PIA'S
3054 BEACH BLVD S, Gulf Port FL 33707 · 727 327 2190
Last inspected May 15, 2026 · 7 visits since December 2023
JUN 24
NOV 24
APR 25
NOV 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies at bar area. 2 live flies in dry storage area. 1 live flies in waitress area. Not landing on any food or food contact surfaces.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2018044263 | Aug 7, 2018 | Oct 18, 2018 | $400 |
Inspection history
7 visits, newest first
May 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Nonfood-contact surface soiled with debris behind soda fountain nozzle inside serving area
Nov 21, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
5 High priority6 Intermediate6 Basic
Show 17 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Lasagna (58F - Cooling, retemped at 47F) prepared around 10AM, operator moved to chill cooler to rapid chill.
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. Quaternary sanitizer being used in dish machine in drink station near walk in cooler. Machine specifies to use chlorine sanitizer. Operator exchanged for chlorine sanitizer. Retested at 50PPM
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees 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. Employee handled bread with bare hands to cut it for immediate service. Operator voluntarily discarded bread
Live, small flying insects found -1 live fly in kitchen near kitchen entrance off dining room -1 live fly around end of cook line prep cooler -1 live fly near soda machine by walk in cooler -1 live fly behind bar I killed 1 fly, operator killed 1 in kitchen
Food-contact surface soiled with food debris, mold-like substance or slime. - cutting boards on cook line are heavily grooved and stained
Mussel tags not maintained in chronological order according to the last date they were served in the establishment.
Mussel tags not marked with last date served.
Raw, in-shell mussels from different original containers mixed together prior to preparation for service. -mussels from two batches bearing two different tags combined and stored in reach in cooler under stove. Discussed proper separation of shell stock with operators.
Soap dispenser at handwash sink not working/unable to dispense soap. -soap dispenser at hand wash sink near dish pit not working. Operator replaced with working dispenser.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hot water shut off to hws in service station off patio
Carbon dioxide tank behind bar at far end of bar not adequately secured.
Ceiling and vents on cook line soiled with accumulated grease and dust
Cutting boards on cook line have cut marks and are no longer cleanable.
Dead roaches on premises. 1 dead roach in dry storage area near walk in cooler. Operator cleaned off the floor.
Interior of oven under stove on cook line has accumulation of black substance/grease/food debris.
Open dumpster lid. Operator closed
Apr 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained with food debris. Can opener soiled with food debris.
Carbon dioxide/helium tanks not adequately secured.
Nov 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled with food debris.
Carbon dioxide/helium tanks not adequately secured at the bar area. Manager secured tank
Jun 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate7 Basic
Show 14 findings ▾
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. Sanitizer0ppm. Employee primed machine and tested machine at 50 ppm.
Pesticide use not in accordance with manufacturer's directions. Bug strip used in bar area out during operation.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server dirty dish to clean plated food no hand wash. Educated employee and she washed hands.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bib in service station no back flow preventer.
Clam/mussel/oyster tags not marked with last date served. Tags not marked with last date used.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in bar area stained, soda nozzles soiled on the server station soda machine,
Handwash sink not accessible for employee use at all times. Blocked hand sink in bar area. Blocked with dish rack. Employee put dishes away and removed rack. Hand sink in kitchen unable to use due to water off in process of repair during inspection.
Accumulation of debris inside warewashing machine. Interior of dish machine soiled with lime scale.
Accumulation of debris on exterior of warewashing machine. Dish machine exterior soiled with debris on top.
Carbon dioxide/helium tanks not adequately secured. Co2 tanks in bar not secured.
Condensation or other drainage not disposed of according to law. Condensation draining into bus pan in wait station.
Equipment and utensils not properly air-dried - wet nesting. Wet nesting of glasses in server station.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of the oven soiled with burnt on food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun holster soiled in bar area.
Dec 15, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris. Coffee maker nozzles soiled with food debris. Soda gun nozzle hostels soiled with mold like substance. Soda nozzles by waitress area.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted properly. Manager inverted ice bucket.
Cutting board has cut marks and is no longer cleanable. Multiple cutting boards in kitchen have cut marks.
Equipment and utensils not properly air-dried - wet nesting. Cups at waitress area wet nesting.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven soiled with food debris.
Single-service articles improperly stored. Forks not inverted properly. Manager inverted correctly.
Dec 1, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 24 recorded, 5 high priority.
5 High priority3 Intermediate16 Basic
Show 25 findings ▾
Container of medicine improperly stored. Bottle of ibuprofen stored next to the oil on shelf in kitchen. Employee removed items.
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. Dish machine 0ppm. Manager set up three compartment sink.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies at bar area. 2 live flies in dry storage area. 1 live flies in waitress area. Not landing on any food or food contact surfaces.
Raw animal food stored over/not properly separated from ready-to-eat food. Hard shell eggs over cheese in reach -in cooler on cook line. Employee moved eggs to bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -scallops (48F - Cold Holding); retemp scallops 43F -chicken (50F- Cold Holding); retemp Chicken 38F -pico (48F - Cold Holding); retemp pico 43F, -cut tomatoes (50F - Cold Holding); retemp cut tomatoes 43. -blue cheese crumbles (45F - Cold Holding); retemp blue cheese crumbles 42F; -mozzarella (46F - Cold Holding); retemped 45F -provolone (56F - Cold Holding); retemped 44F. -ham (56F - Cold Holding);retemped 49F.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris. Coffee maker nozzles soiled with food debris. Soda gun nozzle hostels soiled with mold like substance. Soda nozzles by waitress area.
Handwash sink not accessible for employee use at all times. Trash can blocking hand sink. Manager moved trash can.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Whipped cream opened 11-30-23 no date mark. Employee date marked items.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Paper cup with no handle in seasonings containers. Manager removed.
Carbon dioxide/helium tanks not adequately secured. Co2 tanks not secured at bar area.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted properly. Manager inverted ice bucket.
Condensation or other drainage not disposed of according to law. Under hand sink at waitress area.
Cutting board has cut marks and is no longer cleanable. Multiple cutting boards in kitchen have cut marks.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees food in freezer. Employee cell phones on prep table. Employee drink on prep table. Manager moved area.
Equipment and utensils not properly air-dried - wet nesting. Cups at waitress area wet nesting.
Ice buildup in reach-in freezer on cook line.
In-use knife/knives stored in cracks between pieces of equipment. Knifes between coolers. Manager moved knifes
In-use wet wiping cloth/towel used under cutting board. Wet cloth under cutting board on cook line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven soiled with food debris.
No handwashing sign provided at a hand sink used by food employees. No employees wash hand sink in bathroom.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled with food debris.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottle in reach-in cooler prep area. Manager moved bottles.
Single-service articles improperly stored. Forks not inverted properly. Manager inverted correctly.
Portable fire extinguisher missing from its designated location. For reporting purposes only. Fire extinguisher at bar area on floor behind table.
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.