TARPON TURTLE GRILL & MARINA
1513 LAKE TARPON AVE, Tarpon Springs FL 34689 · 727-940-5360
Last inspected Jul 24, 2026 · 18 visits since December 2023
JUN 25
AUG 25
AUG 25
NOV 25
JUL 26
▼ IMPROVING
5 inspections trending up, 22 points better than where it started.
Live, small flying insects found Approximately 5 small flies around floor drain under steam table
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,300
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2025048896 | Jun 12, 2025 | Sep 30, 2025 | $500 |
| 3--2024007222 | Jan 17, 2024 | May 20, 2024 | $600 |
| 3--2022032990 | May 12, 2022 | Aug 18, 2022 | $200 |
Inspection history
18 visits, newest first
Jul 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
What the inspector wrote — 8 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In drop in cooler on cook line- heavy whipping cream (70F - Cold Holding) removed from refrigeration 30 minutes ago, moved to freezer, recheck- 36F
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun in bar, outside, operator cleaned
oyster tags not marked with last date served. Operator marked last tag
Floor soiled/has accumulation of debris. Floor in bar, wall, debris and water under hand wash sink
Show the remaining 4 findings ▾
Ice buildup in reach-in cooler. At wait station, small cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Drawer cooler on cook line - frame around drawers soiled, under drawers soiled At wait station soda machine behind nozzles Hand wash sink in bar, around handles and base
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage in reach in freezer by cook line, moved to walk in cooler
Utensils in poor condition. Spatulas handles melted, operator discarded
Nov 24, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Dead roaches on premises. 1 dead roach under spice rack in dry storage. Operator removed roach and cleaned/sanitized area.
Aug 26, 2025□ 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 ▾
Floor soiled/has accumulation of debris. Under equipment in kitchen
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor on cook line, expo, dish room not smooth and easily cleanable.
Aug 22, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Live, small flying insects found 1 small fly under prep table with steam table 3 small flies under expo window. 1 small fly under dish machine Operator cleaned areas.
Dead roaches on premises. 1 dead roach on floor by walk in cooler, operator removed and sanitized floor
Floor soiled/has accumulation of debris. Under equipment in kitchen
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor on cook line, expo, dish room not smooth and easily cleanable.
Wet wiping cloth not stored in sanitizing solution between uses. On lift top cooler on cook line, moved to bucket
Aug 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 14, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
Live, small flying insects found Approximately 5 small flies around floor drain under steam table
Stop Sale issued due to food not being in a wholesome, sound condition. Salmon, 22 8oz packages, completely thawed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In drop in cold hold unit on cook line -shredded cheese (48F - Cold Holding); coleslaw (46F - Cold Holding);, removed from refrigeration 1 hour ago, moved back to walk in cooler, discussed using time control. Recheck shredded cheese 37F, pico 42F
Toxic substance/chemical improperly stored. At wait station, cleaner spray bottle on prep table, over clean dishes, facing to go cups and lemons, operator removed.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
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. Salmon, 22 8oz packages, completely thawed. See stop sale Operator adjusted
Time/temperature control for safety food thawed in an improper manner. Fish and soups in standing water in prep sink, operator turned water for haddock 51F, moved soups to walk in cooler
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Bucket on cook line, 0 ppm, corrected to 50 ppm
Jun 13, 2025□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 13, 2025■ Emergency Order Callback Not CompliedComplaint Investigation (Partial)
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Live, small flying insects found 11 flies at front of kitchen next drain. 1 fly in area where hot water heater is located. 2 flies cookline flying. 1 fly on the corner of a pan of food. Operator discarded the pan and covered the food on the cookline. 2 flies on a fan in the kitchen.
Jun 12, 2025■ Emergency order recommendedComplaint Investigation (Partial)
Ordered shut on the spot. 5 violations recorded, 1 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Live, small flying insects found 11 flies at front of kitchen next drain. 1 fly in area where hot water heater is located. 2 flies cookline flying. 1 fly on the corner of a pan of food. Operator discarded the pan and covered the food on the cookline. 2 flies on a fan in the kitchen.
Handwash sink not accessible for employee use at all times. Handwash sink in the server area when used is causing waste water to flow onto the ground in the kitchenuento a clogged drain. There is no other handwash sink in this area.
No paper towels or mechanical hand drying device provided at handwash sink. No paperwork towels at hand wash sink at the entrance of the kitchen. Operator stocked.
Dead roaches on premises. 1 dead roach in the drain. Operator discarded and sanitized area.
Standing water in floor drain/floor drain draining very slowly. Floor drain has standing water in two locations. One drain at the front of the kitchen where single service items are located. This drain has been unclogged and there is no water sitting in drain. The other drain is underneath a table at the front of the kitchen near the warewashing area. Water unable to drain when handwash sink in the server area is running. Observed water draining onto floors.
Apr 4, 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 ▾
Equipment and utensils not properly air-dried - wet nesting.
Old labels stuck to food containers after cleaning on shelf in prep area.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Walk-in cooler shelves with rust that has pitted the surface.
Apr 3, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From walk-in cooler and reach-in coolers on cooks line and wait station area at 2:25pm. Observed operator discard items. Stop sale not warranted. a. cooked rice (57F - Cold Holding) b. sliced cheese (52F - Cold Holding); c. sliced turkey (49F - Cold Holding) d. boiled eggs (55F - Cold Holding) e. sliced tomatoes (60F - Cold Holding); f. cut lettuce (68F - Cold Holding); g. shredded cheese (63F - Cold Holding) h. cut cabbage (56F - Cold Holding) Operator discarded all items. Discussed utilizing Time As A Public Health Control as an option.
Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Dishmachine max temperature 102f.
Ceiling tile and vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Equipment and utensils not properly air-dried - wet nesting.
Old labels stuck to food containers after cleaning on shelf in prep area.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Walk-in cooler shelves with rust that has pitted the surface.
Mar 24, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 4 high priority.
4 High priority4 Intermediate14 Basic
Show 22 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Reading 0ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator changed chlorine sanitizer bucket. Rechecked reading 50ppm.
Live, small flying insects found 5 live flies in mop sink area. 3 live flies in room near oil tanks. Flies did not land on food or food contact surfaces.
Observed employee washed hands with cold water at hand wash sink in warewashing area. Discussed with operator proper hand hygiene techniques.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From walk-in cooler and reach-in coolers on cooks line and wait station area at 2:25pm. Observed operator discard items. Stop sale not warranted. a. cooked rice (57F - Cold Holding) b. sliced cheese (52F - Cold Holding); c. sliced turkey (49F - Cold Holding) d. boiled eggs (55F - Cold Holding) e. sliced tomatoes (60F - Cold Holding); f. cut lettuce (68F - Cold Holding); g. shredded cheese (63F - Cold Holding) h. cut cabbage (56F - Cold Holding) Operator discarded all items. Discussed utilizing Time As A Public Health Control as an option.
Handwash sink used for purposes other than handwashing. Ice and cup stored inside bowl of hand wash sink at wait station. Operator melted ice and removed cup.
No paper towels or mechanical hand drying device provided at handwash sink in bar area. Employee provided paper towels.
Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Dishmachine max temperature 102f.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink on cooks line reading 76f after running for five minutes.
Accumulation of debris on exterior of warewashing machine.
Carbon dioxide tanks not adequately secured.
Ceiling tile and vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Dead roaches on premises. 2 dead roaches on floor in room with tanks. 1 dead roach on floor m dry-storage area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal hand bag stored on shelf with seasonings. Operator removed bag.
Equipment and utensils not properly air-dried - wet nesting.
Food stored on floor. Bags of lettuce mix on floor in walk-in cooler. Employee placed lettuce on shelf.
Ice scoop handle in contact with ice in bar area. Operator removed scoop.
In-use tongs stored on oven door handle between uses.
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Dishmachine gauge not readable.
No handwashing sign provided at a hand sink used by food employees at hand wash sink on cooks line.
Old labels stuck to food containers after cleaning on shelf in prep area.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Walk-in cooler shelves with rust that has pitted the surface.
Dec 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Top table cooler shredded cheese (50F - Cold Holding) cut leafy greens (64F - Cold Holding) Moved to walk in freezer shredded cheese (31F - Cold Holding) cut leafy greens (32F - Cold Holding)
No paper towels or mechanical hand drying device provided at handwash sink. At bar
Bowl or other container with no handle used to dispense food inside Cooked Onions. Employee moved
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. During prep
Equipment and utensils not properly air-dried - wet nesting. Cups at the service drink area.
Mar 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate6 Basic
Show 11 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine chlorine sanitizer at 0ppm, manager had to prime machine, now at 100ppm
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched glasses then handled clean equipment without washing hands
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw fish above cooked chicken wings in drawers on cook line -raw oysters above cooked chicken wings in reach in cooler All items were properly moved and stored
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter milk (47F - Cold Holding), manager was able to determine what time the butter milk was put out on cook line, put time on product and properly filled out time as a public health form 5022-090
Clam/mussel/oyster tags not marked with last date served. 3 tags without dates on them when the last one was sold from the January stack
Cloth used as a food-contact surface. Cloth used on top of shucked oysters
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above hand sink on cook line, employee drink removed
Employee with no hair restraint while engaging in food preparation. Employees put hat on and hair net
Equipment and utensils not properly air-dried - wet nesting. Beverage cups in server station stacked while still wet
In-use tongs stored on equipment door handle between uses. Tongs on oven door handle, tongs removed from oven door handle
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quaternary sanitizer bucket on cook line at 0ppm, sanitizer buckets refilled, now at 200ppm
Jan 17, 2024□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Manager or person in charge lacking proof of food manager certification. George Katakalidis does not have manager certification
Floor soiled/has accumulation of debris. Under and behind all equipment
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled
Ripped/worn tin foil used as shelf cover. Ripped tin foil on shelf under prep table
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete throughout the entire kitchen
Jan 17, 2024■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 21 violations recorded, 6 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
6 High priority6 Intermediate9 Basic
Show 21 findings ▾
Raw animal food stored over or with unwashed produce. Raw chicken wings above unwashed peppers in walk in cooler
Rodent activity present as evidenced by rodent droppings found. 14 rodent droppings on floor in corner of dry storage under rack by locked door
Stop Sale issued on time/temperature control for safety food due to temperature abuse. pulled pork (77F - Reheating) put in at 10am; rice (105F - Reheating) put in at 10am; roasted corn (77F - Reheating); mashed potatoes (84F - Reheating)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced tomatoes (49F - Cold Holding); pico (48F - Cold Holding); shredded cheddar cheese (56F - Cold Holding); cut lettuce (52F - Cold Holding); sliced tomatoes (52F - Cold Holding); butter milk (50F - Cold Holding) on cook line in ice bath, manager added more water to ice bath to ensure items were completely in ice water
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. pulled pork (77F - Reheating) put in at 10am; rice (105F - Reheating) put in at 10am; roasted corn (77F - Reheating); mashed potatoes (84F - Reheating) in hot box in prep area
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked onions (120F - Hot Holding); cooked peppers (118F - Hot Holding); mashed potatoes (120F - Hot Holding) in steam table on cook line
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
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 form 5030-104
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled
Manager or person in charge lacking proof of food manager certification. George Katakalidis does not have manager certification
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/ 6 employees working in kitchen, 4 servers and bartender with no certified food manager on site
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed DBPR Form HR 5025-131 to manager, he printed and posted at front door
Dead roaches on premises. Dead cockroach on floor under grill
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone and speaker on top of reach in cooler
Employee with no hair restraint while engaging in food preparation.
Floor soiled/has accumulation of debris. Under and behind all equipment
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled
Ripped/worn tin foil used as shelf cover. Ripped tin foil on shelf under prep table
Standing water in bottom of reach-in-cooler. Reach in cooler across from grill
Time/temperature control for safety food thawed in an improper manner. Chicken wings thawing in sink of water, chicken wings 48F, wings removed from sink of water and put into walk in freezer
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete throughout the entire kitchen
Dec 28, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line
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.
Employee with no hair restraint while engaging in food preparation.
Floor area(s) covered with standing water. Dish wash area, prep area
Dec 19, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority4 Intermediate6 Basic
Show 12 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly in server area, 2 flies on cook line of of which landed on diced tomatoes, stop sale issued, 1 fly in the rear of the kitchen.
Stop Sale issued due to food not being in a wholesome, sound condition. Fly landed on diced tomatoes
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line
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.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on prep table. Manager removed employee beverage
Employee with no hair restraint while engaging in food preparation.
Floor area(s) covered with standing water. Dish wash area, prep area
Food storage container/container lid cracked or broken. Plastic food container missing the corner of the container holding food on line.
In-use tongs stored on equipment door handle between uses.
Working containers of food removed from original container not identified by common name.containers holding spices removed from its original container not labeled with 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.