UNCLE FUNZ PROVISIONS
6640 GULF BLVD, Saint Pete Beach FL 33706 · 727-498-6873
Last inspected Apr 16, 2026 · 7 visits since August 2023
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli cooler - pesto (56F - Cold Holding), owner placed in ice bath
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over commercially processed turkey in glass cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli cooler - pesto (56F - Cold Holding), owner placed in ice bath
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. No quat test kit
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. One certificate expired (Zach)
Show the remaining 2 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on shelf over prep table, removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use tongs in 76F water next to steam table, placed in steam table 140F
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over crackers to be served to the public. Employee moved drink to lower shelf.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon in corn dip. Employee removed spoon.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of toaster oven soiled.
Single-service articles improperly stored. Case of take out containers on floor in storage area. Employee moved case to shelf.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy whipping cream opened 7-11 no date mark. Employee dated cream.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled on deli reach in cooler.
Interior of oven/microwave has accumulation of food debris. Toaster oven has burnt on food debris interior.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Employee removed drink.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of toaster oven soiled with food debris.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese spread (52F - Cold Holding); broccoli (54F - Cold Holding), moved to bottom of cooler
In-use wet wiping cloth/towel used under cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over prepared foods in glass cooler, order corrected
A return visit. The problems from the previous inspection had been dealt with.
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.