STELLA'S
2914 BEACH BLVD S, Gulfport FL 33707 · 727-498-8950
Last inspected Apr 21, 2026 · 13 visits since November 2023
JUL 24
JAN 25
AUG 25
FEB 26
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach excrement and/or droppings present inside restroom cabinet where paper towels are being stored.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2026031336 | Feb 18, 2026 | Jun 24, 2026 | $200 |
Inspection history
13 visits, newest first
Apr 21, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
What the inspector wrote — 4 findings
No plan review submitted and approved - bar area added. 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/. Bar in front restaurant added, no plans submitted or approved. Some umbrellas provide cover, but not to entire bar and drink prep areas. No hand wash sink provided in this area. Operators are preparing and garnishing drinks in this area.
Accumulation of debris on exterior of warewashing machine.
Dumpsters on ground, not on proper pad/nonabsorbent surface.
Floor area(s) covered with standing water. -near dish wash area
Mar 2, 2026Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. -mahi in walk in cooler fully thawed in reduced oxygen packaging Stop Sale issued. Operator discarded.
No soap provided at handwash sink in kitchen. Operator refilled with soap
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 fully thawed in reduced oxygen packaging Stop Sale issued. Operator discarded.
In-use tongs stored on oven door handle between uses. Operator removed and moved to dish wash area.
Feb 23, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Live, small flying insects found 5 live flies in indoor bar area 1 live fly in kitchen 1 live fly in restroom Not observed landing on food contact surfaces Operator killed fly in restroom. Operator began cleaning bar area and attempting to kill flies.
No plan review submitted and approved - bar area added. 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/. Bar in front restaurant added, no plans submitted or approved. Some umbrellas provide cover, but not to entire bar and drink prep areas. No hand wash sink provided in this area. Operators are preparing and garnishing drinks in this area.
Accumulation of debris on exterior of warewashing machine.
Dumpsters on ground, not on proper pad/nonabsorbent surface.
Floor area(s) covered with standing water. -near dish wash area
Feb 19, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Live, small flying insects found 5 live flies in indoor bar area 1 live fly in kitchen 1 live fly in restroom Not observed landing on food contact surfaces Operator killed fly in restroom. Operator began cleaning bar area and attempting to kill flies.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in coolers on cook line: Sliced turkey (52F - Cold Holding, retemped at 46F); shredded cheese (50F - Cold Holding, retemped at 44F) Operator moved to lower area of cooler to allow to cool. In reach in coolers in expo window area Butter packets (64F - Cold Holding); potato salad (54F - Cold Holding); Cole slaw (54F - Cold Holding) Items were stocked this morning but have been in and out of coolers. Operator moved to freezer to rapid cool. Discussed adding these to Time as a Public Health Control.
No plan review submitted and approved - bar area added. 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/. Bar in front restaurant added, no plans submitted or approved. Some umbrellas provide cover, but not to entire bar and drink prep areas. No hand wash sink provided in this area. Operators are preparing and garnishing drinks in this area.
Accumulation of debris on exterior of warewashing machine.
Dumpsters on ground, not on proper pad/nonabsorbent surface.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpacks hanging on clean dish rack at kitchen entrance. Operator removed.
Equipment and utensils not properly air-dried - wet nesting. -cups at bar stacked wet
Floor area(s) covered with standing water. -near dish wash area
Water leaking from pipe and/or faucet/handle. Pipe under wash sink outside by ice machine leaking onto floor when in-use. Operator put bucket under sink to catch leak until it can be repaired. Not an immediate risk to food safety as it is outside and ice machine is fully enclosed.
Feb 18, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 5 high priority.
5 High priority2 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. Dishwasher (Chlorine 0ppm) Operator restocked with sanitizer and retested at 50PPM.
Live, small flying insects found 5 live flies in indoor bar area 1 live fly in kitchen 1 live fly in restroom Not observed landing on food contact surfaces Operator killed fly in restroom. Operator began cleaning bar area and attempting to kill flies.
Operating with an expired Division of Hotels and Restaurants license. License expired 2/1/26. Operator renewed during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in coolers on cook line: Sliced turkey (52F - Cold Holding, retemped at 46F); shredded cheese (50F - Cold Holding, retemped at 44F) Operator moved to lower area of cooler to allow to cool. In reach in coolers in expo window area Butter packets (64F - Cold Holding); potato salad (54F - Cold Holding); Cole slaw (54F - Cold Holding) Items were stocked this morning but have been in and out of coolers. Operator moved to freezer to rapid cool. Discussed adding these to Time as a Public Health Control.
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. Pancake mix, sliced cheese, pooled eggs in kitchen lacking time marks. Operator time marked all items.
No plan review submitted and approved - bar area added. 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/. Bar in front restaurant added, no plans submitted or approved. Some umbrellas provide cover, but not to entire bar and drink prep areas. No hand wash sink provided in this area. Operators are preparing and garnishing drinks in this area.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hot water shut off to hand wash sink outside by ice machine. Cold water temped at 77F Operator turned hot water back on and temped at 90F.
Accumulation of debris on exterior of warewashing machine.
Dumpsters on ground, not on proper pad/nonabsorbent surface.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -open employee beverage on prep cooler on cook line Operator removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpacks hanging on clean dish rack at kitchen entrance. Operator removed.
Equipment and utensils not properly air-dried - wet nesting. -cups at bar stacked wet
Floor area(s) covered with standing water. -near dish wash area
Water leaking from pipe and/or faucet/handle. Pipe under wash sink outside by ice machine leaking onto floor when in-use. Operator put bucket under sink to catch leak until it can be repaired. Not an immediate risk to food safety as it is outside and ice machine is fully enclosed.
Sep 2, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. It's at 109 F.
Accumulation of dust/debris in the interior of the ice machine/bin.
Equipment and utensils not properly air-dried - wet nesting. Cups at bar stacked wet.
Aug 18, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 7 high priority.
7 High priority2 Intermediate9 Basic
Show 18 findings ▾
Dish washer handled soiled equipment or utensils and then handled clean equipment or utensils.
Line cook failed to wash hands before putting on gloves to initiate a task working with food.
Roach excrement and/or droppings present inside restroom cabinet where paper towels are being stored.
Stop Sale issued due to food not being in a wholesome, sound condition. Fish thawed in vacuum sealed packaging that specifies to remove from packaging prior to thawing. Operator discarded.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Green tomatoes at 72F. Operator discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter (59F - Cold Holding) cut tomatoes 47 ( - Cold Holding); sliced tomatoes (48F - Cold Holding) black bean patties (71F - Cooling); corned beef (68F - Cold Holding); cut tomatoes (49F - Cold Holding); corn beef hash (49F - Cold Holding); cheesecake (57F - Cold Holding); raspberry cheesecake (57F - Cold Holding); sour cream (53F - Cold Holding) sliced green tomatoes (72F - Cold Holding) Cut tomatoes retemped at 48F. Diced tomatoes retemped at 48F. Black bean patties retemped at 56F. Corn beef hash retemped at 55. Corn beef retemped at 43F. Butter retemped at 54F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Grits (120F - Hot Holding); sausage patties (130F - Hot Holding) Grits retemped at 135F. Sausage patties retemped at 155F.
Handwash sink not accessible for employee use at all times. Handwashing sink by ice machine blocked by fan and chemical containers.
Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. It's at 109 F.
Accumulation of dust/debris 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. Mahi in reach in coolers on cook line.
Dead roaches on premises. 1 dead roach on floor in hallway between back door and kitchen. 2 dead roaches in restroom. 2 dead under storage cabinets by restroom.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Vape sitting on shelf above food prep area on the right when you enter kitchen. Employee backpacks and aprons being stored on dish dry rack in contact with clean dishes.
Equipment and utensils not properly air-dried - wet nesting. Cups at bar stacked wet.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly sticky traps over sauces in corner cabinets at bar.
Insect control device installed next to food preparation area, very close to exposed food and food containers. Next to steam table and service window in kitchen.
Multiple Cutting boards have cut marks and are no longer cleanable.
Unwashed fruits/vegetables stored over ready-to-eat food in walk in cooler
Jan 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards stained with food debris.
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 on cook line.
Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Walk in cooler and freezers in outdoor area not locked up.
Jul 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate13 Basic
Show 21 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in rear hallway by restroom not landing on food or food contact surfaces. 1 live fly across from coffee station not landing on food or food contact surfaces.
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 shrimp in outside reach in freezer.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer over 500 ppm quaternary. Manager corrected to 200 ppm quaternary.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line.
Handwash sink not accessible for employee use at all times. Pan of food in hand sink cook line. Employee removed item.
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/ CFM arrived during inspection.
No soap provided at handwash sink. No soap at hand sink next to ice machine.
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.
Ceiling/ceiling tiles/vents soiled with accumulated food debris and grease.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Employee removed drink.
Employee with no hair restraint while engaging in food preparation.
Equipment and utensils not properly air-dried - wet nesting. Pans on shelf in prep area wet nesting.
Food stored in a prohibited area. Food stored in rear area hallway next to bathroom.
In-use knife/knives stored in cracks between pieces of equipment. Knife in between coolers. Employee removed knife
In-use tongs stored on equipment door handle between uses. Tongs on oven handle. Employee removed tongs.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven on cook line has built up food debris.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in cooler.
Time/temperature control for safety food thawed in an improper manner. Chicken thawing at room temperature. Inspector educated manager on proper thawing.
Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Walk in cooler and freezers in outdoor area not locked up.
Unprotected ice machine in a customer/nonsecure area. Ice machine in outside area and not locked or monitored.
Water leaking from pipe and/or faucet/handle. Water leaking from hand sink next to ice machine
Feb 28, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Cutting board has cut marks and is no longer cleanable.
Equipment and utensils not properly air-dried - wet nesting.
Feb 20, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 19 recorded, 6 high priority.
6 High priority3 Intermediate10 Basic
Show 19 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 sanitizer chlorine 0pmm. Manager set up 3 compartment sink.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked hard shell eggs then continued cooking. I educated manager and he coached the employee.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee grab mahi then changed gloves and no washing hand. I educated manager.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 6 Bees around liquid bottles at bar outside area
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. slice cheese (50F - Cold Holding). Manager placed item in freezer. Retemp sliced cheese 41F
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked sausage (125F - Hot Holding). Manager reheated sausage to 165F.
Handwash sink not accessible for employee use at all times. Bucket of food in hand sink. Manager removed
No soap provided at handwash sink. No soap at hand sink next to ice machine out back area.
Spray bottle containing toxic substance not labeled. Spray bottle not label. Employee label bottle chemicals.
Bowl or other container with no handle used to dispense food. Plastic container with no handle in sugar. Employee removed item.
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on reach in cooler cook line. Employee removed cup
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Had phone on shelf cookline.
Equipment and utensils not properly air-dried - wet nesting.
Light shield damaged/in disrepair. In kitchen above sinks
Old labels stuck to food containers after cleaning. Old labels on pans in dish area on shelves
Reuse of single-service or single-use articles. Half and half milk on table being refused
Time/temperature control for safety food thawed in an improper manner. Thawing packages of food in a container with standing water. Employee moved items to walk-in cooler
Working containers of food removed from original container not identified by common name. White powdered substance in container. Employee label container sugar.
Nov 27, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Cutting board has cut marks and is no longer cleanable. Cutting board on cook line cut marks.
Equipment and utensils not properly air-dried - wet nesting. Cup at bar area wet nesting.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets soiled in reach in coolers on cook line.
Nov 13, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 4 high priority.
4 High priority3 Intermediate9 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 reading 0ppm. Manager set up three compartment sink.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham (50F - Cold Holding); ham 42F. cut tomatoes (50F - Cold Holding); cut tomatoes 42F hamburger (49F - Cold Holding); hamburger 43F. Manager placed items on ice.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside hose missing vacuum breaker
Handwash sink used for purposes other than handwashing. Spoon in hand wash sink on cook line. Employee moved spoons.
Manager or person in charge lacking proof of food manager certification.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Milk at bar area opened 11-12-23. Manager date mark milk.
Accumulation of debris inside warewashing machine.
Bowl or other container with no handle used to dispense food. Plastic cup in sugar. Manager removed cup.
Covered waste receptacle not provided in women's bathroom.
Cutting board has cut marks and is no longer cleanable. Cutting board on cook line cut marks.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine reading 0ppm.
Equipment and utensils not properly air-dried - wet nesting. Cup at bar area wet nesting.
Food stored on floor. Oil stored on floor next to ice machine outback. Employee moved items off floor.
No handwashing sign provided at a hand sink used by food employees. No employees must wash hand sign at hand sink on cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets soiled in reach in coolers on cook 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.