STILLWATERS TAVERN
224 BEACH DR NE, Saint Petersburg FL 33701 · 727-350-1019
Last inspected Apr 23, 2026 · 11 visits since November 2023
MAR 24
SEP 24
APR 25
SEP 25
APR 26
— STEADY
5 inspections within 29 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in bar area not landing on food or food contact surfaces.
★ 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--2026031359 | Apr 21, 2026 | Jun 8, 2026 | $200 |
Inspection history
11 visits, newest first
Apr 23, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
What the inspector wrote — 3 findings
Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets soiled with grease build up. White cutting board place at reach in deli cooler across from grill on cook line stained.
Cutting board has cut marks and is no longer cleanable. Brown, blue, red, green, and yellow cutting boards grooved.
Equipment and utensils not properly air-dried - wet nesting. Clean containers stored on rack in dish area.
Apr 21, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority2 Intermediate5 Basic
Show 9 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. Chlorine dish machine in dish area testing at 0 PPM. Chlorine dish machine for glasses under three compartment sink drain board in dish machine area testing at 0 PPM. Three compartment sink was set up with quaternary sanitizer testing at 200 PPM.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food items stored in reach in cooler across from fryers on cook line: creole sauce (58F - Cold Holding); Brussels sprouts (48F - Cold Holding); bayou cream (50F - Cold Holding) While the inspector was taking temperature of other food items inside the reach in cooler, the cook on duty voluntarily discarded these items. Food items in the same reach in cooler: raw salon (49F - Cold Holding); raw chicken (49F - Cold Holding); raw chicken (47F - Cold Holding) It was confirmed items were not ambient cooling and it was determined the items have not been out of temperature for more than 4 hours. The food items were then moved to the walk in freezer to bring down the temperature rapidly. Retook temperatures at 4:20pm: raw salon (37F - Cold Holding); raw chicken (36F - Cold Holding); raw chicken (37F - Cold Holding).
Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets soiled with grease build up. White cutting board place at reach in deli cooler across from grill on cook line stained.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary sanitizer kit observed.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior soiled with pink and black substance.
Cutting board has cut marks and is no longer cleanable. Brown, blue, red, green, and yellow cutting boards grooved.
Equipment and utensils not properly air-dried - wet nesting. Clean containers stored on rack in dish area.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Conventional oven interior soiled with burnt food debris. Smoker interior soiled with grease and food debris.
No handwashing sign provided at a hand sink used by food employees. Missing at handwashing handsink in dish area. Emailed manager on duty hand sign during inspection.
Sep 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior and ice chute soiled with black mold like substance.
Dishmachine has no data plate/operating specifications.
Equipment and utensils not properly air-dried - wet nesting. Clean containers stored on dish reach next to dish machine.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Double door convection oven interior soiled with burnt food debris.
Sep 22, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority2 Intermediate5 Basic
Show 10 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. The inspector and CFM ran the dish machine a few times and the chlorine sanitizer tested at 0 PPM.
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. The employee set up the three compartment sink with quaternary sanitizer solution, which tested at 200 PPM.. The establishment also has a dish machine in the same dishwashing area that uses chlorine sanitizer, which tested at 50 PPM. This dish machine can be used to sanitize smaller items or dishes as needed.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Food items stored in hot box across from cook line: conch soup (120F - Hot Holding); Jager sauce (120F - Hot Holding); Anjou (120F - Hot Holding) Employee reheated food items to 165 F or above on stovetop. Inspector verified temperatures.
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on each in cooler across from flat top grill stained. Can opener soiled with dried food debris. Bar soda gun nozzles soiled with syrup build up.
No paper towels or mechanical hand drying device provided at handwash sink. Missing at handwashing sink in dish area. Employee stocked dispenser.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior and ice chute soiled with black mold like substance.
Dishmachine has no data plate/operating specifications.
Equipment and utensils not properly air-dried - wet nesting. Clean containers stored on dish reach next to dish machine.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Double door convection oven interior soiled with burnt food debris.
No handwashing sign provided at a hand sink used by food employees. Missing at handwashing sink in dish area.
May 1, 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 ▾
Exterior door has a gap at the threshold that opens to the outside. Back door.
Apr 28, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 6 high priority.
6 High priority1 Intermediate1 Basic
Show 8 findings ▾
Bottle of wine stored in ice used for drinks. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked mushrooms 47f, made 4/27/2025 discarded missed cooling window. Pot roast made 4/27/2025 54f, missed cooling window.
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. 0 ppm. Operator called for service.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Hard boiled eggs made 4/21/2025. Discarded.
Stop Sale issued due to food not being in a wholesome, sound condition. Hard boiled eggs made 4/21/2025. Discarded. Wine stored in drink ice. Discarded.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked mushrooms 47f, made 4/27/2025 discarded missed cooling window
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle.
Exterior door has a gap at the threshold that opens to the outside. Back door.
Sep 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate9 Basic
Show 12 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked up wrapper from floor and was putting gloves on with no hand wash. Inspector advised Manager who made employee wash hands.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker in hose bib underneath cooktop.
Handwash sink not accessible for employee use at all times. Hand wash sink by dough mixer blocked by dough mixer. Manager moved.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has mold like substance.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on prep table. Manager removed.
Employee with no hair restraint while engaging in food preparation.
Floor area(s) covered with standing water in kitchen.
In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle. Manager removed.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Double door ovens on cook line have built up food debris.
Old labels stuck to food containers after cleaning.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage in reach in cooler not segregated from food to be served to the public.
Wiping cloth sanitizing solution stored on the floor. Manager stored off the floor.
Mar 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Cook went from handling raw beef with gloves on and changed gloves to hand,e ready to eat bread with no hand wash in between.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in bar area not landing on food or food contact surfaces.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker on hose bib at end of cook line.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table across from two compartment sink has food debris buildup.
In-use tongs stored on equipment door handle between uses. Tongs on oven handle at end of cook line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Bottom oven of double door ovens on cook line has built up food debris.
Open dumpster lid.
Nov 27, 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 ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in storage area has mold like substance.
Nov 17, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded.
0 High priority2 Intermediate6 Basic
Show 8 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table by hand wash sink in rear prep area has built up food debris.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Surface temperatures of high temperature dish machine only reached 143.1 F after multiple run throughs.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in storage area has mold like substance.
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 received frozen in reduced oxygen packaging thawing in reduced oxygen packaging without packaging being scored in walk in cooler.
Employee with no hair restraint while engaging in food preparation. Employee preparing food on grill with no hair restraints.
In-use tongs stored on equipment door handle between uses. Tongs stored on handle of fryers.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop used to dispense brown sugar touching food item. Manager stored properly.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Doubler door ovens at beginning of cook line have built up food debris.
Nov 6, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 3 high priority.
3 High priority2 Intermediate10 Basic
Show 15 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee donned gloves to cut carrots but did not wash hands first.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in entrance of bar area not landing on food or food contact surfaces.
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. See stop sale. Garlic butter on cook line being held on time with no time stamp. Time was determined to be at 10:30 am and time stamp was put in butter.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table by hand wash sink in rear prep area has built up food debris.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Surface temperatures of high temperature dish machine only reached 143.1 F after multiple run throughs.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in storage area has mold like substance.
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 received frozen in reduced oxygen packaging thawing in reduced oxygen packaging without packaging being scored in walk in cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee stored phone on top of clean glasses in bar area.
Employee with no hair restraint while engaging in food preparation. Employee preparing food on grill with no hair restraints.
Food stored on floor. Wild caught gulf shrimp stored on floor on walk in freezer.
In-use tongs stored on equipment door handle between uses. Tongs stored on handle of fryers.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop used to dispense brown sugar touching food item. Manager stored properly.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Doubler door ovens at beginning of cook line have built up food debris.
Open dumpster lid.
Working containers of food removed from original container not identified by common name. Sugar, brown sugar and flour containers in prep area by ice machine removed from original containers and not labeled. Manager labeled properly.
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.