TARPON TURTLE GRILL & MARINA
1513 Lake Tarpon Avenue
Florida, 34689
Pinellas County County
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 9 health inspection reports
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All Inspection Reports
Inspection on 4/4/2025
High Priority
0
Intermediate
0
Basic
4
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Warning - From follow-up inspection 2025-04-03: **Time Extended** - From follow-up inspection 2025-04-04: **Time Extended**
- 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning on shelf in prep area. Warning - From follow-up inspection 2025-04-03: **Time Extended** - From follow-up inspection 2025-04-04: **Time Extended**
- 36-02-5:Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Warning - From follow-up inspection 2025-04-03: **Time Extended** - From follow-up inspection 2025-04-04: **Time Extended**
- 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning - From follow-up inspection 2025-04-03: **Time Extended** - From follow-up inspection 2025-04-04: **Time Extended**
Food safety inspection conducted on 4/4/2025 revealed 4 total violations (0 high priority, 0 intermediate, 4 basic).
Inspection on 4/3/2025
High Priority
1
Intermediate
1
Basic
5
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling tile and vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warning - From follow-up inspection 2025-04-03: **Time Extended**
- 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Warning - From follow-up inspection 2025-04-03: **Time Extended**
- 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning on shelf in prep area. Warning - From follow-up inspection 2025-04-03: **Time Extended**
- 36-02-5:Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Warning - From follow-up inspection 2025-04-03: **Time Extended**
- 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning - From follow-up inspection 2025-04-03: **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - 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. Corrected On-Site Repeat Violation Warning - From follow-up inspection 2025-04-03: Sliced tomatoes 70F Diced tomatoes 56F Shredded mozzarella cheese 67F Pico 52F Cut lettuce 67F Shredded Cheddar Cheese 67F on cook line, food put on cook line 45 minutes ago, cook refilled ice bath, all product was sitting on top of ice Coleslaw 62F on server line, food was put in 45 minutes ago, all food pulled from walk in cooler and was at 41F or under, provided operator with form 5022-090 Admin Complaint **Corrective Action Taken**
- 16-53-4:Intermediate - - From initial inspection : Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Dishmachine max temperature 102f. Warning - From follow-up inspection 2025-04-03: Wash temperature is 102F **Time Extended**
Food safety inspection conducted on 4/3/2025 revealed 7 total violations (1 high priority, 1 intermediate, 5 basic).
Inspection on 3/24/2025
High Priority
4
Intermediate
4
Basic
14
Total
22
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Warning
- 51-11-4:Basic - Carbon dioxide tanks not adequately secured. Warning
- 36-34-5:Basic - Ceiling tile and vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warning
- 35A-03-4:Basic - Dead roaches on premises. 2 dead roaches on floor in room with tanks. 1 dead roach on floor m dry-storage area. Warning
- 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 personal hand bag stored on shelf with seasonings. Operator removed bag. Corrected On-Site Warning
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Warning
- 08B-38-4:Basic - Food stored on floor. Bags of lettuce mix on floor in walk-in cooler. Employee placed lettuce on shelf. Corrected On-Site Warning
- 10-08-5:Basic - Ice scoop handle in contact with ice in bar area. Operator removed scoop. Corrected On-Site Warning
- 10-20-4:Basic - In-use tongs stored on oven door handle between uses. Warning
- 16-38-5:Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Dishmachine gauge not readable. Warning
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees at hand wash sink on cooks line. Warning
- 16-46-4:Basic - Old labels stuck to food containers after cleaning on shelf in prep area. Warning
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Warning
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning
- 22-41-4:High Priority - 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. Corrected On-Site Warning
- 35A-02-7:High Priority - 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. Warning
- 12A-19-4:High Priority - Observed employee washed hands with cold water at hand wash sink in warewashing area. Discussed with operator proper hand hygiene techniques. Warning
- 03A-02-5:High Priority - 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. Corrected On-Site Repeat Violation Warning
- 31A-11-4:Intermediate - 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. Corrected On-Site Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in bar area. Employee provided paper towels. Corrected On-Site Repeat Violation Warning
- 16-53-4:Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Dishmachine max temperature 102f. Warning
- 27-16-4:Intermediate - 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. Warning
Food safety inspection conducted on 3/24/2025 revealed 22 total violations (4 high priority, 4 intermediate, 14 basic).
Inspection on 12/4/2024
High Priority
1
Intermediate
1
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food inside Cooked Onions. Employee moved
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. During prep Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at the service drink area. Repeat Violation
- 03A-02-5:High Priority - 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) Corrected On-Site Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar
Food safety inspection conducted on 12/4/2024 revealed 5 total violations (1 high priority, 1 intermediate, 3 basic).
Inspection on 3/19/2024
High Priority
4
Intermediate
1
Basic
6
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 21-05-5:Basic - Cloth used as a food-contact surface. Cloth used on top of shucked oysters
- 12B-07-4:Basic - 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 Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employees put hat on and hair net Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Beverage cups in server station stacked while still wet
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle, tongs removed from oven door handle Corrected On-Site
- 21-08-4:Basic - 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 Corrected On-Site
- 22-49-4:High Priority - 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 Corrected On-Site
- 12A-25-4:High Priority - 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
- 08A-05-6:High Priority - 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 Corrected On-Site
- 03A-02-5:High Priority - 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 **Corrective Action Taken**
- 01C-03-4:Intermediate - 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
Food safety inspection conducted on 3/19/2024 revealed 11 total violations (4 high priority, 1 intermediate, 6 basic).
Inspection on 1/17/2024
High Priority
0
Intermediate
2
Basic
4
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under and behind all equipment - From follow-up inspection 2024-01-17: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled - From follow-up inspection 2024-01-17: **Time Extended**
- 14-20-4:Basic - - From initial inspection : Basic - Ripped/worn tin foil used as shelf cover. Ripped tin foil on shelf under prep table - From follow-up inspection 2024-01-17: **Time Extended**
- 36-02-5:Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete throughout the entire kitchen - From follow-up inspection 2024-01-17: **Time Extended**
- 01C-05-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. - From follow-up inspection 2024-01-17: **Time Extended**
- 53A-01-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. George Katakalidis does not have manager certification - From follow-up inspection 2024-01-17: **Time Extended**
Food safety inspection conducted on 1/17/2024 revealed 6 total violations (0 high priority, 2 intermediate, 4 basic).
Inspection on 1/17/2024
High Priority
6
Intermediate
6
Basic
9
Total
21
Disposition: Facility Temporarily Closed
Inspection Details:
- 35A-03-4:Basic - Dead roaches on premises. Dead cockroach on floor under grill
- 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 cell phone and speaker on top of reach in cooler
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under and behind all equipment
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled
- 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. Ripped tin foil on shelf under prep table
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach in cooler across from grill
- 06-01-5:Basic - 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
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete throughout the entire kitchen
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw chicken wings above unwashed peppers in walk in cooler
- 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. 14 rodent droppings on floor in corner of dry storage under rack by locked door
- 01B-02-5:High Priority - 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)
- 03A-02-5:High Priority - 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 **Corrective Action Taken**
- 03E-02-5:High Priority - 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
- 03B-01-6:High Priority - 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
- 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- 11-27-4:Intermediate - 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
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. George Katakalidis does not have manager certification
- 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/ 6 employees working in kitchen, 4 servers and bartender with no certified food manager on site
- 02A-01-4:Intermediate - 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 Corrected On-Site
Food safety inspection conducted on 1/17/2024 revealed 21 total violations (6 high priority, 6 intermediate, 9 basic).
Inspection on 12/28/2023
High Priority
0
Intermediate
2
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 13-03-4:Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Warning - From follow-up inspection 2023-12-28: **Time Extended**
- 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Dish wash area, prep area Warning - From follow-up inspection 2023-12-28: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line Warning - From follow-up inspection 2023-12-28: **Time Extended**
- 53B-14-5:Intermediate - - From initial inspection : 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. Repeat Violation Warning - From follow-up inspection 2023-12-28: **Time Extended**
Food safety inspection conducted on 12/28/2023 revealed 4 total violations (0 high priority, 2 intermediate, 2 basic).
Inspection on 12/19/2023
High Priority
2
Intermediate
4
Basic
6
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - 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 Corrected On-Site Warning
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Warning
- 36-22-4:Basic - Floor area(s) covered with standing water. Dish wash area, prep area Warning
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Plastic food container missing the corner of the container holding food on line. Warning
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Warning
- 02D-01-5:Basic - 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. Warning
- 35A-02-6:High Priority - 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. Warning
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fly landed on diced tomatoes Warning
- 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Warning
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line Warning
- 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. Repeat Violation Warning
Food safety inspection conducted on 12/19/2023 revealed 12 total violations (2 high priority, 4 intermediate, 6 basic).