SEAWEED
2819 WEST BAY DR, Belleair Bluffs FL 33770 · 727.584.1700
Last inspected Jan 7, 2026 · 8 visits since October 2023
MAY 24
DEC 24
MAY 25
AUG 25
JAN 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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 operator written procedures for clean-up of vomit and diarrheal.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jan 7, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
What the inspector wrote — 4 findings
Stop Sale issued due to food not being in a wholesome, sound condition. Sous vide cooked chicken wings dated 1/2/2026 no time, held beyond 48hour requirement without a haccp plan. 5 pounds of wings discarded.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Cooked meatloaf 60f, found after 15 minutes in crescore. Product will not reach 165f, reheat in 2 hours. Staff moved item back to walk in cooler for quick chill. Product will not be reheated in line oven to order.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Sous vide cooked chicken wings dated 1/2/2026 no time, held beyond 48hour requirement without a haccp plan. 5 pounds of wings discarded.
Ceiling tile missing. Back prep area.
Aug 20, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. 15 individual packs of Sous vide pork chops no time stamp or date mark. Items will be discarded.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Meatloaf 89f, one hour, product would not meet the time parameters for reheating. Kitchen manager moved item to steamer for rapid reheat.
Handwash sink used for purposes other than handwashing. Happy birthday stencils observed in hand sink. Items removed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Floor area(s) covered with standing water. Walk in cooler floor by walk in freezer door.
Ice buildup in walk-in freezer floor.
Stored food not covered. Ice cream tub not covered.
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. 15 individual packs of Sous vide pork chops no time stamp or date mark. Items will be discarded.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. 15 individual packs of Sous vide pork chops still in cryovac package, no time stamp or date mark. Items will be discarded.
May 29, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Equipment in poor repair. Torn gasket on walk-in cooler door. Cooler door on cooks line falling off.
May 27, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. mashed potatoes 50f, made on 5/26/2025, missed cooling window.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. mashed potatoes 50f, made on 5/26/2025, missed cooling window.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Half n half 45f, raw salmon 45f, raw burger 46f, raw chicken 46f, pork chops 45f, all in walk in cooler.
Handwash sink used for purposes other than handwashing. Hand sink across from fryers. Scrubbie, screen, food particles in sink.
Employee personal food not properly identified and segregated from food to be served to the public. Stand up cooler in back area has employee food above customers food and not labeled.
Equipment in poor repair. Torn gasket on walk-in cooler door. Cooler door on cooks line falling off.
Floor area(s) covered with standing water. Walk in cooler.
In-use ice scoop stored on soiled surface between uses. Ice scoop for ice machine laying on inverted sheet pan.
No handwashing sign provided at a hand sink used by food employees. Sign is unreadable. Server station.
Dec 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
6 High priority3 Intermediate9 Basic
Show 18 findings ▾
Dented/rusted cans present. See stop sale. Two 1lb can of red peppers is dented at seams on dry-storage shelf. 20oz can of pineapple slices is dented at seam. Observe operator discard cans.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee leave sushi bar area with gloves on to prepare wiping cloth bucket then return to bar area and begin engaging in food preparation preparing sushi with removing gloves and washing hands. Discussed with operator proper hand-hygiene techniques.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From front expo line at 4:40pm. Operator refilled container with ice. a. crab (53F - Cold Holding)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. From cooks line at 4:25pm. Operator turned heat up on stove. Re temp at 5:15pm a. cream sauce (119F - Hot Holding) 171f b. demi-glaze sauce (123F - Hot Holding) 176f Will email DBPR Form 5030-009. Reheating For Hot Holding Procedures.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Water hose connected to water faucet without vacuum breaker in ware washing area.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Water hose connected to water faucet at mop sink without vacuum breaker.
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cooks line are stained with black substance.
Handwash sink used for purposes other than handwashing. Scrub pads stored in bowl of hand wash sink at sushi bar. Employees removed scrub pads. Ice dumped inside bowl of hand wash sink in bar area. Employee burned ice.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Located outside in rear of establishment.
Bowl or other container with no handle used to dispense food. single-serv bowl without handle stored in cooked corn in reach-in cooler on cooks line. Operator removed bowl.
Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. Clean plates in bar area exposed to drip when reaching for paper towels to dry hands. Employee removed paper towels from above plates.
Duct tape used to repair ice machine radiator door.
Ice scoop handle in contact with ice being served to the public in bar area. Operator removed scoop from ice.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors on cooks line.
Reach-in cooler across from gas stove on cooks line shelves with rust that has pitted the surface.
Standing water in bottom of reach-in-cooler on cooks line.
Unprotected ice machine in a customer/nonsecure area. Located in rear establishment without lock. Discussed with operator protecting ice machine.
May 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority5 Intermediate2 Basic
Show 7 findings ▾
Handwash sink used for purposes other than handwashing. Ice cubes inside hand wash sink in kitchen. Reviewed with manager hand wash sinks are for washing hands only
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No probe thermometer provided to measure temperature of food products.
Oyster tags not marked with last date served. Reviewed with manager
Spray bottle containing toxic substance not labeled at back kitchen area. Reviewed with manager.
Food ( ice cream ) stored on floor in walk in cooler. Manager rearranged food
Opened employee beverage container in a cold holding unit ( walk in freezer ) with food to be served to customers. Manager removed employee drink
Oct 13, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Cutting board has cut marks and is no longer cleanable. Cutting board at fry station Cutting boards on reach-in coolers on cook line.
Oct 11, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority2 Intermediate6 Basic
Show 12 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. Observed dish washer handle soiled dishes and the retrieve clean dishes from dish machine. Discussed with operator proper hand-hygiene techniques. Employee re washed and sanitized dishes.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler located near fat-fryer at 5:00pm raw shrimp (70F - Cold Holding); (octopus (70F - Cold Holding); raw fish (52F - Cold Holding); raw chicken (44F - Cold Holding) Reach-in cooler located on cook line at 5:18pm cooked pasta (53F - Cold Holding) Expo area at 5:38pm blue cheese dressing (53 - Cold Holding) Operator placed items in ice bath Re temp at 6:10pm a. raw shrimp 41f b. Octopus 40f c. Raw fish 40f d. Raw chicken 36f e. Cooked pasta 38f f. Blue cheese dressing 40f g. Blue cheese dressing 41f
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line at 5:28pm butter (95F - Hot Holding) Operator placed butter on stove to re heat. Discussed using time as a public health control. Re temp butter at 6:15pm a. Butter 138f
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose connected to faucet without backflow preventer at mop located in rear outside of establishment. Operator placed hose on backflow preventer.
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 operator written procedures for clean-up of vomit and diarrheal.
Handwash sink used for purposes other than handwashing. Hand wash sink near fat-fryer has a container with a boiled egg stored in bowl and a wet wiping cloth. Operator removed items. Discussed with operator the purpose of hand washing sinks. Hand wash sink in bar area and wait station has ice inside of bowl. Operator melted ice.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine bin located outside in rear of establishment soiled with a brown like substance.
Bowl or other container with no handle used to dispense food. Bowl without handle stored in flour container located in dry-storage. Operator removed bowl.
Cutting board has cut marks and is no longer cleanable. Cutting board at fry station Cutting boards on reach-in coolers on cook line.
No handwashing sign provided at a hand sink used by food employees at bar located outside in front of entrance. Emailed operator employee hand wash sign.
Open dumpster lid. Operator closed lid.
Working containers of food removed from original container not identified by common name. Squeeze bottles on reach-in coolers located on cook line not labeled by common name.
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.