REEF
14705 GULF BLVD, Madeira Beach FL 33708 · 727.954.3402
Last inspected May 4, 2026 · 8 visits since July 2023
SEP 24
MAR 25
OCT 25
MAR 26
MAY 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line-pastrami (49F - Cold Holding); corned beef hash (48F - Cold Holding), ice bags added
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2023004101 | Dec 28, 2022 | Feb 22, 2023 | $800 |
Inspection history
8 visits, newest first
May 4, 2026Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Mar 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate9 Basic
Show 16 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Staff on cook line observed changing gloves after handling raw foods without washing hands
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Cooked potatoes and eggs with no time mark on cook line used
Food-contact surface soiled with food debris, mold-like substance or slime. Wall mounted potato slicer soiled Soda gun nozzles and holsters soiled behind bar
Handwash sink used for purposes other than handwashing. Hand sink on cook line used as dump sink
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 9 employees present with no CFM
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided to kitchen manager
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags over packaged food in dry storage, removed
Equipment and utensils not properly air-dried - wet nesting. Plastic cups at bar
Floor tiles missing and/or in disrepair. Damaged concrete floors on cook line
In-use ice scoop for ice machine located outside not stored in a protected manner between uses. Removed for cleaning
In-use wet wiping cloth/towel used under cutting board.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven soiled on cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease accumulated on cook line equipment
Open dumpster lid.
Unprotected ice machine in a customer/nonsecure area.
Oct 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate10 Basic
Show 14 findings ▾
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Cooked potatoes on cook line not removed time mark
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Wild bird present inside establishment. Wild bird observed under tables inside dining room due to exterior openings at bar unprotected
Bowl or other container with no handle used to dispense food. Plastic bowl in bin of cooked potatoes on cook line not removed
Equipment and utensils not properly air-dried - wet nesting. Plastic cups at wait station
In-use ice scoop for ice machine located outside not stored in a protected manner between uses. Ice scoop stores on exterior of outdoor ice machine
In-use tongs stored on equipment door handle between uses. Hanging on gas lines next to stove
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in rice in steam table
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease behind stove
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks in cooler/freezer in kitchen
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Exterior openings alongside bar not protected to keep wildlife from entering establishment
Unprotected ice machine in a customer/nonsecure area. Outdoor ice machine on rear patio in customer accessible area not secured
Mar 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate10 Basic
Show 14 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Unpackaged raw beef over potatoes in walk in freezer, order corrected
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Cooked potatoes on cook line Utter packets in kitchen
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided to operator
Spray bottle containing toxic substance not labeled. Next to dish machine, labeled
Employee with no beard guard/restraint while engaging in food preparation. Employee on cook line with no beard guard
Equipment and utensils not properly air-dried - wet nesting. Plastic cups at bar
Food stored on floor. Multiple bins of produce on floor in walk in cooler
Ice scoop handle in contact with ice. Ice bin at servers station
In-use ice scoop for ice machine located outside not stored in a protected manner between uses. Ice scoop on top of outdoor ice machine
In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils in 78F water on cook line, removed
In-use wet wiping cloth/towel used under cutting board. Cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled.
Unprotected ice machine in a customer/nonsecure area. Outdoor ice machine in a customer accessible area not secured
Wood food-contact surface not properly sealed. Unsealed wood shelves in dry storage
Sep 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate13 Basic
Show 17 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pulled pork (55F - Cold Holding); diced tomatoes (49F - Cold Holding); pooled eggs (59F - Cold Holding); sliced cheese (49F - Cold Holding), ice bags placed on items, Retemp: eggs 51F, all other items at or below 43F
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards
Handwash sink not accessible for employee use at all times. Sanitizer bucket in hand sink at bar, removed
Handwash sink used for purposes other than handwashing. Hand sink on cook line used as dump sink
Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable.
Equipment in poor repair. Sliding plastic doors on ice machine soiled
Floor soiled/has accumulation of debris. Under cook line
Ice buildup in walk-in freezer.
In-use ice scoop for ice machine located outside not stored in a protected manner between uses. Ice buckets and paddle stored outside
In-use knife/knives stored in cracks between pieces of equipment. Coolers on cook line
In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils in 88F water on cook line
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of bread toaster on cook line soiled
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Guard on meet slicer soiled Cooler gaskets soiled Accumulation of grease behind cook line Accumulation of dust over heaters on service counter
Standing water in bottom of reach-in-cooler. Beer cooler behind bar
Waste line missing at soda gun holster. Behind bar
Feb 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 24 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate20 Basic
Show 24 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Pooled eggs over pickles in walk-in cooler, relocated
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked shrimp (54F - Cold Holding), potato salad (50F - Cold Holding) on cook line, cooler lids closed
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Roberto Pastrana CFM expired 8/25/23, other manager present with valid CFM
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Cutting boards stained on cook line
Buildup of food debris/soil residue on equipment door handles. Cooler handles on cook line
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Mahi in walk-in cooler
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable.
Duct tape used to repair nonfood-contact surface. Corner of cooler on cook line
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on counter next to clean plates in kitchen
Equipment in poor repair. Cracked sliding plastic doors on ice machine
Floor soiled/has accumulation of debris. Walk-in freezer. Under equipment at bar
Floor tiles missing and/or in disrepair. Outside entrance to kitchen
Food stored on floor. Box of fish and shrimp on floor of walk-in freezer, moved to shelf
Ice buildup in walk-in freezer. Ice from leaking compressor over stored food in walk-in freezer
In-use ice scoop, bucket for ice machine located outside not stored in a protected manner between uses, moved to storage room
In-use knife/knives stored in cracks between pieces of equipment. Between coolers on cook line
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on cook line in 89F water
In-use wet wiping cloth/towel used under cutting board. Kitchen
Interior of ice machine/bin with rust that has pitted the surface
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled. Hood filters soiled. Accumulation of dust over heat laps at service counter
Outer openings not protected with self-closing doors. Exterior door to dry storage left open
Stored food not covered. Raw fish thawing in walk-in cooler not covered, lids placed on food
Time/temperature control for safety food thawed in an improper manner. Shrimp thawing at room temperature on prep table
Sep 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 26 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate22 Basic
Show 26 findings ▾
Dented/rusted cans present. See stop sale. Dented can of catsup in dry storage
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over pickles in walk-in cooler, order corrected
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line-pastrami (49F - Cold Holding); corned beef hash (48F - Cold Holding), ice bags added
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Cutting boards stained
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. Metal bowl in potatoes bin on cook line, removed
Buildup of food debris/soil residue on equipment door handles. Cooler handles at bar soiled
Carbon dioxide tanks not adequately secured. Dry storage room, secured
Clean equipment/utensils not stored at least 6 inches above the floor. Clean hotel pans stored on floor in dry storage room, moved to shelf
Clean linens stored on floor. Bag of clean cloths on floor next to POS at bar
Cutting board has cut marks and is no longer cleanable. Cook line
Damaged/spoiled/recalled food not properly segregated. Dented can of catsup in dry storage, removed
Duct tape used to repair nonfood-contact surface. Side of cooler on cook line
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Prep table under service window in kitchen, removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker and cigarettes on shelf next to food and above steam table
Equipment in poor repair. Plastic doors on ice machine cracked
Floor soiled/has accumulation of debris. Walk-in freezer
Floor tiles missing and/or in disrepair. Kitchen
Hole in or other damage to wall. Hole in kitchen ceiling due to a/c repairs
In-use knife/knives stored in cracks between pieces of equipment. Knives stored in between cooler lids on cook line
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line utensils in 100F, container moved to flat top to reheat, 140F
In-use wet wiping cloth/towel used under cutting board. Prep tables in kitchen
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven on cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled on cook line Accumulation of grease on gas lines and sides of equipment on cook line Accumulation of dust above warmer on service line
Standing water in bottom of reach-in-cooler. On cook line Beer cooler at bar
Walk-in cooler shelves with rust that has pitted the surface.
Jul 6, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Near stairs at rear of patio
Food-contact surface soiled with food debris, mold-like substance or slime. Potato fry cutter on wall with accumulation of food debris. Can opener blade soiled. Cutting boards on cook line stained. Soda guns with black mold like substance at bar
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cove molding at floor/wall juncture broken/missing. Near entrance to bar
Cutting board has cut marks and is no longer cleanable.
Duct tape used to repair nonfood-contact surface. Reach in cooler lids on cook line
Floor tiles missing and/or in disrepair. Large amount of floor tiles missing in kitchen area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach in freezer on cook line, gaskets soiled on beer coolers at bar. Accumulation of grease on sides of cooking equipment, hood filters and gas lines. Accumulation of dost above heat lamps on service line
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.