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Licensee
Name: TREASURE ISLAND R BAR License Number: SEA6201120
Rank: Seating License Expiration Date: 02/01/2023
Primary Status: Ownership Changed Secondary Status:
Location Address: 245 108 AVE
TREASURE ISLAND, FL 33706

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 08/24/2017 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
4 10 23
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
23-06-4    Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.(fan cover in walk in cooler)
23-03-4    Basic - Build-up of grease on nonfood-contact surface.(on ceiling on cooks line)
23-25-4    Basic - Build-up of grease/dust/debris on hood filters.
51-11-4    Basic - Carbon dioxide/helium tanks not adequately secured.Bar area. **Repeat Violation**
14-45-4    Basic - Cardboard used to line nonfood-contact shelves.(under microwave)
12B-02-4    Basic - Employee eating in a food preparation or other restricted area.(employee food on shelf below microwave)
14-11-4    Basic - Equipment in poor repair.(fryer baskets wires broken)
36-41-4    Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris on cooling unit in the walk in cooler. **Repeat Violation**
36-18-4    Basic - Floor tiles cracked, broken or in disrepair. Kitchen
36-11-4    Basic - Floors not maintained smooth and durable.(walk in cooler floor buckling)
08B-31-4    Basic - Food stored in undrained ice. (Shrimp in reach in cooler on cooks line, raw oysters in walk in cooler )
08B-38-4    Basic - Food stored on floor.(fryer oil, multiple items in walk in cooler)
33-19-4    Basic - Garbage on the ground and/or pad around dumpster.
36-14-4    Basic - Grease accumulated on kitchen floor and/or under cooking equipment
36-24-5    Basic - Hole in or other damage to wall. Wall tiles missing cooks line **Repeat Violation**
22-19-4    Basic - Interior of microwave soiled with encrusted food debris.
38-12-4    Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps.(kitchen)
51-18-6    Basic - No copy of latest inspection report available.
35B-13-4    Basic - Screening is not 16-mesh to the inch. (Around wall fan opens to outside)
25-05-4    Basic - Single-service articles improperly stored.(portion cups on floor in back kitchen area)
14-17-4    Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.Walk in cooler area. **Repeat Violation**
36-26-4    Basic - Wall soiled with accumulated black debris in dishwashing area. **Repeat Violation**
36-27-5    Basic - Wall soiled with accumulated grease, food debris, and/or dust.(around hand wash sink)
03D-04-4    High Priority - Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours.(Chili 45°f, chowder 53°f, soup 51°f, chowder 46°f, cooling from night before found in walk in cooler, cooked ribs 59°f cooked yesterday )
08A-09-4    High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.(raw chicken, fish and ground beef over ready to eat food)
08A-05-4    High Priority - Raw animal food stored over ready-to-eat food.(in upright reach in cooler raw chicken, fish, ground beef over gravy, milk and dressing instructed manager to rearrange cooler according to cook temps) **Repeat Violation**
01B-02-4    High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.(foods not properly cooled:Chili 45°f, chowder 53°f, soup 51°f, chowder 46°f, cooked ribs 59°f cooling from night before
01C-10-4    Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. **Repeat Violation**
02A-04-4    Intermediate - Consumer advisory for raw or undercooked oysters not posted/provided in a conspicuous location.(covered by bar awning) **Corrected On-Site**
22-22-4    Intermediate - Encrusted material on can opener blade.
31A-03-4    Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.(sani bucket stored in sink in kitchen)
52-01-4    Intermediate - Identity of food or food product misrepresented.(menu states freshwater catfish, when asked what fish is being used employee showed inspector box of swai and stated that is what they use for catfish)
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
03D-16-4    Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.(chili, soup and chowder )
05-06-4    Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.(thermometer broken on upright reach in cooler)
02C-02-4    Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.(cooked sausage and cooked shrimp in reach in cooler on cooks line)
53B-05-5    Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.(only one card provided and it expired 8/15/17)
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright ©2023 Department of Business and Professional Regulation - State of Florida. Privacy Statement

Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.