THE WHITE TARPON / BEL MARE
700 FRONT ST #104
Overall Food Safety Rating
★★★½☆ (3.5/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 4/16/2025
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed 2 employee engaging in food preparation without hair restraint
- 21-10-4:Basic - Soiled dry wiping cloth in use. Observed on precutting board across cook line.
Food safety inspection conducted on 4/16/2025 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 2/26/2025
High Priority
0
Intermediate
3
Basic
3
Total
6
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance inside ice machine.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris inside oven.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled.
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit. Repeat Violation
- 53A-05-6:Intermediate - 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/
Food safety inspection conducted on 2/26/2025 revealed 6 total violations (0 high priority, 3 intermediate, 3 basic).
Inspection on 4/16/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 4/16/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/16/2024
High Priority
0
Intermediate
2
Basic
4
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 80°feet. Operator discard the water during inspection. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name.
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
Food safety inspection conducted on 4/16/2024 revealed 6 total violations (0 high priority, 2 intermediate, 4 basic).
Inspection on 12/13/2023
High Priority
0
Intermediate
2
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 03G-56-1:Intermediate - - From initial inspection : Intermediate - Approved variance not maintained at the food establishment. Establishment vacuum seals fish. Warning - From follow-up inspection 2023-12-13: No change. **Time Extended**
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum seals fish. Warning - From follow-up inspection 2023-12-13: No change. **Time Extended**
Food safety inspection conducted on 12/13/2023 revealed 2 total violations (0 high priority, 2 intermediate, 0 basic).
Inspection on 12/12/2023
High Priority
2
Intermediate
7
Basic
5
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse stored on dry storage shelf above orange peel.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups in downstairs wait station.
- 10-14-5:Basic - Ice bucket not inverted between uses. Ice buckets stored next to downstairs ice machine across from manager office.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs and spoons stored in 80F water on cook line.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Containers stored on clean dish rack next to upstairs kitchen. Repeat Violation
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Lemon ricotta dated 12/4 in dessert prep area reach-in cooler.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler next to cook line fryers: chicken (45F - Cold Holding); chicken (50F - Cold Holding); fish (51F - Cold Holding); shrimp (51F - Cold Holding). Employee stated items placed in cooler three hours prior to temperature being taken. Manager placed items in downstairs walk-in freezer. Warning
- 03G-56-1:Intermediate - Approved variance not maintained at the food establishment. Establishment vacuum seals fish. Warning
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags stored upstairs. Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from fryers. Deflector plate inside of downstairs ice machine across from the manager office. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped ice in hand washing sink outside of upstairs walk-in cooler.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink on cook line and hand washing sink in upstairs wait station.
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum seals fish. Warning
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory available. Inspector provided operator with consumer advisory. Operator posted consumer advisory. Corrected On-Site
Food safety inspection conducted on 12/12/2023 revealed 14 total violations (2 high priority, 7 intermediate, 5 basic).