THIRSTY MARLIN GRILL & BAR
1023 Florida Avenue
Florida, 34683
Pinellas County County
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 4/28/2025
High Priority
6
Intermediate
5
Basic
1
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 06-09-1:Basic - 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. Tuna fully thawed in package that states to remove from package before thawing. See stop sale.
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No parasite destruction letter for salmon that is served raw. Operator had the distributor email parasite destruction letter at time of inspection. Parasite destruction conducted through Devi Fisheries Incorporated. Corrected On-Site
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 02/01/2025. Operator renewed at time of inspection. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken above ready to eat food in reach in cooler. Operator relocated. Corrected On-Site
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Tuna not removed from reduced oxygen packaging before thawed.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice 71F left in rice cooker overnight. Rice cooker was turned off overnight.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice (71F - Cold Holding) rice left in cooker overnight in the sushi area. Cooker was turned off. Operator states that it was accidentally left in there overnight. Sushi is not served until 5pm.
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tag on 3/27/25 with no date if last oyster served. Operator was able to determine at time of inspection.
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Kevin expired 9/24/2018
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Blocked handwash sink at outside bar. Operator relocated glasses that were blocking. Corrected On-Site
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi menu and regular menu does not identify which food items are raw. There is to be an asterisk next to the raw food item and the consumer advisory.
- 53B-14-5:Intermediate - 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. Expired trainings for Ed, Tom and Mary Ellen.
Food safety inspection conducted on 4/28/2025 revealed 12 total violations (6 high priority, 5 intermediate, 1 basic).
Inspection on 9/16/2024
High Priority
2
Intermediate
2
Basic
1
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cooks line contain foods removed from its original container not labeled with common name. Discussed the need to label all food removed from its original container.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tomatoes cut 46F cold hold, pasta 50FF cold hold, tuna raw 46F cold hold. See Stop Sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tomatoes cut 46F cold hold, pasta 50F cold hold, tuna raw 46F cold hold. See Stop Sale.
- 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board green
Food safety inspection conducted on 9/16/2024 revealed 5 total violations (2 high priority, 2 intermediate, 1 basic).
Inspection on 4/24/2024
High Priority
1
Intermediate
1
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 06-09-1:Basic - 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. Operator opened packages of fish. Corrected On-Site
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
- 36-73-4:Basic - Floor soiled/has accumulation of debris.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tuna 44F cold hold, second temperature 41F cold hold, pasta 45F cold hold, second temperature 40F cold hold, feta 45F cold hold, second temperatures 36F cold hold. Second temps taken at 4:56Repeat Violation Corrected On-Site Repeat Violation
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. 2 tags missing date.
Food safety inspection conducted on 4/24/2024 revealed 5 total violations (1 high priority, 1 intermediate, 3 basic).
Inspection on 9/11/2023
High Priority
1
Intermediate
0
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on shelf with clean utensils. Employee moved beverage. Corrected On-Site
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under and behind equipment. Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tuna 45F cold hold
Food safety inspection conducted on 9/11/2023 revealed 4 total violations (1 high priority, 0 intermediate, 3 basic).