspection
5 high priority (2 no follow-up needed, 3 fixed on the spot), 5 intermediate (3 fixed on the spot), 15 basic; basic violations cost 12 at most
-39
Safety score61

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

Inspection history

1 inspection · 1 visit

Jul232026

Complaint inspection

25 violations found

First visitJul 23, 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.
25 violations found:
- 5 High priority
- 5 Intermediate
- 15 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. 3- 51 oz dented cans of New England Clam Chowder.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F
  Observed raw shelled eggs and pancake batter temping at 85 degrees stored on cook line. Items moved into the reach in cooler. Discussed cold holding items at 41 degrees or below or utilizing Time as a Public Health Control. Emailed the manager on duty Time as a Public Health Control written procedures.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw shrimp, raw grouper, and raw swaii stored above uncovered container storing cooked sausage patties and sliced ham steak stored inside reach in double door cooler across from the cook line. Item moved to shelf.
  Fixed on the spot
- Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
  Establishment has no approved Alternative Operating Procedure. Observed employee touch toasted bread bare handed. Educated employee in the moment and bread was discarded.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
  Observed employee on cook line crack raw shelled eggs wearing single service gloves and change tasks and use a spatula. Educated employee and discussed proper hand washing.
Intermediate5
- Code 02, Labeling, date marking and consumer advisory: Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means.
  Raw animal foods must be fully cooked prior to service. Missing for raw Oysters. Inspector printed consumer advisory and sign was posted.
  Fixed on the spot
  Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  Missing asterisks on following items that serving poached eggs: R classic Eggs Benny, R Southern Eggs Benny, R Crabby Eggs Benny. During the inspection the manager hand wrote an asterisk on 12 printed menus with a *Raw foot not at the bottom of the menu.
  Fixed on the spot
- 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 manager Clean-Up of Vomiting and Diarrheal Events (DBPR HR 5030-104) during the inspection. Establishment has chemical associate with form. Discussed printing it out.
  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.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  White cutting boards stained yellow.
Basic15
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Cooked beef and cooked ribs uncovered in walk in cooler.
  Food stored on floor.
  Observed buckets of housemate blue cheese, open box of package cut lettuce, open bucket of pickles, and a case of ranch dressing stored on the floor in the walk In cooler. Items moved off the floor.
  Fixed on the spot
  Unprotected ice machine in a customer/nonsecure area.
  No lock observed on outdoor ice machine across customer parking lot. Discussed with manager.
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Utensils in 98 degrees standing water on cook line. Discussed with employee.
  Ice scoop handle in contact with ice.
  Observed in interior of outdoor ice machine. Item moved and placed in designated holder.
  Fixed on the spot
  In-use knife/knives stored in cracks between pieces of equipment.
  Knife observed in between shelf and wall above hand sink on cook line.
  In-use tongs stored on equipment door handle between uses.
  Stored on oven handle.
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  White cutting boards on reach in deli coolers and cook line.
- Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
  Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
  Do not use dishes/equipment not properly sanitized. Three compartment sink set up as Wash, Sanitize, Rinse. Discussed with employee and three compartment sink was set up properly.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Interior of microwave soiled with dried food debris. Stove/oven and convection oven interiors 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.
  Hoods soiled with grease.
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Hole in floor across from conventional ovens.
  Floor soiled/has accumulation of debris.
  Heavily soiled with grease and towels that have been saturated in grease underneath fryers. Underneath cook line equipment.
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  Emailed choking poster to manager during the inspection.
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.
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.
Stop sale: An order that the food can’t be sold or served.