TARPON TURTLE GRILL & MARINA
1513 Lake Tarpon Avenue
Florida, 34689
Pinellas County County
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 4 health inspection reports
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).