RUMBA ISLAND BAR & GRILL
6445 4 ST N, Saint Petersburg FL 33702 · 727-329-8559
Last inspected Feb 3, 2026 · 10 visits since December 2023
APR 24
DEC 24
FEB 25
JUL 25
FEB 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Observed two live flies flying next to mixer near office area.
★ 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--2025059734 | Jul 23, 2025 | Sep 16, 2025 | $400 |
Inspection history
10 visits, newest first
Feb 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Server area. muffin mix (51F - Cold Holding) Added new ice to bottom
Non-pitting surface rust on food-contact equipment. Walk in cooler racks
In-use knife/knives stored in cracks between pieces of equipment.
In-use tongs stored on equipment door handle between uses.
Show the remaining 1 finding ▾
Old labels stuck to food containers after cleaning. On drying rack
Sep 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
Records/documents for required employee training do not contain all of the required information. No date of birth on one employee training.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle on prep table during activate prep.
Equipment in poor repair. High temp dish machine at dishwasher area.
In-use tongs stored on equipment door handle between uses.
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Glass cracked on dishmachine gauge
Old labels stuck to food containers after cleaning. Plastic containers wet nesting on shelf next to three-compartment sink
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Live flying insects present.
Jul 23, 2025Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
3 High priority6 Intermediate8 Basic
Show 17 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Hogfish fully thawed in walk in cooler 27 pieces
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli cooler at salad deli cooler. cut Tomatoes (45F - Cold Holding) Garlic in oil 80 degrees on cook line.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At dish pit
Handwash sink used for purposes other than handwashing. Wait station Ice inside bowl of hand wash sink
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment added two ice machines rear of establishment.
No tag on/for original container of raw oysters. See stop sale.
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.
Records/documents for required employee training do not contain all of the required information. No date of birth on one employee training.
Water treatment device has not been inspected or serviced according to manufacturer's instructions. 4-8-24
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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. Hogfish fully thawed in walk in cooler 27 pieces
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle on prep table during activate prep.
Equipment in poor repair. High temp dish machine at dishwasher area.
In-use tongs stored on equipment door handle between uses.
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Glass cracked on dishmachine gauge
Old labels stuck to food containers after cleaning. Plastic containers wet nesting on shelf next to three-compartment sink
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Live flying insects present.
Jul 23, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 21 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority7 Intermediate9 Basic
Show 21 findings ▾
Live, small flying insects found 2 live flying insects at dish pit 1 live flying insect at cook line 1 live flying insect near salad station.
Rodent activity present as evidenced by rodent droppings found. 15 rodent dropping inside dry liquor storage area.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Hogfish fully thawed in walk in cooler 27 pieces
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli cooler at salad deli cooler. cut Tomatoes (45F - Cold Holding) Garlic in oil 80 degrees on cook line.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At dish pit
Handwash sink used for purposes other than handwashing. Wait station Ice inside bowl of hand wash sink
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment added two ice machines rear of establishment.
No tag on/for original container of raw oysters. See stop sale.
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.
Records/documents for required employee training do not contain all of the required information. No date of birth on one employee training.
Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. 97 degrees ran 3 times
Water treatment device has not been inspected or serviced according to manufacturer's instructions. 4-8-24
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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. Hogfish fully thawed in walk in cooler 27 pieces
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle on prep table during activate prep.
Equipment in poor repair. High temp dish machine at dishwasher area.
Food stored in undrained ice. Shrimp in reach in cooler at salad making station in undrained ice. Employee removed water.
In-use tongs stored on equipment door handle between uses.
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Glass cracked on dishmachine gauge
Old labels stuck to food containers after cleaning. Plastic containers wet nesting on shelf next to three-compartment sink
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Live flying insects present.
Mar 3, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 26, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Live, small flying insects found 1 live flying insect at cook line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. walk in cooler steak (46F - Cold Holding); raw chicken (46F - Cold Holding); Cole slaw (46F - Cold Holding); raw chicken (46F - Cold Holding)
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. Butter at cook line. Cook put time stamp on during inspection
Food-contact surface soiled with food debris, mold-like substance or slime. Large floor mixer
No tag on/for original container of raw, in-shell clams/mussels at cook line. Tag no inside container
Building components, attachments or fixtures in poor repair. Hinges of walk on cooler broken. Repair guys on site during inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Gray backpack on cook line. Employee moved
Interior of oven has accumulation of black substance/grease/food debris at cook line.
Wiping cloth sanitizing solution stored on the floor. At left bar under hand wash sink. Employee moved
Dec 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
4 High priority9 Intermediate3 Basic
Show 16 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. Dish machine chlorine sanitizer testing at 10 PPM. Employee and manager ran dish machine a few times and inspector re-tested chlorine and it is now testing at 50 PPM.
Roach activity present as evidenced by live roaches found. Observed two live flies flying next to mixer near office area.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot holding box at end of cook line: cooked chicken wings (125F - Hot Holding); pork ribs (125F - Hot Holding) Hot holding box in prep area: cooked chicken wings (117F - Hot Holding); mashed potatoes (125F - Cold Holding) Employees on cook line and prep area turned up hot holding boxes in both areas to raise temperatures. Discussed with Manager that items can either be hot held at 135 F or higher, or lower or they can use Time as a Public Health Control.
Toxic substance/chemical improperly stored. Bottle of sanitizer stored on shelf above reach in cooler. Manager removed bottle and stored in designated area.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags out of order. Discussed with manager.
Clam/mussel/oyster tags not marked with last date served. Observed multiple tags missing dates. Discussed with manager.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed manager DBPR Clean-Up of Vomiting and Diarrheal Events form. Manager printed form and posted it in office.
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on cook line stained. Food dicer stored next to clean cutting boards, counter top mixer, and robot coupe soiled with food debris in prep area.
Handwash sink used for purposes other than handwashing. Observed ice in bar area hand sink across from expo window. Discussed with manager hand sinks should only be used for hand washing purposes.
No paper towels or mechanical hand drying device provided at handwash sink. Paper towels soaked in dispenser in bar area hand sink across from expo window. Discussed with manager.
No soap provided at handwash sink. At hand sink next to dish machine. Manager stored bottle of soap at hand sink.
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. Observed employee training certificate for Sandra T. 08/01/2023 through FLRA SafeStaff.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee training certificate for Alan K. 8/21/2021 through FLRA SafeStaff.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on top of hot holding bin on cook line. Employee moved to bottom shelf of prep table next to hot holding box.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Stored on black reach in cooler cutting board on cook line across from fryers. Employee removed drink.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Six burner stovetop/oven interior soiled with food debris on prep area.
Apr 15, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -5 live flies landing on racks storing cups at kitchen entrance. -2 live flies landing on racks of clean containers in dry storage area. -1 live fly landing on container lids on clean dish rack near three compartment sink. -6 live flies landing on single service cups, soda gun, clean classes and ice in dipper well inside interior bar.
Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting boards stained on deli reach in coolers throughout the kitchen. -Can opener soiled with food debris in back prep area. -Soda gun nozzle soiled with mold like substance in exterior bar.
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/ -Manager on duty CFM is expired.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Ice machine interior soiled with mold like substance near outside back kitchen area.
Cutting board has cut marks and is no longer cleanable. - Cutting boards on deli coolers on throughout kitchen.
Equipment and utensils not properly air-dried - wet nesting. -Clean containers wet nesting on clean dish rack near three compartment sink.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven interior soiled with food debris south bend. -Microwave interior soiled near salad station. -Turbo fan oven interior soiled on expo line. Stove top oven in back prep area soiled with food debris.
Old labels stuck to food containers after cleaning. -Old levels on clean containers, clean sauce bottles stored on rack in back dry storage area. -On clean containers stored on dish rack near three compartment sink.
Apr 11, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 24 recorded, 6 high priority.
6 High priority7 Intermediate11 Basic
Show 24 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. -Employee rinsed hands in single compartment sink near salad station deli cooler near expo line and then put on gloves and began rinsing oysters.
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -Employee on cook line drank drink and then began engaging in food preparation without washing hands and putting on new gloves.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -5 live flies landing on racks storing cups at kitchen entrance. -2 live flies landing on racks of clean containers in dry storage area. -1 live fly landing on container lids on clean dish rack near three compartment sink. -6 live flies landing on single service cups, soda gun, clean classes and ice in dipper well inside interior bar.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Inside reach in deli coolers on cook line @ 2:15pm: pico (44F- Cold Holding); Scallops (51F- Cold Holding) -Inside pull out drawers under grill on cook line @ 2:29pm: raw salmon (52F - Cold Holding); mahi (49F - Cold Holding); hog fish (47F - Cold Holding); raw scallops wrapped with bacon (49F - Cold Holding); Cut leafy greens (50F - Cold Holding) -All items were stored inside walk in freezer. -No temperatures corrected. Items were moved back to cook line. Temperatures remained the same.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -On hose bib on side of outside bar area.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -Quaternary sanitizer bucket in back prep area @ 500+ PPM. Manager replenished bucket to 200 PPM.
Clam/mussel/oyster tags not marked with last date served. -Mussels, clams and oyster tags not dated with last date served. Manager wrote dates on shell stock tags.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -Two gallons of milk inside walk in cooler not date marked.
Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting boards stained on deli reach in coolers throughout the kitchen. -Can opener soiled with food debris in back prep area. -Soda gun nozzle soiled with mold like substance in exterior bar.
Handwash sink used for purposes other than handwashing. -Ice being dumped in expo line hand sink. -Ice being dumped in hand sink at inside bar area.
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/ -Manager on duty CFM is expired.
No paper towels or mechanical hand drying device provided at handwash sink. -At hand sink on cook line. Employee stocked paper towels at and sink on cook line. -At hand sink in exterior bar.
Spray bottle containing toxic substance not labeled. -At hostesses station. -Stored near ice bin in exterior bar area. Manager labeled as Apresa.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Ice machine interior soiled with mold like substance near outside back kitchen area.
Cutting board has cut marks and is no longer cleanable. - Cutting boards on deli coolers on throughout kitchen.
Employee eating in a food preparation or other restricted area. -Employee drink stored on shelf above reach in deli cooler. -Employee drink stored on shelf above soda dispenser on expo line.
Equipment and utensils not properly air-dried - wet nesting. -Clean containers wet nesting on clean dish rack near three compartment sink.
In-use knife/knives stored in cracks between pieces of equipment. -Between the crack of reach in coolers on cook line.
In-use tongs stored on equipment door handle between uses. -Tongs stored on hot holding pull out drawer handle on expo line.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. -Tongs stored on top of smoker in back prep area.
Insect control device installed over food preparation area. -Above prep table with mixer, spices, chopper in back prep area.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven interior soiled with food debris south bend. -Microwave interior soiled near salad station. -Turbo fan oven interior soiled on expo line. Stove top oven in back prep area soiled with food debris.
Old labels stuck to food containers after cleaning. -Old levels on clean containers, clean sauce bottles stored on rack in back dry storage area. -On clean containers stored on dish rack near three compartment sink.
Stored food not covered. -Frozen crab in buss tub inside walk in freezer not covered.
Dec 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
2 High priority6 Intermediate12 Basic
Show 20 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live flies near service window
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. coleslaw (49F - Cold Holding) in cooler on service line, moved to freezer
Clam/mussel/oyster tags not marked with last date served. Some oyster tags missing dates
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled Soda gun nozzles soiled at bar
Handwash sink used for purposes other than hand washing. Employee dumped ice in hand sink at wait station
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in rear prep room
No soap provided at handwash sink. Multiple hand sinks in kitchen
No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Manager unable to locate mussel tags except tag for current batch on line
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Insect glue strips with accumulation of dead flies over dirty dishes near dish machine, remved
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Cook line
Dead roaches on premises. 3 dead roaches in liquor storage closet, area was cleaned and sanitized
Floor soiled/has accumulation of debris. Behind cook line
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in 84F water on cook line, operator removed
Insect control device installed over food preparation area. uv trap installed over prep table in rear of kitchen, relocated
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on sides of fryers
Old labels stuck to food containers after cleaning. Plastic containers on storage shelves
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Open entrances to kitchen through bar (open to exterior) without doors and air curtains installed
Stored food not covered. Ice cream in chest freezer and multiple items on speed rack in freezer not covered
Waste line missing at soda gun holster. At bar over drink ice
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.