Neighborhood
Saint Pete Bch33706
Restaurants188
Spotless inspections12%
Ordered shut17
Fines$55k
A 82B 33C 17D 11F 20Not rated 25
Grades describe each kitchen's last twelve months. The spotless figure above counts every inspection ever recorded here that ended with the inspector writing nothing down at all — a much harder bar than an A.
Live, small flying insects found. 1 live fly landing on prep table near back kitchen door. 1 live fly observed landing on kitchen employees hat in front preparation area with reach in deli cooler. 1 live fly flying around in prep kitchen area.
High priorityBOULEVARD BURGERS & TAP HOUSE →Aug 27, 2026
Operating with an expired Division of Hotels and Restaurants license. The establishment is serving food to the public with customers sitting at the bar area ordering and being served drinks and kitchen employees are preparing and cooking food that is being served to the customers sitting at the outdoor bar.
High priorityBOULEVARD BURGERS & TAP HOUSE →Aug 27, 2026
Pesticide-emitting strip present in food prep area. Hanging on wall above food slicer in prep kitchen area. Item removed.
High priorityBOULEVARD BURGERS & TAP HOUSE →Aug 27, 2026
Roach activity present as evidenced by live roaches found. 1 live roach observed observed crawling on support beam in the the middle of the prep kitchen.
High priorityBOULEVARD BURGERS & TAP HOUSE →Aug 27, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw onions stored in milk and heavy cream (55F - Cold Holding); egg wash (55F - Cold Holding) items were stored on the prep table near walk-in in cooler at 11am. Items were stored in pans of ice and moved to the walk in cooler to bring down the temperatures. Re-temped items: re-temped at 3:36pm raw onions stored in milk and heavy cream (43F - Cold Holding) re-temped at 3:36p egg wash (34F - Cold Holding)
High priorityBOULEVARD BURGERS & TAP HOUSE →Aug 27, 2026
Dented/rusted cans present. See stop sale. 2- 5.5 Lb dented cans of Artichoke Hearts.
High priorityTHE HELM SEAFOOD PARLOUR →Aug 27, 2026
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.
High prioritySEA DOG BREWING COMPANY →Aug 24, 2026
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.
High prioritySEA DOG BREWING COMPANY →Aug 24, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food stored in pull out drawers underneath grill on the cook line: raw chicken breast (45F - 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.
High prioritySEA DOG BREWING COMPANY →Aug 24, 2026
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils stored in stainless steel container observed on the stove top burner temping at 77 degrees.
High priorityINDIAN BISTRO →Aug 21, 2026
Raw animal food stored over or with unwashed produce. Raw shelled eggs and deli container of raw chicken wings stored above buss tub of unwashed produce. Items moved to bottom on cooler.
High priorityINDIAN BISTRO →Aug 21, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food items stored inside reach in deli cooler across from the cook line: cooked curry chicken (45F - Cold Holding); cooked chicken (50F - Cold Holding) PIC stated they were left out for 45 minutes to an hour. Items were moved to the deep freezer to bring down the temperatures rapidly. Re-temped at 4pm: cooked curry chicken (43F - Cold Holding); cooked chicken (39F - Cold Holding) Food items stored on stove: butter (66F - Cold Holding); heavy cream (74F - Cold Holding) Discussed keeping all TCS food items at 41 degrees or below or utilizing Time as a Public Health Control. Written procedures were emailed to the person in charge during the inspection..
High priorityINDIAN BISTRO →Aug 21, 2026