RICK'S REEF
6712 GULF BLVD, St.Pete Beach FL 33706 · 727.826.0752
Last inspected Jul 27, 2026 · 11 visits since December 2023
AUG 24
FEB 25
DEC 25
APR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 1 live roach observed crawling on front of ice machine in store/prep area across from walk in cooler. Roach was killed on site.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2021030065 | Jun 17, 2021 | Aug 20, 2021 | $400 |
| 3--2016017192 | Mar 31, 2016 | Jul 1, 2016 | $400 |
Inspection history
11 visits, newest first
Jul 27, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
What the inspector wrote — 3 findings
Establishment not maintaining clam/mussel/oyster tags for 90 days. Missing for oyster tags.
Equipment and utensils not properly air-dried - wet nesting. Clean glass cups in bar area wet nesting.
Reach-in cooler shelves with rust that has pitted the surface. Inside walk in cooler.
Jul 24, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 18 violations recorded, 4 high priority.
4 High priority6 Intermediate8 Basic
Show 18 findings ▾
Live, small flying insects found 3 live flies flirting around in storage/prep area across from walk in cooler. 1 live fly flying around in cook line.
Roach activity present as evidenced by live roaches found. 1 live roach observed crawling on front of ice machine in store/prep area across from walk in cooler. Roach was killed on site.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food items stored in the walk in cooler: meat loaf dated 7/23 (49F - Cold Holding); mashed potato dated 7/23 (49F - Cold Holding); fish spread date 7/19 (51F - Cold Holding); shucked oyster (41F - Cold Holding); smashed ground beef burger dated 7/16 (51F - Cold Holding); raw chicken wings in portioned bags dated 7/20 (49F - Cold Holding); raw chicken tenders in portioned bags dated 7/20 (50F - Cold Holding); raw chicken breast dated 7/20 (50F - Cold Holding); salsa mango mix dated 7/20 (52F - Cold Holding) Ambient thermometer inside walk in cooler reading at 48 Degrees. Food items stored in Pepsi display cooler in wait station: pico (55F - Cold Holding); sour cream (55F - Cold Holding); house made blue cheese made with blue cheese (55F - Cold Holding) Ambient temperature stored inside reading at 60 degrees. A second temperature was taken on a few food items stored in the walk in cooler and temperatures only went down 1-2 degrees. All other food items stored inside the walk in cooler and the display cooler were placed on ice. Temperatures had not been taken and the employees cannot determine how long the food items have been out of temperature. See stop sale.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary sanitizer bucket in bar area testing at 500+ PPM.
Establishment not maintaining clam/mussel/oyster tags for 90 days. Missing for oyster tags.
Handwash sink not accessible for employee use at all times. Dish racks stored in front of hand sink on cook line.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit.
No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand sink in storage/prep area across from walk in cooler. Dispenser was stocked.
No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Missing on raw oysters stored in walk in cooler.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked porked in zip lock bags not date marked inside the walk in cooler.
Equipment and utensils not properly air-dried - wet nesting. Clean glass cups in bar area wet nesting.
Floor area(s) covered with standing water. Near three compartment sink.
Food stored on floor. Buss tub of cooked potatoes stored on floor of walk in cooler.
In-use knife/knives stored in cracks between pieces of equipment. Stored above hand sink in storage/prep area across from walk in cooler.
No handwashing sign provided at a hand sink used by food employees. Missing at hand sink in bar area.
Reach-in cooler shelves with rust that has pitted the surface. Inside walk in cooler.
Stored food not covered. Cooked potatoes stored in the walk in cooler.
Water draining onto floor surface. From underneath the dish machine.
May 4, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Floor area(s) covered with standing water. Back door floor near smoker
Water leaking from faucet/handle.at cook line
Apr 20, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority3 Intermediate5 Basic
Show 11 findings ▾
Live, small flying insects found 1 live flying insects at front bar area.
Stop Sale issued due to food not being in a wholesome, sound condition. (5) 9oz portions of commercially packaged ROP salmon thawed in walk-in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler pulled pork (45F - Cold Holding); cooked pasta small individual bags (46F - Cold Holding); Cole slaw (45F - Cold Holding)
Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request Observed chicken wings establishment let me know they are par cooked. Emailed establishment operator- printed and filled out during inspection. DBPR Form HR 5022-101 3-401.14 FDA Food Code
Handwash sink not accessible for employee use at all times. Dishwasher rack, pesticide conditioner and empty buckets in front of hand wash sink at cook line. Employee moved
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
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. (5) 9oz portions of commercially packaged ROP salmon thawed in walk-in cooler
Employee multiple personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee beverage employee
Floor area(s) covered with standing water. Back door floor near smoker
Raw fruits/vegetables not washed prior to preparation. Box of mushrooms cut before washing. Instructed to wash before preparation.
Water leaking from faucet/handle.at cook line
Feb 2, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Establishment has test strips but were not used to test sanitizer in dish machine evident by improper PPM.
Bowl or other container with no handle used to dispense food. Plastic drinking cup used as scoop in sugar container
Current Hotel and Restaurant license not displayed. License displayed expired 2-1-2025. License is current
Equipment in poor repair. Torn gaskets on reach-in coolers on cook line.
Floors not maintained smooth and durable. Floors with unsealed concrete and cracks. Not smooth and easily cleanable
Dec 3, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 5 high priority.
5 High priority3 Intermediate8 Basic
Show 16 findings ▾
Dented/rusted cans present. See stop sale. (1) 10 can of ketchup (1) 10 can of cheese sauce (1) 10 can of Dijon mustard
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 tested at 0PPM. Manager reprimed unit and corrected to 50 ppm.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. (11) 8oz portions of commercially packaged ROP Mahi thawed in walk-in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler under flat top grill: cut tomato (55F - Cold Holding); cut ham (51F - Cold Holding) Operator voluntarily discarded. Inside walk-in cooler: raw chicken (41F - Cold Holding); raw comminuted beef (43F - Cold Holding); cut tomato (43F - Cold Holding) Manager placed items on ice.
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. Establishment has written plans. Employee forgot to time stamp items. Manager instructed employee to mark with correct time.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Establishment has test strips but were not used to test sanitizer in dish machine evident by improper PPM.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open container of milk and butter milk in employee wait area not date marked when opened. Manager corrected.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bowl or other container with no handle used to dispense food. Plastic drinking cup used as scoop in sugar container
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. (11) 8oz portions of commercially packaged ROP Mahi thawed in walk-in cooler.
Current Hotel and Restaurant license not displayed. License displayed expired 2-1-2025. License is current
Equipment in poor repair. Torn gaskets on reach-in coolers on cook line.
Floors not maintained smooth and durable. Floors with unsealed concrete and cracks. Not smooth and easily cleanable
In-use knife/knives stored in cracks between pieces of equipment. Knives stored between hand wash sink and wall. Manager relocated items
Open dumpster lid. Manager closed.
Opened employee beverage container in a cold holding unit with food to be served to customers. Opened bottle of water inside reach-in cooler on cook line. Manager relocated.
Feb 10, 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 ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. bar tender dirty dishes to ice scoop no hand wash. Educated manager and he educated employee and she washed her hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. potato salad (44F - Cold Holding); employee moved potato salad to walk in for quick chill. Retemped 30 minutes later 40F.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line, soda nozzle area soiled with black mold like debris.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink on cook line. Employee refilled paper towels.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee cup drink on cutting board on cook line.
Floor area(s) covered with standing water. Standing water on floor in dish area. Employee mopped area.
Ice scoop handle in contact with ice. Ice scoop handle touching ice in rear prep room ice machine. Employee removed ice scoop.
Interior of oven/microwave has accumulation of black substance/grease/food debris. interior of oven soiled with burnt on food debris on cook line.
Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on cutting board not in sanitizer bucket. Employee moved all wet cloths to sanitizer bucket.
Aug 30, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Citing board in wait station soiled.
Cutting board has cut marks and is no longer cleanable. Cutting board in prep area has cut marks.
Equipment in poor repair. Torn gaskets on deli rapeach in cooler on cook line. Rusted shelves on preach in cooler in prep room.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on deli reach in coolers on cookline.
Aug 29, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 22 violations recorded, 4 high priority.
4 High priority3 Intermediate15 Basic
Show 22 findings ▾
Dented/rusted cans present. See stop sale. dented can of ketchup in dry storage on shelf with foods to be served to the public.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in kitchen 1 live fly in prep room landing on wall.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over sliced turkey in reach in freezer packaged on-site. Employee moved raw beef.
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 plated food no hand wash. Educated on hand washing.
Clam/mussel/oyster tags not marked with last date served. Crystal seas seafood MS tags not marked with last date used. Employee researching and dating tags.
Food-contact surface soiled with food debris, mold-like substance or slime. Citing board in wait station soiled.
Handwash sink used for purposes other than handwashing. Food debris in hand sink on cook line. Educate$ employee on hand wash sinks. Employee cleaned sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with black mold like debris.
Cutting board has cut marks and is no longer cleanable. Cutting board in prep area has cut marks.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over single service in wait station area.
Equipment in poor repair. Torn gaskets on deli rapeach in cooler on cook line. Rusted shelves on preach in cooler in prep room.
Floor area(s) covered with standing water. Standing water on floor in soda fountain area.
Floor soiled/has accumulation of debris. Cook line and bar floors soiled.
Food being prepared outside. Employee cooking potatoes in covered pot in exterior area near smoker. Moved cooking pot to inside kitchen stove.
Ice scoop handle in contact with ice. Ice scoop handle touching ice in bar area. Employee removed scoop.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven in wait station soiled with food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on deli reach in coolers on cookline.
Old labels stuck to food containers after cleaning. Old date dot panels on clean pans in storage rack area.
Open dumpster lid.
Outer openings not protected with self-closing doors.rear kitchen door propped open during food prep. Employee closed door.
Standing water in bottom of reach-in-cooler. Standing water in bottom of reach in beer cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on counter in bar. Employee moved to sanitizer bucket.
Apr 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate7 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Portioned Pasta 49F made 4-7 not cooled to 41 within 6 hours.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Portioned Raw chicken over raw beef and pork in reach in freezer in prep area. Employee moved raw chicken to lower shelf and rearrange pad area in freezer to cooking temperature storage.
Shell eggs in use or stored with cracks or broken shells. See stop sale. 2 Shelled eggs broken in container on cook line. Employee discarded.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 49F Cooked pasta not cooled with in 6 hours to 41F.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles and area around soiled with black mold like debris, waffle maker exterior soiled, cutting boards stained.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw oysters not identified on the menu. Employee marked all menus during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with black mold like debris.
Current Hotel and Restaurant license not displayed.
Damaged/spoiled/recalled food not properly segregated. 2 Shelled eggs broken in container on cook line. Employee discarded.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on shelf with butter and napkins. Employees moved drinks.
Food stored on floor. Bucket of pickles on floor in walk in cooler. Employee moved bucket to riser,
In-use wet wiping cloth/towel used under cutting board. Wet cloth under cutting board. Employee removed wet cloth cleaned and sanitized area.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven soiled with burnt on food debris.
Dec 19, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 22 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate17 Basic
Show 22 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw crawfish over potatoes in reach in freezer
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw beef in reach in freezer
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. Multiple items on front line in kitchen, time mark added
Clam/mussel/oyster tags not marked with last date served. Not all oyster tags dated
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink on cook line, replaced
Bowl or other container with no handle used to dispense food. Metal bowl in bin of cooked potatoes on cook line
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cook line
Cleaned and sanitized equipment or utensils not properly stored. Clean metal pans, cooking and prep equipment stored on outdoor storage racks
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.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above cooler on cook line, removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone, keys and speaker over coolers on line
Equipment and utensils not properly air-dried - wet nesting. Plastic cups at wait station
Equipment in poor repair. Interior of cooler doors on cook line
Floor soiled/has accumulation of debris. Under cook line
Food stored on floor. Cans of pineapple juice on floor behind bar
Ice buildup in reach-in freezer
Ice scoop handle in contact with ice. Wait station, 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. Accumulation of grease on sides of equipment on cook line. Plastic curtains in walk in cooler soiled with black mold like substance
Soiled dry wiping cloth in use. Cook line
Walk-in cooler shelves with rust that has pitted the surface.
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.