HURRICANE SEAFOOD RESTAURANT
809 GULF WAY, Saint Pete Bch FL 33706 · 727-360-9558
Last inspected Apr 21, 2026 · 6 visits since December 2023
MAY 24
NOV 24
MAR 25
OCT 25
APR 26
— STEADY
5 inspections within 32 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in dish area landing on clean tongs.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $0
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2015023527 | May 22, 2015 | Jun 16, 2015 | — |
Inspection history
6 visits, newest first
Apr 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
What the inspector wrote — 5 findingsThe state's own report →
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Qbove cook line
Floor soiled/has accumulation of debris. Under cook line
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 120F on cook line
Show the remaining 1 finding ▾
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date.
Oct 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Under grill reach in cooler pasta (48F - Cold Holding); hot dog (49F - Cold Holding); Mac and cheese (48F - Cold Holding) Moved all items to reach in cooler pasta (38F - Cold Holding); hot dog (28F - Cold Holding); Mac and cheese (30F - Cold Holding)
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Was 100+ ppm chlorine now 50 ppm at bar
Equipment in poor repair. Microwave meddle showing through.
Food stored on floor. Bag of onions on foot a walk in cooler. Employee moved
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee energy drink inside cooler at cook line
Mar 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Dented/rusted cans present. See stop sale. Dented can of mandarin oranges on can rack in prep kitchen with foods to be served to the public.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee scooping ice no hand wash. Educated employee. Employee washed hands.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in prep area soiled with food debris, soda guns soiled upstairs bar.
Handwash sink used for purposes other than handwashing. Employee dumped black debris in hand sink on cook line. Employee cleaned hand sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black debris interior of ice machine in kitchen. Employee cleaning area.
Dead roaches on premises. 1 dead roach on floor in walk way to bathroom. Employee removed dead cleaned and sanitized area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on expo counter. Employee removed drink.
In-use knife/knives stored in cracks between pieces of equipment. Knife between cooler and shelf on cook line. Employee removed knife.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in salad prep area soiled interior with food debris. Employee cleaned microwave during inspection.
Nov 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate9 Basic
Show 14 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in dish area landing on clean tongs.
Nonfood-grade bags used in direct contact with food. Black take out bags touching foods flour and bread on cook line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked lobster (49F - Cold Holding); cut tomato (52F - Cold Holding); cut leafy greens (53F - Cold Holding); milk wash (60F - Cold Holding) in reach in cooler. Employee moved to reach in freezer for quick chill. Retemped 30 minutes later cooked lobster (41F - Cold Holding); cut tomato (42F - Cold Holding); cut leafy greens (41F - Cold Holding); milk wash (43F - Cold Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles soiled on fountain in downstairs bar.
Handwash sink not accessible for employee use at all times. Dish racks in hand sink. Employee removed racks.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Excessive flies trapped on sticky trap.
Covered waste receptacle not provided in women's bathroom. No covered container in women's restroom.
Floor area(s) covered with standing water. Standing water on floor of upstairs bar.
Floor soiled/has accumulation of debris. Floor under equipment soiled on cook line.
Floor tiles missing and/or in disrepair. Floor tiles in disrepair in upstairs bar.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ice machine soiled with mold like debris.
Open dumpster lid.
Single-service articles not stored inverted or protected from contamination. Single service take out containers not inverted on cook line. Employee inverted.
Soiled dry wiping cloth in use. On cook line. Employee removed wiping cloth.
May 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Wiping cloth outside bar chlorine 200ppm Bill added water now at 50 ppm
No soap provided at handwash sink. Both Hand washing sink up at rooftop bar. Bill replaced.
Dead roaches on premises. Second floor banquet room Banquet room not used for service Inside kitchen 1 dead near elevator on floor 2 dead near room for elevator room on floor. 1 dead near cook line on floor. 2 dead roaches near electrical wires floor of bar banquet room. Bill removed and cleaned and sanitised area.
Floor area(s) covered with standing water. Under ice din downstairs inside bar standing water. Behind cook line
Floor tiles missing and/or in disrepair. Room top floor tiles broken.
Opened employee beverage container in a cold holding unit with food to be served to customers. Water bottle in cooler at cook line. Manager moved
Dec 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee working with food started working with garnishes no hand wash before putting on gloves in bar area.
Sanitizer not used in accordance with the manufacturer's recommendations. Spray bottle of bleach 200+ ppm corrected to 50ppm.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in reach in cooler no date mark opened 12-14. Employee dated milk
Food-contact surface soiled with food debris, mold-like substance or slime. Mixer pitchers soiled in small bar. Soda gun in upstairs bar soiled.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle in upstairs bar. Employee labeled bleach sanitizer.
Insect control device installed over food preparation area. Bug trap over soda fountain in small bar.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled with food debris at salad station.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.